These breakfast cookies are a true breakfast cookie and not a sugar laden cookie masquerading as a wholesome breakfast cookie. It took almost a dozen tries to get them right – I wanted a breakfast cookie that had minimal ingredients, felt substantial, had a good taste and had a good texture. I believe I hit on a winner – a cookie that tastes good but healthy, is no fuss to make and high in fibre.
They have no added sugar, getting their sweetness from very ripe bananas, and also have no added oil, getting their oil content from peanut butter. They’re wholesome, substantial and have a healthy feel to them. You can eat them as a snack, a breakfast on the g, pop them into lunchboxes, with a dollop of peanut butter or jam, or as I love them – broken into pieces and crumbled over labneh or yogurt and berries.
A few notes on the recipe:
1. These breakfast cookies get their sweetness from bananas, so you want your bananas overripe, with blackened skin. The more ripe the bananas, the easier they’ll mash and the sweeter they’ll be.
2. I tested it with a few different nut and seed butters, they all work and it depends on allergies / your flavour preference. Banana is an overpowering flavour, so peanut butter is the best option if you want to be able to taste the nut butter used; but you really can use any nut/seed butter. In addition I also tested it with 2 different peanut butters, the Oh Mega peanut butter, which is generally my go to and this sugar free Peanut Butter from Woolworths, which I prefer for baking as it has a stronger peanut butter flavour – the latter was my preferred choice in these cookies.
3. I’ve added chocolate chips and cranberries – as it’s a plain cookie it does need a little something added to give it a little oomph. What you add is up to you. You can go with all chocolate chips, all cranberries or add in raisins if you prefer.
- 2 very ripe bananas
- 1/3 cup peanut butter
- 1 teaspoon vanilla essence optional
- 1 ½ cups oats ground into flour
- ½ cup oat bran
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons chocolate chips
- 2 tablespoons dried cranberries
- Preheat the oven to 180°C and prepare a baking sheet with paper or non-cook spray.
- Peel the bananas, add to a large bowl and mash with a fork until smooth.
- Add in the peanut butter and vanilla essence and mix until everything is combined into a smooth mixture.
- Add the ground up oats, bran, cinnamon, baking powder and salt to the banana mixture and mix until everything is fully combined.
- Add in chocolate chips and cranberries and stir to combine.
- Scoop batter into 6 balls - I used a large cookie scoop 68ml/2.6oz to scoop the batter - and place the balls onto the prepared baking sheet, leaving space between each cookie.
- Using the back of a glass gently press down on each cookie ball to flatten it. To make sure the glass doesn’t stick to the batter you can wet the bottom with some water.
- Bake for 15 minutes, turning the pan around halfway.
- Allow to cool on the pan for 5 minutes before removing and placing on a cookie rack to cool completely.
- Store in an airtight container at room temperature for 3-5 days.