Go Back
To make Peanut Butter Banana Breakfast Cookies, you need these simple ingredients: - 2 ripe bananas, mashed - 1 cup natural peanut butter (smooth or crunchy) - ½ cup rolled oats - 1/4 cup honey or maple syrup - 1/2 teaspoon vanilla extract - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/4 cup dark chocolate chips (optional) - 1/4 cup chopped nuts (optional) Each ingredient plays a key role. The bananas provide sweetness and moisture. Peanut butter gives a rich taste and healthy fats. Rolled oats add texture and fiber. Honey or maple syrup adds extra sweetness. The baking powder helps the cookies rise. Make sure to measure accurately for the best results. You can boost your cookies with fun extras. Dark chocolate chips add a sweet touch. Chopped nuts give a nice crunch. Consider dried fruits like raisins or cranberries for added flavor. Mix and match based on what you like! First, set your oven to 350°F (175°C). This helps the cookies bake evenly. Next, grab a baking sheet and line it with parchment paper. This makes cleanup easy and keeps cookies from sticking. In a mixing bowl, mash 2 ripe bananas. Use a fork for this task. Then, add 1 cup of peanut butter. Mix them together until smooth. Now, pour in 1/4 cup of honey or maple syrup. Add 1/2 teaspoon of vanilla extract too. Blend everything well until it’s mixed nicely. Take another bowl and whisk together 1/2 cup of rolled oats, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Make sure there are no clumps. This mix adds texture and helps the cookies rise. Now, slowly add the dry mix to the wet banana-peanut butter mix. Stir gently until they come together. If you want, fold in 1/4 cup of dark chocolate chips or chopped nuts. Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the baking sheet. Leave some space between each cookie since they will spread a bit. Gently flatten each cookie with your palm or the back of a fork. They won’t change shape much while baking. Bake them for 10-12 minutes until the edges turn golden. After baking, let the cookies cool on the sheet for 5 minutes. Then, move them to a wire rack to cool completely. Enjoy your delicious Peanut Butter Banana Breakfast Cookies! Store your cookies in an airtight container. This keeps them soft and fresh. They last about a week at room temperature. If you want to keep them longer, you can freeze them. Just use a freezer-safe bag. Thaw them in the fridge when ready to eat. If your cookies spread too much, try chilling the dough for 30 minutes. This helps them hold their shape. For a crispier cookie, bake a minute longer. Check them at 10 minutes. Look for lightly golden edges. Adjust the time based on your oven, as it may heat differently. You can replace honey with agave syrup if you like. For a nut-free version, use sun butter. If you don’t have rolled oats, quick oats work too. Want to skip the chocolate chips? Use dried fruit instead for sweetness. These swaps keep the cookies tasty and fun! {{image_2}} You can make these cookies vegan easily. Just swap honey for maple syrup. Use your favorite plant-based peanut butter, too. This keeps the flavor rich without any animal products. The result is still a tasty, soft treat. To make these cookies gluten-free, use certified gluten-free oats. Check the label on your peanut butter as well. Most brands are gluten-free, but it’s best to confirm. You can still enjoy these cookies without gluten! Add a twist to your cookies with spices or dried fruits. Try adding cinnamon for warmth. You can also mix in dried cranberries or raisins for sweetness. If you love nuts, toss in some walnuts or pecans for crunch. Each variation makes the cookies unique and fun! Each Peanut Butter Banana Breakfast Cookie has about 140 calories. This makes them a tasty yet light snack that won't weigh you down. If you enjoy a hearty treat, you can easily account for the calories by adjusting your meal plan. - Carbohydrates: Each cookie has roughly 18 grams of carbs. Most come from the bananas and oats, which provide energy. - Fats: These cookies contain about 6 grams of fat, primarily from peanut butter. This healthy fat keeps you feeling full. - Proteins: With about 4 grams of protein per cookie, they offer a good boost to start your day. Peanut butter is a great protein source, making these cookies a smart choice for breakfast or snack time. - Bananas: Rich in potassium, bananas help maintain heart health. They're also a great source of vitamins and fiber. - Peanut Butter: This nut butter is packed with healthy fats, protein, and vitamins. It promotes satiety and can help with muscle repair. - Rolled Oats: Oats are high in soluble fiber, which aids digestion and helps keep cholesterol levels in check. - Honey or Maple Syrup: Both natural sweeteners offer antioxidants and can provide an energy boost without refined sugars. These cookies combine tasty flavors with strong nutrition. They make a great choice for breakfast or a quick snack. You get to enjoy the sweet taste of treats while still fueling your body! Yes, you can freeze these cookies. Let them cool completely first. Place them in an airtight container. You can also freeze them in a single layer on a baking sheet. Once frozen, transfer them to a bag for easier storage. They will last up to three months in the freezer. These cookies stay fresh for about five days at room temperature. Keep them in an airtight container to prevent them from drying out. If you want them to last longer, store them in the fridge for up to a week. If you need a substitute, try agave nectar or brown rice syrup. You can also use coconut sugar dissolved in a bit of warm water. Just remember that these options may change the flavor slightly. To reduce sweetness, cut down on the honey or maple syrup. You can also use less ripe bananas, as ripe bananas are sweeter. Another option is to add more oats to balance the sweetness. This post covered all you need for making Peanut Butter Banana Cookies. We explored key ingredients, measurements, and tasty add-ins. I shared step-by-step instructions for mixing and baking. Plus, I provided valuable tips for storage and baking tweaks. Don't forget the fun variations, like vegan or gluten-free options. Lastly, the nutritional info shows how these cookies can be a healthy treat. Enjoy your baking journey, and create cookies that fit your taste and needs!

Peanut Butter Banana Breakfast Cookies

Start your day with a delicious and nutritious snack! These Peanut Butter Banana Breakfast Cookies are the perfect blend of sweet and healthy, made with ripe bananas, creamy peanut butter, and wholesome oats. They are quick to prepare and ideal for busy mornings or a midday treat. Click through to discover this easy recipe and make your kitchen smell heavenly as you whip up a batch of these delightful cookies!
Print Recipe Pin Recipe

Ingredients
  

2 ripe bananas, mashed

1 cup natural peanut butter (smooth or crunchy)

½ cup rolled oats

1/4 cup honey or maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup dark chocolate chips (optional)

1/4 cup chopped nuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a mixing bowl, combine the mashed bananas and peanut butter, mixing until smooth and well incorporated.

      Stir in the honey (or maple syrup) and vanilla extract, blending everything together thoroughly.

        In a separate bowl, whisk together the rolled oats, baking powder, and salt.

          Gradually add the dry ingredients to the wet banana-peanut butter mixture, stirring until just combined. If using, fold in the dark chocolate chips and chopped nuts for added flavor and texture.

            Using a spoon or cookie scoop, drop rounded tablespoons of the cookie mixture onto the prepared baking sheet, leaving a little space between each cookie as they will spread slightly.

              Gently flatten each cookie with the back of a fork or your palm, as they won't spread much during baking.

                Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

                  Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 12 cookies

                      - Presentation Tips: Arrange the cookies on a colorful plate, and consider drizzling a bit of melted chocolate over the top for an extra touch. Serve with fresh banana slices on the side for a fun morning treat!