These easy breakfast cookies are super soft and filled with peanut butter and oats. With no butter or oil and customizable mix-ins, they’re a tasty treat that kids and adults love, and a quick breakfast on the go!
These peanut butter breakfast treats taste some place in the middle of a warm peanut butter treat, and a delectable banana oats biscuit. They’re thick, soggy, extra chewy, and even have a couple of chocolate chips tossed in for some additional pleasantness. You can undoubtedly adjust the formula by utilizing your cherished sort of nut margarine and blend ins – like dried cranberries, sunflower seeds, raisins, or nuts. They’re so natural to make and ideal for breakfast in a hurry or a better tidbit.
How to Make Breakfast Cookies
- The first step is to mash the bananas. I actually do this with my electric stand mixer and it works perfectly (as long as your bananas are very brown). Then beat together the bananas, peanut butter, vanilla, cinnamon, and maple syrup. You could also do this by hand if you want to use a little arm muscle.
- Mix in the oats, and stir in your mix-ins. The dough is very sticky and wet, but this is totally expected.
- Form the cookies into balls that are each about ¼ cup in batter, and place them down on a lined cookie sheet. It’s important that you press down the cookies slightly before baking, because they won’t spread out or flatten as they bake. They’ll bake for about 14-18 minutes, or until the tops look set.
Substitutions & Variations
There are so many easy ways to adapt this recipe. Here are some of my personal favorites:
- Use 1 cup almond butter instead of peanut butter and 1 cup fresh blueberries instead of the chocolate chips.
- Use 1 cup almond butter (or any kind of nut butter), and ½ cup dried cranberries and ½ cup sunflower seeds for your mix-ins.
- Use 1 cup peanut butter and ½ cup M&Ms for an extra special treat.
These easy breakfast cookies are super soft and filled with peanut butter and oats. With no butter or oil and and customizable mix-ins, they’re a tasty treat that kids and adults love, and a quick breakfast on the go!
PREP TIME 15 mins
COOK TIME 15 mins
TOTAL TIME 30 mins
COURSE Breakfast, Snack
SERVINGS 12 cookies
- 2 large brown bananas
- 1 cup peanut butter or your favorite nut butter
- 1/4 cup maple syrup or honey
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 2 cup old-fashioned oats or quick oats
- 1/2 cup chocolate chips or your favorite mix-ins – like dried cranberries, fresh blueberries or raisins
- Preheat the oven to 325F degrees and line 2 cookie sheets with parchment paper.
- In a large bowl, mash the bananas.
- Mix together the mashed bananas, peanut butter, vanilla extract and cinnamon until smooth.
- Stir in the oats and chocolate chips. The dough will be very sticky and wet.
- Form the dough into balls with about ⅓ – ¼ cup of batter each and place on the lined cookie sheets. Flatten them down slightly (they won’t spread as they bake).
- Bake in the preheated oven for 14-18 minutes, or until the tops are set.
- Cool on the cookie sheets fully.
- Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Cookies can be frozen for up to 2 months.
- Calories: 255kcal
- Carbohydrates: 28g
- Protein: 8g
- Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 1mg
- Sodium: 105mg
- Potassium: 285mg
- Fiber: 4g
- Sugar: 14g
- Vitamin A: 31IU
- Vitamin C: 2mg
- Calcium: 35mg
- Iron: 1mg