Oatmeal Breakfast Muffin Top Cookie
- Number of Servings: 24
Ingredients
Ingredients½ cup mashed banana½ cup almond butter1/3 cup honey1 tsp vanilla1 cup Quaker Oats Old Fashion Oats½ cup almond flour1 tsp ground cinnamon½ tsp baking soda½ cup dried blueberries¼ cup chocolate chips
Directions
Preheat oven to 350°F.
Lightly spray two (2) cookie sheets with cooking spray and set aside.
In a small bowl, combine almond flour, oats, baking soda, and cinnamon; set aside.
In a medium sized mixing bowl, mash the banana until smooth, then add in almond butter and stir. Once well combined, stir in the honey and vanilla. Gradually stir the oat mixture into the almond butter until it is well combined. Add in blueberries and chocolate chips and mix well.
Using a 1/3-cup measuring cup, scoop the dough and place it in 6 mounds, 3 inches apart on prepared cookie sheet. On the second sheet you will only have 3 mounds, making 9 cookies total. Don’t try to put these all on the same sheet - it will be too crowded, and the cookies will run together.
Bake one sheet at a time for 16-18 minutes or until a nice golden brown. Leave cookies on the sheet for 1-2 minute.
*NOTE: I made 24 small cookies instead of large ones.
Serving Size: 24 small or 12 large
Number of Servings: 24
Recipe submitted by SparkPeople user NHAAS83.
Preheat oven to 350°F.
Lightly spray two (2) cookie sheets with cooking spray and set aside.
In a small bowl, combine almond flour, oats, baking soda, and cinnamon; set aside.
In a medium sized mixing bowl, mash the banana until smooth, then add in almond butter and stir. Once well combined, stir in the honey and vanilla. Gradually stir the oat mixture into the almond butter until it is well combined. Add in blueberries and chocolate chips and mix well.
Using a 1/3-cup measuring cup, scoop the dough and place it in 6 mounds, 3 inches apart on prepared cookie sheet. On the second sheet you will only have 3 mounds, making 9 cookies total. Don’t try to put these all on the same sheet - it will be too crowded, and the cookies will run together.
Bake one sheet at a time for 16-18 minutes or until a nice golden brown. Leave cookies on the sheet for 1-2 minute.
*NOTE: I made 24 small cookies instead of large ones.
Serving Size: 24 small or 12 large
Number of Servings: 24
Recipe submitted by SparkPeople user NHAAS83.
Nutritional Info Amount Per Serving
- Calories: 103.8
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 16.8 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 1.8 g
- Protein: 2.0 g
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