Banana Breakfast Cookies

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix wet ingredients: In a bowl, mash the bananas until smooth. Stir in the peanut butter (and egg, if using) until well combined.
3. Add dry ingredients: Mix in the oats and any optional add-ins (chocolate chips, nuts, etc.) until fully incorporated. If the batter seems too wet (especially if using an egg), add a little more oats.
4. Shape cookies: Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly (they won’t spread much).
5. Bake for 10–12 minutes, or until edges are lightly golden.
6. Cool for 5 minutes on the tray, then transfer to a wire rack.

Notes

• Storage: Keep in an airtight container for 2–3 days or freeze for longer.
• Variations: Swap peanut butter for almond butter, sunflower seed butter, or 2 tbsp melted coconut oil. Add vanilla extract, chia seeds, or dried fruit for extra flavor!

Enjoy warm or at room temperature! 😊