Description
These wholesome Breakfast Cookies are a delicious and nutritious way to start your day. Made with ripe bananas, rolled oats, nut butter, and a touch of honey, they provide natural sweetness and sustained energy. Perfect as a quick grab-and-go breakfast or snack, they are customizable with chocolate chips, dried fruit, nuts, or seeds to suit your taste and dietary preferences.
Ingredients
Scale
Main Ingredients
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/4 cup peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1/3 cup mini chocolate chips or dried fruit
- 1/4 cup chopped nuts or seeds (optional)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mash Bananas: In a large mixing bowl, mash the ripe bananas until they form a smooth consistency, which will act as a natural sweetener and binder for the cookies.
- Add Wet Ingredients: Stir in peanut butter (or almond butter), honey (or maple syrup), and vanilla extract until everything is well combined and smooth.
- Combine Dry Ingredients: Add the rolled oats, cinnamon, and salt to the wet mixture. Mix thoroughly to make sure all ingredients are evenly distributed.
- Fold in Extras: Gently fold in the mini chocolate chips or dried fruit, along with the chopped nuts or seeds if using, adding texture and flavor.
- Let Dough Rest: Allow the mixture to sit for 5 minutes so it thickens slightly, making it easier to shape into cookies.
- Shape Cookies: Using about 2 tablespoons of dough per cookie, scoop and place portions onto the lined baking sheet. Flatten each cookie slightly with your hand or a spoon to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12 to 15 minutes or until the edges turn golden brown and the cookies are set.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
- These cookies freeze well and can be stored for quick breakfasts or snacks on busy days.
- For added nutritional benefits, mix in chia seeds, flaxseeds, or shredded coconut.
- Use certified gluten-free oats to make the recipe gluten-free.
- Adjust sweetness by varying the amount of honey or maple syrup.
- Substitute nut butters to accommodate allergies or preferences, such as sunflower seed butter for nut-free options.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
