Easy, 4-Ingredient Breakfast Cookies
By: Lydia Bowman
I don’t know about you, but I am most definitely not going to the dining hall before an 8:30 a.m. class. Nor do I have enough time to wait in the Bartley Holy Grounds line that is halfway up the stairs. For that reason, I try to make my breakfasts as simple as possible. Whether this be overnight oats, a granola bar, a piece of fruit, or these amazing four-ingredient cookies, I’m always making ahead and eating on the go. Here is one of my favorite recipes and you guys… they are so yummy!
BREAKFAST COOKIES
Ingredients:
3 mashed bananas
3 cups of quick oats
2 tablespoons smooth peanut butter
1 cup dark chocolate chips
Directions:
Preheat the oven to 350 degrees. In a large bowl, mix the bananas, oats, peanut butter, and chocolate chips together. Then, simply scoop them onto a baking sheet and bake for 15-18 minutes.
The cookies are easiest to prepare if the bananas are browned to the point that they’re gross to eat. Perfect for bananas you bought at the grocery store, never got around to eating, and don’t want to throw away because that would be a waste of money (don’t worry, we’ve all been there)!
They are also so fun to customize to your liking. Here are some suggestions:
Use almond butter or chunky peanut butter instead of smooth peanut butter
Use other types of chocolate chips or chunks
Add raisins, craisins, or other dried fruit
Add almond slivers, walnuts, peanuts, or any other nut of your choosing
Living in a dorm without a kitchen, I don’t have access to an oven to make weekly batches of breakfast cookies, but that is no problem because these cookies last forever in the freezer! I make a batch when I am home on break and store them in my dorm freezer for weeks. They taste amazing thawed, refrigerated, or simply straight out of the freezer.
Enjoy these cookies as a simple, easy, sweet, and nutritious breakfast! I mean who can say no to cookies?
