Description
Make these simple, high-protein oatmeal breakfast cookies for a quick, grab-and-go morning meal or snack.
Ingredients
Scale
- 2 ripe bananas, mashed
- 1/2 cup peanut butter
- 1/4 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour or oat flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup mix-ins (e.g., chocolate chips, chopped nuts, flax seeds)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the mashed bananas, peanut butter, maple syrup, vanilla extract, and egg. Mix until smooth.
- In a separate bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients. Stir until just combined.
- Fold in your chosen mix-ins.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with a fork if needed.
- Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a gluten-free version, use certified gluten-free rolled oats.
- You can substitute almond butter for peanut butter.
- Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze them for longer storage.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 9
- Sodium: 95
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 15