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A tray of golden brown oatmeal breakfast cookies with chocolate chips and walnuts

Oatmeal Breakfast Cookies

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Calories: 185
Ingredients Method

Ingredients
  

  • 2 large ripe bananas, mashed
  • 1.5 cups old -fashioned rolled oats
  • 0.25 cup creamy almond butter
  • 0.25 cup pure maple syrup
  • 0.5 teaspoon vanilla extract
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon fine sea salt
  • 0.25 cup mini dark chocolate chips
  • 0.25 cup chopped walnuts

Method
 

  1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, mash the bananas with a fork until a smooth paste forms with minimal lumps.
  3. Whisk in the almond butter, maple syrup, and vanilla extract until the wet ingredients are fully emulsified.
  4. Stir in the rolled oats, ground cinnamon, and sea salt using a spatula until all oats are thoroughly coated.
  5. Gently fold in the dark chocolate chips and chopped walnuts.
  6. Using a 2-tablespoon scoop, portion the dough onto the prepared baking sheet, spacing them 2 inches apart.
  7. Press down lightly on each mound to flatten into a disk shape, as these cookies do not spread during baking.
  8. Bake for 12 to 15 minutes until the cookies feel firm to the touch and the bottoms are lightly browned.
  9. Remove from the oven and let cool on the baking sheet for 10 minutes to set before serving.