Breakfast Cookies
Chewy, naturally sweet banana-oat cookies studded with mix-ins like chocolate chips, nuts, or dried fruit for texture and flavor. Ready in about 20 minutes, these freezer-friendly bites are perfect for a quick breakfast or grab-and-go snack.
Ingredients
- 2 large bananas
- 1 3/4 cups quick oats
- 4 tablespoons peanut flour or any nut butter
- 1/4 cup chocolate chips I use semi-sweet, dark or miniature
- 1-2 teaspoons honey adjust to your taste preference
- 1/4 cup cacao nibs
- 1/4 cup Nutella or any hazelnut spread
- 1/4 cup peanut butter chips
- 1/3 cup crushed peanuts pecans, peanuts, almonds, walnuts, etc
- 1/3 cup dried fruit think cranberries, raisins, sultanas, chopped dates
- 1-2 teaspoons pure vanilla extract adjust to your taste preferences
- 1/4 cup shredded coconut
Instructions
- Preheat oven to 175°C (350°F).
- Mash the 2 large bananas in a shallow bowl. Add the 1 3/4 cups quick oats and mix well to combine. Fold in any optional add-ins you like (for example, 4 tablespoons peanut flour, 1/4 cup chocolate chips and 2 teaspoons honey).
- Line a baking tray or sheet with baking/parchment paper. Drop one tablespoon of cookie dough per cookie onto the tray, then press down with the back of a metal spoon and shape into cookies (these will not spread like normal cookies).
- Bake for 15-20 minutes, or until the cookies are lightly golden on top and just set to the touch. Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.
- Remove from the oven and allow cookies to cool on a wire rack.
Notes
Notes
*Quick oats give the best results, however you CAN use rolled oats. Use Gluten Free Oats for gluten free cookies.
**Storage: Store cookies in an airtight container for two-three days, or freeze the batch and reheat when needed.
OPTIONAL ADD INS
measurements are based on what I have tried with these cookies in the past. Feel free to add more/less to your preference