Description
These dense, nutrient-packed breakfast cookies combine fiber-rich oats with sweet, ripe bananas for a satisfying and portable morning meal. Naturally sweetened and easy to prepare, this recipe offers a wholesome, chewy alternative to store-bought granola bars, providing sustained energy for busy schedules without the need for refined sugars, eggs, or oils.
Ingredients
2 cups quick oats
0.5 tsp ground cinnamon
0.25 tsp salt
0.5 cup creamy peanut butter
0.5 tsp pure vanilla extract
2 large ripe bananas
0.5 cup dark chocolate chips
Instructions
Preheat your oven to 350°F (177°C).
Line a large baking sheet with parchment paper.
Mash the two large ripe bananas in a large bowl until smooth.
Add the peanut butter and vanilla extract to the bananas and whisk until creamy and uniform.
Fold in the quick oats, ground cinnamon, and salt until all oats are well-coated.
Gently stir in the chocolate chips.
Scoop rounded portions of dough onto the prepared baking sheet.
Bake for 15 minutes or until firm and golden.
Notes
Use certified gluten-free oats if necessary. Substitute almond or sunflower butter for a nut-free version. Store in an airtight container for up to 3 days.
- Prep Time: 5
- Cook Time: 15
- Category: Gluten-Free Recipes
- Method: Baking
- Cuisine: Healthy American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 7g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 1.5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg