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Breakfast Cookie

Prep: 10 min

Bake: 15 min

Cool: 5 min

Servings: 12


  • 1 cup peanut butter (or other nut butter)

  • 1/4 cup honey

  • 1 teaspoon vanilla extract

  • 2 medium ripe bananas, mashed

  • 1/2 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 2 1/4 cups quick oats

  • 1/2 cup dried cranberries or raisins

  • 2/3 cup chopped nuts, such as almonds, walnuts or pistachios


  • Preheat the oven to 325°F. Line a baking sheet with parchment paper.

  • Mix together the peanut butter, honey, vanilla extract, mashed bananas, salt and cinnamon.

  • Add the oats, dried cranberries and nuts and mix until combined. Scoop about 1/4-cup mounds of the cookie dough onto the baking sheet, flattening each cookie slightly. (The cookies will not spread while baking, so you can space them relatively close together.)

  • Bake the cookies for 14 to 16 minutes until they’re golden brown but still soft. Remove the cookies from the oven then allow them to cool for 5 minutes on the baking sheet before transferring them to a rack to cool completely.

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