Servings
Font
Back
0 from 0 votes

Banana Breakfast Cookies

These monster-sized banana breakfast cookies are deliciously chewy and made with wholesome ingredients for a healthy start to your day. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
26 mins
Servings: 8 large cookies
Calories: 260 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ½ cup mashed banana approx 1 large
  • ½ cup smooth peanut butter
  • ½ cup honey or maple syrup
  • 2 teaspoons vanilla extract
  • 1 cup old fashioned oats
  • ¼ cup flour
  • ¼ cup ground flaxseed*
  • ¼ cup vanilla protein powder*
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ cup raisins optional

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
  2. In a large bowl, stir together banana, peanut butter, honey, and vanilla.
  3. In a small bowl, combine oats, flour, ground flax, protein powder, cinnamon, and baking soda.
  4. Stir the oat mixture into the banana mixture until combined. Stir in raisins.
  5. Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 ¾-inch round, about ½ inch thick.
  6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
  7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Notes

  • Make sure to use old-fashioned oats (not quick or instant) for this recipe. Using quick/instant oats will make the cookies lose their shape
  • Make sure to use old-fashioned oats (not quick or instant) for this recipe. Using quick/instant oats will make the cookies lose their shape
  • .
  • .
  • Make this recipe gluten-free by using a 1:1 gluten-free all-purpose baking flour.
  • Make this recipe gluten-free by using a 1:1 gluten-free all-purpose baking flour.
  • You may substitute the ground flaxseed (flax meal) for the same amount of flour.
  • You may substitute the ground flaxseed (flax meal) for the same amount of flour.
  • If your mixture is too thick, add a tablespoon or two of water to the mixture. Some protein powders are thicker than others and they will yield slightly different textures to the dough.
  • If your mixture is too thick, add a tablespoon or two of water to the mixture. Some protein powders are thicker than others and they will yield slightly different textures to the dough.
  • Make sure to use old-fashioned oats (not quick or instant) for this recipe. Using quick/instant oats will make the cookies lose their shape.
  • Make this recipe gluten-free by using a 1:1 gluten-free all-purpose baking flour.
  • You may substitute the ground flaxseed (flax meal) for the same amount of flour.
  • If your mixture is too thick, add a tablespoon or two of water to the mixture. Some protein powders are thicker than others and they will yield slightly different textures to the dough.

Nutrition Information

Serving 1 cookie Calories 260kcal (13%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 4g Monounsaturated Fat 5g Cholesterol 7mg (2%) Sodium 151mg (6%) Potassium 286mg (8%) Fiber 4g (16%) Sugar 16g (32%) Vitamin A 11IU (0%) Vitamin C 1mg (1%) Calcium 72mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 8large cookies

Amount Per Serving

Calories 260

% Daily Value*

Serving 1 cookie
Calories 260kcal 13%
Carbohydrates 33g 11%
Protein 9g 18%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 5g 25%
Cholesterol 7mg 2%
Sodium 151mg 6%
Potassium 286mg 6%
Fiber 4g 16%
Sugar 16g 32%
Vitamin A 11IU 0%
Vitamin C 1mg 1%
Calcium 72mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.