Soft, chewy breakfast cookies made from ripe bananas, oats, peanut butter, walnuts and raisins, with no added sugar, flour or eggs. One bowl, 35 minutes, and they keep for days for grab-and-go mornings.

Two cookies have about 8g of protein, 6g of fibre and 282 calories, with no added sugar, no flour and no eggs. The sweetness comes from very ripe bananas and a few raisins; the riper the bananas, the sweeter the cookies.
Why oats for breakfast. Oats contain beta-glucan, a soluble fibre that helps you feel full. In the UK and the EU, food authorities accept that oat beta-glucan helps lower blood cholesterol when you eat 3g of it a day, and the US FDA allows a similar heart-health claim. Two of these cookies provide roughly 1.3g.
What holds them together. Mashed banana, peanut butter and ground flaxseed do the job usually done by egg and flour. That is why the mixture rests for 5 minutes, and why the cookies need 10 minutes on the tray before you move them.
Make it a fuller breakfast. Two cookies are lower in protein than a cooked breakfast. Eat them with a pot of Greek yogurt or a glass of milk or soy milk for a more balanced start. With about 33g of carbohydrate they are not tagged for blood sugar. Walnuts add plant omega-3 fat.
Contains peanuts and tree nuts; for a nut-free version, use sunflower seed butter and pumpkin seeds. Not gluten-free as written; use oats labelled gluten-free if you need to. For another bake, try the baked oats with apple and cinnamon or the healthy banana bread.