Why You’ll Love Peanut Butter Banana Breakfast Cookies Recipe
These breakfast cookies are incredibly easy to make with minimal prep and simple pantry staples. They are naturally sweetened with ripe bananas, require no flour or refined sugar, and can be customized with your favorite mix-ins. The texture is soft and hearty, making them filling enough for breakfast yet delicious enough for a snack. Plus, they’re kid-friendly and great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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2 small very ripe bananas
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1 cup old-fashioned rolled oats
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1/4 cup natural peanut butter
Optional add-ins:
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2 to 3 tablespoons chocolate chips
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2 tablespoons chopped nuts
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1 tablespoon chia seeds or flaxseeds
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1/4 teaspoon cinnamon
Directions
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a medium bowl, mash the ripe bananas until smooth.
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Add the peanut butter and mix until fully combined.
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Stir in the oats and any optional add-ins you’re using. Mix until evenly incorporated.
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Scoop tablespoon-sized portions onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon, as they will not spread much during baking.
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Bake for 10 to 12 minutes, or until the cookies are set and lightly golden around the edges.
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Remove from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
Servings: Makes about 10 to 12 small cookies (approximately 4 to 6 servings)
Prep time: 5 minutes
Bake time: 10 to 12 minutes
Total time: About 15 to 17 minutes
Variations
For a chocolate twist, stir in mini chocolate chips or cacao nibs.
Add crunch by mixing in chopped walnuts, pecans, or almonds.
For a fruitier flavor, include dried cranberries or raisins.
To boost nutrition, add chia seeds, flaxseeds, or shredded coconut.
If you need a nut-free option, substitute peanut butter with sunflower seed butter.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to 1 week.
To freeze, place the cooled cookies in a freezer-safe container or bag and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave for 10 to 15 seconds before serving.
FAQs
Can I use quick oats instead of rolled oats?
Yes, quick oats will work, though the texture will be slightly softer and less chewy.
How ripe should the bananas be?
The bananas should be very ripe with plenty of brown spots. The riper they are, the sweeter and more flavorful your cookies will be.
Are these cookies gluten-free?
They can be gluten-free if you use certified gluten-free oats.
Can I make these cookies vegan?
Yes, this recipe is naturally vegan as it contains no eggs or dairy.
Why didn’t my cookies spread while baking?
These cookies don’t spread much in the oven, so it’s important to flatten them before baking.
Can I double the recipe?
Absolutely. Simply double all the ingredients to make a larger batch.
Are these cookies suitable for kids?
Yes, they are soft, naturally sweet, and made with simple ingredients, making them great for kids.
Can I add protein powder?
Yes, you can add a tablespoon or two of protein powder. You may need to add a small splash of milk if the mixture becomes too thick.
How do I keep the cookies from sticking?
Use parchment paper or a silicone baking mat to prevent sticking.
Can I eat the dough raw?
Since there are no eggs or raw flour in this recipe, the dough is generally safe to taste before baking.
Conclusion
Peanut Butter Banana Breakfast Cookies are the perfect solution for a quick, wholesome, and satisfying breakfast. With just a few simple ingredients and endless customization options, they’re easy to make and even easier to enjoy. Whether you prepare them for busy mornings or as a healthy snack, these cookies are sure to become a regular favorite in your kitchen.
