Breakfast Cookies
These easy breakfast cookies are super soft and filled with peanut butter and oats. With no butter or oil and and customizable mix-ins, they're a tasty treat that kids and adults love, and a quick breakfast on the go!
Servings: 12 cookies
Ingredients
- 2 large brown bananas
- 1 cup peanut butter or your favorite nut butter
- 1/4 cup maple syrup or honey
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 cup old-fashioned oats or quick oats
- 1/2 cup chocolate chips or your favorite mix-ins - like dried cranberries, fresh blueberries or raisins
Instructions
- Preheat the oven to 325F degrees and line 2 cookie sheets with parchment paper.
- In a large bowl, mash the bananas.
- Mix together the mashed bananas, peanut butter, vanilla extract and cinnamon until smooth.
- Stir in the oats and chocolate chips. The dough will be very sticky and wet.
- Form the dough into balls with about 1/3 - 1/4 cup of batter each and place on the lined cookie sheets. Flatten them down slightly (they won't spread as they bake).
- Bake in the preheated oven for 14-18 minutes, or until the tops are set.
- Cool on the cookie sheets fully.
Notes
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Cookies can be frozen for up to 2 months.
Nutrition
Calories: 255kcal | Carbohydrates: 28g | Protein: 8g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 105mg | Potassium: 285mg | Fiber: 4g | Sugar: 14g | Vitamin A: 31IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
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