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Banana Bread Breakfast Cookies

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These Banana Bread Breakfast Cookies are a delightful combination of soft, chewy texture and rich banana flavor. Packed with wholesome ingredients, they make for a perfect breakfast or snack option.

Ingredients

Scale
  • 2 ripe bananas, mashed (about 1 cup)
  • 1/2 cup creamy peanut butter (or any nut/seed butter)
  • 1/4 cup honey or maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1/2 cup whole wheat flour (or all-purpose flour)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped walnuts (optional)
  • 1/2 cup dark chocolate chips or raisins (optional)
  • 1/4 cup shredded coconut (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly. A well-preheated oven is crucial for achieving that perfect golden-brown color.
  2. In a large mixing bowl, mash the ripe bananas until smooth, about 1-2 minutes. You want no large chunks—smoothness helps incorporate the bananas evenly into the dough.
  3. Add the peanut butter, honey or maple syrup, and vanilla extract to the mashed bananas. Mix well until smooth and creamy, about 1-2 minutes. Make sure there are no clumps of peanut butter left, as they can affect the texture.
  4. In a separate bowl, whisk together the rolled oats, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt. This step ensures that the leavening agents are evenly distributed, preventing any pockets of flour in your cookies.
  5. Gradually add the dry mixture to the wet ingredients. Stir gently until just combined, about 30 seconds. Overmixing can lead to tough cookies, so stop as soon as you see no dry flour.
  6. If you're using optional ingredients like walnuts, chocolate chips, or shredded coconut, fold them in at this stage, ensuring even distribution.
  7. Line a baking sheet with parchment paper. Using a cookie scoop or tablespoon, drop heaping tablespoons of dough onto the sheet, spacing them about 2 inches apart. The cookies won’t spread much, so shape them how you want them to look.
  8. Bake in the preheated oven for 12-15 minutes. You'll know they’re ready when the edges are golden brown, and the centers are just set, with a slight jiggle when you shake the pan. Keeping an eye on the time is key to avoid overbaking.
  9. Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This cooling time helps them firm up, preventing them from breaking apart.

Nutrition

Keywords: Be sure to use ripe bananas; they should be heavily speckled with brown spots. A common mistake is overmixing the dough, which can lead to tough cookies.

Find it online: https://homebitesia.com/warm-and-wholesome-banana-bread-cookies/