Description
These healthy-ish breakfast cookies are made with an oat, banana, and peanut butter base and can be packed with any mix-ins that you like! Personal favorites: flaked coconut and chocolate chip.
Ingredients
Scale
- 1 large banana, mashed
- 1/2 cup peanut butter
- 1/2 cup honey or maple syrup (you can get away with less, too)
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chunks
- any other mix-ins that you like, including blueberries, white chocolate, dried fruit, or flaked coconut
Instructions
- Make the dough: Use a hand mixer to combine the banana, peanut butter, honey, coconut oil, and vanilla. Mix in the dry ingredients. Fold in the chocolate, blueberries, or other mix-ins.
- Get ready for baking: Chill the dough for about 20 minutes. Preheat your oven to 350 degrees and line a baking sheet with parchment.
- Bake: With wet hands to prevent sticking, roll the dough into 16-18 balls. Bake for 12-15 minutes (depending on your oven and the size of your cookies). They should stay nice and round, but you can flatten gently with a spatula when you take them out of the oven if you want. YUMMM!
Notes
Lindsay’s original recipe was lovely and one of the things we loved about it was its flexibility! I made a few small changes based on my cookie preferences:
- I used creamy instead of crunchy peanut butter.
- I left out the pinch of cinnamon.
- I used maple syrup when I didn’t have honey.
If you are using a very ripe banana, you can probably get away with less sweetener!
I like storing these in the freezer, and, like, actually EATING them out of the freezer. I just have a thing about frozen cookies. Anyone?
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Keywords: breakfast cookies, healthy breakfast cookies, healthy cookies