Description
These healthy breakfast cookies are soft, naturally sweetened, and packed with oats, banana, and nuts. They make a quick, nutritious grab-and-go option for busy mornings.
Ingredients
- 3/4 cup banana (mashed)
- 1 1/4 cups rolled oats
- 1/4 cup flaxmeal
- 1/4 cup unsalted peanut butter
- 1/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/3 cup chopped nuts
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C).
- Line a large baking sheet with parchment paper and lightly grease it with cooking spray.
- Mash the banana and measure 3/4 cup.
- In a large mixing bowl, combine mashed banana, peanut butter, rolled oats, and flaxmeal. Stir until combined.
- Add coconut sugar, vanilla extract, and cinnamon. Mix until a sticky dough forms.
- Fold in chopped nuts and chocolate chips.
- Scoop the dough into 8 portions and place on the prepared baking sheet.
- Lightly grease the back of a fork and gently press each dough ball to flatten slightly.
- Bake for 16–18 minutes until golden brown.
- Cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for natural sweetness and better texture.
- Swap peanut butter with almond or sunflower seed butter if needed.
- Chocolate chips can be omitted or replaced with dried fruit.
- Store in an airtight container for up to 4 days or refrigerate for longer freshness.
- Freeze cookies for up to 2 months and thaw before eating.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
