Description

These wholesome Breakfast Cookies are a perfect on-the-go morning treat packed with mashed bananas, almond butter, oats, and just a hint of sweetness from maple syrup. Soft and chewy with optional raisins and chocolate chips, they’re easy to make and naturally gluten-free. A great way to start your day with clean, nourishing ingredients.

Ingredients

Scale

Wet Ingredients

1 cup mashed bananas (about 2 large bananas)
1/3 cup creamy almond butter (can substitute peanut butter)
1/4 cup pure maple syrup (can substitute honey)
1 large egg (can substitute a flax egg for vegan option)
2 teaspoons vanilla extract

Dry Ingredients

1 cup oat flour*
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/4 cups old fashioned oats

Add-Ins

1/4 cup raisins (can substitute dried cranberries)
1/4 cup chocolate chips (optional)

Finishing

Flaky sea salt for sprinkling on top (optional)

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a Silpat baking mat to prevent sticking and ensure even baking.
Mix Wet Ingredients: In a large bowl, combine the mashed bananas, creamy almond butter, pure maple syrup, egg, and vanilla extract. Stir well until the mixture becomes smooth and uniform in texture.
Add Dry Ingredients: Sprinkle in the oat flour, ground cinnamon, baking soda, and sea salt over the wet mixture. Stir gently just until combined. Then fold in the old fashioned oats along with the raisins and chocolate chips if you decide to use them.
Let Dough Rest: Allow the cookie dough to sit for 5 to 10 minutes. This resting time helps the oats absorb moisture, resulting in a better texture.
Scoop the Dough: Using a tablespoon or cookie scoop, portion approximately 2 tablespoons of dough per cookie and place them evenly spaced on the prepared baking sheet.
Bake the Cookies: Bake in the preheated oven for 10 to 14 minutes. The cookies should be set around the edges but remain soft in the center.
Cool and Finish: Remove the baking sheet from the oven and, if desired, sprinkle the cookies with flaky sea salt for a subtle savory contrast. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For a vegan version, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).
You can swap almond butter with peanut butter or any other nut or seed butter based on your preference.
If you prefer a sweeter cookie, increase the maple syrup slightly, but keep in mind baking times may vary.
Oat flour can be made easily by grinding rolled oats in a blender until fine.
Store these cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Feel free to add nuts or other dried fruits to customize.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: breakfast cookies, healthy breakfast, banana cookies, almond butter cookies, gluten free cookies, easy breakfast recipe