Breakfast Oatmeal Raisin Cookies

These oatmeal raisin cookies are essentially baked oatmeal that you can eat with your hand (no cutlery or plates required), making them the ultimate breakfast on the go. They’re gluten free, vegan friendly, refined sugar free, and super filling.

Course Dessert

Cuisine Western

Prep Time 10

Cook Time 18

Total Time 28

Servings cookies

Ingredients

2 ripe medium bananas, mashed
2 ½ cups rolled oats
1 cup peanut butter
½ cup pecans, chopped
1 cup raisins
⅓ cup agave syrup
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Instructions

Preheat the oven to 325°F (165°C), and line two large baking sheets with parchment paper. Set aside.
Add all the ingredients to a large bowl and mix together with a rubber spatula or wooden spoon until combined. Scoop mounds of dough, about the size of a golf ball, onto the prepared baking sheets. Gently press the mounds down with your hand or a spatula.
Bake in the pre-heated oven for 18-22 minutes until lightly browned on the sides. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
You can keep the cookies in an airtight container at room temperature for up to one week.

Nutrition