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Thick and Chewy Banana Oatmeal Breakfast Cookies

A stack of three hearty, oatmeal chocolate chip breakfast cookies resting on a small white plate.
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Create these thick and chewy breakfast cookies for a satisfying, grab-and-go morning meal. They use simple, wholesome ingredients and natural sweetness, making them perfect for meal prep.

Ingredients

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  • 2 large ripe bananas, mashed
  • 1/2 cup smooth peanut butter or almond butter
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups rolled oats (use gluten-free if needed)
  • 1/2 cup whole wheat flour or oat flour
  • 1 teaspoon ground flaxseed meal
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup mix-ins (e.g., dark chocolate chips, raisins, or chopped walnuts)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the mashed bananas, nut butter, maple syrup, and vanilla extract. Mix until smooth.
  3. In a separate medium bowl, whisk together the rolled oats, flour, flaxseed meal, cinnamon, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients. Mix until just combined. Do not overmix.
  5. Fold in your chosen mix-ins, like chocolate chips or nuts.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet. Press down slightly to flatten into thick cookie shapes, about 1/2 inch thick.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown. They will firm up as they cool.
  8. Let the breakfast cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week for your easy make-ahead breakfast routine.

Notes

  • For a higher protein option, add 1 scoop of your favorite vanilla or unflavored protein powder with the dry ingredients.
  • If you prefer a less sweet cookie, reduce the maple syrup to 2 tablespoons and rely more on the sweetness of the ripe bananas.
  • These cookies freeze well. Place parchment paper between layers before freezing for up to three months. Thaw overnight on the counter.

Nutrition

Find it online: https://www.unfoldrecipes.com/breakfast-cookies-banana-oatmeal-recipe/