Tasty Breakfast Cookies
Start your day with a wholesome and satisfying treat by baking these **Tasty Breakfast Cookies**—the ultimate grab-and-go solution for busy mornings! Packed with heart-healthy **rolled oats**, naturally sweet **ripe bananas**, and protein-rich **creamy peanut butter**, these cookies strike the perfect balance between indulgence and nutrition. A touch of **honey** and **vanilla extract** enhances their sweetness, while **ground cinnamon** adds a cozy warmth. Crunchy **walnuts** and melty **dark chocolate chips** elevate each bite with delightful texture and flavor. Quick to whip up in just 25 minutes and freezable for up to a month, these dairy-free breakfast cookies are a versatile and guilt-free option for meal preppers and busy families alike. Perfect for anyone craving a healthy, homemade start to the day!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 cups rolled oats
- 2 medium ripe bananas
- 1 cup creamy peanut butter
- 0.25 cup honey
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.5 cup chopped walnuts
- 0.5 cup dark chocolate chips
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, mash the ripe bananas with a fork until smooth and creamy.
Add the peanut butter, honey, and vanilla extract to the mashed bananas. Mix well until fully combined.
In a separate bowl, combine the rolled oats, ground cinnamon, baking powder, and salt. Stir to incorporate the dry ingredients evenly.
Gradually add the dry ingredients to the wet banana mixture, stirring until a cohesive dough forms.
Fold in the chopped walnuts and dark chocolate chips until evenly distributed throughout the dough.
Using a spoon or cookie scoop, drop roughly 2-tablespoon portions of the dough onto the prepared baking sheet. Flatten each cookie slightly with the back of the spoon as they won’t spread much during baking.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container at room temperature for up to 3 days. These cookies also freeze well for up to 1 month!
Nutrition Facts
Calories |
288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.5 g | 22% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 13.7 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 300 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
