Description
These Healthy Breakfast Cookies combine quick oats, ripe bananas, and creamy peanut butter to create a nutritious and delicious snack perfect for busy mornings. Naturally sweetened with bananas and balanced with cinnamon and chocolate chips, these cookies are easy to make, wholesome, and great for on-the-go breakfasts.
Ingredients
Dry Ingredients
- 2 cup (180 grams) quick oats
- ½ tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients
- ½ cup (125 grams) creamy peanut butter
- ½ tsp vanilla extract
- 2 large ripe bananas mashed (about 1 ½ cups)
Add-Ins
- ¼ cup (45 grams) chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the quick oats, ground cinnamon, salt, creamy peanut butter, vanilla extract, mashed ripe bananas, and chocolate chips. Stir all the ingredients thoroughly until you have a well-mixed cookie dough.
- Form Cookies: Using a 2 tablespoon scoop, drop portions of the dough onto the prepared baking sheet. Flatten each scoop slightly with your fingers or a spatula to form cookie shapes.
- Bake: Bake the cookies in the preheated oven for 14-17 minutes, or until the edges of the cookies begin to turn golden brown. Baking time may vary slightly depending on your oven.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool completely on the sheet. This will help the cookies set and hold their shape.
Notes
- Store cookies in an airtight container in the refrigerator for up to one week to maintain freshness.
- For longer storage, flash-freeze the cookies and transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months.
- Use very ripe bananas with brown spots for maximum natural sweetness and best flavor.
- Baking on parchment paper or silicone mats prevents cookies from sticking to the pan.
- For larger cookies, use ¼ cup scoops and increase baking time by a few minutes until edges brown.
- Cookies do not spread during baking, so shaping them with a cookie cutter before baking can create perfect circles.
- Always cool cookies completely before storing to prevent sogginess.
