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–+ servings

Breakfast Cookies

Chewy oat and peanut-butter breakfast cookies made with ripe banana, honey, raisins and chopped nuts — a portable, fiber-rich grab-and-go breakfast.
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Course: Breakfast
Cuisine: American
Keyword: breakfast cookies, oats, peanut butter cookies, grab-and-go breakfast, healthy breakfast, baking
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 18 -20 cookies (1 cookie per serving)
Calories: 160kcal

Ingredients

  • 2 cups rolled oats old-fashioned
  • 1 cup whole wheat flour or oat flour
  • 1 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup creamy peanut butter or other nut/seed butter
  • 2 large ripe bananas mashed (about 1 cup)
  • 1/4 cup honey or maple syrup
  • 2 large eggs or 2 flax eggs for vegan
  • 1 tsp vanilla extract
  • 1/2 cup raisins or dried cranberries
  • 1/2 cup chopped peanuts or chopped almonds
  • Optional: 2 tbsp chia seeds or ground flax

Instructions

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a bowl combine rolled oats, whole wheat flour, baking powder, cinnamon and salt; whisk to blend.
  • In a separate large bowl mash the ripe bananas until smooth.
  • Add peanut butter, honey (or maple syrup), eggs and vanilla to the mashed banana; whisk until well combined.
  • Stir wet ingredients into the dry mixture until a sticky dough forms.
  • Fold in raisins and chopped peanuts, reserving a few for topping if desired.
  • Scoop tablespoon-sized mounds of dough onto the prepared sheets, spacing about 2 inches apart.
  • Press each mound gently with the back of a spoon to flatten slightly; top with reserved nuts or a few extra raisins.
  • Bake in the preheated oven for 12–15 minutes, until edges are lightly golden.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1g | Calories: 160kcal | Carbohydrates: 20g | Protein: 4.5g | Fat: 7.5g | Fiber: 3g