These No Sugar Added Breakfast Cookies are soft, chewy, and naturally sweetened with ripe bananas. Perfect for busy mornings and a healthier grab-and-go option.
Servings 12cookies
Prep Time 10 minutesmins
Cook Time 12 minutesmins
Total Time 22 minutesmins
Ingredients
Main Ingredients
2piecesripe bananasThe spottier, the better for sweetness.
1/2cuppeanut butterCreamy or crunchy both work.
1 1/2cupsrolled oatsFor the classic chewy cookie vibe.
1teaspooncinnamonOptional but highly recommended.
1pinchsaltEspecially if your peanut butter is unsalted.
1/2cupchocolate chips or chopped nutsOptional add-ins.
Instructions
Preparation
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mash the ripe bananas in a bowl until mostly smooth.
Stir in the peanut butter until it looks creamy and combined.
Add the rolled oats, cinnamon, and salt if desired, and mix well.
Fold in the chocolate chips or nuts if you're using them.
Scoop the dough into about 10 to 12 mounds on the baking sheet and gently flatten each one.
Bake for 10 to 14 minutes, depending on your oven and the size of the cookies.
Cool on the pan for 5 minutes, then transfer to a wire rack or plate.
Notes
These cookies can be stored in an airtight container at room temperature for 2 days, in the fridge for 5 to 6 days, or frozen for around 2 months. To reheat, warm in the microwave for 10 seconds.