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Irresistible Banana Oatmeal Breakfast Cookies

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These banana oatmeal breakfast cookies are quick, easy, and healthy snacks packed with natural sweetness from ripe bananas and hearty oats, perfect for busy mornings or on-the-go.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 1 ½ cups (135g) rolled oats
  • 2 tablespoons ground flaxseed (optional but recommended)
  • ¼ cup (64g) peanut butter (creamy or chunky; can swap for almond or sunflower seed butter)
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • A pinch of salt
  • Optional mix-ins:
  • ¼ cup (30g) chopped walnuts or pecans
  • ¼ cup (45g) dark chocolate chips
  • 2 tablespoons unsweetened shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. Mash the bananas in a medium bowl using a fork or potato masher until mostly smooth with a few small lumps remaining (about 2-3 minutes).
  3. Add peanut butter, honey (or maple syrup), and vanilla extract to the mashed bananas. Stir until fully combined and creamy (about 1-2 minutes).
  4. In a separate large bowl, combine the rolled oats, ground flaxseed, cinnamon, baking powder, and salt. Mix well.
  5. Pour the wet banana mixture into the dry ingredients and gently fold together with a spatula or wooden spoon until just combined.
  6. If using mix-ins like nuts or chocolate chips, fold them in now for even distribution.
  7. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
  8. Bake for 12-15 minutes until edges are golden brown and centers are set but still soft.
  9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the dough to avoid tough cookies. Use ripe bananas with brown spots for natural sweetness and moisture. Ground flaxseed acts as a binder and can be replaced with chia seeds in the same ratio. Prepare dough the night before and refrigerate for chewier cookies. Use parchment paper or silicone mat to prevent sticking and ease cleanup. Adjust baking time if cookies are too dry or too wet.

Nutrition

Keywords: banana oatmeal cookies, healthy breakfast cookies, easy breakfast snacks, gluten-free cookies, vegan cookies, quick breakfast

Find it online: https://magnetmeal.com/irresistible-banana-oatmeal-breakfast-cookies-recipe-easy-and-healthy-snacks/