Breakfast Cookies

Name: Breakfast Cookies with Oats & Cranberries
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Yield: 15 servings
Cuisine: American
Ingredients: 2 ripe bananas ($0.40); ⅓ cup creamy peanut butter, slightly melted ($0.49); ⅓ cup maple syrup ($1.50); 1 ½ tsp vanilla extract ($0.50); 2 cups old-fashioned rolled oats ($0.80); 1 tsp cinnamon ($0.10); ½ tsp salt ($0.03); ½ cup dried cranberries ($0.80); ⅓ cup chopped pecans ($0.70)

These Breakfast Cookies are soft, chewy, and made with ripe bananas, peanut butter, and old-fashioned oats for an easy grab-and-go breakfast that costs under $5 to make.

🌍American 🏷️Breakfast cookies

Total

32 min

Servings

15

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Budget Bytes

Ingredients

2 ripe bananas ($0.40)
⅓ cup creamy peanut butter, slightly melted ($0.49)

⅓ cup maple syrup ($1.50)

1 ½ tsp vanilla extract ($0.50)

2 cups old-fashioned rolled oats ($0.80)

1 tsp cinnamon ($0.10)

½ tsp salt ($0.03)

½ cup dried cranberries ($0.80)

⅓ cup chopped pecans ($0.70)

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Instructions

1
Preheat the oven to 350°F. In a large bowl, mash the bananas well with a fork.
2
Add the peanut butter, maple syrup, and vanilla extract to the bowl. Stir together with the mashed bananas until combined.
3
Next add the rolled oats, cinnamon, and salt to the bowl. Stir together until combined.
4
Now stir in the dried cranberries and chopped pecans into the batter until combined.
5
Line a baking sheet with parchment paper. Use a medium cookie scoop or a spoon to scoop the cookie batter into roughly 2 Tbsp portions. Place the cookies on the baking sheet about 2-3 inches apart. Use the back of a spoon to flatten the cookies a little bit since they won't spread much in the oven.
6
Bake the cookies for 15-17 minutes or until golden brown. Remove the cookies from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely. Repeat with the remaining batter. Enjoy!

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Tips & Notes

Pro tips

Use very ripe bananas (spotted or brown skin) for maximum sweetness and moisture; this reduces added sugar.
Don't overbake—remove cookies when edges are set but centers appear slightly soft; they firm as they cool and stay chewy.
Slightly melt the peanut butter before mixing to ensure even distribution and a smoother batter.
Pack cooled cookies in a reusable container for true grab-and-go convenience; they don't require refrigeration.

Substitutions

dried cranberries → raisins or chopped dried apricots (same amount, similar moisture)
pecans → chopped almonds or walnuts (same amount, mild flavor shift)
maple syrup → honey (same amount, slight flavor change)