Oatmeal-Raisin Breakfast Cookies

TWENTY ONE NO GLUTEN(8)
Cassie Egyed: "Great!! I didn’t add as much sugar and used cocon…" Read More
7Ingredients
40Minutes
230Calories

Ingredients

US|METRIC
  • 1/2 cup rolled oats (love Quaker Oats!)
  • 1 banana (over-ripe, mashed)
  • 1/4 cup creamy peanut butter (your favorite)
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 3 tablespoons raisins (golden raisins work great as well)
  • 1/4 cup sugar
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    NutritionView More

    230Calories
    Sodium3% DV75mg
    Fat14% DV9g
    Protein12% DV6g
    Carbs11% DV34g
    Fiber12% DV3g
    Calories230Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium75mg3%
    Potassium290mg8%
    Protein6g12%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber3g12%
    Sugars21g42%
    Vitamin A0%
    Vitamin C6%
    Calcium2%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(8)

    Cassie Egyed 8 months ago
    Great!! I didn’t add as much sugar and used coconut sugar instead of normal sugar I also did two batches one chocolate chip the other sultanas my 4 year old loved making them and even washing up afterwards!!
    Quinn a year ago
    Great I ended up adding pecan and chocolate chips and a few extra oats haha very forgiving and super duper yummy. It’s my new base for cookies. Thank you
    Melissa a year ago
    In this recipe i used light brown sugar instead of regular sugar. Love it!
    Carlos Mendoza a year ago
    Very good used brown sugar and peanut butter with honey already in it, making it nicely sweet
    Warren 2 years ago
    Easy and tasty! Swapped a little honey for the sugar and was still great.
    Clem 3 years ago
    This was my first time making vegan cookies and they turned out wonderful. I was pretty skeptical when I put the cookies in the oven as I feared the shape wouldn't hold but they really do like cookies and they are soft and chewy. I'm going to make this often!
    Christine V. 4 years ago
    They turned out wonderfully. Very tasty and moist. I did tweak the recipe a bit as I was making these cookies for a diabetic. I will make these again. Oh, just one thing, it's not waxed paper one should use as called for in the recipe, but culinary parchment paper.
    Chlo S. 4 years ago
    Delicious I used s lot less peanut butter but overall it was amazing. Very highly recommend!!!!!!!!!

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