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 have 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 ¼ 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!
Healthy Breakfast Cookies
Ingredients
- ¾ cup natural peanut butter *
- ¼ cup coconut oil melted
- ¼ cup honey warmed if solid
- 1 cup old-fashioned oats
- 1 cup quick oats
- 2 ripe bananas 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
Instructions
- 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.
Notes
Nutrition
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Random Questions
Absolutely! Bananas provide natural sweetness and energy, while peanut butter offers protein and healthy fats, making it a balanced and satisfying breakfast choice.
To keep them fresh, store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in the refrigerator or freeze them.
When stored in the refrigerator in an airtight container, banana cookies can stay fresh for up to a week. Ensure they are tightly sealed to prevent them from drying out.
Breakfast cookies made with wholesome ingredients like oats, nuts, and dried fruits provide a nutritious option that is convenient, portable, and satisfying, making them suitable for a breakfast treat.
Nancy
I'm obsessed with these cookies. For the past couple of weeks they've been part of my go to breakfast as I run out the door. I only had one banana and no coconut oil when I made my first batch so I substituted in applesauce, and it's amazing. I use pepitas, cashews, and craisins in mine, which are all pup friendly so I am able share with my dog too, and he loves them! Thanks for sharing!
Jennifer @ Leelalicious
I'm so glad you and your dog have been enjoying these cookies. Thank you for such a lovely message! 🙂
Thea
Can’t wait to try these! Just checking if the recipe is the updated one using more bananas or does one need to add more than the listed recipe? I’m surprised that the nutritional info doesn’t list fiber?
Regina | Leelalicious
Hi Thea, I updated the nutritional information. I am not sure how and why fiber was omitted. The very first version of this recipe had only 1 banana. Now I always use 2.
Susan
I have an allergy to banana, is there something I can replace it with or can it be left out?
Regina | Leelalicious
I think applesauce would make a good substitute
Stella Salamanca
I liked the cookies! I replaced the seeds with some chopped dark chocolate! Yummy! Thanks for the recipe!
Karen
I would love to make these cookies. I am wondering if the "seeds" can be ommited for people that have diverticulitis?
Regina | Leelalicious
Yes you can omit the seeds/nuts
Kinga
For how long can they last?
Regina | Leelalicious
I keep them in the fridge for about 1 week. Or freeze for longer storage
Linda
I didn’t have any pumpkin when I made the pumpkin breakfast cookie so I substituted pumpkin butter. I also added those miniature choc chips . Wow , talk about yummy! Thanks for the great recipe. So easy to make and satisfies that late night craving for something sweet without the guilt!
Rachel
After loving the pumpkin breakfast cookies, I am back to try this version. Really love how flexible the recipe is too. My kids don't want to taste banana so I reduced to one and gave them some chocolate chips in the mixture. For nuts I used a little bit of sunflower seeds just because I like them. I shape the mixture into bars and tell my kids they are homemade granola bars. : ) Thanks for the recipes. (found them via pinterest).
Regina
What's not to love about these breakfast cookies? Love how you found a way to get you kids to enjoy them too
Karen
I found them to be pretty tasteless and I actually threw them away.
Regina
Sorry to hear you didn't like them
Karen Brown
Not this Karen, I have been making them for everyone. They love them.
Regina
So great to hear everyone at your house loves these breakfast cookies
Cathy
Really delicious, thank you for sharing!
Katy
Love that I found this recipe! Is there a substitute for he seeds? I just can’t seem to get to the grocery store to get some, but I’m dying to make these!
Jenn
You could easily use more nuts, just crush them up!
shirley
Where is the recipe for the peanut butter banana cookies...I can not find it...no amounts of each ingredient......
Regina
The recipe box with all the ingredients is just before the comments start
Megan Eisenhauer
5/5 STARS!
I looked for a long time for breakfast "cookies" or bars that were actually good for you. I found these and started making them over a year ago. I never make them exactly the same every time. I started leaving out the flax seed also. I found adding a very little extra peanut butter, coconut oil, and honey helps hold them together better. I usually store them in the fridge or the Freezer, I love them frozen.
Thank you for this recipe, everyone in my household loves them.
Regina
Awesome! I love to hear when one of my recipes becomes another family's go-to! My sister has also been making this recipe regularly ever since I posted it. Great to hear you found your own way to make them hold together a little better. Did you see my update, where I add an extra banana now? Good to know a little more of the other ingredients works too.
Diego Lopes
This looks so delicious! I've been looking for something to prepare ahead and eat as a snack during work, and this will be perfect for it. Thank you!
Regina
Awesome! So glad I could help you get your snack fix 🙂
Joyce Kisner
has anyone used the peanut butter powder, to boost the protien? any idea how it would affect the mix? what would i have to add for moisture?
Mary
Did you use natural peanut butter without sugar? I use Whole Foods brand (unsweetened and no salt) and it tends to be a thinner consistency than the sweetened peanut butters so wondering if it will make a difference in these cookies.
Regina
This is exactly the type of peanut butter I use!
Susan
Have you tried freezing these cookies?
Jennifer
These breakfast cookies are a huge hit!!!
Regina
Awesome! Love to hear that