Have you made breakfast cookies before? These Oatmeal Banana cookies are gooey, but filling and high in protein and fiber thanks to the rolled oats. They can be prepped and made in under 30 minutes and are less than 10 ingredients. I eat these for breakfast, a midday snack, or a treat after dinner.
The best part of these cookies is that they’re chewy with a sweet and salty taste thanks to the chocolate salt combo. They are made with lots of rolled oats, nut butter, a banana, and a few other pantry staples! They’re also so easy to make, you just mix together wet ingredients, add in dry ingredients, scoop balls of dough onto the pan (about 3 tbsp each), bake in the oven, and then enjoy!
Make sure to store these in the refrigerator. They last up to 3 day in a sealed container.
Substitution Ideas:
- Almond Butter: any nut, seed, or peanut butter would work
- Maple Syrup: you could swap it out for honey or coconut sugar
Oatmeal Banana Breakfast Cookies
Ingredients
- 1 banana, mashed
- 1/2 cup almond butter
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 2 tbsp maple syrup
- 1 1/2 cup rolled oats
- 1/2 tsp baking powder
- sprinkle of salt in batter + on top
- 1/4 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, add banana and mash it and then add in the almond butter, vanilla extract, cinnamon, and maple syrup and mix together.
- Add in dry ingredients, rolled oats, baking powder, and sprinkle of salt and mix well.
- Stir in chocolate chips and bake for 20-22 minutes until cookie sides are lightly golden brown.
- Remove from the oven, sprinkle some salt on top, and ENJOY!
