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Easy Peanut Butter Banana Breakfast Cookies for Busy Mornings

A stack of four golden brown, textured breakfast cookie treats resting on a white plate near a bright window.
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Make these easy, high-protein breakfast cookies with oats, banana, and peanut butter for a perfect grab-and-go morning meal prep solution.

Ingredients

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  • 2 large ripe bananas, mashed
  • 1 cup natural peanut butter
  • 1/4 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups rolled oats
  • 1/2 cup whole wheat flour or oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the mashed bananas, peanut butter, maple syrup, and vanilla extract. Mix until smooth.
  3. Whisk in the egg until fully incorporated.
  4. In a separate medium bowl, mix together the rolled oats, flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. If using, fold in the chocolate chips.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten the tops slightly with the back of a spoon.
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  8. Let the breakfast cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Store your make ahead breakfast cookies in an airtight container.

Notes

  • For a gluten free breakfast cookies option, use certified gluten free rolled oats.
  • You can substitute peanut butter with almond butter or sunflower seed butter for a different flavor.
  • These cookies freeze well; place parchment paper between layers before freezing for up to three months.

Nutrition

Find it online: https://spoonswirl.com/breakfast-cookie-recipe-easy-healthy/