Ultimate Best Breakfast Cookies Irresistible Delights Now
Author:admin
Total Time:27 minutes
Yield:12 cookies 1x
Description
Best Breakfast Cookies fans crave w oats choco chips nuts softchewy quick prep kidfriendly snack that fuels busy mornings Ideal for mornings
Ingredients
Scale
1 cup rolled oats
1/2 cup creamy peanut butter
1/2 cup mashed ripe banana
1/3 cup pure maple syrup
1 large egg
1/3 cup whole wheat flour or almond flour (gluten-free option)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup mix-ins (optional) — mini chocolate chips, chopped nuts, or dried fruit
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment for easy cleanup and cookies that lift off without sticking.
In a large bowl, whisk the wet ingredients: mashed banana, peanut butter, maple syrup, egg (or flax egg), and vanilla until smooth and glossy.
In a second bowl, stir together the oats, flour, baking powder, cinnamon, and salt until evenly combined.
Pour the wet mixture into the dry and mix just until a cohesive dough forms. If it looks a touch dry, a teaspoon of milk or water can help; if it’s too wet, add a tablespoon more oats.
Fold in the optional mix-ins so every bite has a little surprise. The dough should be thick but scoopable.
Scoop mounds of dough (about 2 tablespoons each) onto the prepared sheet. Gently flatten with the back of a spoon to resemble a cookie disk that spreads a little as it bakes.
Bake 10–12 minutes, or until the edges are golden and the centers look set but still a touch soft. They’ll continue to firm as they cool.
Cool on the baking sheet 5 minutes, then transfer to a wire rack. These cookies stay moist and fudgy inside when stored in an airtight container for up to 4 days.
Notes
Morning magic in a cookie: wholesome oats, peanut butter, banana and maple syrup come together in soft, chewy Best Ever Breakfast Cookies—the perfect on-the-go breakfast that tastes indulgent but fuels your day.
