Serves 18
45 min
Banana Peanut Butter Breakfast Cookies with Whole Wheat, Oats, and Dried Blueberries
Recipe GLPR4d2bff360ba607
These soft and chewy breakfast cookies combine mashed ripe bananas, creamy peanut butter, and whole wheat flour for a wholesome morning treat. Packed with oats, crispy rice cereal, and tart dried blueberries, they offer great flavor and texture. Naturally sweetened with honey and brown sugar, these cookies are perfect for grab-and-go breakfasts, brunches, or a satisfying dessert. They're best enjoyed fresh from the oven when the edges are crispy, but they also freeze beautifully for convenient baking whenever you need them.
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Ingredients
1/2 cup unsalted butter, softened
1/2 cup creamy peanut butter
1/2 cup packed brown sugar
3 tablespoons honey
2 large very ripe bananas, mashed
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
3 cups old-fashioned rolled oats
2 cups crispy rice cereal
1 cup dried blueberries
Directions
Preheat your oven to 350°F. In a large bowl or stand mixer, combine the softened butter and creamy peanut butter. Beat on medium speed until the two are well incorporated and form a smooth mixture.
Add the packed brown sugar and honey to the butter and peanut butter mixture. Continue beating until everything is evenly combined and the mixture is light and fluffy, about 2-3 minutes.
Add the mashed bananas, eggs, and vanilla extract to the mixture. Beat on medium speed until all ingredients are thoroughly combined, scraping down the sides of the bowl as needed.
In a separate small bowl, whisk together the whole wheat flour, baking soda, cinnamon, and salt. Add this dry mixture to the wet ingredients and beat on low speed until just combined; do not overmix. The batter should come together but still have some streaks of flour is acceptable.
Using a spatula, gently fold in the old-fashioned oats, crispy rice cereal, and dried blueberries until evenly distributed throughout the dough.
Using a large cookie scoop or measuring about 3 tablespoons of dough per cookie, drop rounded mounds onto ungreased baking sheets, spacing them about 2 inches apart. These cookies do not spread much, so they can be placed relatively close together.
Bake for 15 to 16 minutes, until the cookies are set and lightly browned on the edges. The centers should be mostly firm when gently touched.
Allow the cookies to cool on the baking sheet for 1 minute, then transfer them to a wire cooling rack to cool completely. For the best texture, serve the cookies while still warm or at room temperature within a few hours of baking. If eating the next day, warm them for a few seconds in the microwave to restore the soft texture.
