Description
Soft, chewy, and naturally sweet, these Cherry Almond Breakfast Cookies are made with ripe banana, oats, almond butter, chia seeds, and dried cherries. They’re perfect for busy mornings, snack prep, and school lunchboxes no refined sugar, dairy, or eggs required.
Ingredients
Units
Scale
- 1 ripe banana
- 1 cup old-fashioned rolled oats
- 2 tablespoons dried cherries
- 1 tablespoon black chia seeds
- 2 tablespoons almond butter
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, mash the banana until smooth.
- Add oats, dried cherries, chia seeds, and almond butter. Mix until combined.
- Scoop dough onto the baking sheet and gently flatten with your fingers or a spoon.
- Bake for 12–14 minutes, or until set and lightly golden.
- Let cool completely before storing.
Notes
- Use very ripe bananas for maximum sweetness.
- Chop cherries if they’re large for better distribution.
- For added texture, stir in chopped nuts or shredded coconut.
- These cookies don’t spread, so shape them before baking.
- Store at room temp for 3 days, in the fridge for a week, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 95 kcal
- Sugar: 5g
- Sodium: 15mg
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg