Flourless Peanut Butter Banana Oatmeal Breakfast Cookies
The best part about these healthy cookies are not only incredibly delicious but also packed with wholesome ingredients to kick-start your day on the right note.
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Servings: 12
Calories: 158kcal
Ingredients
- 2 cups quick oats
- 2 ripe bananas
- ¼ cup peanut butter creamy or crunchy, your choice! almond butter
- ⅓ cup brown sugar you can also use maple syrup
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds for an extra nutritional boost
- ¼ cup chocolate chips optional but highly recommended!
- 1 teaspoon pure vanilla extract
- ¼ cup milk of your choice almond, soy, or regular milk works perfectly
- A pinch of salt to enhance the flavors
Instructions
- Preheat your oven to 350°F.
- Take the ripe bananas and mash them in a large bowl. The riper the bananas, the sweeter your cookies will be. Plus, it gives your cookies a lovely moist texture.
- To the mashed banana, add the peanut butter and brown sugar. Mix everything together until you get a smooth, creamy consistency.
- Stir in the oats, chia seeds, and hemp seeds into the wet mixture.
- If you're a chocolate lover like me, this is the moment to add those delightful chocolate chips. The melty goodness will take your breakfast cookies to a whole new level of indulgence!
- Stir in the Vanilla and Milk: Pour in the pure vanilla extract and your choice of milk.
- Don't forget the pinch of salt! It's a small touch, but it enhances the overall taste and balances the sweetness of the cookies.
- On a parchment-lined cookie sheet, drop spoonfuls of the cookie dough, leaving enough space between each cookie. You can gently flatten them with the back of the spoon for a perfect cookie shape.
- Slide the baking sheet into the preheated oven and bake for about 10-12 minutes or until the cookies turn a lovely golden brown hue.
- Once they're out of the oven, let them cool on a cooling rack for a few minutes before indulging. The aroma alone will tempt you, but try to resist!
Notes
Use Ripe Bananas: For the best flavor and natural sweetness, use ripe bananas with brown speckles on their skin. The riper the bananas, the sweeter your cookies will be.
Don't Overmix the Dough: When mixing the ingredients together in a large mixing bowl, avoid overmixing the dough. Overmixing can result in tough cookies. Mix until all the ingredients are just combined.
Use Parchment Paper or Silicone Mat: Line your baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and ensure easy cleanup.
Keep an Eye on Baking Time: Every oven is different, so keep a close eye on the cookies as they bake. They should turn a lovely golden brown around the edges. Avoid overbaking to maintain a soft and chewy texture.
Allow Cookies to Cool: Once out of the oven, the cookies will be soft. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to set and develop their final texture.
Nutrition
Calories: 158kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 1mg | Sodium: 27mg | Potassium: 180mg | Fiber: 2g | Sugar: 12g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg