Oatmeal Breakfast Cookies are an easy grab-and-go breakfast, made with simple ingredients like gluten free oats, banana, peanut butter, maple syrup, and spices, with minimal prep time and ready in under 30 minutes!
Preheat oven to 350°F. Line baking sheet with parchment paper.
In a medium bowl, mix together all of the dry ingredients. Add bananas, peanut butter, milk, maple syrup, and vanilla and mix everything together until well combined.
Scoop 1 1/2 - 2 inch pieces of cookie dough onto the baking sheet. Use the back of a spoon to flatten each cookie to about 1/2-inch thick (they will not drop on their own).
Bake for 10-15 minutes, or until cookies are golden brown around the edges and firm on top.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate these oatmeal breakfast cookies for 4-5 days in an airtight container. Freeze leftover cookies for 2-3 months in an air-tight container. Cooking Tips
These cookies won't drop, so you need to flatten them a little bit before baking.
The secret to making the cookies all a uniform size is to use a cookie scoop to help you measure how much dough per cookie you're using.
If your cookies are burning on the bottom or around the edges, this could be due to the oven cooking too hot, or the metal on the baking sheet being a lower quality.