Follow these simple, step-by-step instructions to bake a perfect batch of Banana Nut Breakfast Cookies. The process is straightforward and forgiving, making it a great recipe for bakers of all skill levels.

1. Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. This crucial step prevents the cookies from sticking and ensures easy cleanup. Proper preheating guarantees that the cookies start baking the moment they enter the oven, which is essential for the right texture.
2. Mash the Bananas: In a large mixing bowl, place your peeled ripe bananas. Using a fork or a potato masher, mash them thoroughly until they reach a mostly smooth consistency. A few small lumps are perfectly fine and will add a rustic, homemade texture to the finished cookies. The smoother you mash, the more evenly the banana flavor will be distributed.
3. Combine the Wet Ingredients: To the bowl with the mashed bananas, add the maple syrup (or honey), the unsweetened applesauce (or the egg, if using), and the vanilla extract. Whisk everything together until it is well-combined and the mixture is uniform. If you are using an egg, ensure it is fully beaten into the banana mixture.
4. Combine the Dry Ingredients: In a separate medium-sized bowl, add the rolled oats, your choice of flour (whole wheat or all-purpose), baking soda, ground cinnamon, and salt. Use a whisk to stir these dry ingredients together for about 30 seconds. This step is more important than it seems; it ensures that the leavening (baking soda) and spices are evenly distributed throughout the flour, which will lead to a consistent rise and flavor in every single cookie.
5. Mix Wet and Dry: Pour the dry ingredient mixture into the large bowl containing the wet ingredients. Using a rubber spatula or a wooden spoon, gently fold the ingredients together until they are just combined. Be careful not to overmix the batter. Overmixing can develop the gluten in the flour, resulting in tougher, denser cookies instead of the soft, chewy texture we’re aiming for. Stop mixing as soon as you no longer see dry streaks of flour.
6. Fold in the Nuts: Gently fold your chopped walnuts or pecans into the cookie batter. If you are using any optional mix-ins like chocolate chips or dried fruit, add them now as well. The folding technique (scraping from the bottom of the bowl and folding it over the top) is gentle and prevents overmixing while ensuring the add-ins are evenly distributed.
7. Scoop and Shape: Using a medium cookie scoop (about 2 tablespoons) or two spoons, drop rounded mounds of dough onto the prepared baking sheet. Space them about 2 inches apart to allow for some spreading. These cookies don’t spread a lot, so you can gently press down on the tops with the back of a spoon or your fingertips to flatten them into a more traditional cookie shape, about ½-inch thick.
8. Bake to Perfection: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The cookies are done when they are set, feel firm to a light touch, and the edges are a light golden brown. The exact time will depend on your oven and the size of your cookies.
9. Cool Completely: Remove the baking sheet from the oven. Let the cookies cool on the sheet for 5 minutes. This allows them to set up further and makes them easier to handle. After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. This is essential, as cooling on a rack prevents the bottoms from becoming soggy from trapped steam.