How To Make Chewy Chocolate Chip Oatmeal Breakfast Cookie
This 3-ingredient oatmeal breakfast cookie is soft and chewy just like your classic mini banana bread muffins. Perfect for a sweet healthy treat!
Preparation: 5 minutes
Cooking: 15 minutes
Total: 20 minutes
Serves:
Ingredients
- 2medium ripe bananas,mashed
- 1cupuncooked quick oats,or gluten free oats such as Bob’s Red Mill quick oats
- ¼cupchocolate chips
Instructions
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Preheat oven to 350 degrees F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
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Combine the mashed bananas and oats in a bowl.
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Fold in the chocolate chips and place a tablespoon of each on the cookie sheet.
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Bake for about 15 minutes.
Nutrition
- Calories: 49.25kcal
- Fat: 1.21g
- Saturated Fat: 0.58g
- Trans Fat: 0.01g
- Monounsaturated Fat: 0.10g
- Polyunsaturated Fat: 0.13g
- Carbohydrates: 9.17g
- Fiber: 0.95g
- Sugar: 4.06g
- Protein: 1.01g
- Cholesterol: 0.53mg
- Sodium: 2.68mg
- Calcium: 7.15mg
- Potassium: 70.70mg
- Iron: 0.31mg
- Vitamin A: 0.44µg
- Vitamin C: 1.30mg
Want to share your experience making these delectable Chewy Chocolate Chip Oatmeal Breakfast Cookies or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum!
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