These healthy Peanut Butter Banana Breakfast Cookies are a nutritious and delicious breakfast treat, snack and could even be a healthy dessert. They are full of whole grain oats, nuts, seeds and dried fruit.
This is an update on a post I first published as Healthy Breakfast Cookies back in August 2014.
At the time my baby girl was not even 2 months old and these banana peanut butter cookies were my saving grace for nursing-induced hunger attacks.
Also around that time my husband experimented with eating gluten free for the first time. Breakfast was the hardest meal for him, so having a stash of healthy gluten free oatmeal cookies to fall back on was super helpful.
Turns out he must have been on to something then already. As just now he got some test results that confirmed he has a moderate gluten allergy. I talk more about that in my Coconut Flour Bread post.
Now after almost 3 years (Olivia’s 3rd birthday is in less than 2 weeks 😮 ) it was time to update this healthy oatmeal cookies post. I retested the recipe and took new pictures.
Here a glimpse at what the old images looked like:
Over the years some commenters mentioned that these oatmeal banana cookies were too crumbly for them or not quite sweet enough. I found a really easy fix for both by adding another banana to the batter.
Since the bananas act like an egg replacer in this vegan oatmeal cookie recipe, an extra banana adds more binding power and makes the batter a little more moist. Also, a really ripe banana adds awesome natural sweetness.
But I also realized that you really don’t want to overbake these peanut butter banana cookies. They should be just set when you take them from the oven.
They firm up more once cooled. But no amount of extra bananas can prevent crumbliness, if you bake out all the moisture from these banana and oat cookies.
Are Cookies Breakfast Food?
Doesn’t it feel almost naughty to eat cookies for breakfast?
Well, there is no reason to feel guilty about these nutritional powerhouses. They are full of whole grain oats (make sure to use certified gluten free oats to make this recipe gluten free), nuts, seeds and dried fruit.
A note about oats: I started out making breakfast cookies with a mix of rolled and quick oats, because the old-fashioned rolled (large) oats I got at the time were very thick and coarse. So the quick oats helped bind the batter.
Since then I am used different brands of old fashioned oats and some are actually rolled thinner and quite light, so I don’t bother with 2 different kinds of oats when I have these available.
When I only have thick rolled oats and no quick oats in the house, I pulse some in a blender/food processor to make them finer and more like quick oats.
The binders/sweeteners are peanut butter, just a little honey (maple syrup for the vegan version), super ripe bananas and coconut oil. And what’s even better, these oatmeal breakfast cookies are super easy to customize.
That’s why you’ll find the general ingredients of “nuts, seeds and dried fruit” in the recipe below.
I used a combination of cashew bits (chopped peanuts in the updated images), sunflower seeds and raisins. But use whatever you have on hand or prefer.
Pecans, pumpkin seeds and cranberries sound just as delicious. Or how about almonds, flax and dried apricot? The variation possibilities are pretty much limitless!
How to Make Oatmeal Banana Breakfast Cookies
Breakfast cookies are really the easiest kind of cookie to make. No mixer or rolling pin required.
Just mash the ripe bananas in a large bowl, dump all the other ingredients into the same bowl and stir with a wooden spoon until everything is combined.
I like to make really large cookies, so that one can actually fill me up for a while. Also, one is easy to take with me on-the-go on mornings when there is no time for sit-down breakfast. Taking a handful of small cookies would mean I need a baggie and will probably crumble some on the way.
So I actually use my 1/4 cup sized measuring cup, fill it with batter, dump on a parchment lined baking sheet and flatten a little. If you have a giant cookie/ice cream scoop that will work too.
Although for my daughter’s lunch box I do make smaller banana breakfast cookies (and bake for a shorter amount of time), because they are a little treat next to other nutritious breakfast/lunch items.
More Healthy Breakfast Cookie Recipes
I made a version of Pumpkin Breakfast Cookies which has become incredibly popular with readers and on Pinterest.
They are made with pumpkin puree, pumpkin seeds and cranberries. Perfect for fall and any time of year.
And then I also made an apple version called Apple Pie Breakfast Cookies with applesauce, walnuts and raisins.
My most recent creation are Blueberry Breakfast Cookies.
So why don’t you just give these breakfast cookies a try!
- ¾ cup peanut butter
- ¼ cup coconut oil, melted
- ¼ cup honey, warmed
- 1 cup old-fashioned oats
- 1 cup quick oats
- 1 ripe banana, mashed
- ¾ cup dried fruit (I used raisins)
- ½ cup seeds (I used sunflower seeds)
- ½ cup nuts (I used cashew pieces)
- ¼ cup ground flax
- 1 teaspoon ground cinnamon
- ½ teaspoon sea salt (only if using unsalted nuts above)
- Preheat oven to 325 degrees F. Combine peanut butter, coconut oil and honey until smooth.
- Place all other ingredients into a large bowl. Mix with the peanut butter mixture until evenly distributed.
- Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won't spread while baking). Bake for about 15 minutes until edges are lightly browned.
- Let cookies cool on baking sheet before moving to an air-tight storage container.
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