A few weeks ago, one of my friends hosted a freezer-friendly breakfast food swap. Everyone made up a big batch of something and we split them all up so everyone went home with a stock of grab-and-go breakfasts for their freezer. It was pretty genius.
It also introduced us to breakfast cookies. And now that we’ve been introduced, we’re here for the breakfast cookies.
These are a kid-pleaser. I mean, what kid doesn’t want to be handed a cookie for breakfast? It’s easy to control the sweetness of these and you could adjust the mix-ins to your liking – nuts, seeds, raisins, etc.
These will keep in an airtight container on the counter for a week, or they can be frozen.
Banana Peanut Butter Breakfast Cookies
2 ripe bananas, mashed
2 1/2 cups rolled oats
3/4 cup peanut butter
1/3 cup honey
1/2 cup chocolate chips
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. salt
Preheat your oven to 325 degrees.
Combine all the ingredients in a large bowl. Place in 1/4 cup piles onto a lined cookie sheet. Flatten and form into a circular shape.
Bake for 20 minutes, until lightly browned around the edges. Let cool for 10 minutes before serving.