Description
Hearty oatmeal breakfast cookies made with banana, peanut butter, and oats. These are easy, filling, and perfect for busy mornings.
Ingredients
- 2 cups old fashioned oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
- 1 cup creamy peanut butter
- ⅓ cup pure maple syrup
- ⅓ cup apple butter
- 1 cup mashed ripe banana
- ½ cup dried cranberries
- ½ cup roasted sunflower seeds
- ½ cup semi sweet chocolate chips
- ¼ cup ground flaxseed
Instructions
- Preheat the oven to 325°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, stir together the oats, cinnamon, salt, and ground flaxseed.
- Add the peanut butter, maple syrup, apple butter, and mashed banana. Mix until fully combined.
- Fold in the dried cranberries, sunflower seeds, and chocolate chips until evenly distributed.
- Scoop about ¼ cup of dough for each cookie and place on the prepared baking sheet, spacing them evenly.
- Use the back of a spoon to gently flatten each cookie to about ¾ inch thick.
- Bake for 16 to 18 minutes until the edges are lightly golden and the tops look set.
- Let the cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
- Store cookies in an airtight container in the refrigerator for up to 7 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American