Apple Cinnamon Breakfast Cookies
Prep time
Cook time
Total time
Serves: 18
  • 2 ripe medium bananas, mashed
  • 2 and ½ cups old-fashioned whole rolled oats (use gluten free oats for GF option)
  • 1 cup nut butter (I used cashew)
  • ½ cup chopped pecans, almonds or walnuts
  • ⅓ cup maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup apples, peeled and diced (about 1 large apple)
  1. Preheat oven to 325°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
  2. Add all of the ingredients to a large bowl and mix together with a rubber spatula or wooden spoon until combined.
  3. Scoop ¼ cup mounds of dough onto prepared baking sheets. The cookies don't spread so gently press the mound down with the palm of your hand to create a flatter shape. Bake for 19-22 minutes or until lightly browned on the top and sides.
  4. Allow cookies to cool on the baking sheet for 5-10 minutes then transfer to a wire rack to cool completely.
  5. Serve immediately or store baked cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months.
Recipe by What Molly Made at