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Jessica Secrest

Breakfast Cookies

Chewy oat cookies bound with banana, peanut butter and maple syrup, studded with chocolate chips. They taste like a treat but eat like a bowl of baked oatmeal you can hold in one hand.

⏱ 30 min12 cookiesbreakfastcookiesoatspeanut butterbanana

Ingredients

  • 1 cupbanana · fresh or frozen and thawed
  • 2eggs
  • 1 tspvanilla bean paste or vanilla extract
  • 1 cuppeanut butter
  • 1/4 cupmaple syrup
  • 3 cupsrolled oats
  • 1 tspbaking powder
  • 1 tspbaking soda
  • 1 tspsalt
  • 1/2 cupoat flour
  • 1 cupchocolate chips

Steps

  1. 1

    Mash the bananas in the bowl of a stand mixer, or use a hand mixer.

  2. 2

    Add the eggs, vanilla, peanut butter and maple syrup, then mix again until smooth and well combined.

  3. 3

    Add the oats, baking powder, baking soda, salt and oat flour, and mix again.

  4. 4

    Stir in the chocolate chips until they're evenly distributed through the batter.

  5. 5

    Line a cookie sheet with parchment paper and preheat the oven to 350°F.

  6. 6

    Drop large dollops of batter onto the sheet with a cookie scoop, leaving about a half inch between them (about 12 cookies).

  7. 7

    Press down on the top of each cookie with the back of a spoon to flatten them slightly.

  8. 8

    Bake about 15 minutes, until the cookies are fully set and beginning to brown around the edges.

  9. 9

    Let cool on the sheet a few minutes so they don't fall apart when you pick them up.

Creator's notes

School is out for summer, but breakfast cookies are good all the time.

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