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–+ servings
Oatmeal Breakfast Cookies

Delicious Oatmeal Breakfast Cookies You'll Love to Make

These Oatmeal Breakfast Cookies are a nourishing hug in cookie form, quick to prepare and perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 25 minutes
Servings: 10 cookies
Course: Breakfast
Cuisine: Gluten-Free, Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 medium Ripe Bananas overripe works best
  • 2 cups Old-fashioned Rolled Oats substitute with gluten-free oats if needed
  • 1/2 cup Peanut Butter or Almond Butter can use any nut or seed butter
  • 1/4 cup Honey or Maple Syrup replace honey with maple syrup for vegan option
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon adjust according to taste preference
  • 1/4 teaspoon Salt
Optional Mix-ins
  • 1/2 cup Mini Chocolate Chips or swap for dried fruit
  • 1/2 cup Chopped Nuts e.g., walnuts or pecans
  • 1/2 cup Dried Fruit e.g., raisins or cranberries
  • 2 tablespoons Chia Seeds or Flaxseed

Equipment

  • mixing bowl
  • Fork
  • Baking sheet
  • Parchment paper

Method
 

Step-by-Step Instructions for Oatmeal Breakfast Cookies
  1. Preheat your oven to 350°F (175°C). Gather all your ingredients and equipment.
  2. Prepare the baking sheet by lining it with parchment paper or lightly greasing it.
  3. Mash the ripe bananas in a mixing bowl until smooth, then stir in peanut butter, honey (or maple syrup), and vanilla extract.
  4. In a separate bowl, mix together rolled oats, cinnamon, and salt.
  5. Gradually add the dry mixture to the wet banana blend and stir gently until just combined. Fold in any optional mix-ins if desired.
  6. Portion about 2 tablespoons of dough for each cookie on the prepared baking sheet, leaving space between mounds. Flatten slightly for even baking.
  7. Bake the cookies for 12-15 minutes until the edges turn golden and the centers look set yet soft.
  8. Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gVitamin C: 3mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container at room temperature for up to 5 days or in the fridge for up to 7 days. Freeze for up to 3 months with parchment paper between layers.

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