Oatmeal Chocolate-Chip Peanut-Butter Banana Breakfast Cookies

What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.
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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: about 12 cookies
  • Nutrition Info
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3 large, ripe bananas

2 1/2 cups rolled oats

1 cup peanut butter (my family prefers chunky)

1/3 cup semisweet chocolate chips

1/4 cup honey

2 teaspoons cinnamon

Pinch of salt


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment. 
  2. Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.) 
  3. Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

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