Banana Oat Breakfast Cookies
User Reviews
5
Banana Oat Breakfast Cookies
Description
These Banana Oat Breakfast Cookies rely on the natural moisture and sweetness of ripe bananas combined with quick oats, nut butter, maple syrup, and vanilla extract to form a thick batter. Ground cinnamon and salt add warmth and balance while chopped walnuts and optional chocolate chips provide texture and additional flavor complexity.
The batter holds together well without baking soda or powder, requiring gentle pressing of the dough scoops into cookie shapes before baking to encourage gentle spreading. Baking at 350°F until lightly browned underneath produces a chewier cookie with firmness enough to hold as a snack.
These cookies are suitable for a quick breakfast or snack and also freeze well for longer storage. Variations include swapping quick oats for rolled oats for more chewiness and replacing the egg with a flax egg for a vegan version. The recipe allows flexibility on mix-in amounts while maintaining balance in texture and flavor.
Cooling on baking sheets briefly before transferring to a rack retains structure. These cookies support customization with various mix-ins but maintain a consistent, mildly sweet taste defined by banana and cinnamon.
Ingredients
- 1 cup banana about 3 medium or 2 large ripe bananas), 230g, mashed
- 1 larger egg
- ⅓ cup nut butter peanut, almond, or sun flower, runny
- 2 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 ¾ cups quick oats
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ - ½ cup walnuts chopped
- ⅓ cup chocolate chips optional
Instructions
- Preheat oven to 350°F and line two large baking sheets with parchment paper.
- In a large mixing bowl, mash the bananas. Make sure you have 1 cup of mashed bananas.
- Add in the egg, runny nut butter (I love peanut butter), maple syrup, and vanilla.
- Mix in the quick oats, cinnamon, and salt until a batter is formed.
- Mix in the walnuts and chocolate chips, if desired. For a lower sugar option, skip the chocolate chips.
- Use a cookie scooper to portion out about 1.5 Tablespoons of dough for each cookie. Place the dough portions directly on the prepared baking sheets - no need to roll the dough with your hands! Space each cookie about 2 inches apart, but don’t worry the cookies won't spread much during baking. Lightly pat the tops of the cooking down.
- Bake for 12 - 15 minutes, until the bottoms are very lightly browned.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to finish cooling. Enjoy your easy and delicious banana bread breakfast cookies!
Notes
- Tap the tops of the cookie dough slightly before baking to help form cookie shapes since no leavening agents are used.
- Limit mix-ins like nuts or dried fruit to a total of ⅔ cup for the best texture.
- Use a flax egg as a vegan substitute for the egg in the recipe.
- Quick oats give a smoother texture, but rolled oats can be used for chewier cookies.
- Store cookies in an airtight container at room temperature for several days or refrigerate up to 7 days and freeze for up to 5 months.
- Freeze cookies individually on a sheet before transferring to a sealed bag to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cokies
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 88mg | 4% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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