Description
These soft and chewy breakfast cookies are packed with oats, peanut butter, and bananas for a wholesome grab-and-go breakfast or snack. Easy to make, freezer-friendly, and endlessly customizable with your favorite mix-ins.
Ingredients
2 ripe bananas, mashed
½ cup creamy peanut butter (or almond/sunflower seed butter)
¼ cup honey (or maple syrup)
1 large egg (or flax egg for vegan)
2 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
½ cup chocolate chips, dried fruit, or chopped nuts (mix-ins of choice)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mash the bananas until smooth.
Stir in peanut butter, honey, and egg until fully combined.
Add oats, baking powder, cinnamon, and salt. Mix until a thick dough forms.
Fold in your favorite mix-ins.
Scoop dough onto prepared baking sheet, flattening slightly with the back of a spoon.
Bake for 12–15 minutes, or until cookies are golden around the edges.
Let cool for 5 minutes before transferring to a wire rack. Enjoy warm or store for later!
Notes
Use very ripe bananas for the best sweetness and moisture.
Swap peanut butter for almond or sunflower seed butter if desired.
To make vegan: replace the egg with a flax egg.
Store at room temp for 3 days, in the fridge for a week, or freeze for up to 2 months
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcl
- Sugar: 7g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0 g
- Carbohydrates: 18g
- Fiber: 2 g
- Protein: 4g
- Cholesterol: 0g
Keywords: breakfast cookies, healthy breakfast recipe, chewy cookies, oat cookies