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
- Old-fashioned oats (2 cups | 180g)
- Cinnamon (1 tsp | 2g)
- Salt (1 tsp | 6g)
- Creamy peanut butter (1 cup | 256g)
- Pure maple syrup (1/4 cup | 60ml)
- Bananas, mashed (2-3 medium, about ¾ cup | 180g)
- Chocolate chips (3/4 cup | 130g)
- Cashews, roughly chopped (1/2 cup | 60g)
Instructions
Preheat the oven to 325°F and line a baking sheet with parchment paper. Mash bananas (¾ cup) with a fork until smooth. Chop cashews (½ cup) into small, pebble-sized pieces.
In a large mixing bowl, combine old-fashioned oats (2 cups), cinnamon (1 tsp), and salt (1 tsp ). Add creamy peanut butter (1 cup), pure maple syrup (¼ cup) , and mashed bananas (¾ cup), chocolate chips (¾ cup) and cashews (½ cup) . Stir with a rubber spatula until fully combined.
Use a large cookie scoop to portion out 12 equal-sized mounds of dough onto the prepared baking sheet.
With damp hands, press each mound into a round, compact cookie shape. The cookies will not spread much during baking, so shape them as desired before placing them in the oven.
Bake for 22-25 minutes, or until the edges turn golden brown. Do not overbake, as this can make the cookies dry and crumbly.
Let the cookies cool completely on the baking sheet before serving or storing.
Notes
Refrigerate: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week for extended freshness.
Freeze: These cookies freeze well. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature or in the refrigerator before eating.
Gluten-Free: Use certified gluten-free rolled oats, as regular oats may be cross-contaminated with gluten.
Nut-Free: Substitute sunflower seed butter for the peanut butter and replace cashews with pumpkin or sunflower seeds.
Dairy-Free/Vegan: Use dairy-free chocolate chips or swap them for cacao nibs, chopped nuts, or dried fruit to keep the recipe completely dairy-free and vegan.
Higher Protein: Add 2 tablespoons of chia seeds or hemp hearts to the dough for an extra protein boost without changing the texture.
- 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
