Go Back

Breakfast Cookies Banana Peanut Butter Breakfast Cookies - Easy, Wholesome, and Satisfying

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 servings

Ingredients
  

  • 2 large ripe bananas, mashed (about 1 cup)
  • 1/2 cup creamy peanut butter (natural or regular)
  • 2 cups old-fashioned rolled oats
  • 1/4 cup honey or pure maple syrup (optional, for extra sweetness)
  • 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, rested 5 minutes)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • Optional mix-ins (choose up to 1 cup total): dark chocolate chips, chopped peanuts, raisins, dried cranberries, chia seeds, or shredded coconut

Instructions
 

  • Prep the oven and pan: Preheat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  • Mash the bananas: In a large bowl, mash bananas until mostly smooth with a few small lumps.
  • Add wet ingredients: Stir in peanut butter, honey or maple syrup (if using), egg, and vanilla until well combined.
  • Combine dry ingredients: Add oats, cinnamon, baking powder, and salt. Stir until the mixture is thick and evenly moistened.
  • Fold in mix-ins: Gently stir in your chosen add-ins, keeping the total to about 1 cup so the cookies hold together.
  • Scoop the dough: Use a heaping tablespoon or a 2-tablespoon cookie scoop to portion onto the baking sheet. Flatten slightly with damp fingers; these don’t spread much.
  • Bake: Bake for 12–15 minutes, until the edges are set and lightly golden. The centers should feel firm but still soft.
  • Cool: Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.