Description
These Healthy Oatmeal Breakfast Cookies are a simple, nutritious, and delicious way to start your day. Made with wholesome ingredients like quick oats, ripe bananas, and creamy peanut butter, these cookies are naturally sweetened and perfect for a grab-and-go breakfast or a healthy snack.
Ingredients
Scale
Dry Ingredients
- 2 cups (180 grams) quick oats
- ½ tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients
- ½ cup (125 grams) creamy peanut butter
- ½ tsp vanilla extract
- 2 large ripe bananas mashed (about 1 ½ cups)
Add-ins
- ¼ cup (45 grams) chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the quick oats, ground cinnamon, and salt. Stir to blend the spices evenly throughout the oats.
- Prepare Wet Ingredients: In a separate bowl, mash the ripe bananas thoroughly until smooth. Add the creamy peanut butter and vanilla extract, mixing well until the mixture is uniform.
- Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Stir everything together until a thick dough forms, ensuring the oats are fully coated and incorporated.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the cookie dough for a touch of sweetness and texture.
- Scoop and Shape Cookies: Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of the spoon for even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the edges start to turn golden and the cookies are set.
- Cool & Serve: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or store in an airtight container.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Quick oats work best for a softer cookie texture; rolled oats can be used but will give a chewier cookie.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Adding nuts or dried fruit is a great way to customize these cookies.
Keywords: healthy oatmeal cookies, breakfast cookies, peanut butter cookies, banana cookies, quick oats, easy breakfast recipe, nutritious snack