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Peanut Butter Banana Breakfast Cookies

Hearty and chewy breakfast cookies made with ripe bananas, peanut butter, and quick oats for a simple, wholesome, and kid-approved snack.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 2/3 cups quick cooking oats Can substitute rolled oats
  • 1 1/2 large very ripe bananas About 2/3 cup mashed
  • 1/2 cup peanut butter Smooth or crunchy
  • 1/4 cup maple syrup Honey or agave can substitute
  • 2 Tbsp unsalted butter, melted Or coconut oil for dairy-free
  • 1 1/2 tsp vanilla extract
  • 1 Tbsp ground flax Or chia seed meal
  • 1/2 tsp sea salt
Optional add-ins
  • 1 cup chocolate chips, chopped pecans, walnuts, raisins, or dried cranberries Total for optional add-ins
  • 1/2 cup chocolate chips Optional, for drizzling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mash the bananas in a large bowl until mostly smooth.
  3. Stir in peanut butter, maple syrup, melted butter (or coconut oil), vanilla, ground flax, and sea salt until evenly combined.
  4. Add the quick oats and mix until everything is incorporated. Fold in about 1 cup of your chosen add-ins.
Baking
  1. Use a medium cookie scoop (or 2 Tbsp) to portion dough onto the prepared sheet. Press each mound gently to flatten into a cookie shape.
  2. Bake for 7–9 minutes, or until the edges are set but the centres look slightly soft.
  3. Let the cookies cool on the sheet for 5–7 minutes so they firm up, then transfer to a wire rack. Drizzle melted chocolate over the cooled cookies if desired.

Notes

Store cooled cookies in an airtight container for up to 2-3 days at room temperature, 4-5 days in the refrigerator, or freeze for up to 2 months.