Chocolate Chip Craisin Breakfast Cookies

A cheery way to star the day, these are very soft (flourless) cookies that work in a variety of good flavors to give you the energy to get through the day. I brought these to my weekly 7:30 Monday meeting, and Tuesday was given salt water taffy in return, so…they paid off, as well as making people at the meeting happy at the time? Nice.

packed for work

Ingredients:

  • 1 cup creamy peanut butter
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 1/4 cups old fashioned oats
  • 1/2 cup craisins (I used cherry juice flavored ones, but do whatever you like)
  • 2/3 cup chocolate chips (been so long since I swapped chocolate in for nuts in something!)

Preheat your oven to 325. Line two baking sheets with parchment.

In a large bowl, combine the peanut butter, honey, vanilla, bananas, salt, and cinnamon, beating until well mixed.

Add the oats, craisins, and chocolate chips and mix again until evenly combined.

Scoop 1/4 cup mounds of dough onto the prepared sheets, flattening slightly. The cookies don’t expand much while baking, so you don’t need to space them widely.

yeah clearly this isn’t parchment…

Bake 14-16 minutes, until lightly browned. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.

Chocolate Chip Craisin Breakfast Cookies

Slightly adapted from Just a Taste.

  • 1 cup creamy peanut butter
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, mashed
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 1/4 cups old fashioned oats
  • 1/2 cup craisins
  • 2/3 cup chocolate chips

Preheat your oven to 325. Line two baking sheets with parchment.

In a large bowl, combine the peanut butter, honey, vanilla, bananas, salt, and cinnamon, beating until well mixed. Add the oats, craisins, and chocolate chips and mix again until evenly combined. Scoop 1/4 cup mounds of dough onto the prepared sheets, flattening slightly. The cookies don’t expand much while baking, so you don’t need to space them widely.

Bake 14-16 minutes, until lightly browned. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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