Description
These Oatmeal Breakfast Cookies are a delightful blend of wholesome ingredients, offering a chewy texture and natural sweetness. Packed with rolled oats, mashed bananas, and a touch of cinnamon, they’re perfect for a quick breakfast or a satisfying snack on the go.
Ingredients
– 2 ripe bananas, mashed
– 1 1/2 cups rolled oats
– 1/2 teaspoon ground cinnamon
– 1/3 cup dark chocolate chips (optional)
– 1/2 teaspoon baking powder
– 1/4 cup natural smooth peanut butter (preferably runny)
– 3 tablespoons honey or agave syrup
– Pinch of sea salt
– 1 tablespoon chia seeds (optional)
– 1/2 cup mixed seeds (e.g., sunflower, pumpkin, flax) (optional)
Instructions
1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mash the ripe bananas until smooth.
3. Add the peanut butter, honey (or agave), and vanilla extract to the mashed bananas. Stir until well combined.
4. In a separate bowl, mix the rolled oats, ground cinnamon, baking powder, and a pinch of sea salt.
5. Combine the wet and dry ingredients, mixing until just combined. If desired, fold in the chocolate chips, chia seeds, and mixed seeds.
6. Using wet hands, form the dough into 8 balls and place them on the prepared baking sheet. Flatten each ball into a cookie shape.
7. Bake for 12 minutes, or until the edges are set and the cookies are slightly golden.
8. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
– For a nut-free version, substitute the peanut butter with sunflower seed butter.
– These cookies can be stored in an airtight container at room temperature for up to 5 days.
– Feel free to customize by adding other mix-ins like raisins, nuts, or dried cranberries.
Nutrition
- Serving Size: 1cookie
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg