Breakfast Cookies

Step 1

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.

Step 3

Mash the banana in a large mixing bowl until smooth.

Step 5

Add wet ingredients – whisk in the eggs and peanut butter until well combined.

Step 7

Mix dry ingredients – in a separate bowl, whisk together the oats, walnuts, flour, Splenda brown sugar, Splenda no-calorie sweetener, baking soda, baking powder, cinnamon, salt, and chia seeds.

Step 9

Combine wet and dry ingredients – gradually add the dry mixture to the wet ingredients, stirring until a thick batter forms.

Step 11

Scoop onto baking sheet – use a spoon or cookie scoop to drop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 13

Flatten slightly with the back of a spoon or your fingers, as these cookies won't spread much.

Step 15

Bake for 12-15 minutes or until the edges turn golden brown and the cookies are firm to the touch.

Step 17

Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 19

Enjoy! These cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.