Easy Chewy Peanut Butter Banana Breakfast Cookies
These easy chewy peanut butter banana breakfast cookies are a quick, nourishing, and delicious morning treat with a soft, chewy texture and balanced sweetness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 medium ripe bananas, mashed
- 1 cup peanut butter (creamy or chunky)
- 1 ½ cups quick oats
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp cinnamon
- Pinch of salt
- Optional mix-ins: ½ cup mini chocolate chips, ¼ cup chopped walnuts, 2 tbsp flaxseeds
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mash the bananas in a mixing bowl using a fork or potato masher until mostly smooth with a few small chunks remaining (about 1 minute).
- Add peanut butter, honey (or maple syrup), and vanilla extract to the mashed bananas. Stir gently until well combined and slightly glossy, about 1-2 minutes. If the mixture feels too thick, add a teaspoon of water to loosen slightly.
- In a separate small bowl, combine the quick oats, baking powder, cinnamon, and salt. Mix thoroughly.
- Gradually add the dry ingredients to the wet banana-peanut butter mixture. Fold gently with a spatula or wooden spoon until just combined. Avoid overmixing.
- Fold in any optional mix-ins like chocolate chips or nuts evenly without crushing.
- Scoop the dough onto the prepared baking sheet using a tablespoon or small cookie scoop, spacing them about 2 inches apart. Flatten each scoop slightly with your fingers or the back of a spoon.
- Bake for 12-15 minutes, or until the edges are just golden and the centers feel set but still soft to the touch.
- Remove from oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Notes
Use very ripe bananas with brown spots for best sweetness and moisture. Avoid overbaking to keep cookies chewy. Chill dough for 15 minutes if cookies spread too thin. Use quick oats for softer texture. Dough can be prepared the night before and baked fresh in the morning.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Fat: 7
- Carbohydrates: 15
- Fiber: 2
- Protein: 4
Keywords: peanut butter, banana, breakfast cookies, quick breakfast, healthy breakfast, chewy cookies, easy recipe, gluten-free option