This healthy breakfast cookies recipe is loaded with nutritious ingredients! They are easy to make in 20 minutes and one bowl, and are hearty enough to keep you full until lunch!
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside
In a large mixing bowl, mash the bananas.
Add peanut butter, applesauce honey, egg and vanilla and stir to combine.
Add oats, cinnamon and sea salt and stir until combined.
If desired, add mix-ins and stir until evenly distributed.
Use a 1 tablespoon measuring spoon or a 1 ½ TBS cookie scoop to measure portions of the dough and place them on the prepared baking sheet spaced about 2” apart. Gently flatten the tops of each cookie (they do not change shape or flatten when they bake).
Bake in the preheated oven for 12-14 minutes, or until the tops are just set and the bottoms are very lightly browned.
Let cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to cool completely.
Serve slightly warm or at room temperature.
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Notes
The “dough” is a little bit tacky and wet. It holds its shape in the oven so make sure to shape the cookies by flattening them before baking.Ingredient Substitutions
Overripe bananas. The bananas need to be ripe and sweet. If using bananas that have been previously frozen, thaw them in the microwave or at room temperature before using in this recipe.
CreamyPeanut Butter. Any nut or seed butter works well in these cookies. You can choose a natural variety as well. Crunchy peanut butter tastes great if you like little bits of peanuts in your cookies.
Applesauce. You can substitute sweet potato puree or pumpkin for the applesauce, you may just need to adjust the amount of honey in the recipe.
Honey. maple syrup is a great substitute for honey.
Egg. you can use a flax egg or egg replacer to make these vegan/egg-free.
Quick-cooking oats. Rolled/old fashioned oats can be used, however the texture will be chewier. You can also pulse old fashioned oats in the blender to turn them into quick cooking oats.
Dried cranberries. Any dried fruit tastes great in these breakfast cookies: dried cherries, raisins, etc.
Mini chocolate chips. I prefer mini chips because they distribute more evenly throughout the cookies. Regular-sized chips work well too.
Mix-in SuggestionsIf you don't prefer chocolate chip or cranberries, here are some alternate suggestions.
Cinnamon Chips
White chocolate chips
Shredded, unsweetened coconut
Peanut butter chips
Chopped nuts like pecans, slivered almonds or walnuts
Dried cherries, blueberries, or raisins
Store/FreezeStore breakfast cookies in an airtight container in the refrigerator for 5-7 days or in the freezer for up to two months.Reheat gently in the microwave or in the oven set to warm.