Are you tired of boring breakfasts that leave you feeling hungry and unsatisfied? Get ready to revolutionize your morning routine with these incredible PB Banana Breakfast Cookies! Imagine biting into a soft, chewy cookie packed with the rich, creamy goodness of peanut butter and the natural sweetness of ripe bananas. These aren't just cookies - they're a nutritious, grab-and-go breakfast that will transform your mornings from mundane to magnificent. Perfect for busy professionals, health-conscious foodies, and anyone who believes breakfast should be both delicious and nutritious!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 2 ripe bananas
- 1 cup peanut butter
- 1 cup oats
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, mash the 2 ripe bananas using a fork or a potato masher until smooth. The bananas should be well mashed with minimal lumps.
- Add 1 cup of peanut butter to the mashed bananas. Stir the mixture until the peanut butter is fully incorporated and the mixture is creamy.
- Pour in 1/4 cup of honey and 1/2 teaspoon of vanilla extract. Mix well until all the wet ingredients are combined.
- In a separate bowl, combine 1 cup of oats and 1/2 teaspoon of baking soda. Stir to evenly distribute the baking soda through the oats.
- Gradually add the dry oat mixture to the wet banana and peanut butter mixture. Stir until just combined, ensuring that the oats are evenly distributed throughout the dough.
- If you are using chocolate chips, fold in 1/4 cup of chocolate chips at this stage, mixing gently until they are evenly incorporated into the cookie dough.
- Using a spoon or cookie scoop, drop tablespoon-sized amounts of the dough onto the prepared baking sheet, leaving space between each cookie as they will spread slightly while baking.
- Place the baking sheet in the preheated oven and bake for 10-15 minutes, or until the cookies are lightly golden around the edges and set in the center.
- Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious PB Banana Breakfast Cookies as a nutritious breakfast or snack option!
Tips
- Choose super ripe bananas for maximum natural sweetness and better binding - the browner, the better!
- Use natural, unsweetened peanut butter to control the sugar content and get a pure, rich flavor.
- For gluten-free option, use certified gluten-free oats.
- Don't overmix the dough - this can make the cookies tough.
- Let the cookies cool completely to achieve the perfect texture.
- Store in an airtight container for up to 5 days, or freeze for up to a month.
- For extra protein, consider adding a scoop of protein powder to the mix.
- Experiment with mix-ins like chia seeds, chopped nuts, or different types of chocolate chips.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 20g
Protein: 7g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 0mg
