Why are they called cowboy cookies?

They're hearty and loaded with mix-ins like oats, chocolate, nuts, and coconut like trail mix in cookie form. Rumor has it they were popularized as a rugged snack for busy ranchers.

Can I use quick oats?

Yes, but the texture will be softer and less chewy than rolled oats.

Can I make them vegan?

Yes! Use maple syrup and ensure your chocolate chips are dairy-free.

Are they safe for school lunches?

If you make the nut-free variation, absolutely. They're naturally sweet and allergy-conscious.

Can I double the recipe?

Totally. Just use two baking sheets and rotate halfway through baking.

Do they taste like banana?

Barely. The banana is subtle more for binding and sweetness than flavor. You can mask it even more with extra cinnamon or chocolate.

Can I make the dough ahead of time?

Yes. Store the dough in the fridge up to 24 hours before baking. You may need to let it sit 10 minutes before scooping if it stiffens.

What's the best way to eat them?

I love them slightly warm with a smear of peanut butter or alongside coffee. They're also great crumbled over yogurt or packed with fruit for breakfast on the go.

Cowboy Cookies: Healthy Breakfast with Oats

Description

These healthy cowboy cookies are chewy, banana-sweetened, and loaded with oats, chocolate, pecans, and coconut. Perfect for breakfast, snacks, or lunchboxes.

Ingredients

1 ripe banana
1 cup rolled oats
2 tablespoons chocolate chips
2 tablespoons chopped pecans
1 tablespoon shredded coconut
1 tablespoon maple syrup or honey
¼ teaspoon cinnamon
Pinch of salt

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Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a bowl, mash the banana until smooth.
Add oats, chocolate chips, pecans, coconut, maple syrup, cinnamon, and salt. Mix until combined.
Scoop dough into mounds and flatten slightly into cookie shapes on the baking sheet.
Bake for 12 to 14 minutes, until set and lightly golden.
Cool completely before storing in an airtight container.

Notes

For a nut-free version, use pumpkin or sunflower seeds.
Use gluten-free oats to make this recipe gluten-free.
Cookies can be frozen for up to 2 months.
Add-ins like raisins, flaxseed, or protein powder work great too!