Soft and Chewy Breakfast Cookies
Soft, chewy, and naturally sweet breakfast cookies made with bananas, oats, peanut butter, pecans, and cranberries—perfect for a healthy grab-and-go morning treat.
Equipment
- 1 Large Mixing Bowl
- 1 Fork or potato masher
- 1 Baking Sheet
- Parchment Paper
- Medium cookie scoop
Ingredients
- 2 ripe bananas
- ⅓ cup creamy peanut butter slightly melted
- ⅓ cup maple syrup
- 1 ½ tsp vanilla extract
- 2 cups old-fashioned rolled oats
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup dried cranberries
- ⅓ cup chopped pecans
Instructions
- Preheat Oven and Prepare Pan: Begin by preheating your oven to 350°F (175°C) to ensure even baking. Line a baking sheet with parchment paper, which prevents sticking and makes cleanup easy, while providing a stable surface for shaping cookies. Having the oven fully heated before baking ensures the cookies cook evenly and develop a soft, chewy texture.
- Mash Bananas Thoroughly: In a large mixing bowl, peel and mash the ripe bananas with a fork or potato masher until smooth and creamy. This step ensures a natural sweetness and moisture for the cookies, creating a tender and chewy consistency. Make sure no large lumps remain for uniform texture throughout the batter.
- Combine Wet Ingredients: Add the creamy peanut butter, maple syrup, and vanilla extract to the mashed bananas. Stir the mixture gently but thoroughly until all ingredients are fully incorporated into a smooth, cohesive batter, which will act as the flavorful, binding base for the cookies.
- Incorporate Dry Ingredients: Sprinkle in the rolled oats, cinnamon, and salt, folding them carefully into the wet mixture until evenly distributed. This ensures every cookie has a balanced blend of flavor, texture, and nutrition. Be sure to scrape the sides of the bowl to avoid any clumps or uneven pockets.
- Fold in Mix-Ins: Add the dried cranberries and chopped pecans to the batter, stirring until just combined. These mix-ins provide bursts of natural sweetness and a satisfying crunch in each bite, creating a perfectly textured breakfast cookie.
- Scoop and Shape Cookies: Use a medium cookie scoop or spoon to portion the batter into roughly 2-tablespoon mounds on the prepared baking sheet. Leave about 2–3 inches between each cookie and gently press the tops with the back of the spoon to slightly flatten them, as they will not spread much in the oven.
- Bake to Golden Perfection: Place the baking sheet in the preheated oven and bake for 15–17 minutes, or until the cookies are lightly golden on the edges. Baking time may vary slightly depending on oven type, so check near the end to avoid over-browning.
- Cool and Serve: Remove the cookies from the oven and allow them to cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely. This prevents them from breaking apart and helps them set to the ideal soft, chewy texture. Serve warm or store for a grab-and-go breakfast.
Notes
- Use ripe bananas for natural sweetness and moisture; underripe bananas may result in dry cookies.
- Slightly melt the peanut butter for easier mixing and smoother batter consistency.
- Measure oats carefully; old-fashioned rolled oats provide texture and fiber, while quick oats can make cookies too soft.
- For uniform cookies, use a medium cookie scoop and flatten slightly, as these cookies don’t spread much.
- Mix-ins like dried cranberries or chopped nuts can be adjusted to taste or substituted with raisins, chocolate chips, or seeds.
- Allow cookies to cool slightly before moving them to a wire rack to avoid breakage.
- These cookies are grab-and-go friendly and perfect for meal prep; store in airtight containers for convenience.
