These wholesome breakfast cookies are soft, hearty, and filled with oats, banana, peanut butter, seeds, dried cranberries, and dark chocolate chips. They are practical for breakfast, snack time, or packing into a lunchbox, and they stay soft for days which makes them ideal for meal prep.
Equipment
- large mixing bowl
- measuring cups and spoons
- baking sheet
- parchment paper
- spoon or cookie scoop
- cooling rack
Ingredients
- 2 1/2 cups rolled oats
- 2 large ripe bananas, mashed
- 1/2 cup natural peanut butter
- 1/4 cup honey
- 2 large eggs, lightly beaten
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/3 cup dried cranberries
- 1/4 cup mixed seeds, such as pumpkin and sunflower seeds
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas well. Stir in the peanut butter, honey, eggs, and vanilla until smooth and well combined.
- Add the oats, baking powder, cinnamon, and salt. Stir gently until the mixture is evenly combined.
- Add the chocolate chips, dried cranberries, and mixed seeds. Fold just until everything is distributed throughout the dough.
- Scoop the dough onto the prepared baking sheet, spacing the cookies slightly apart. Bake for 14 to 16 minutes, until the cookies are set and the tops look lightly dry.
- Let the cookies rest on the baking sheet for about 5 minutes, then move them to a rack or plate to finish cooling.
- Serve warm or once cooled, and store for later if desired.
Notes
Use ripe bananas for the best sweetness and moisture. Do not overmix the dough or the cookies may become dense. Slightly underbake for a softer texture. Wet your hands lightly if you want to shape the cookies before baking, and rotate the baking sheet halfway through for even results. Store cooled cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for up to 2 months. To make them vegan, use flax eggs instead of eggs and maple syrup instead of honey. Yield and nutrition are estimated for 12 cookies.