Description
Delicious and healthy Breakfast Cookies made with just 5 ingredients including bananas, oats, peanut butter, honey, and cinnamon. These cookies are quick to prepare, gluten-free, high in protein, and perfect for a nutritious start to your day. Optional chocolate chips add a delightful touch of sweetness.
Ingredients
Scale
Main Ingredients
- 3 bananas (peeled)
- 200 g rolled oats
- 100 g smooth peanut butter
- 50 g runny honey
- 1 tsp ground cinnamon
- 40 g chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 180℃ fan/200℃/Gas Mark 6/350F to prepare it for baking the cookies.
- Mix Ingredients: In a bowl, mash the bananas thoroughly and add the rolled oats, peanut butter, honey, and ground cinnamon. Mix all ingredients together very well to form a sticky dough. If using chocolate chips, add half of them into the mixture and combine.
- Form Cookies: Scoop the mixture into 8 equal portions and shape each into a cookie on a lined baking tray. Press the remaining chocolate chips onto the top of each cookie if using.
- Bake: Place the baking tray in the preheated oven and bake the cookies for 20 minutes until they are firm and slightly golden around the edges.
- Cool and Set: After baking, allow the cookies to cool on the tray before transferring them. This lets them set properly and hold their shape.
Notes
- These breakfast cookies make an excellent on-the-go breakfast or snack option that is both filling and nutritious.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- You can omit chocolate chips for a lower sugar version or replace with dried fruit or nuts.
- Make sure to use ripe bananas for natural sweetness and better texture.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 244 kcal
- Sugar: 15 g
- Sodium: 73 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 7 g
- Cholesterol: 1 mg
