Breakfast Cookies to keep you full all the morning long
👩🍳 Let’s Get Baking!
- Prep the Oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. 🌡️🥨
- The Wet Ingredients: In a large bowl, thoroughly mash your ripe banana. Whisk in the peanut butter, honey (or maple syrup), and egg until the mixture is smooth and completely combined. 🥣🌪️
- Add the Oats: Stir in the rolled oats until a thick, uniform cookie dough forms. 🌾🥄
- The Fun Part (Mix-ins): Fold in your favorite toppings! To recreate the look in the image, toss in a handful of chocolate chips, dried cranberries, and pumpkin seeds. 🍫🍒
- Scoop & Shape: Scoop large mounds of dough onto your prepared baking sheet. Gently press them down and shape them slightly, as these cookies won’t spread very much while baking. 🍪✋
- Bake: Bake for 12–15 minutes until the edges are golden brown and the centers are set. ⏰🔥
- Cool: Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. ⏳❄Header
💡 Pro-Tip:
These cookies are perfect for meal prep! Bake a double batch over the weekend and store them in an airtight container for up to 5 days, or freeze them for a quick, defrost-and-go breakfast on extra busy mornings. 🧊🎒
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