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Easy Peanut Butter Banana Breakfast Cookies for Busy Mornings

A tempting stack of golden brown breakfast cookie loaded with visible oats and chocolate chips on a white plate.
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Make these easy, high-protein breakfast cookies with oats, banana, and peanut butter. They are perfect for a quick, grab-and-go morning meal or meal prep.

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 (old-fashioned)
  • 1/2 cup whole wheat flour (or gluten free blend)
  • 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, vanilla extract, and egg. Mix well until smooth.
  3. In a separate medium bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt.
  4. Add the dry ingredients to the wet ingredients. Stir until just combined. If using, fold in the chocolate chips.
  5. 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.
  6. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Store your finished breakfast cookies in an airtight container.

Notes

  • For a gluten free breakfast cookie, use certified gluten free rolled oats and a gluten free flour blend.
  • If you prefer a lower sugar cookie, reduce the maple syrup to 3 tablespoons and omit the chocolate chips.
  • These cookies freeze well. Place cooled cookies in a freezer-safe bag for up to 3 months.

Nutrition

Find it online: https://tastytipster.com/breakfast-cookie-peanut-butter-banana-recipe/