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Oatmeal Breakfast Cookies

Oatmeal Breakfast Cookies Recipe

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Prep Time 8 minutes
Cook Time 14 minutes
Total Time 22 minutes
Servings: 12 servings
Calories: 98
Ingredients Method Notes

Ingredients
  

  • 2 cups rolled oats
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1/4 cup natural peanut butter or almond butter
  • 2 tbsp pure maple syrup or honey
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking powder
  • Pinch of fine sea salt
  • 1/4 cup dark chocolate chips or chopped walnuts (optional)

Method
 

  1. Preheat the oven to 350°F and line a baking sheet with parchment. In a bowl, mash the bananas, then stir in the peanut butter, maple syrup, and vanilla until smooth.
  2. Add the oats, cinnamon, baking powder, salt, and chocolate chips if using. Fold until a uniform dough forms.
  3. Scoop rounded tablespoons of dough, roll into balls, place on the sheet, and flatten slightly.
  4. Bake for 12 to 15 minutes, until edges are golden. Cool on the sheet for 5 minutes, then transfer to a rack. Serve warm or cooled.

Notes

If your banana-peanut butter mixture seems a little thick after mashing, add a teaspoon of milk before mixing in the oats. The cookies will keep well in the fridge and are easy to double. For extra crunch, add a handful of seeds like pumpkin or sunflower seeds.