Oatmeal Breakfast Cookies with Peanut Butter Recipe

Prep Time 15 mins
Cook Time 15 mins
Rest Time 10 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 175  C
Best Season: All Seasons
Description

Start your morning right with these soft, chewy Oatmeal Breakfast Cookies with Peanut Butter — a wholesome and energizing treat that’s perfect for busy mornings. Packed with rolled oats, creamy peanut butter, ripe bananas, and a touch of honey, these cookies offer natural sweetness and lasting fuel to keep you going through the day. They’re easy to make, refined-sugar-free, and great for meal prep — ideal for both adults and kids.

Ingredients
    For the Cookie Dough:
  • 1 cup rolled oats
  • ¾ cup whole wheat flour (or oat flour)
  • ½ tsp baking soda
  • ½ tsp cinnamon powder
  • ¼ tsp salt
  • ⅓ cup natural peanut butter (smooth or crunchy)
  • ¼ cup honey or pure maple syrup
  • 1 large ripe banana (mashed)
  • 1 large egg (room temperature)
  • 1 tsp pure vanilla extract
    • Optional Add-Ins:
  • ¼ cup dark chocolate chips (optional)
  • 2 tbsp chopped peanuts or walnuts
  • 2 tbsp shredded coconut or dried cranberries
Instructions
    Preheat the Oven
  1. 1
    Preheat your oven to 175°C (350°F). Line a large baking tray with parchment paper or a silicone baking mat to prevent sticking.
    2. Prepare the Dry Ingredients
  2. 2
    In a medium-sized bowl, combine rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Stir them together until evenly mixed. This helps distribute the leavening and spices throughout the dough.
    3. Mix the Wet Ingredients
  3. 3
    In a separate large bowl, add the peanut butter, honey, mashed banana, egg, and vanilla extract. Whisk or stir until everything becomes smooth and well blended. The banana adds moisture and natural sweetness, while peanut butter gives the dough a rich, nutty flavor.
    4. Combine Wet and Dry Mixtures
  4. 4
    Gradually pour the dry ingredients into the wet mixture. Use a spatula or wooden spoon to gently fold the ingredients together. The dough should be thick but slightly sticky. If it feels too wet, add a tablespoon of oats; if too dry, add a splash of milk.
    5. Add Mix-Ins
  5. 5
    Fold in your favorite add-ins like dark chocolate chips, nuts, or dried fruit. These optional additions make your cookies even more flavorful and textured.
    6. Shape the Cookies
  6. 6
    Using a tablespoon or cookie scoop, scoop out equal portions of dough and place them on the prepared baking sheet. Flatten each slightly with the back of a spoon since they won’t spread much while baking.
    7. Bake the Cookies
  7. 7
    Bake in the preheated oven for 12–15 minutes, or until the edges turn golden brown and the centers look set. Avoid overbaking, as these cookies should remain soft and chewy.
    8. Cool and Serve
  8. 8
    Remove the cookies from the oven and let them cool on the tray for 5 minutes before transferring them to a wire rack. Enjoy them warm or store for later use.
Note
  • Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week. You can also freeze them for up to 2 months; just thaw before eating.
  • Make-Ahead Tip: Prepare the dough the night before, cover, and refrigerate. Bake in the morning for fresh cookies.
  • Healthier Options: Replace honey with maple syrup for a vegan version, and swap peanut butter with almond or cashew butter if desired.
  • Texture Tip: For softer cookies, slightly underbake them; for crispier edges, bake for an extra minute or two.
Keywords: ealthy breakfast cookies, peanut butter oatmeal cookies, easy meal prep snacks, refined sugar free
Read it online: https://petitepanini.com/recipe/oatmeal-breakfast-cookies-with-peanut-butter-recipe/