Happy Sunday! Need a snack, meal prep idea… or just need something to bake today? Have two ripe bananas on your kitchen counter? Want something your child will eat? Want it to be easy?

Here is your recipe: BREAKFAST COOKIES.

I don’t even know why I call them breakfast cookies because I eat these for a snack most of the time. But they are healthy and suitable for breakfast. And my one-year-old likes them so that’s a win in my book!

As always, I get around to meal prepping on Sundays and end up baking cookies. At least these can serve as a snack for the rest of the week. Plus, they can be made in one bowl - no mixer required.

Oatmeal Banana Breakfast Cookies

2 ripe bananas, mashed
1 Tablespoon ground flaxseed
1 egg
2 Tbsp. pure maple syrup
1 tsp. vanilla extract
pinch of sea salt
1/2 tsp. baking soda
2 dashes of cinnamon
1 cup old-fashioned oats
1/2 cup whole-wheat flour (for a gluten-free cookie use almond flour)
Optional additions: raisins or other dried fruit of choice, chopped apples, chocolate chips

Instructions:

Preheat the oven to 350 degrees.
In a large bowl, whisk the bananas, flaxseed, egg and maple syrup until combined and no large chunks of banana remain. Stir in the vanilla, sea salt, baking soda and cinnamon
Stir in the oats and flour until combined.
Place tablespoon-sized or larger dough balls on a baking sheet and bake for about 9-10 minutes. I use an ice-cream scoop for larger cookies. These will not spread a lot when baking.
Let cool and store in an air-tight container.