Healthy Breakfast Cookies with Banana and Oats Recipe

Yes. Prep sturdy components ahead and keep delicate or crunchy parts separate until serving.

Store leftovers in an airtight container and reheat gently to protect texture.

Use the texture and doneness cues in the article, not only the timer.

Yes. Use a larger pan or cook in batches so texture stays consistent.

These Healthy Breakfast Cookies are a fiber-rich treat perfect for breakfast or snacks. Made with ripe bananas and natural nut.

Scale

2 large extra ripe bananas, mashed

½ cup (128g) natural peanut butter or almond butter

¼ cup (78g) pure maple syrup

1 large egg or flax egg (for vegan option)

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Preheat your oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, combine the mashed bananas, natural peanut or almond butter, pure maple syrup, egg (or flax egg for vegan), and pure vanilla extract. Stir until smooth.
Add the oat flour, flaxseed meal, ground cinnamon, baking soda, and kosher salt. Stir gently until just combined. Fold in the old fashioned oats, hemp hearts, chia seeds, chocolate chips, and walnuts if using. Let the dough rest for 5 minutes.

These cookies can be stored in an airtight container for up to a week. Feel free to customize.