Description
Delightful and wholesome Breakfast Cookies made with ripe bananas, peanut butter, maple syrup, oats, dried cranberries, and pecans. These cookies are naturally sweetened, packed with fiber and protein, and perfect for a grab-and-go morning snack or a healthy treat anytime.
Ingredients
Main Ingredients
- 2 ripe bananas
- ⅓ cup creamy peanut butter, slightly melted
- ⅓ cup maple syrup
- 1 ½ tsp vanilla bean paste
- 2 cups old-fashioned rolled oats
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup dried cranberries
- ⅓ cup chopped pecans
Instructions
- Mash: Preheat the oven to 350°F. In a large bowl, mash the ripe bananas thoroughly with a fork until smooth and creamy to form the base of the cookie batter.
- Mix: Add the slightly melted creamy peanut butter, maple syrup, and vanilla bean paste to the mashed bananas. Stir them together well until fully combined, ensuring a smooth and cohesive mixture.
- Combine: Add the old-fashioned rolled oats, cinnamon, and salt to the wet ingredients. Stir everything together until evenly mixed, creating a thick batter.
- Stir: Fold in the dried cranberries and chopped pecans, distributing them evenly throughout the batter for bursts of sweetness and crunch in every bite.
- Portion: Line a baking sheet with parchment paper. Using a medium cookie scoop or a spoon, portion the cookie batter into approximately 2-tablespoon portions. Place each portion on the sheet about 2-3 inches apart. Flatten each cookie slightly with the back of a spoon, as they will not spread much while baking.
- Bake: Bake the cookies in the preheated oven for 15-17 minutes or until they turn golden brown on the edges. Once done, remove them from the oven and let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely. Repeat with any remaining batter.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut-free version, substitute peanut butter with sunflower seed butter and omit pecans.
- These cookies can be frozen for up to 2 months; thaw at room temperature before enjoying.
- You can swap dried cranberries with raisins or chopped dried apricots based on preference.
- Use gluten-free oats to make the recipe gluten free.
