Description
These Breakfast Cookies are a wholesome and healthy treat made with ripe banana, rolled oats, a mix of seeds, peanut butter, and honey. Perfect for a nutritious breakfast or a satisfying snack, they are easy to make and packed with natural ingredients and fiber.
Ingredients
Scale
Wet Ingredients
- 1 medium ripe banana
- ¼ cup natural smooth peanut butter
- 3 tablespoons honey or agave syrup
Dry Ingredients
- 2 cups traditional rolled oats
- ½ cup mixed seeds (sunflower seeds, pumpkin seeds, flax seeds)
- 1 tablespoon chia seeds
- Good pinch of sea salt
- Good pinch of cinnamon
- 1-2 tablespoons mini dark chocolate chips (optional)
Instructions
- Mash the Banana: In a large bowl, mash the ripe banana thoroughly with a fork until smooth and creamy.
- Combine Wet Ingredients: Add the natural smooth peanut butter and honey or agave into the mashed banana and stir well to combine. If the honey is solid, gently warm it in the microwave for 5-10 seconds before mixing.
- Add Dry Ingredients: Mix in the rolled oats, mixed seeds, chia seeds, sea salt, and cinnamon. Stir until the mixture is fully combined and forms a sticky dough.
- Preheat the Oven: Set your oven to 375 degrees Fahrenheit (190 degrees Celsius) to get it ready for baking.
- Shape Cookies: Using a cookie scoop or tablespoon, place approximately 10 evenly sized scoops of dough onto a baking sheet lined with parchment paper. Flatten each scoop gently with the back of a spoon into round cookie shapes.
- Add Chocolate Chips: Sprinkle mini dark chocolate chips on top of each cookie and lightly press them into the dough.
- Bake: Bake the cookies in the preheated oven for 12 minutes or until they are lightly golden brown around the edges.
- Cool and Serve: Let the cookies cool on the baking sheet for 5-10 minutes before enjoying them warm or storing for later use.
Notes
- For a vegan option, substitute honey with agave syrup or maple syrup.
- Use runny peanut butter for easier mixing; if yours is thick, warm it slightly before adding.
- Add nuts like chopped almonds or walnuts for extra crunch if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for a week.
- These cookies can be frozen for up to one month; thaw before eating.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
