Description
These wholesome and delicious breakfast cookies are packed with oats, peanut butter, and natural sweeteners, making them a perfect grab-and-go breakfast or snack option. Soft, chewy, and loaded with nutritious ingredients like banana, flaxseed, and a touch of cinnamon, they’re easy to prepare and can be customized with chocolate chips or dried fruit.
Ingredients
Scale
Dry Ingredients
- 1 ¼ cups quick oats
- 1 ¼ cups old fashioned oats
- 2 Tablespoons flaxseed meal
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 scoop vanilla protein powder (optional)
Wet Ingredients
- 3/4 cup creamy peanut butter
- 1 medium banana, mashed (about 1/2 cup mashed banana)
- 1/4 cup unsweetened applesauce
- 1/4 cup honey
Add-ins
- 1/2 cup any kind of chocolate chips (white chocolate chips recommended)
- 1/2 cup craisins (optional)
Instructions
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent the cookies from sticking and ensure easy cleanup.
- Mix Dry and Wet Ingredients: In a large mixing bowl, combine the quick oats, old fashioned oats, flaxseed meal, ground cinnamon, salt, and vanilla protein powder if using. Add the peanut butter, mashed banana, unsweetened applesauce, and honey. Stir well until all ingredients are thoroughly combined into a sticky cookie dough. If desired, fold in chocolate chips and/or craisins at this stage for added sweetness and texture.
- Form Cookies: Using a large cookie scoop (#20 size), drop the dough onto the prepared baking sheet. You should get about 10 large cookies. Shape and flatten the cookies slightly with your hand or the back of a spoon as the dough will not spread much during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 15 minutes. The cookies should be set and lightly golden on the edges.
- Cool and Serve: Remove the baking sheet from the oven and let the cookies cool completely on the sheet before serving. This helps them firm up and makes them easier to handle.
Notes
- You can substitute peanut butter with almond or cashew butter for different flavor variations.
- The protein powder is optional but adds an extra protein boost.
- If you prefer a sweeter cookie, increase the honey by a tablespoon or two.
- For a vegan version, replace honey with maple syrup.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
