Soft, chewy breakfast cookies made with ripe bananas, oats, and walnuts. Naturally sweetened and perfect for a quick, healthy start to your day!

Scale

2 ripe bananas, mashed

1 cup rolled oats

3/4 cup all-purpose or oat flour

1/3 cup chopped walnuts

1/4 cup maple syrup or honey

1/4 cup melted coconut oil or butter

1/2 tsp cinnamon

1/2 tsp baking powder

1 tsp vanilla extract

Pinch of salt

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1. Preheat oven to 350°F (175°C). Line baking sheet with parchment or silicone mat.

2. In a bowl, mash the bananas until smooth.

3. Add maple syrup, melted coconut oil, and vanilla. Mix well.

4. Stir in oats, flour, cinnamon, baking powder, salt, and chopped walnuts.

5. Scoop 2 tbsp of dough per cookie onto the baking sheet and flatten slightly.

6. Bake for 12–15 minutes until edges are golden.

7. Cool on tray for 5 minutes, then transfer to wire rack.

8. Serve warm or at room temperature.

Use very ripe bananas for best flavor and moisture.

Swap walnuts with sunflower seeds or pecans if needed.

Store in an airtight container for up to 5 days or freeze for 3 months.