If you have a ripe banana lying around that you don’t know what to do with, then these cookies are for you! These cookies are simple to make. Mix all the ingredients in the same bowl for easy clean up.
They are gluten free and are only sweetened with a banana and some chocolate chips.
I know a cookie for breakfast is not nearly enough food or satisfying on its own, but have one alongside a protein source, like eggs, cottage cheese or greek yogurt, and you have yourself a perfectly balanced meal.
Peanut Butter Banana Oat Breakfast Cookies
Quit buying breakfast cookies from the store and make these instead!
Equipment
- mixing bowl
- mixing spoon
- measuring cups and spoons
- cookie sheet
- ice cream scoop
Ingredients
- 1 banana, ripe
- 1 egg
- 1 cup rolled oats
- ½ cup peanut butter
- 1 tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- choclolate chip (optional)
Instructions
- Preheat oven to 350℉. Line a cookie sheet with parchment paper.
- In a mixing bowl, add bananas and mash with a fork. Add the egg, peanut butter, oats, cinnamon, baking powder, salt, chocolate chips (if using) and stir to combine.
- Using the ice cream scoop, portion out 6 cookies on the cookie sheet spaced evenly apart. Add a few more chocolate chips on top if you would like.
- Bake for 15 minutes until golden brown. Allow to cool on the cookie sheet for 5 minutes. Transfer to a cooling rack.
- Store in an airtight container for a couple of days at room temp. Place in the fridge and eat within a few days.
Notes
This recipe makes 6 cookies, but you can easily double the recipe to make 12.
These cookies freeze really well and are great for meal prep. Reheat in the microwave for 30 seconds.
Quick oats would work instead of rolled oats, but I would not use steel cut. The texture would be off.
You could use any nut butter in place of the peanut butter.
PB Fit or powdered peanut flour WOULD NOT work.
Chocolate chips are optional and you could add as many as little as you want.
