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breakfast cookies on a baking sheet
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Banana Oatmeal Breakfast Cookies

These Banana Oatmeal Breakfast Cookies are filled with ripe bananas, hearty oats, flaxseed and dark chocolate chips! They're great for breakfast but can be enjoyed as a snack any time of day.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Cooling time 5 minutes
Total Time 30 minutes
Servings 12 cookies
Calories 280kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 3 small ripe bananas, mashed (~1 cup mashed)
  • 1/2 cup creamy peanut butter
  • 1/4 cup honey
  • 1 large egg
  • 1 tsp. vanilla extract
  • 2 cups quick cook 1 minute oats
  • 1/2 cup all-purpose flour
  • 1/4 cup Brewer's Yeast Powder (optional for lactation cookies)
  • 2 Tbsp. ground flaxseed
  • 1 tsp. cinnamon
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup dark chocolate chips (plus a little extra for garnishing the tops of the cookies)
US Customary - Metric

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
  • In a large bowl, whisk together the mashed bananas, peanut butter, honey, egg and vanilla until smooth.
    3 small ripe bananas, mashed (~1 cup mashed), 1/2 cup creamy peanut butter, 1/4 cup honey, 1 large egg, 1 tsp. vanilla extract
  • Then combine the dry ingredients in a medium sized mixing bowl: oats, flour, brewer's yeast (if using), flaxseed, cinnamon, baking powder and salt.
    2 cups quick cook 1 minute oats, 1/2 cup all-purpose flour, 1/4 cup Brewer's Yeast Powder (optional for lactation cookies), 2 Tbsp. ground flaxseed, 1 tsp. cinnamon, 1/2 tsp. baking powder, 1/2 tsp. salt
  • Fold the dry ingredients into the banana mixture with a rubber spatula until combined and then stir in the chocolate chips.
    1 cup dark chocolate chips (plus a little extra for garnishing the tops of the cookies)
  • Use a cookie scoop to scoop dough onto cookie sheet, 6 cookies per sheet. Press the cookies down gently with the back of a spoon or measuring cup. Place a couple more chocolate chips on top of the cookies if desired.
  • Bake for 15-16 minutes or until edges are lightly brown.
  • Let cool for 5 minutes before transferring to a wire rack to cool completely. Sprinkle flaky sea salt on top, if desired. Enjoy!

Video

Notes

Store cookies at room temperature for up to 3 days, in the fridge for 1 week or in the freezer for up to 3 months. 

Nutrition

Serving: 1cookie | Calories: 280kcal | Carbohydrates: 36g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 175mg | Potassium: 341mg | Fiber: 4g | Sugar: 15g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 2mg