Breakfast cookies again! Totally appropriate for winter.
With the Boston Marathon fast approaching, I’ve had to wake up early to get my training in before work.
I rise at 5am, take the bus to the gym, hit the treadmill, come home to have coffee with Paul, and head across the street to work. It’s the early rising that encourages me to make things that are more grab and go. Whether I make granola bars, muffins, or breakfast cookies, they are all very much welcome at 5 in the morning when I can barely tell the difference between my toothbrush and my hair brush.
I like to make sure I have a big breakfast in the morning, so when I enjoy breakfast cookies I like to have two or three and then have a piece of fruit, some yogurt or a smoothie with them.
But, if you’re one of those people who doesn’t like breakfast, then these are perfect for you!
They’re packed with bananas, peanut butter and oats and have some chocolate chips in there for fun…
…chocolate was necessary, okay?!?
Drizzle is necessary too. Especially when peanut butter and honey are mixed together.
I made these while my sister-in-law was visiting and we ate them as a snack too. Naturally, these were gone in two days.
So grab some coffee in a travel mug, a few cookies and run out that door! I’ve got you boo.
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup peanut butter
- 1 tbsp liquid honey
- 1 tsp pure vanilla extract
- 1 large egg
- 1 large ripe banana, mashed
- 1 1/2 cups large flake oats
- 1/2 cup chocolate chips
- 3 tbsp peanut butter
- 1/2 cup powdered sugar
- 2-3 tbsp milk
- 1 tbsp liquid honey
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In another bowl, combine the butter and sugars with an electric mixer together until smooth. Add in peanut butter, honey, vanilla extract and egg. Beat together until combined. Add the mashed banana and mix until combined.
- Slowly add the flour mixture to the banana mixture until just combined. Stir in the oats and chocolate chips. Place the dough in the refrigerator for at least 30 minutes.
- When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place dough mounds on baking sheet spaced at least 2 inches apart and bake for about 10-12 minutes, or until edges are brown and tops are just set - even if slightly undercooked and glossy in the center, don't overbake! Cookies firm up as they cool.
- Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, make the glaze by whisking together all of the glaze ingredients until smooth. Add 2 tablespoons of milk to start, and then check to see if your glaze looks like it can drizzle. If mixture is too thick, adjust by adding more milk. Drizzle glaze over cooled cookies.
- Cookies will keep airtight at room temperature for up to 1 week.
Recipe adapted from Two Peas and Their Pod