Chocolate chip, raisin breakfast cookies

Matglede
Written By Shara Cooper MA, MFA

Hearty, simple, delicious. Pictured here with my Gramma’s fine china.

Ingredients

  • 3 medium or 2 large bananas (overripe and mashed, defrosted frozen bananas work great)

  • 1/3 cup creamy peanut butter

  • 2 tbsp natural honey (maple syrup works too)

  • 1 egg

  • 1 tbsp butter (see note)
    ~

  • 2 1/4 cups quick oats

  • 1 tsp ground cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp sea salt
    ~

  • 1/4 cup of raisin (or dried fruit of choice)

  • 1/4 cup of dark chocolate chips (or alt. like milk chocolate or butterscotch)

Instructions

  • preheat oven to 350°F

  • mix wet ingredients until fully incorporated

  • add dry ingredients except raisins & chips, mix thoroughly

  • fold in raisin & chocolate chips

  • scoop by rounded tablespoons onto a lined baking sheet

  • bake for 12 to 14 minutes

  • cool for a few minutes to help set.

NOTES

These are chewy and are meant to be a healthy breakfast on the go. Great for school mornings!

Applesauce can be used instead of butter.

Shara Cooper MA, MFA

Shara Cooper is the founder of Nordic Prairie Life (formerly, Recipe and Roots). She is the mother of two teenage daughters, one dog (The Mediocre Gatsby), and one cat (Princess Roseabella the First aka Rosie). She lives in the Edmonton, Alberta. You can find her writing most recently in the Toronto Star.

https://www.sharacooper.ca
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