Description

A quick, 5-minute prep healthy breakfast cookie that stays soft and chewy. Made with simple pantry staples like ripe bananas, oats, and peanut butter, these cookies are kid-approved and perfect for busy mornings.

Ingredients

Scale

2 large ripe bananas (about 1 cup mashed)
1 ½ cups old-fashioned rolled oats
½ cup peanut butter (natural or regular)
2 tablespoons honey (or maple syrup for vegan)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
Optional: ¼ cup dark chocolate chips, ¼ cup chopped nuts, 1 tablespoon chia/flax seeds, or ¼ cup mini marshmallows

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Peel bananas and mash them in a large bowl with a fork until smooth with a few small lumps.
Add peanut butter, honey, vanilla extract, and cinnamon to the mashed bananas. Stir vigorously until fully incorporated and smooth.
Add rolled oats, baking powder, and salt. Stir until combined. Fold in optional add-ins if using.
Scoop about 2 tablespoons of batter per cookie onto the prepared baking sheet. Flatten slightly with fingers or the back of a spoon.
Bake for 12-14 minutes. The edges should be golden but centers should still look soft and puffy.
Let cookies cool on the baking sheet for at least 10 minutes before transferring to a cooling rack or serving.

Notes

Use very ripe, spotted bananas for natural sweetness. Do not overbake; cookies continue to cook on the hot pan after removal. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. For a vegan version, use maple syrup instead of honey.

Prep Time: 5 minutes
Cook Time: 14 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 110
Sugar: 6
Sodium: 45
Fat: 5
Saturated Fat: 1
Carbohydrates: 16
Fiber: 2
Protein: 3

Keywords: banana oatmeal cookies, healthy breakfast, soft baked cookies, gluten-free option, meal prep, kid-friendly breakfast, no flour cookies