Who says you can’t have cookies for breakfast? These naturally sweet breakfast cookies with pecans, bananas, honey and oats make for a grab-and-go snack kids will love, and parents can feel good about serving.
Combine all ingredients in a large bowl until thoroughly mixed. (Note that the mixture will appear slightly crumbly.)
Evenly scoop cookie dough onto a parchment paper lined baking sheet using hands to shape if necessary. Press down with the bottom of a glass to flatten, if desired.
Bake at 350 degrees F. for 12 to 14 minutes or until cookies are golden brown. Remove from the oven and allow to cook on the baking sheet for 5 minutes.
Transfer to a wire rack to cool completely.
Recipe notes:
Freezer instructions: Once cookies have cooled completely, store them in the freezer in an airtight container for up to 3 months.
Reheating instructions: Wrap cookie in a paper towel and reheat in the microwave for 15 seconds. Repeat by 10 second intervals if not warm all the way through.
For a cakier cookie: Add one egg to the mixture for a cookie that has a more cake-like texture.
Nutrition facts
Calories
90
Fat
4g
Sat Fat
1g
Sodium
0mg
Carbs
14g
Fiber
2g
Protein
2g
Meet Kristen
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!
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