Not every morning needs frosting and syrup. Sometimes you need something you can grab with one hand while tying a shoe with the other. These breakfast cookies are soft, lightly sweet, and incredibly forgiving.
These were born out of desperation on a Tuesday morning when we had two overripe bananas, a container of oats, and exactly seven minutes before the bus arrived. I mashed everything together, threw them in the oven, and hoped for the best. The kids ate three each before I could even ask if they were good.
Now I make a double batch every Sunday and freeze them. They thaw overnight in a lunchbox and they are the reason my kids think I have it together. I do not. But these cookies do.
Banana Oat Breakfast Cookies
Soft, naturally sweetened cookies made with just bananas, oats, and a few pantry staples. Grab-and-go breakfast in cookie form.
Ingredients
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mash the bananas with a fork until mostly smooth. A few small chunks are fine and add nice texture.
- Stir in the peanut butter, maple syrup, vanilla, and cinnamon until well combined.
- Fold in the oats and chocolate chips until everything is evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. These do not spread much, so gently flatten each cookie with the back of the spoon.
- Bake for 12-15 minutes until the edges are lightly golden. They will feel soft when warm but firm up as they cool.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Store in an airtight container for up to 4 days.
Notes
These freeze beautifully. Make a double batch, freeze on a sheet pan, then transfer to a freezer bag. Grab one out the night before and it will be thawed by morning.
