Description
Soft, chewy, and naturally sweetened, these Oatmeal Healthy Breakfast Cookies are made with wholesome ingredients like bananas, oats, and natural peanut butter. They're gluten-free, dairy-free, and refined sugar-free—perfect for a nourishing breakfast or snack on the go.
Ingredients
2 ripe bananas, mashed
1/2 cup natural peanut butter (or almond butter)
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
1/4 cup ground flaxseed
1/4 cup chopped walnuts (or pecans)
1/4 cup raisins (or dried cranberries)
1/4 cup mini dairy-free chocolate chips (optional)
Instructions
- Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, mash the ripe bananas until smooth.
- Add the peanut butter, honey or maple syrup, vanilla extract, cinnamon, and salt. Stir until well blended.
- Add the rolled oats, ground flaxseed, chopped nuts, raisins, and chocolate chips (if using). Mix until fully combined.
- Scoop about 2 tablespoons of dough, form into a ball, flatten slightly, and place on the baking sheet. Repeat with remaining dough.
- Bake for 12–15 minutes, until cookies are set and lightly golden.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use maple syrup instead of honey for a vegan version.
Swap peanut butter with almond, cashew, or sunflower seed butter for different flavors or nut-free needs.
Cookies can be stored at room temperature for 3 days, refrigerated for 1 week, or frozen for up to 2 months.
For added texture, include seeds like pumpkin or sunflower seeds.
Customize with dried fruits such as chopped dates or apricots.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
