Oatmeal Breakfast Cookies
These Oatmeal Breakfast Cookies are a delightful mix of comfort and joy, perfect for breakfast or a wholesome snack. Packed with oats, bananas, and nut butter, they offer a delicious treat without the guilt.
Servings: 12 cookies
Calories: 120kcal
Ingredients
Base Ingredients
- 2 pieces ripe bananas, mashed Provides natural sweetness.
- 1.5 cups old-fashioned rolled oats Main structure for the cookies.
- 0.5 cup peanut butter or almond butter Choose your preferred nut butter.
- 0.25 cup honey or maple syrup Use maple syrup for a vegan option.
- 0.5 teaspoon vanilla extract Adds flavor.
- 1 teaspoon cinnamon Gives warmth and depth of flavor.
- 0.25 teaspoon salt Enhances flavor.
Optional Add-ins
- 0.33 cup mini chocolate chips Totally optional but delicious!
- 0.25 cup chopped nuts (walnuts, pecans, etc.) For added crunch.
- 0.25 cup dried fruit (raisins, cranberries, or chopped dates) For a chewy texture.
- 2 tablespoons chia seeds or flaxseed For added fiber (optional).
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, mash the bananas.
- Stir in peanut butter, honey, and vanilla until smooth.
Mixing
- Stir in oats, cinnamon, salt, chocolate chips, nuts, dried fruit, and any extras.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet.
- Flatten each mound slightly to create the perfect cookie shape.
Baking
- Bake for 12–15 minutes until golden around the edges but chewy in the center.
- Cool completely on a wire rack.
Notes
These cookies can be stored in an airtight container for up to a week or frozen for up to three months. Reheat for 10-15 seconds in the microwave to enjoy warm.