One day, I was thinking about how much I love my Baked French Toast Oatmeal, but I didn’t want to eat the whole thing. Which is insane because it’s THAT good. But I wasn’t super-duper hungry, just feeling like snacking. So I thought, Why not make it into cookies? I did it with my Fudgy Brownie Baked Oatmeal with these cookies, so why not with these? Then I gave it a shot and here we are. The proud owners of a recipe for delicious French toast cookies. NOM!
You guys. I’m SO glad I had that weird, random thought! Because a cookie that looks like this is one thing, but a cookie that TASTES like this is another!! It’s like having French toast without having to do the hard work of making sure you don’t burn the bread on the hot griddle. Not that I speak from experience or anything… Honestly, how am I so bad at cooking yet I blog about food? Because I can bake! And I bake things like THESE incredible cookies!
I really hope you enjoy these as much as I do!! I’m so glad I tried it. I may try to make these with oat flour in the future, so stay tuned! And if you want more delicious cookies right NOW, check out my fudgy brownie cookies, chocolate chip peanut butter cookie bars, pumpkin pie almond butter cookies, and breakfast cookies. YUM!
Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!
- 2 bananas*
- 2 tbsp water
- 1/2 tsp cinnamon
- 2 tbsp powdered peanut butter
- 2 tbsp ground flax/chia
- 1-2 tbsp maple syrup (to taste)
- (optional) 1/4 tsp turmeric
- (optional) 1/4 tsp vanilla
- 1 hamburger bun or slice of bread**
- 3/4 - 1 cup oats
- (optional) 1 tbsp chopped walnuts
Preheat oven to 350 degrees F (176 C) and prepare a baking sheet with parchment paper. Set aside.
In small/medium mixing bowl, mash banana. Add water and stir.
Add rest of ingredients except hamburger bun, oats, and (optional) walnuts and stir to combine. Taste test for sweetness and cinnamon flavor.
Mix in hamburger bun/bread and let soak for a minute. Then add oats and walnuts and stir to combine.
Drop cookie dough onto parchment paper in individual cookies (my batch made 9 cookies). Bake for 15 minutes. Then turn oven off and let sit in oven for another 10 minutes. If they're firm enough, take out and let cool slightly. They will firm up a bit more as they cool though, but they stay nice and soft on the inside. You want them just firm enough to stay together when you pick them up.
Best when fresh, though they'll store in an air-tight container for a day or two.
*You can use fresh banana or frozen-thawed banana. I've done both and they both work well.
**This recipe can be GF if the bread you use is GF. I used whole wheat, but it can be done.
***Inspired by my Baked French Toast Oatmeal.