Can I double the recipe?

Yes! This recipe doubles perfectly if you want to stock up.

Can I leave out the peanut butter?

Try almond butter or sunflower seed butter. Skipping completely might affect binding.

Yes, just be mindful of nut allergies and chop the walnuts small for little ones.

Yes, they're already oil-free, thanks to the peanut butter!

Recipe by Liliya

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Wholesome banana walnut breakfast cookies made with oats, peanut butter, and no added sugar. Soft, chewy, and perfect for on-the-go mornings.

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Preheat your oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
In a large bowl, mash the bananas until smooth.
Add the oats, flour, walnuts, maple syrup or honey, melted coconut oil or butter, cinnamon, baking powder, vanilla, and salt. Mix until well combined.
Scoop the dough onto the prepared baking sheet, spacing them slightly. Press a few extra walnuts on top if desired.
Bake for 12 to 14 minutes, or until the edges are golden and centers are set.
Let cool slightly before enjoying warm, or cool completely to store.

Use very ripe bananas for natural sweetness and moisture.
Store in an airtight container at room temperature for 3 days or refrigerate for up to a week.
These cookies freeze beautifully! Just layer between parchment and freeze up to 2 months.
For a vegan version, use maple syrup and coconut oil.
Add-ins like raisins, mini chocolate chips, or chopped pecans are welcome!

Find it online: https://wearerecipes.com/banana-walnut-breakfast-cookies/