Banana Breakfast Cookies
User Reviews
5
Banana Breakfast Cookies
Description
The Banana Breakfast Cookies are mixed from simple ingredients including oats, peanut butter, mashed overripe bananas, salt, and optionally cinnamon, vanilla, and chocolate chips. Combining these creates a moist dough that is portioned into individual cookies and baked briefly at moderate heat. The cookies are pressed to about half an inch thickness for even baking and a soft texture.
During baking, the edges set gently without crisping excessively, preserving a chewiness that complements the natural banana sweetness. The optional chocolate chips lend pockets of richness, while cinnamon and vanilla introduce warm notes.
These cookies suit a casual breakfast or snack for those seeking an easy way to use ripe bananas and enjoy a wholesome-tasting cookie. They can be enjoyed on their own or paired with milk or coffee.
The recipe allows for variation in cookie size, which will affect the total yield. They may be refrigerated for a few days or frozen for longer storage, and the dough itself is freezable to bake fresh cookies later. Chocolate chunks or dried fruit alternatives can replace chocolate chips for customization.
Ingredients
- 1 1/2 cup oats
- ½ cup peanut butter
- 2 banana over ripe, mashed
- ¼ teaspoon salt
- ½ cup chocolate chips optional, + 2 tablespoons for topping
- ¼ teaspoon cinnamon optional
- 1 teaspoon vanilla optional
Instructions
- Preheat your oven to 350 degrees. Prepare a sheet pan with parchment paper, and set aside.
- In a mixing bowl combine oats, mashed bananas, peanut butter, cinnamon, and salt. Mix together with rubber spatula and add ½ cup chocolate chips. Mix again.
- Divide the dough into seven cookies and place them in the parchment paper pan. Press down on the cookies to make a cookie shape and about ½ inch thick. Top cookies with extra chocolate chips if desired.
- Bake cookies for 8-10 minutes. Allow to cool before serving. Enjoy!
Notes
- Store baked cookies in a sealed container in the refrigerator for up to three days.
- Freeze baked cookies for up to two months to preserve freshness.
- The cookie dough can be frozen for up to two months before baking.
- Chocolate chunks, white chocolate chips, dried cherries, or raisins may be used in place of chocolate chips.
- Cookie size may be varied, which will affect the number of cookies yielded from the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 178mg | 7% |
| Potassium | 304mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 51IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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