Description
These Peanut Butter Banana Breakfast Cookies are soft, naturally sweet, and packed with wholesome ingredients like ripe bananas, peanut butter, and oats. Perfect for a quick grab-and-go breakfast or healthy snack.
Ingredients
- 2 ripe bananas, mashed
- 1 cup natural peanut butter
- 1 1/2 cups old-fashioned rolled oats
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the ripe bananas until smooth.
- Add peanut butter, honey (or maple syrup), and vanilla extract. Stir until well combined.
- Mix in oats, cinnamon, and salt until fully incorporated.
- Fold in chocolate chips if using.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet and gently flatten with the back of a spoon.
- Bake for 10–12 minutes, or until the cookies are set and lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas for natural sweetness.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- You can substitute almond butter for peanut butter if preferred.
- Add-ins like chopped nuts, dried fruit, or seeds work well in this recipe.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
