Description
These Banana Breakfast Cookies are a quick and wholesome treat perfect for a nutritious start to your day. Made with mashed bananas, oats, nut butter, and a touch of honey, they are naturally sweetened and loaded with fiber and protein. With optional chocolate chips or raisins, these cookies offer a delightful combination of flavors and textures, baked to a soft and chewy perfection.
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 a rack in the center of the oven and preheat it to 350°F (175°C). Line a baking sheet with parchment paper and set aside to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a large bowl, whisk together the quick oats, cinnamon, baking powder, baking soda, and salt to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients and Add-ins: Stir in the mashed banana, peanut butter, honey, vanilla extract, chopped pecans, and chocolate chips until all ingredients are well incorporated into a sticky dough.
- Form Cookies: Using a scant ¼-cup measuring cup, scoop out dough portions onto the prepared baking sheet, forming 12 cookies. Flatten the tops of each cookie gently with the back of a spoon or your fingers to ensure even baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 14 to 16 minutes, until the cookies are set and lightly golden around the edges.
- Cool Completely: Remove from oven and allow the cookies to cool fully on the baking sheet to firm up before transferring them to an airtight container for storage.
Notes
- You can substitute the peanut butter with almond butter or sunflower seed butter for different flavors or to accommodate allergies.
- For a vegan version, replace honey with maple syrup or agave nectar.
- Feel free to omit nuts and chocolate chips if you want a nut-free or simpler cookie.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Use overripe bananas as they provide the best natural sweetness and moisture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1.2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
