Soft-Bake Muesli Breakfast Cookies
These breakfast cookies are full of wholesome goodness. They are a healthy, portable breakfast choice.
Servings: 18 cookies
Ingredients
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 overripe banana
- 1/2 cup brown sugar
- 1/2 cup non-fat plain Greek yogurt
- 2 tablespoons vegetable oil
- 1 egg
- 1 teaspoon vanilla
- 2-1/2 cups one 11 ounce package [url]Nature Valley Toasted Oats Muesli, Original or Blueberry∞https://ooh.li/7f1c5fa[/url]
Instructions
- Preheat oven to 350 degrees.
- In a medium mixing bowl whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a large mixing bowl, beat the banana till completely smooth. Add brown sugar, yogurt, vegetable oil, egg, and vanilla with a mixer until well combined. Add flour mixture and mix again until well incorporated. Using a wooden spoon, stir in muesli.
- Drop cookie dough by the spoonful in mounds about 2" apart on parchment paper-lined cookie sheets. Bake for 10 to 11 minutes.
- Remove from oven and allow to cool on cookies sheets for a minute or two then transfer to wire racks to cool completely.