I admit it. I cannot keep cookies in the house without eating at least one per day. I recently solved my guilt by making some healthy versions of cookies. Since I am also not a big breakfast eater I wanted to try to make something that is healthy and something that I would actually want to eat. And, does anyone ever really eat all the bananas before they go brown??? This recipe is great for those forgotten bananas.
These One Bowl Breakfast Cookies are so quick and easy to make–it’s as simple as mixing together wholesome ingredients in one bowl and baking them into the best morning meal. These nourishing banana oat breakfast cookies are the perfect way to start your day, because cookies taste even better for breakfast! Plus, you can play around with different mix-ins so you will never get bored. Who could get bored with a cookie anyway??? My latest favorite thing to toss in is shredded coconut and my favorite chocolate protein powder …… soooo good. And the protein gives you a little more to keep you feeling full.
INGREDIENTS
- 2 cup quick oats (I choose gluten free oats)
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup natural creamy peanut butter
- ½ tsp vanilla extract
- 2 large ripe bananas mashed (about 1 ½ cups)
- ¼ cup dark chocolate chips
SUBSTITUTIONS AND ADDITIONS
- Mix-Ins: Feel free to add your favorite mix-ins for extra texture and taste. Some ideas include dried cranberries, raisins, pumpkin seeds, chia seeds, unsweetened shredded coconut, and chopped nuts.
- Nut Butter: You can substitute the peanut butter with almond butter or cashew butter. To keep it nut-free, try sunflower seed butter or even smooth tahini can be used.
- Something Sweeter: The bananas add natural sweetness to these cookies. However, if you want them sweeter, add 2-4 tablespoons of maple syrup, honey (note that honey is not vegan-friendly), or agave nectar.
LETS MAKE SOME COOKIES
Combine all ingredients in a large bowl and mix until combined. Drop 2 tablespoon scoops onto the baking sheet.
I recommend baking your cookies on a parchment-lined baking sheet to avoid the cookies sticking. Flatten into the shape of a cookie. The cookies will not spread, so they will come out of the oven in the same shape that they go in. You can use a cookie cutter to help form perfect circles or use the bottom of a juice class to smush the dough down. Bake at 350°F for 14-17 minutes, or until the edges begin to brown. Remove from the oven, cool and serve. I like to store these in an airtight container in the refrigerator up to a week (mine never last that long though).
Enjoy!
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