Breakfast Cookies
Soft, chewy Breakfast Cookies made with ripe bananas, peanut butter, and rolled oats, naturally sweetened and packed with fiber, protein, and healthy fats. Perfect make-ahead, grab-and-go breakfast or snack for busy mornings.
Ingredients
- 2 large ripe bananas about 1 cup mashed; very spotty for best sweetness
- 1/2 cup creamy peanut butter natural, unsweetened if possible; almond or sunflower seed butter also work
- 1 large egg or flax egg for vegan (see notes)
- 1/4 cup pure maple syrup or honey maple syrup keeps it vegan
- 2 teaspoons vanilla extract
- 2 cups old-fashioned rolled oats use certified gluten-free oats if needed; avoid instant oats
- 1/4 cup ground flaxseed or chia seeds
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/3 cup dark chocolate chips or mini chocolate chips
- 1/4 cup chopped nuts such as walnuts, pecans, or almonds
- 2–3 tablespoons unsweetened shredded coconut optional
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easy.
- In a large mixing bowl, add the ripe bananas. Mash well with a fork until mostly smooth with just a few small lumps. You should have about 1 cup mashed banana.2 large ripe bananas
- Add the peanut butter, egg (or prepared flax egg), maple syrup or honey, and vanilla extract to the mashed bananas. Stir until the mixture is creamy and well combined, with no streaks of peanut butter.1/2 cup creamy peanut butter, 1 large egg, 1/4 cup pure maple syrup or honey, 2 teaspoons vanilla extract
- Sprinkle in the rolled oats, ground flaxseed or chia seeds, cinnamon, baking powder, baking soda, and salt. Gently fold together with a spatula or wooden spoon until everything is evenly combined. The mixture will be thick and sticky. Let it rest for 3–4 minutes so the oats can begin to absorb moisture.2 cups old-fashioned rolled oats, 1/4 cup ground flaxseed or chia seeds, 1 teaspoon ground cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon fine sea salt
- Fold in the chocolate chips, chopped nuts, and shredded coconut (if using) until evenly distributed. If the dough seems very dry or crumbly, add a tablespoon or two of milk or extra mashed banana until it holds together when scooped.1/3 cup dark chocolate chips, 1/4 cup chopped nuts, 2–3 tablespoons unsweetened shredded coconut
- Using a medium cookie scoop or a heaping tablespoon, portion the dough onto the prepared baking sheet to make about 14–16 mounds. Gently flatten each mound with slightly damp fingers or the back of a spoon to about 1/2 inch thick; the cookies will not spread much in the oven.
- Bake for 12–15 minutes, or until the cookies are set on top and just lightly golden around the edges. The centers should still feel soft; they will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Once fully cooled, they are ready to eat or store.
Notes
For vegan cookies, replace the egg with a flax egg: mix 1 tablespoon ground flaxseed with 3 tablespoons warm water and let stand 5 minutes to thicken, then use in place of the egg. To make them gluten-free, use certified gluten-free oats and ensure baking powder and chocolate chips are gluten-free. For sweeter cookies, increase maple syrup to 1/3 cup or add a few extra chocolate chips. Store completely cooled cookies in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5–6 days, or freeze for up to 3 months. Reheat briefly in the microwave (10–15 seconds) or let thaw at room temperature.
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