Banana Peanut Butter Breakfast Cookies Recipe

Yes! You can have cookies for breakfast! These easy banana peanut butter breakfast cookies are like a healthy breakfast bar or oatmeal smoothie in cookie form. They’re easy to make with only 4 ingredients, have a fantastic chewy texture, and my boys absolutely love them. 

Why I Love This Recipe

I never thought I would be the mom who said to her kids “Yes, you can have the cookies for breakfast, but make sure you eat at least two!”

But these delicious, healthy breakfast cookies are like a bowl of oatmeal or a breakfast smoothie in cookie form. They’re made with just 4 simple and healthy ingredients that almost everyone is sure to have on hand.

These peanut butter banana oatmeal cookies are also egg-free, dairy-free, have no added sugar, and they are de-lic-ious. My family just loves these chewy cookies, and yours will too!

• These easy breakfast cookies only require 4 ingredients that I pretty much have in my home at all times.
• Cookies for breakfast? Who’s going to say no to that?!
• My boys LOVE these healthy oatmeal cookies and gobble them down for breakfast, snacks, or even as a healthy dessert.
• They are SO delicious! In all the batches I’ve made, not a single breakfast cookie has ever gone to waste.
• Great grab and go breakfast for busy mornings.

Recipe Ingredients

These peanut butter banana breakfast cookies only require 4 simple ingredients to make.

Bananas - Use very ripe bananas! Almost black is actually perfect for sweetness and mashability.

Oats - Old fashioned rolled oats work best, but quick oats can be used. Check the label if you want a GF recipe to ensure the product is allergen free.

Peanut butter - I always use creamy peanut butter, but crunchy peanut butter could add great texture to these delicious cookies.

Raisins - Or other dried fruit such as cranberries, cherries or blueberries.

How to Make Banana Peanut Butter Breakfast Cookies

This easy breakfast recipe is done in just a few simple steps.

Step 1

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. 

Step 2

In a medium bowl, combine the bananas, oats, peanut butter and raisins. Stir until combined.

Step 3

Using your hands or a cookie scoop, drop 1-1/2-inch balls of dough onto the prepared cookie sheet. Press down slightly on each ball of dough with two fingers or the palm of your hand. 

Step 4

Bake in the preheated oven for 12-14 minutes, or until light brown and crispy around the edges.

Recipe Notes

• Add all the indulgent mix-ins you’d like! 
• Dark chocolate chips, mini chocolate chips, or butterscotch chips work great if you want a sweeter cookie.
• Use dairy-free chips like the ones from Enjoy Life to keep it dairy free.
• Add some chopped nuts for a great texture component and some extra protein.
• Add just a little bit of almond or vanilla extract for extra flavor.
• If the batter feels runny in your hands when forming the cookie dough balls, add 2 tbsp of additional oats. You can also try refrigerating the batter for about 20 minutes or until it firms up.
• Use almond butter or another nut butter if you have a peanut allergy
• Natural peanut butter usually has more oil than regular peanut butter, so you may need additional oats.

Tips & Tricks

• Use old fashioned rolled oats for best results, but quick oats can be used if needed.
• Dark to almost black overripe bananas are perfect for this recipe. They have a great natural sweetness and are soft and blend in great with the batter.
• If you prep the batter ahead and refrigerate it, let it rest at room temperature for about 20 minutes before making the cookies.

How to Serve

These breakfast cookies are great on their own as a grab and go breakfast option. But they also are amazing as part of a larger breakfast. Here are a few of my favorite options.

• They go great with a small bowl of fresh fruit or fruit salad.
• Eat them with smoothies or breakfast shakes.
• Serve them with scrambled eggs and bacon.
• Make a breakfast plate with these cookies and some muffins and homemade granola bars. Great option for get-togethers and brunches.
• They make for great ice cream sandwiches…for dessert, of course.

How to Store These Breakfast Cookies

Store cookies in an airtight container or well-sealing plastic bag. 

Stored on the counter, breakfast cookies will be good for 3-4 days. Refrigerated cookies will be at their best for 5-7 days.

You can also freeze cookies in a well-sealed freezer bag for up to 2 months.

Are Brown Frozen Bananas Safe to Eat

Yes, frozen brown bananas are perfectly safe to eat. Though most people prefer to use them for smoothies, muffins, banana bread, etc. 

If your bananas are brown, you can also peel them and place them in a freezer safe bag to freeze for later use. Remove as much air as possible from the bag before sealing.

How Long Do Bananas Last in the Fridge

Already ripe bananas will last 5-7 days in  the fridge. The cool temperature slows the ripening process. If you have more bananas than you can eat, you can store some of them in the fridge to slow their ripening while the others ripen more quickly on the counter.

Rolled Oats vs Quick Oats

Rolled oats (also called old fashioned oats), are the oat grain groats that have been steamed and rolled into flakes. This stabilizes the oils present in the oats and helps them to stay fresh longer. The larger surface area means they will cook more quickly than steel-cut oats.

Quick oats are cut into more pieces, rolled thinner, and steamed longer. They will not have as much texture as the rolled oats. You can use quick oats in place of old-fashioned oats in many recipes.

If you need quick oats, but you only have rolled oats in your pantry, just pulse the oats you have in the blender a few times to break them up a bit.

Steel Cut Oats vs Rolled Oats

Steel cut oats - also called "coarse oats," or "Irish oats,”- are less processed oat groats than rolled oats. They are the least processed type of oats and are closer to the whole grain and all the health benefits that come along with that. 

Because they are denser, they do take longer to cook and will absorb less liquid. They also have a firmer, chewier texture and a more robust, nutty flavor. And they are higher in fiber than old-fashioned oats.

More Healthy Breakfast Recipes

• Chorizo Breakfast Casserole
• Healthy Breakfast Muffins
• Peach and Blueberry Baked Oatmeal
• Avocado Toast with Roasted Tomatoes
• Banana Carrot Muffins