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Easy Healthy Peanut Butter Oatmeal Breakfast Cookies

A stack of golden brown, oatmeal chocolate chip breakfast cookie piled on a white plate near a window.
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Start your busy mornings with these easy, healthy breakfast cookies packed with oats and peanut butter. They are perfect for grab-and-go meals and meal prep.

Ingredients

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  • 2 cups rolled oats
  • 1 cup natural peanut butter
  • 1 ripe banana, mashed
  • 1/2 cup honey or maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the mashed banana, peanut butter, honey or maple syrup, and vanilla extract. Mix until smooth.
  3. Add the rolled oats, baking soda, and cinnamon to the wet ingredients. Stir everything together until just combined.
  4. If using, fold in the mini chocolate chips.
  5. Drop rounded tablespoons of the dough onto the prepared baking sheet, leaving some space between them. Gently flatten each cookie slightly with the back of a spoon.
  6. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • You can substitute almond butter for peanut butter if you prefer.
  • For a gluten-free option, make sure you use certified gluten-free rolled oats.
  • These breakfast cookies store well in an airtight container at room temperature for up to 5 days, making them great for meal prep breakfast ideas.

Nutrition

Find it online: https://tastytribune.com/breakfast-cookie-recipe-easy-healthy/