Breakfast Cookies
These Breakfast Cookies are SO EASY! Wholesome, chewy, and customizable with oats, bananas, and nuts—perfect for a nutritious morning treat on-the-go.
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Baking Sheet
- Parchment Paper
- Spatula
Ingredients
- 1 cup mashed bananas about 2 large ripe bananas
- 1/3 cup creamy almond butter or peanut butter
- 1/4 cup pure maple syrup or honey
- 1 large egg or flax egg for a vegan option
- 2 teaspoons vanilla extract
- 1 cup oat flour made by blending old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups old-fashioned oats
- 1/4 cup raisins or dried cranberries
- 1/4 cup chocolate chips optional
- flaky sea salt for sprinkling on top, optional
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking and a golden finish.
- Line a baking sheet with parchment paper to prevent sticking and simplify cleanup.
- Mash the ripe bananas in a mixing bowl until smooth, measuring about 1 cup.
- Add almond butter, maple syrup, egg, and vanilla extract to the mashed bananas; mix until creamy and well combined.
- In a separate bowl, whisk together oat flour, ground cinnamon, baking soda, and sea salt for even distribution.
- Gradually stir the dry ingredients into the wet mixture until just combined to keep cookies tender.
- Gently fold in old-fashioned oats, raisins, and chocolate chips (if using) evenly throughout the dough.
- Portion the dough onto the prepared baking sheet using a tablespoon or cookie scoop, spacing cookies to allow slight spreading. Sprinkle flaky sea salt on top if desired.
- Bake in the preheated oven for 12-15 minutes until edges are lightly golden; centers may appear slightly underbaked but will firm as they cool.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Store cookies in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Customize by swapping almond butter for peanut or sunflower seed butter and replacing sweeteners or oats as desired.
- Use a flax egg to make this recipe vegan-friendly without sacrificing texture.
- Do not overmix the dough to ensure tender, chewy cookies.
- Adding flaky sea salt on top enhances flavor and balances sweetness.