Description

These healthy breakfast cookies are a delicious and nutritious way to start your day. Made with ripe bananas, peanut butter, oatmeal, and nutrient-rich flax seeds, they provide a balanced mix of fiber, protein, and healthy fats. Naturally sweetened and optionally enhanced with chocolate chips or protein frosting, these cookies are perfect for a quick morning bite or on-the-go snack.

Ingredients

Main Ingredients

3 ripe bananas, mashed (about 1 heaping cup)
1 teaspoon vanilla extract
1/2 cup peanut butter
2 tablespoons coconut oil, partially melted
2 cups quick cooking oatmeal
1/4 cup peanut flour
2 tablespoons ground flax seed
1 teaspoon baking powder

Optional Ingredients

1/4 cup coconut sugar (or organic cane sugar, or brown sugar)
Dark chocolate chips, as desired
Protein Frosting: 2 tablespoons protein powder + 1/2 tablespoon almond butter + almond milk (add until desired consistency)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to ensure cookies do not stick and bake evenly.
Mix Wet Ingredients: In a large bowl, mash the ripe bananas until very thin and runny. Stir in the vanilla extract, peanut butter, and partially melted coconut oil until the mixture is smooth and well combined.
Add Dry Ingredients: Add the quick cooking oatmeal, peanut flour, ground flax seed, and baking powder to the bowl. Mix thoroughly until combined. Taste the batter to check sweetness. If you prefer sweeter cookies, add 1/4 cup of your choice of sweetener now. You may also fold in dark chocolate chips if desired.
Shape Cookies: Using about 2 tablespoons of batter, roll it into a ball with your hands and place it on the prepared cookie sheet. Press gently to flatten into a cookie shape, keeping in mind these cookies will neither rise nor spread much. Repeat until all batter is used.
Bake Cookies: Bake the cookies in the preheated oven for about 20 minutes, or until they start to brown around the edges. Remove from the oven and allow to cool slightly before serving. Optionally, drizzle with protein frosting made of protein powder, almond butter, and almond milk for extra flavor and nutrition.

Notes

These cookies are egg-free and safe to eat raw, but baking enhances flavor and texture.
The cookies won’t rise or expand much, so keep them relatively thin when shaping.
Adjust sweetness to taste by adding coconut sugar or leaving it out for naturally sweetened cookies.
Protein frosting is optional but adds a creamy, nutrient boost.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
For a gluten-free version, ensure the oatmeal and peanut flour are certified gluten-free.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American