Banana Oatmeal Breakfast Cookies
User Reviews
4.9
Banana Oatmeal Breakfast Cookies
Description
The recipe mixes mashed ripe bananas with peanut butter, honey, egg, and vanilla extract to form a wet base. Dry ingredients including quick cooking oats, all-purpose flour, flaxseed, cinnamon, baking powder, salt, and optionally brewer's yeast powder for added nutrition are folded in. Dark chocolate chips are stirred into the dough for bursts of sweetness. The cookies are shaped and pressed down slightly before baking until lightly browned at the edges.
These cookies offer a moist but firm texture with the chewiness of oats and the warmth of cinnamon. The banana and peanut butter give natural sweetness and richness, while the chocolate chips provide contrasting bites. The inclusion of brewer's yeast is common in lactation cookie recipes but is optional.
Allowing the cookies to cool before handling helps them set properly. They can be enjoyed as a quick breakfast or a nourishing snack.
Store cookies at room temperature for a few days, refrigerate to extend freshness, or freeze for longer preservation.
Ingredients
- 3 small banana ripe, mashed (~1 cup mashed
- 1/2 cup peanut butter creamy
- 1/4 cup honey
- 1 large egg
- 1 tsp. vanilla extract
- 2 cups oat quick cook 1 minute
- 1/2 cup all-purpose flour
- 1/4 cup brewer's yeast powder optional for lactation cookies
- 2 Tbsp. Flaxseed ground
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup dark chocolate chip plus a little extra for garnishing the tops of the cookies
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, whisk together the mashed bananas, peanut butter, honey, egg and vanilla until smooth.
- Then combine the dry ingredients in a medium sized mixing bowl: oats, flour, brewer's yeast (if using), flaxseed, cinnamon, baking powder and salt.
- Fold the dry ingredients into the banana mixture with a rubber spatula until combined and then stir in the chocolate chips.
- Use a cookie scoop to scoop dough onto cookie sheet, 6 cookies per sheet. Press the cookies down gently with the back of a spoon or measuring cup. Place a couple more chocolate chips on top of the cookies if desired.
- Bake for 15-16 minutes or until edges are lightly brown.
- Let cool for 5 minutes before transferring to a wire rack to cool completely. Sprinkle flaky sea salt on top, if desired. Enjoy!
Notes
- Cookies can be kept at room temperature for up to 3 days or refrigerated for 1 week.
- For longer storage, freeze cookies for up to 3 months in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 280kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 175mg | 7% |
| Potassium | 341mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 84mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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