Banana Oat Breakfast Cookies
Soft breakfast cookies made with oats, ripe banana, peanut butter, and a little honey.
- Measurements grams + cups
Soft breakfast cookies made with oats, ripe banana, peanut butter, and a little honey.
Recipe
Banana Oat Breakfast Cookies
Soft breakfast cookies made with oats, ripe banana, peanut butter, and a little honey.
Ingredients
Ingredients scaled. The method below still refers to the original quantities.
Instructions
- Step 1. Heat the oven to 180 C / 350 F. Line a baking sheet with parchment.
- Step 2. Mash the bananas until mostly smooth.
- Step 3. Stir in the peanut butter, honey, and vanilla.
- Step 4. Add the oats, cinnamon, and baking powder and mix well.
- Step 5. Fold in the chocolate chips or raisins if using.
- Step 6. Scoop 12 portions onto the baking sheet and flatten each slightly.
- Step 7. Bake 13 to 16 minutes, until set and lightly golden at the edges.
- Step 8. Cool on the pan 5 minutes before transferring to a rack.
Notes
- These are soft breakfast cookies rather than crisp dessert cookies. They will not snap, and they are not meant to.
- There is no egg and no flour, so the dough does not spread. Flatten them to the shape you want them to finish at.
- The riper the banana, the sweeter the cookie. Spotty brown bananas are ideal.
Banana Oat Breakfast Cookies — Simple Table Recipes · https://simpletablerecipes.com/recipes/banana-oat-breakfast-cookies/
Equipment
- Baking sheet
- Parchment paper
- Cookie scoop
Substitutions
- Peanut butter
- Almond butter, sunflower seed butter or tahini all work. Seed butter makes them nut free for school.
- Honey
- Maple syrup for a vegan version, or leave it out entirely if the bananas are very ripe.
- Chocolate chips
- Raisins, dried cranberries, chopped nuts or nothing at all.
Storage & Freezing
Storing: Refrigerate in an airtight container for up to 5 days.
Freezing: Freeze for up to 2 months.
Frequently Asked Questions
Are these actually healthy?
They are made from bananas, oats and peanut butter with a little honey — no flour, butter or refined sugar. Whether that counts as healthy is your call, but they are closer to a flapjack than a dessert cookie.
Why are my breakfast cookies dry?
Bananas that were not ripe enough, or too many oats. Very ripe spotted bananas are considerably wetter, and they are what holds the cookie together.
Do these cookies spread in the oven?
No. There is no flour, egg or leavening to speak of, so they bake in whatever shape you put them on the tray. Flatten them to the finished shape you want.
Can I make them without peanut butter?
Yes, but you need something in its place — it is the fat holding them together. Any nut or seed butter works in the same quantity.
How long do they keep?
Five days refrigerated, or two months frozen. They are soft rather than crisp and stay that way.
Did you make this?
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Thanks — that helps.
