Chewy "Banana Bread" + Oat Breakfast Cookies

If you love banana bread but wish it came in an easy, grab-and-go form, these Banana Bread & Oat Breakfast Cookies are about to become your new favorite. They’re soft, chewy, lightly spiced with cinnamon, and filled with wholesome oats and ripe bananas. Perfect as a quick breakfast, snack, or even a healthier dessert, these cookies bring all the cozy flavor of banana bread with the convenience of a cookie.

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the Butter & Sugar
   In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
3. Add the Wet Ingredients
   Mix in the bananas, eggs, Greek yogurt, and vanilla extract until smooth and combined.
4. Incorporate the Dry Ingredients
   Add the cinnamon, salt, baking soda, baking powder, and cornstarch. Mix gently. Then fold in the flour and oats until just combined—don’t overmix.
5. Scoop the Dough
   Using a spoon or cookie scoop, drop about 2 tablespoons of dough per cookie onto the prepared baking sheet, leaving space between each.
6. Bake & Cool
   Bake for 10–15 minutes, or until the cookies are set and a toothpick comes out clean from the center. Allow to cool slightly before serving.

Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for up to 1 week.

• Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature or warm briefly in the microwave.

Tips & Variations

• Add-ins: Stir in chocolate chips, chopped nuts, or dried fruit for extra texture and flavor.
• Make Mini Cookies: Scoop smaller portions and reduce bake time to ~8–10 minutes.

Why You’ll Love Them

• Portable breakfast: A no-fuss option for busy mornings.
• Banana bread vibes: All the cozy flavor, in cookie form.
• Kid-approved: Naturally sweet, soft, and wholesome.
• Versatile: Works as breakfast, snack, or dessert.