Description
These Banana Oatmeal Breakfast Cookies are the perfect healthy start to your morning, offering a wholesome alternative to traditional sugary cereals. Naturally sweet and packed with fiber, they provide sustained energy to power through your day. Soft, chewy, and loaded with dark chocolate chips and nutty hemp seeds, these nutritious cookies are a win for busy families and meal-prep enthusiasts looking for a quick, on-the-go breakfast.
Ingredients
- 1 cup mashed overripe banana
- 1/3 cup natural peanut butter
- 2 large eggs (or flax eggs)
- 1 1/2 tsp vanilla extract
- 1 1/2 cups old fashioned oats
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/4 cup shredded unsweetened coconut
- 1/3 cup chocolate chips
- 1/4 cup hemp seeds (optional)
Instructions
Step 1: Prepare the Oven and Pans
Preheat your oven to 350°F. Line an extra-large sheet pan (or two half sheet pans) with parchment paper to prevent sticking.
Step 2: Whisk the Wet Ingredients
In a large mixing bowl, mash exactly 1 cup of overripe bananas. Add the peanut butter, eggs, and vanilla, then whisk until the mixture is smooth.
Step 3: Incorporate Dry Ingredients
Add the oats, baking soda, cinnamon, salt, coconut, chocolate chips, and hemp seeds to the bowl. Whisk until all ingredients are well combined.
Step 4: Scoop the Batter
Use a spoon to drop mounds of the batter onto your prepared baking sheet. Note that the batter will be significantly wetter than traditional cookie dough; this makes exactly 20 cookies.
Step 5: Bake
Bake for 13-14 minutes, or until the cookies are golden and set. Bake one sheet pan at a time for the most even results.
Step 6: Cool
Allow the cookies to cool on the baking sheet for 10 minutes to finish setting before serving.
Notes
Storage Instructions: Store leftovers in an airtight container on the counter for up to 2 days, or in the refrigerator for up to a week. These also freeze beautifully for up to 3 months.
The Ripeness Rule: For the best flavor, use bananas with plenty of brown spots. The riper the banana, the sweeter the cookie, reducing the need for added sugars.
Texture Variation: If you prefer a nut-free option, you can substitute the peanut butter with sunflower seed butter. For extra crunch, add 1/4 cup of chopped walnuts or pecans.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 5g
- Sodium: 125mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 18mg
Keywords: banana oatmeal breakfast cookies, healthy breakfast cookies, meal prep breakfast, gluten free oatmeal cookies, banana peanut butter cookies