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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.
Print Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 12 cookies
Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas the riper the better — brown spots are your friend
  • 1 cup old-fashioned rolled oats
  • 1/4 cup peanut butter or almond butter
  • 2 tbsp pure maple syrup
  • 1/4 cup mini chocolate chips
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon optional

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, mash the bananas with a fork until mostly smooth. A few small chunks are fine and add nice texture.
  3. Stir in the peanut butter, maple syrup, vanilla, and cinnamon until well combined.
  4. Fold in the oats and chocolate chips until everything is evenly distributed.
  5. 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.
  6. Bake for 12-15 minutes until the edges are lightly golden. They will feel soft when warm but firm up as they cool.
  7. 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.