Description
Chewy, subtly sweet oatmilk cookies perfect for breakfast or a snack. Easy to customize with your favorite mix-ins!
Ingredients
Units
Scale
- 1 medium banana (ripe)
- 1/4 cup natural peanut butter
- 2 tbsp Happy Planet Oatmilk
- 1/2 cup whole wheat flour
- 0.5 tsp baking powder
- 0.5 tsp cinnamon (optional)
- 0.25 tsp salt
- banana chips (to garnish)
- handful dark chocolate chips (dairy-free)
- handful chopped nuts
- handful oats
- handful coconut (unsweetened)
- handful dried fruit (like raisins)
- handful granola
Instructions
- Preheat oven to 350°F (177°C).
- Prepare a baking sheet with a non-stick baking mat or parchment paper.
- Combine the banana, peanut butter, and oat milk in a large bowl and beat with electric beaters until smooth, or combine with the paddle attachment of a stand mixer.
- Add the whole wheat flour, baking powder, cinnamon, and salt and fold together until just combined with a spatula. Fold in your chosen mix-ins.
- Refrigerate the dough for 20 minutes to allow it to become more firm.
- Drop the dough (it will be sticky) into about 8 equal spoonfuls onto the baking sheet. Slightly press the mounds down so they are flat and top with banana chips.
- Bake for 12-15 minutes, or until golden on the top and darker golden on the bottom. Remove from oven and allow to cool.
Notes
- For a less sticky dough, chill for 30 minutes instead of 20.
- Substitute almond butter or sunflower seed butter for the peanut butter.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15
- Sodium: 50
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 3
- Protein: 5