Make these easy breakfast cookies for a quick, grab-and-go morning meal. They use wholesome ingredients like oats and peanut butter, offering a satisfying start to your day.
Author:Ahazzam
Prep Time:10 min
Cook Time:15 min
Total Time:25 min
Yield:About 18 cookies
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 ripe bananas, mashed
1 cup natural peanut butter
1 large egg
1 teaspoon vanilla extract
1/2 cup brown sugar, packed (or low-sugar substitute)
1 1/2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Give yourself a pat on the back for getting the oven ready!
In a large bowl, combine the mashed bananas, peanut butter, egg, and vanilla extract. Mix until smooth. This is already looking great!
In a separate, smaller bowl, whisk together the brown sugar, rolled oats, baking soda, cinnamon, and salt.
Add the dry ingredients to the wet ingredients. Stir everything together until just combined. Don’t overmix; we are aiming for easy, not perfect!
If using, fold in the chocolate chips.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of a spoon. You are making progress!
Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
Let the breakfast cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. You did it!
Notes
For a gluten-free option, use certified gluten-free rolled oats.
These cookies store well in an airtight container at room temperature for up to 4 days, making them perfect for meal prep breakfast ideas.
If you want a protein-packed cookie, add 1/4 cup of your favorite vanilla or unflavored protein powder to the dry ingredients.