Oatmeal Banana Breakfast Cookies
DifficultyEasy
Servings12 cookies
Prep time10 minutes
Cook time15 minutes
Total time25 minutes
Soft, chewy, and naturally sweet — these oatmeal banana breakfast cookies are like little bites of morning comfort. They’re perfect for grab-and-go mornings, with wholesome oats, creamy peanut butter, and the cozy sweetness of ripe banana.
Ingredients
- 2 medium Ripe bananas
- 1½ cups (135g) Oats
- ½ cup (120g) Peanut butter
- ½ tsp Ground cinnamon
- ½ tsp Baking soda
- ¼ tsp Salt
- ⅓ cup (60g) Chocolate chips , (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large bowl, mash the ripe bananas until smooth.
- 3
Add the peanut butter to the mashed bananas and mix until well combined.
- 4
Stir in the oats, cinnamon, baking soda, and salt until the mixture is fully incorporated.
- 5
If using, fold in the chocolate chips.
- 6
Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, flattening each slightly.
- 7
Bake for 12–15 minutes, or until the edges are golden brown.
- 8
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
-
Storage: Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
-
Freezing: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
-
Variations: Add chopped nuts, dried fruit, or seeds for extra texture and nutrition
Nutrition (per 100g)
| Calories | 280kcal |
| Carbohydrates | 35g |
| Fat | 12g |
| Protein | 6g |