Description
These Healthy Breakfast Cookies are soft, chewy, and packed with wholesome ingredients like oats, bananas, and nut butter. They’re naturally sweetened, gluten-free, and perfect for a grab-and-go breakfast or a post-workout snack.
Ingredients
Units
Scale
- 2 ripe bananas, mashed
- 1 1/2 cups rolled oats
- 1/2 cup natural peanut butter or almond butter
- 1/4 cup honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/3 cup dark chocolate chips (optional)
- 1/4 cup chopped nuts (optional)
- 1/4 cup dried fruit, like cranberries or raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add the peanut butter, honey, and vanilla extract, then stir until well combined.
- Mix in the oats, cinnamon, salt, and any optional add-ins like chocolate chips, nuts, or dried fruit.
- Scoop out about 2 tablespoons of dough per cookie and place them on the prepared baking sheet. Flatten slightly with a spoon.
- Bake for 12-15 minutes, or until the edges are golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can freeze the cookies for up to 3 months; just thaw them at room temperature when ready to eat.