Print

Irresistible Banana Oatmeal Breakfast Cookies

banana oatmeal breakfast cookies - featured image
Print Recipe

These banana oatmeal breakfast cookies are a quick, wholesome, and delicious start to the day, combining ripe bananas, hearty oats, and cozy spices for a soft, chewy texture and natural sweetness.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 2 cups (180g) old-fashioned rolled oats
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (60g) chopped walnuts or pecans (optional)
  • 1/2 cup (90g) mini dark chocolate chips (optional)
  • 2 tablespoons ground flaxseed (optional)
  • 1–2 tablespoons honey or maple syrup (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, mash 2 medium ripe bananas with a fork or potato masher until smooth but slightly chunky.
  3. Stir in 1 teaspoon vanilla extract and 1 to 2 tablespoons honey or maple syrup if using.
  4. In a separate bowl, combine 2 cups old-fashioned rolled oats, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, 1/4 teaspoon salt, and 2 tablespoons ground flaxseed if using. Stir to mix evenly.
  5. Gradually add the dry ingredients to the mashed banana mixture and stir gently until just combined.
  6. Fold in 1/2 cup chopped walnuts or pecans and/or 1/2 cup mini dark chocolate chips if desired.
  7. Using a tablespoon or cookie scoop, drop cookie dough onto the prepared baking sheet about 2 inches apart. Flatten each mound slightly with the back of the spoon.
  8. Bake for 12-15 minutes until cookies are golden around the edges and set in the center.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe bananas with brown spots for best sweetness and moisture. Do not overmix the dough to keep cookies tender. Flatten cookie dough balls before baking as they don’t spread much. Cookies firm up as they cool. Store in an airtight container for up to 3 days or freeze for longer storage. Variations include adding berries, swapping nuts for seeds, or adding protein powder.

Nutrition

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

Find it online: https://yumnode.com/irresistible-banana-oatmeal-breakfast-cookies-recipe-5-easy-steps/