Description
These Healthy Breakfast Cookies are a quick, easy, and nutritious way to start your day. Made with wholesome ingredients like oats, bananas, and peanut butter, they’re a satisfying and delicious alternative to traditional breakfast fare.
Ingredients
Scale
- 2 cups (180g) quick-cooking oats (not instant or rolled oats)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (125g) creamy peanut butter (natural peanut butter recommended)
- 1/2 teaspoon vanilla extract
- 2 large ripe bananas, mashed (about 1 1/2 cups)
- 1/4 cup (45g) chocolate chips (mini chocolate chips recommended)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Combine Ingredients: In a large bowl, combine the quick-cooking oats, ground cinnamon, salt, creamy peanut butter, vanilla extract, mashed bananas, and chocolate chips.
- Mix Thoroughly: Stir all the ingredients together until they are very well combined. The mixture will be thick.
- Form Cookies: Drop rounded 2-tablespoon portions of the cookie dough onto the prepared baking sheet, leaving a little space between each cookie.
- Flatten Slightly: Flatten each cookie slightly with the back of a spoon, a fork, or your fingers to form a cookie shape. They will not spread much during baking.
- Bake: Bake for 14-17 minutes, or until the edges of the cookies begin to turn golden brown.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Oats: Use quick-cooking oats for this recipe. Do not use instant oats (they will be too mushy) or rolled oats (they will be too chewy).
- Peanut Butter: Creamy, natural peanut butter (the kind with just peanuts and salt) is recommended for the best texture and flavor. If using regular peanut butter with added sugar and oil, you may want to reduce or omit the added salt.
- Bananas: Use very ripe, spotty bananas for the best sweetness and flavor.
- Chocolate Chips: Mini chocolate chips distribute more evenly throughout the cookies, but regular chocolate chips can also be used. You can also substitute other mix-ins, such as raisins, dried cranberries, chopped nuts, or seeds.
- Sweetness: These cookies are not overly sweet. If you prefer a sweeter cookie, you can add 1-2 tablespoons of maple syrup or honey to the batter.
- Make-Ahead: These cookies can be made ahead of time and stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: You can also freeze these cookies for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw at room temperature or in the microwave.