If banana bread and oatmeal had a baby, you’d get these breakfast cookies. They are all your go to breakfast favorites mashed into one. Plus they are super easy to grab as you are running out the door and will keep you fueled throughout the day. I’m always looking for new and easy ways to use up my overly ripe bananas. This is a new favorite recipe where I get all the flavor of banana bread but feels healthier and more filling.
Breakfast Cookies
Oatmeal Banana cookies with walnuts and mini chocolate chips
Ingredients
- 1 1/2 cups oats
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 cup mashed banana
- 1/2 cup peanut butter
- 1/4 cup chopped walnuts
- 1/4 cup mini chocolate chips
- 2 Tbsp maple syrup
- 1 egg
Instructions
- Pre-heat oven to 350 degrees F and line a baking sheet with a silicon baking mat.
- Place 1/2 cup oats in a food processor and pulse until it forms a fine powder. It should look like flour. Add this along with the rest of the oats to a medium bowl. Add in all the other ingredients and stir until all combined.
- Use a large cookie scoop to shape dough into 7 balls and place on the baking sheet. If you don't have a cookie scoop you can use two spoons and shape the dough into balls. Gently flatten out each ball so it's more a disk shape.
- Bake for 12-15 minutes until fully cooked. Transfer to a wire rack to cool.
- You can keep out at room temperature for a few days, but after day 2 I put mine in the refrigerator and they stayed fresh through the week.
