Peanut Butter Banana Breakfast Cookies

Start your morning on the right note with these effortless Peanut Butter Banana Breakfast Cookies. This recipe is a fan-favorite because it combines wholesome pantry staples into a delicious, grab-and-go meal that feels like a treat. Featuring the perfect harmony of creamy peanut butter and sweet, over-ripe bananas, these cookies offer a soft, chewy texture that satisfies your morning cravings. Whether you are rushing out the door for work or need a quick energy boost for your kids, these Peanut Butter Banana Breakfast Cookies are the ultimate stress-free solution for busy households.

These simple cookies rely on a few high-quality basics. You will need oats, peanut butter, and very ripe bananas to create the structure for these Peanut Butter Banana Breakfast Cookies.

• 1 1/2 cup oats
• 1/2 cup peanut butter
• 2 over ripe mashed bananas
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (plus 2 tablespoons for topping)
• 1/4 teaspoon cinnamon (optional)
• 1 teaspoon vanilla (optional)

You can easily adapt this recipe to fit your current pantry inventory.

• Use chocolate chunks for a richer bite instead of standard chips.
• Mix in dried cherries, raisins, or white chocolate chips for a different flavor profile.
• Add walnuts or flax seed for extra fiber and healthy fats.
• Feel free to experiment with coconut flakes for a tropical twist.

Step 1: Prep your space

Preheat your oven to 350°F. Line a cookie sheet with parchment paper to ensure your Peanut Butter Banana Breakfast Cookies do not stick to the pan while baking.

Step 2: Mix the dough

Combine all your measured ingredients in a large mixing bowl. Take your spoon and stir, stir, stir until the bananas and peanut butter are fully incorporated with the oats.

Step 3: Shape and bake

Divide the mixture into seven large, even scoops. Place them onto your parchment paper and flatten each one until it is about 1/2 inch thick. Sprinkle the extra chocolate chips on top of each cookie.

Step 4: Cool and serve

Bake for 8 to 10 minutes. Once done, pull them out and let them cool on the tray before enjoying your fresh Peanut Butter Banana Breakfast Cookies.

Make these part of a complete breakfast experience.

• Serve warm with a glass of milk or oat milk.
• Pair with a cup of hot coffee or tea.
• Enjoy as an after-school snack for the kids.
• Add a dollop of yogurt on the side for extra protein.

Store your leftover cookies in a tight container in the fridge for up to three days. For longer storage, you can freeze them after baking for up to two months, or keep the raw dough in the freezer for two months before baking.

Can I use any kind of oats?

Rolled oats work best for the best texture in your Peanut Butter Banana Breakfast Cookies.

How ripe should the bananas be?

Use very over-ripe bananas with brown spots, as they provide the best sweetness and moisture.

Can I make these gluten-free?

Yes, simply ensure you are using certified gluten-free oats.

Why did my cookies spread too much?

Ensure your oven is fully preheated and that you have measured your liquid ingredients correctly to maintain the dough structure.

These Peanut Butter Banana Breakfast Cookies prove that healthy breakfasts do not have to be boring or time-consuming. With a classic flavor profile that everyone loves and an incredibly simple prep process, they are the ideal solution for busy mornings or an easy weekend brunch. We love how versatile these cookies are and how perfectly they store for those “grab-and-go” moments. We hope you enjoy making these as much as we enjoy eating them! Give this quick recipe a try today and see how easy it is to fuel your day with delicious, home-made ingredients that you can feel good about.

Peanut Butter Banana Breakfast Cookies

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Start your morning on the right note with these effortless, grab-and-go breakfast cookies. Made with wholesome oats, creamy peanut butter, and naturally sweet over-ripe bananas, they offer a soft, chewy texture that satisfies morning cravings. Perfect for busy households, these cookies are a stress-free meal prep solution that tastes like a treat while providing the energy boost you need to start your day.

• Author: basma
• Prep Time: 5 mins
• Cook Time: 10 mins
• Total Time: 15 mins
• Yield: 7 cookies 1x
• Category: Easy Breakfast Recipes
• Method: Baking
• Cuisine: American

Ingredients

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1 1/2 cup oats

1/2 cup peanut butter

2 over-ripe bananas, mashed

1/4 teaspoon salt

1/2 cup plus 2 tablespoons chocolate chips

1/4 teaspoon cinnamon (optional)

1 teaspoon vanilla extract (optional)

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Instructions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, mash the over-ripe bananas until smooth.
Add the peanut butter, vanilla extract, and cinnamon to the bananas and mix until well combined.
Stir in the oats, salt, and 1/2 cup of chocolate chips until fully incorporated.
Scoop the dough into the desired size and place on the prepared baking sheet, flattening them slightly as they will not spread much.
Top each cookie with a few remaining chocolate chips.
Bake for 10 minutes or until the edges are lightly set.
Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can add walnuts or flax seed for extra fiber, or swap chocolate chips for dried cherries or raisins for a different flavor profile.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 9g
• Sodium: 115mg
• Fat: 9g
• Saturated Fat: 2.5g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 6g
• Cholesterol: 0mg