These Peanut Butter Banana Breakfast Cookies offer a delightful and wholesome start to your day. You’ll love how easy it is to make these healthy, no-egg breakfast treats, perfect for busy mornings or a quick snack. They’re a fantastic option for anyone looking for delicious Healthy Breakfast No Eggs Ideas.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and binding. Use very ripe, spotty bananas for best results.
- Peanut Butter: Creamy or chunky works. For nut allergies, sunbutter is a great alternative.
- Rolled Oats: Do not use instant oats; old-fashioned rolled oats provide the best texture.
- Maple Syrup: Adds a touch of natural sweetness. Honey or agave nectar can be substituted.
- Cinnamon: For warm flavor. Nutmeg or pumpkin pie spice also work well.
- Chocolate Chips: Optional, but highly recommended for a treat. Use dairy-free for dietary needs.
Ingredients:
Main:
- 2 ripe bananas, mashed
- ½ cup creamy peanut butter
- 1 ½ cups rolled oats
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Optional:
- ½ cup chocolate chips (mini or regular)
Spices:
- ½ teaspoon cinnamon
- ¼ teaspoon salt
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 12 cookies
- Tools Needed: Large mixing bowl, baking sheet, parchment paper or silicone mat
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easy.
2. Mash the Bananas
In a large bowl, mash the ripe bananas thoroughly with a fork until smooth. You want a consistent, lump-free base for your cookies.
3. Combine Wet Ingredients
Add the peanut butter, maple syrup, and vanilla extract to the mashed bananas. Stir everything together until it’s well combined and creamy.
4. Mix in Dry Ingredients
Fold in the rolled oats, cinnamon, and salt. If you’re using chocolate chips, add them now. Mix until all ingredients are just combined and no dry streaks remain.
5. Form the Cookies
Scoop about 1.5 tablespoons of the mixture for each cookie and place them onto your prepared baking sheet. Gently flatten them slightly with the back of a spoon.
6. Bake Your Cookies
Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Variation Ideas:
- Nutty Boost: Add ¼ cup chopped walnuts or pecans to the batter.
- Fruity Twist: Mix in ¼ cup dried cranberries or raisins.
- Protein Power: Stir in 1-2 tablespoons of protein powder (unflavored or vanilla).
- Seed Sensation: Include 1 tablespoon of chia seeds or flax seeds for extra fiber.
Storage Instructions:
Store your Peanut Butter Banana Breakfast Cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. You can also freeze them for up to 3 months; thaw overnight in the fridge or briefly microwave.
Frequently Asked Questions (FAQ):
- Can you make these ahead of time?
Yes, these cookies are perfect for meal prep. You can bake them on the weekend and enjoy them all week.
- Are these cookies gluten-free?
If you use certified gluten-free rolled oats, then yes, these cookies are naturally gluten-free.
- Can you make these without sugar?
The sweetness comes from ripe bananas and maple syrup. You can adjust the amount of maple syrup to your preference or omit it for less sugar.
- Can you use quick oats instead of rolled oats?
While you technically can, rolled oats provide a much better texture and chewiness. Quick oats might make the cookies too soft.
- Are these suitable for a Healthy Breakfast No Eggs Ideas diet?
Absolutely! They are specifically designed as a delicious and healthy breakfast option that contains no eggs.
- Can you freeze the cookie dough?
You can freeze the unbaked cookie dough balls for up to a month. Thaw them slightly before baking as directed.