Description
Try these healthy banana oat breakfast cookies made with peanut butter, oats, and no refined sugar. A vegan, gluten-free snack or on-the-go morning treat.
Ingredients
2 ripe bananas, mashed
1 cup quick oats
1/2 cup creamy natural peanut butter (unsweetened)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
1/4 cup chocolate chips (optional)
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mash bananas until smooth.
Stir in peanut butter and vanilla extract until well combined.
Add oats, cinnamon, and salt. Mix until evenly incorporated.
Fold in chocolate chips if using.
Scoop tablespoons of dough onto the prepared baking sheet and flatten slightly.
Bake for 15–18 minutes, until cookies are set and lightly golden.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nut-Free Option: Use sunflower seed butter or tahini instead of peanut butter.
Add-Ins: Chopped nuts, seeds, or dried fruit can be added for variety.
Sweetener Boost: For a sweeter cookie, add 1 tablespoon of maple syrup or honey.
Oats: Quick oats yield a chewier cookie; old-fashioned oats make it more textured.
- Prep Time: 10 minutes
- Cook Time: 15–18 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
