Banana Breakfast Cookies
Delicious banana breakfast cookies offer a sweet, wholesome snack with banana and cereal flavors, perfect for a quick, nutritious start to your day or a mid-morning treat.
Ingredients
Instructions
- Melt the oleo and stir in the brown sugar, dry milk, and mashed banana.
- Mix thoroughly until well combined.
- Quickly mix in the baking soda, cream of tartar, and crushed cereal.
- Drop spoonfuls of the mixture onto a cookie sheet.
- Bake at 375°F (190°C) for 12 minutes until golden brown.
Tips & Substitutions
For a more wholesome version, consider substituting coconut oil for oleo and adding nuts or seeds for extra crunch. If you prefer a sweeter cookie, increase the brown sugar slightly or add a splash of vanilla extract. You can also use instant oatmeal in place of rice Chex for a heartier texture. Experiment with spices like cinnamon to enhance the flavor profile.
Serving Suggestions
These banana breakfast cookies are perfect as a grab-and-go option for busy mornings or as a snack throughout the day. Pair them with a glass of milk or a fruit smoothie for a balanced breakfast. They also make a delightful afternoon treat alongside a cup of tea or coffee. For a fun twist, serve them with a side of Greek yogurt for dipping.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to a month. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in an oven at 350°F (175°C) for 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Breakfast Cookies contains roughly 24 calories, with 0g protein, 5g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cereal in this recipe?
Yes, you can substitute rice Chex with any other cereal you prefer, such as cornflakes or granola. Just ensure the cereal is crushed into small pieces to maintain the texture of the cookies.
What can I use instead of dry milk?
If you don’t have dry milk on hand, you can substitute it with an equal amount of liquid milk. However, you may need to adjust the consistency of the mixture by reducing other liquid ingredients slightly.
Can I make these cookies vegan?
Absolutely! To make these cookies vegan, replace the oleo with coconut oil or vegan butter, and use a plant-based milk powder instead of dry milk. This will keep the recipe aligned with vegan dietary choices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).