Ever had one of those mornings when you need something quick and comforting, but don’t want to compromise on flavor or nutrients? These Banana Peanut Butter Breakfast Cookies are the solution to every “I don’t have time but I need something good” type of morning.
They’re chewy, soft, and naturally sweet, filled with wholesome ingredients that you’ll feel wonderful about. Imagine them as a cookie, an energy bite, and a warm hug in a completely edible package. Great for rushed mornings, a post-workout snack, or a late-night indulgence (no judgments here).
I began baking these when mornings became a tad too hectic—between work, the dog, and my highly demanding coffee habit, breakfast had fallen by the wayside. These cookies saved the day. One batch, baked on Sunday, and weekday mornings were improved.
Let’s create them together!
Banana Peanut Butter Breakfast Cookies
Yield: approximately 12 cookies | Preparation Time: 10 minutes | Bake Time: 15 minutes
Ingredients:
- 2 ripe bananas, mashed
- ½ cup natural peanut butter (creamy or crunchy, your choice!)
- 1 ½ cups rolled oats
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ cup ground flaxseed (optional, but provides a nice nutritional boost)
- ¼ cup mini chocolate chips or chopped nuts (optional, but highly suggested!)
How to Make Them:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mash the bananas in a big bowl until they are largely smooth. Combine the peanut butter and vanilla by stirring them in.
Add the dry ingredients of oats, cinnamon, salt, and flaxseed (if using), and any additions of chocolate chips or nuts. Mix until the mixture is thick and sticky.
Scoop and shape: Use the spoon or cookie scoop to shape into 12 small cookies. Flatten them a bit using your fingers—they will not spread much.
Bake at 13–15 minutes, or until the edges are golden and the tops are set. Cool on the cookie sheet for 5 minutes, then transfer to a wire rack.
Why They’re So Great
No added sugars, no wheat flour—only pure, uncomplicated ingredients
Gluten-free and dairy-free (make sure to check your oats and PB too)
Personalizable to your choice of add-ins
Family-friendly, adult
Freezer-friendly for batch prep
What They Taste Like:
Soft, subtly sweet, and nutty, punctuated by occasional bursts of chocolate or crunch (depending on your mix-ins). The flavor of the banana comes through, but doesn’t overwhelm, and the peanut butter provides a comforting, satisfying richness to it. They’re the health-conscious, breakfast-friendly counterpart of oatmeal cookies.
Tips & Tweaks:
Alternative: Sub the peanut butter with sunflower seed butter or use tahini.
Want more protein? Just add a spoonful of your preferred protein powder and tweak the oats a bit to achieve the desired texture.
Add fruit: Dried cranberries or dates, chopped, are so wonderful in these.
Sweet treat adjustment: Topping them with a drizzle of dark chocolate turns them dessert-worthy.
FAQs
1. How long do these cookies last?
They will keep in a sealed container at room temperature for 3–4 days, or in the fridge for up to a week. Freeze the remainder up to 3 months!
2. Can they be prepared without using oats?
Oats provide the texture in this, but you can also use quinoa flakes or crushed cereal to achieve a similar effect.
3. Are they sufficiently sweet not requiring added sugar?
Indeed! Ripe bananas provide natural sweetness. If they need to be sweeter, a spoonful of maple syrup or honey will do the job.
4. Can they be vegan?
They already are! Simply double-check your chocolate chips, if you are using those.
Conclusion
These Banana Peanut Butter Breakfast Cookies are just everything about a recipe that I adore—easy, comforting, and filled with love (along with stuff you likely already have in your pantry). Make a batch, save a couple in the freezer, and let your future self give you a hug of appreciation.