Peanut butter breakfast cookies are hearty and wholesome, packed full of whole grains and nut butter, and lightly sweetened with bananas. Fresh from the oven or made-ahead for a busy morning, you’ll love having a nutritious meal to start your day.
1cupadd-ins - any combination totaling 1 cup: mini chocolate chips, coconut flakes, dried fruit, seeds, nuts
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Instructions
The night before: In a large bowl, combine dry ingredients - oats, flour, baking soda, cinnamon and salt.
In a blender, add peanut butter, yogurt, banana, honey, egg, and vanilla. Blend until well combined.
Pour wet ingredients into dry and mix with a spoon or spatula until all dry ingredients are moistened and it is well combined. Fold in the add-ins.
Cover bowl and place in fridge overnight.
In the morning, preheat oven to 375°F and line baking sheets with parchment or foil. Remove batter from fridge. Scoop into balls of dough and place 2” apart on cookie sheet.
Bake in preheated oven for 8 to 10 minutes. Allow to cool on sheet for 5 minutes before removing to cool.
Enjoy with your morning coffee or milk and fruit!
Notes
High-altitude baking adjustments (above 5000’): decrease baking soda to ½ teaspoon; bake at 385°F for 8 to 9 minutes