Go Back
To make these Peanut Butter Banana Breakfast Cookies, you need just a few simple ingredients. Each one adds flavor and texture to the cookies. Here is the list of what you'll need: - 2 ripe bananas - 1 cup natural peanut butter - 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) The bananas should be ripe to give the cookies a natural sweetness. You can choose between smooth or crunchy peanut butter based on your taste. Honey adds a nice touch, but maple syrup works well for a vegan option. The oats provide a hearty base, while the baking powder helps the cookies rise a bit. If you like, toss in some dark chocolate chips or nuts for extra flavor and crunch. These simple ingredients come together to make wholesome breakfast cookies that are quick and tasty! First, set your oven to 350°F (175°C). This temperature helps the cookies bake just right. Next, line a baking sheet with parchment paper. This step makes cleanup easy and stops the cookies from sticking. In a big bowl, add the mashed bananas and peanut butter. Use a fork or spatula to mix them until the blend is smooth. Then, add the honey or maple syrup and vanilla extract. Stir until everything is mixed well. This mixture brings out the sweet and nutty flavors. In another medium bowl, whisk together the rolled oats, baking powder, and salt. Make sure they are mixed evenly. This step ensures the cookies have the right texture and rise well during baking. Now, slowly add the dry mix to the wet mixture. Stir gently until just combined. If you want, fold in the dark chocolate chips and chopped nuts. These add extra flavor and crunch to your cookies. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the lined baking sheet. Space them apart because they will spread a bit. Press each cookie down lightly with a fork or your hand. The cookies won’t spread much on their own. Bake them for 10-12 minutes until the edges are light golden brown. After baking, take the cookies out and let them cool on the sheet for about 5 minutes. Then, move them to a wire rack to cool completely. This step helps the cookies become chewy yet firm. When serving, arrange them on a colorful plate. A drizzle of melted dark chocolate and fresh banana slices make the perfect finish! Pick natural peanut butter for the best flavor. It has no added sugar or oils. You can choose between smooth and crunchy styles. Smooth peanut butter makes a creamy texture, while crunchy adds a nice bite. Both options work well in the recipe. If you prefer, you can also try almond or cashew butter. They offer a unique taste, too. The key to chewy cookies lies in the banana and peanut butter mix. Make sure your bananas are very ripe. Ripe bananas add natural sweetness and moisture. Mash them well to avoid lumps. Mix the peanut butter until it’s smooth. This helps the cookies hold together during baking. The oats also play a part in texture. Use rolled oats for a great chewiness. You can easily change up the flavor of your cookies. Adding 1 teaspoon of cinnamon gives a warm spice. For a nutty kick, try adding chopped walnuts or pecans. If you love chocolate, add more dark chocolate chips. You can also mix in dried fruit, like raisins or cranberries. Each variation brings a new twist to your breakfast cookies. Enjoy experimenting! {{image_4}} If you want to make these cookies vegan, it is easy. Use maple syrup instead of honey. You can also swap the dark chocolate chips for dairy-free ones. This keeps the cookies sweet and tasty without animal products. For those with nut allergies, you can skip the peanut butter. Instead, use sunflower seed butter. It has a similar texture and flavor. Make sure to check that all other ingredients are nut-free, especially chocolate chips and any nuts you may add. Adding flavor can make these cookies even better. Try mixing in a bit of cinnamon for warmth. A dash of vanilla extract enhances the sweetness. You can also experiment with other flavors, like almond extract or even a pinch of sea salt for a salty-sweet taste. These small changes can transform your breakfast cookies into something special! Store leftover cookies in an airtight container. This keeps them fresh for longer. Place parchment paper between layers to prevent sticking. They stay tasty for about three days at room temperature. If you want them to last longer, refrigeration is a good option. Just note that they might become a bit firmer. To freeze these cookies, first let them cool completely. Then, place cookies in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer bag or container. Date the bag so you remember when you made them. They can last up to three months in the freezer. When you're ready to enjoy, just thaw them at room temperature or microwave for a few seconds. To reheat cookies, use your oven for the best texture. Preheat the oven to 350°F (175°C). Place cookies on a baking sheet and warm for about 5 minutes. If you're in a hurry, the microwave works too. Heat for 10 to 15 seconds at a time until warm. Enjoy them soft and gooey! Yes, you can! If you prefer, use agave syrup or coconut sugar. These will add a nice sweetness. Remember, each sweetener has a unique flavor, so choose what you like best. To make these cookies gluten-free, replace rolled oats with gluten-free oats. Check the label to ensure they meet gluten-free standards. This swap keeps the cookies tasty while meeting dietary needs. If you don’t have bananas, try unsweetened applesauce or mashed pumpkin. Both will add moisture and sweetness. The flavor will change slightly, but they still make great cookies. For larger cookies, increase the baking time by about 2-4 minutes. Keep an eye on them until they turn golden brown. Make sure they feel firm to the touch before taking them out. Absolutely! You can skip both if you prefer. The cookies will still taste great with just peanut butter and banana. Feel free to add raisins or dried fruit for extra flavor if you want. We explored a simple recipe for tasty banana peanut butter cookies. You learned about key ingredients, baking steps, and helpful tips for success. We also discussed storage and answered common questions. Remember, you can customize this recipe to fit your taste. Enjoy experimenting with flavors and textures. Your cookies will delight family and friends. Happy baking!

Peanut Butter Banana Breakfast Cookies

Start your day right with these delicious Peanut Butter Banana Breakfast Cookies that are quick and easy to make! With just a few simple ingredients like ripe bananas, creamy peanut butter, and hearty oats, these cookies are perfect for a healthy breakfast or snack. Plus, optional chocolate chips and nuts add a delightful twist. Click through to explore the full recipe and treat yourself to these wholesome cookies today!
Print Recipe Pin Recipe

Ingredients
  

2 ripe bananas, thoroughly mashed

1 cup natural peanut butter (choose between smooth or crunchy based on preference)

½ cup rolled oats

1/4 cup honey or maple syrup (for a vegan option, use maple syrup)

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup dark chocolate chips (optional, but recommended for a sweet touch)

1/4 cup chopped nuts (optional, walnuts or pecans work great)

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup.

    In a large mixing bowl, add the mashed bananas and peanut butter. Use a fork or spatula to mix them together until the mixture is smooth and uniform.

      Incorporate the honey (or maple syrup) and vanilla extract into the banana-peanut butter mix, stirring until all ingredients are well combined.

        In a separate medium bowl, whisk together the rolled oats, baking powder, and salt until evenly mixed.

          Gradually add the dry oat mixture to the wet banana mixture, stirring gently until just combined. If desired, fold in the dark chocolate chips and chopped nuts to enhance the cookies with additional flavors and texture.

            Using a spoon or cookie scoop, drop generous rounded tablespoons of the cookie mixture onto the prepared baking sheet. Leave adequate space between each cookie, as they will expand slightly during baking.

              Gently press each cookie down with the back of a fork or the palm of your hand, as these cookies won't spread much on their own while baking.

                Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges turn a light golden brown and the cookies are firm to the touch.

                  Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely, ensuring their texture becomes chewy yet firm.

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

                      - Presentation Tips: Serve the cookies artfully arranged on a vibrant plate. For an extra delightful finish, drizzle some melted dark chocolate over the top. Pair with fresh banana slices on the side for a cheerful and enticing breakfast treat!