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Peanut Butter Oatmeal Breakfast Cookies on a cake stand.

Healthy Peanut Butter Oatmeal Breakfast Cookies

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  • Author: Bailey Sissom
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 large cookies 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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

  1. Heat oven to 325 degrees and line a baking sheet with parchment paper. 
  2. Use the back of a fork to mash bananas until they are mostly smooth. 
  3. Chop the cashews into small pebble sized pieces.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 22-26 minutes or until the edges are golden brown. Do not over bake or cookies will be crumbly.
  8. 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.