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Breakfast Cookies

A delicious and nutritious option for busy mornings, these breakfast cookies combine oats, bananas, and nut butter to create a healthy treat that tastes like dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Rolled oats Not quick oats
  • 2 medium Ripe bananas Smash them well for sweetness and binding
  • 1/2 cup Nut butter Peanut, almond, or sunflower work
  • 1/4 cup Honey or maple syrup Either is fine, or use agave
  • 1 large Egg Or a flax egg for vegan option
  • 1 teaspoon Baking powder Just a pinch
  • 1 teaspoon Cinnamon Optional but recommended
  • 1 pinch Salt
Mix-ins (optional)
  • 1 cup Mix-ins (raisins, mini chocolate chips, seeds, chopped nuts) Customize to your taste

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, smash the ripe bananas until smooth, leaving some lumps if desired.
  3. Add the nut butter, honey (or maple syrup), and egg (or flax egg) to the bowl.
  4. Mix in the oats, baking powder, cinnamon, and salt until combined and the mixture appears like thick cookie dough.
  5. If the mixture is too wet, add a handful of more oats.
Baking
  1. Spoon blobs of the dough onto a lined baking tray, roughly golf ball-sized, and flatten them slightly with a fork.
  2. Bake in the preheated oven for about 12 to 15 minutes, or until the edges look set.
  3. Let them cool on the tray before transferring to an airtight container.

Notes

Store cooled cookies in an airtight container with wax paper between layers to avoid sticking. They can also be frozen for later use.