Description
These wholesome breakfast cookies combine the natural sweetness of bananas and maple syrup with hearty oats and almond butter, creating a nutritious and delicious start to your day. Perfectly soft with a hint of cinnamon and optional chocolate chips, these cookies offer a convenient, grab-and-go breakfast packed with fiber and protein.
Ingredients
Scale
Wet Ingredients
- 1 cup mashed bananas (2 large bananas)
- 1/3 cup creamy almond butter (can use peanut butter)
- 1/4 cup pure maple syrup (can use honey)
- 1 large egg (can use a flax egg)
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup oat flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/4 cups old fashioned oats
- 1/4 cup raisins (can use dried cranberries)
- 1/4 cup chocolate chips (optional)
Optional Toppings
- Flaky sea salt for sprinkling on top
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a large baking sheet by lining it with parchment paper or a Silpat baking mat to prevent sticking.
- Mix wet ingredients: In a large bowl, combine the mashed bananas, creamy almond butter, maple syrup, egg, and vanilla extract. Stir thoroughly until the mixture is smooth and homogeneous.
- Add dry ingredients: To the wet mixture, add the oat flour, ground cinnamon, baking soda, and sea salt. Stir until just combined to avoid overmixing, then fold in the old fashioned oats, raisins (or dried cranberries), and optional chocolate chips evenly into the batter.
- Rest the dough: Allow the cookie dough to sit for 5 to 10 minutes so the oats can absorb moisture and soften, improving the texture.
- Portion the dough: Use about 2 tablespoons of dough per cookie and place them spaced evenly on the prepared baking sheet.
- Bake the cookies: Bake in the preheated oven for 10 to 14 minutes, or until the cookies are set but still soft to the touch. Avoid overbaking to maintain softness.
- Cool and finish: Remove the baking sheet from the oven and optionally sprinkle the cookies with flaky sea salt. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Substitute peanut butter if almond butter is unavailable.
- Use honey in place of pure maple syrup if desired.
- For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Oat flour can be made at home by grinding rolled oats in a blender or food processor.
- Flaky sea salt on top enhances flavor but can be omitted for less sodium.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: breakfast cookies, healthy breakfast, banana cookies, oat cookies, almond butter cookies, easy breakfast recipe, soft breakfast cookies
