Description
Soft, wholesome, and naturally sweetened, these delicious banana walnut breakfast cookies are perfect for busy mornings or on-the-go snacking.
Ingredients
2 ripe bananas, mashed
1 1/2 cups rolled oats
1/2 cup chopped walnuts
1/4 cup nut butter (peanut, almond, or sunflower seed)
1/4 cup honey or maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup mini chocolate chips or raisins (optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix mashed bananas, nut butter, and honey until smooth.
Stir in oats, walnuts, cinnamon, vanilla, salt, and optional chocolate chips or raisins.
Let the mixture sit for 5 minutes to thicken slightly.
Scoop tablespoon-sized portions onto the baking sheet and flatten slightly.
Bake for 12–14 minutes or until cookies are set and lightly golden.
Cool on a wire rack. Store in an airtight container at room temp for 2 days or in the fridge for up to 1 week.
Notes
For extra protein, add a scoop of vanilla or unflavored protein powder.
Make it nut-free with sunflower seed butter and omit walnuts.
Freeze extra cookies for quick breakfasts on the go.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
