These easy breakfast cookies are super soft and filled with peanut butter and oats. With no butter or oil and and customizable mix-ins, they're a tasty treat that kids and adults love, and a quick breakfast on the go!
Course: Breakfast, Snack
Keyword: Breakfast Cookies
1cuppeanut butteror your favorite nut butter
1/4cupmaple syrupor honey
1 1/2teaspoonsvanilla extract
2cupold-fashioned oatsor quick oats
1/2cupchocolate chipsor your favorite mix-ins - like dried cranberries, fresh blueberries or raisins
Preheat the oven to 325F degrees and line 2 cookie sheets with parchment paper.
In a large bowl, mash the bananas.
Mix together the mashed bananas, peanut butter, vanilla extract and cinnamon until smooth.
Stir in the oats and chocolate chips. The dough will be very sticky and wet.
Form the dough into balls with about 1/3 - 1/4 cup of batter each and place on the lined cookie sheets. Flatten them down slightly (they won't spread as they bake).
Bake in the preheated oven for 14-18 minutes, or until the tops are set.
Cool on the cookie sheets fully.
Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Cookies can be frozen for up to 2 months.