Description
These Healthy Oatmeal Breakfast Cookies are a nutritious and delicious way to start your day. Made with quick oats, ripe bananas, and peanut butter, they offer a perfect balance of fiber, protein, and natural sweetness. Enhanced with a hint of cinnamon and a touch of chocolate chips, these cookies are easy to prepare and great for a grab-and-go breakfast or snack.
Ingredients
Scale
Dry Ingredients
- 2 cups (180 grams) quick oats
- ½ tsp ground cinnamon
- ¼ tsp salt
Wet Ingredients
- ½ cup (125 grams) creamy peanut butter
- ½ tsp vanilla extract
- 2 large ripe bananas mashed (about 1½ cups)
Add-ins
- ¼ cup (45 grams) chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready for baking the cookies.
- Mix Dry Ingredients: In a large bowl, combine the quick oats, ground cinnamon, and salt. Stir well to evenly distribute the spices and salt.
- Combine Wet Ingredients: In another bowl, mash the ripe bananas until smooth. Add the creamy peanut butter and vanilla extract, then mix until the ingredients are well incorporated and creamy.
- Mix Wet and Dry Ingredients: Pour the wet banana mixture into the bowl with the oats and stir until fully combined. The dough should be sticky and hold together well.
- Add Chocolate Chips: Fold in the chocolate chips evenly throughout the dough to add a touch of sweetness.
- Scoop Cookies: Using a spoon or cookie scoop, drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them at least 2 inches apart as they will spread slightly.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve: Enjoy these healthy cookies as a fulfilling breakfast on the go or as a wholesome snack anytime.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Quick oats work best for the texture; avoid using steel-cut oats.
- For vegan or dairy-free options, ensure chocolate chips are dairy-free.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can add nuts or seeds for extra crunch and nutrients if desired.
