Description
Soft-baked, lower sugar Banana Breakfast Cookies made in under 25 minutes with my fave pantry staples: oats, peanut butter, coconut and chocolate chips! No butter or flour needed. Little kids adore these, and parents love that they're packed with whole grains, fiber and protein. If you're looking for nourishing cookies with a cake-like texture and simple ingredients, these are it. Recipe makes 20 smaller cookies.
Ingredients
Units
Scale
- 1 cup mashed overripe banana*
- 1/3 cup natural peanut butter
- 2 large eggs (can sub flax eggs)
- 1 1/2 tsp vanilla extract
- 1 1/2 cups old fashioned oats or quick oats (certified gluten free if needed)
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 1/4 cup shredded unsweetened coconut
- 1/3 cup chocolate chips
- 1/4 cup hemp seeds (optional)
Instructions
- Preheat oven to 350F. Line an extra large sheet pan (or 2 half sheet pans) with parchment paper.
- Mash bananas in a large mixing bowl. Measure to make sure you have 1 cup (it's ok if it's a bit heaping, but too much banana will make these too moist). Add peanut butter, eggs, and vanilla. Whisk until smooth.
- Add oats, baking soda, cinnamon, salt, coconut, chocolate chips, and hemp seeds. Whisk until combined.
- Use a spoon to drop mounds of batter onto the baking sheet. The batter will be wet (see process photos in the post), unlike traditional cookie dough. Don't be tempted to add more oats! If needed, you can refrigerate dough to firm up the batter. You'll get 20 cookies.
- Bake for 13-14 minutes, or until golden and set. (If using 2 sheet pans, bake one at a time.) Cool on baking sheet for 10 minutes and devour! Store leftovers in an airtight container on the counter for 2 days then refrigerate or freeze leftovers.
Notes
*2 medium or 3 small bananas, but please measure!
If you prefer sweeter cookies, you can add 1/4 cup sugar.