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Maple Banana Oat Breakfast Cookies - Easy, Wholesome, and Naturally Sweet

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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 2 large ripe bananas, mashed (the spottier, the better)
  • 2 cups old-fashioned rolled oats (not quick or steel-cut)
  • 1/3 cup pure maple syrup
  • 1/3 cup almond butter (or peanut butter, cashew butter, or sunflower seed butter)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/3 cup chopped nuts (walnuts or pecans; optional)
  • 1/3 cup add-ins like raisins, dried cranberries, mini chocolate chips, or coconut flakes (optional)

Method
 

  1. Heat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
  2. Mash the bananas: In a large bowl, mash the bananas until mostly smooth with a few small lumps.
  3. Stir in wet ingredients: Add the maple syrup, almond butter, and vanilla. Whisk or stir until the mixture looks creamy and well combined.
  4. Add dry ingredients: Sprinkle in the oats, cinnamon, baking powder, and salt. Stir until everything is evenly coated and the batter holds together.
  5. Fold in extras: If using nuts, dried fruit, or chocolate chips, gently mix them in now.
  6. Portion the cookies: Scoop heaping tablespoons (about 2 tablespoons each) onto the lined baking sheet. Use damp fingers to flatten and round each mound to about 1/2 inch thick. These won’t spread much in the oven.
  7. Bake: Bake for 13–16 minutes, until the edges feel set and the bottoms are lightly golden.
  8. Cool: Let the cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely. They firm up as they cool.