Description
Wholesome banana walnut breakfast cookies made with oats, peanut butter, and no added sugar. Soft, chewy, and perfect for on-the-go mornings.
Ingredients
Units
Scale
- 2 ripe bananas, mashed
- 1 cup rolled oats
- 1/4 cup chopped walnuts
- 1/4 cup peanut butter (unsweetened)
- 1/4 teaspoon cinnamon (optional)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mash bananas in a medium mixing bowl until smooth.
- Stir in oats, walnuts, peanut butter, and cinnamon until fully combined.
- Scoop dough onto the baking sheet and gently flatten each cookie.
- Bake for 12–14 minutes until golden at the edges and soft in the center.
- Cool completely before storing. Cookies will firm up as they cool.
Notes
- Use extra ripe bananas for the best flavor and moisture.
- For nut-free: substitute peanut butter with sunflower seed butter and omit walnuts.
- Store in a sealed container for up to 1 week, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 90 kcal
- Sugar: 3g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg