Description
A step-by-step recipe for making 1 bowl peanut butter oatmeal breakfast cookies. A simple recipe requiring just 8 simple ingredients and 15 minutes prep time.
Ingredients
Scale
- 2 cups old fashioned rolled oats
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup peanut butter
- 1/4 cup maple syrup
- 2-3 ripe bananas (you will need 3/4 cup of banana when mashed)
- 3/4 cup chocolate chips
- 1/2 cup cashews, roughly chopped
Instructions
- Heat oven to 325 degrees and line a baking sheet with parchment paper.
- Use the back of a fork to mash bananas until they are mostly smooth.
- Chop the cashews into small pebble sized pieces.
- To the bowl of a stand mixer, add oats, cinnamon, peanut butter, maple syrup, mashed banana and cashews. Using the paddle attachment, mix until incorporated.
- Add the chocolate chips to the cookie dough. Set the mixer to low for 10-20 seconds or until the chocolate chips are spread evenly throughout.
- Using a large cookie scoop is a great way to ensure each cookie is the same size. Once scooped, form into a cookie shape (flat on top) and place on the prepared baking sheet. Ensure they are tightly packed so they don't fall apart. These cookies do not spread or rise.
- Bake for 22-26 minutes or until the edges are golden brown. Do not over bake or cookies will be crumbly.
- Allow cookies to come to room temperature and then wrap each cookie in plastic wrap. Store in the refrigerator for up to 5 days in an airtight container, or freeze for up to 4 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 253
- Sugar: 8.1 g
- Sodium: 93.4 mg
- Fat: 13.8 g
- Carbohydrates: 24.8 g
- Protein: 8 g
- Cholesterol: 0 mg
