Description
Delicious and nutritious Banana Breakfast Cookies made with oats, peanut butter, and mashed bananas, perfect for a quick and healthy start to your day. These cookies are naturally sweetened with honey and include nuts and optional chocolate chips for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups quick oats
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup mashed banana (from approximately 2 large or 3 medium overripe bananas)
- ½ cup peanut butter (or your favorite nut or non-nut butter, like almond butter or sunflower seed butter)
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Add-ins
- ½ cup chopped pecans (or your favorite nut)
- ¼ cup chocolate chips (or raisins, optional)
Instructions
- Preheat Oven: Position the rack in the center of the oven and preheat to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
- Combine Dry Ingredients: In a large bowl, measure and whisk together the quick oats, cinnamon, baking powder, baking soda, and salt until fully combined to ensure even distribution of leavening agents and spices.
- Mix Wet Ingredients and Add-ins: Stir the mashed banana, peanut butter, honey, and vanilla extract into the dry ingredients until the mixture is well incorporated. Fold in the chopped pecans and chocolate chips gently to distribute evenly throughout the dough.
- Shape Cookies: Using a scant ¼-cup measuring cup, scoop the dough to form 12 evenly sized cookies. Place them on the prepared baking sheet and flatten the top of each cookie slightly to ensure even baking and a traditional cookie shape.
- Bake: Bake the cookies in the preheated oven for 14 to 16 minutes or until the edges are set and lightly golden. Baking times may vary slightly depending on your oven, so keep a close eye towards the end.
- Cool and Store: Allow the cookies to cool completely on the baking sheet so they firm up and hold their shape. Once cooled, store them in an airtight container to maintain freshness.
Notes
- You can substitute the peanut butter with almond butter or sunflower seed butter to accommodate allergies or preferences.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Optional chocolate chips can be swapped with raisins or omitted for a nut-only cookie.
- Make sure bananas are ripe or overripe to get natural sweetness and moisture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
