These Peanut Butter Banana Breakfast Cookies taste like dessert but are wholesome enough to eat for breakfast, no guilt required. Ripe bananas and peanut butter come together with hearty oats and a touch of maple syrup for cookies that are soft, satisfying, and packed with real ingredients. No refined sugar, no mixer required, just one bowl and a few pantry staples.
They're the kind of make-ahead breakfast that actually makes mornings easier, and they're one of my favorite easy recipes to have on hand for kids heading out the door. Bake a batch on Sunday and you've got a great snack or grab-and-go breakfast ready all week, perfect for busy mornings, school lunches, or a post-workout bite.
If you loved this recipe, try our Oatmeal Breakfast Bars, Almond Butter Granola Bars, or Banana Chia Pudding next.
Why You'll Love This Recipe
- One bowl, no mixer needed. Just stir everything together and scoop, no fancy equipment required.
- Naturally sweetened. Ripe bananas and a touch of maple syrup do all the sweetening, no refined sugar needed.
- Great for meal prep. Bake a batch and you've got breakfast or snacks ready to go for the whole week.
- Packed with real ingredients. Oats, bananas, peanut butter, and whole wheat flour make these genuinely nourishing, not just cookie-shaped sugar.
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Ingredients and Substitutions
To make these hearty Peanut Butter Banana Breakfast Cookies, you will need the following ingredients (see recipe card below for quantities):
- ripe bananas - the riper, the better, since overripe banana mashes smoother and adds more natural sweetness with no added sugar needed. This is the same principle that makes banana bread so naturally sweet.
- creamy peanut butter - adds richness and helps bind the dough, and delivers that classic peanut butter flavor in every bite. Crunchy peanut butter works too if you want extra texture, and any natural peanut butter brand is fine. Almond butter works well as a substitute if you prefer.
- maple syrup - adds a touch of extra sweetener beyond what the bananas provide. Honey works as a substitute.
- egg - helps bind the dough together and adds structure. Eggs also add a bit of protein to each cookie.
- vanilla extract - rounds out the flavor.
- rolled oats - give the cookies their hearty, chewy texture, the same way they do in classic oatmeal breakfast cookies. Stick with old-fashioned oats rather than quick oats, since quick oats break down too much and won't give you the same texture.
- whole wheat flour - adds structure while keeping the cookies a bit more wholesome than an all-purpose flour version. All-purpose flour works as a substitute if that's what you have. A gluten-free 1:1 flour blend works as a substitute too, if needed.
- ground cinnamon - adds warmth to the flavor.
- baking soda - gives the cookies a bit of lift.
- salt - balances the sweetness.
- raisins - add little pockets of chewy sweetness throughout. Dried cranberries, dried fruit, or chocolate chips work well as substitutes.
Equipment
You will need a large bowl or medium bowl, a spatula or whisk (no electric mixer needed), a large baking sheet, parchment paper or a silicone baking mat, and a spoon to scoop dough.
Instructions
- Combine the wet ingredients. In a large mixing bowl, add the mashed banana, peanut butter, maple syrup, egg, and vanilla extract. Stir until smooth and well combined.
- Add the dry ingredients. Add the oats, flour, cinnamon, baking soda, and salt. Stir until just combined.
- Add the raisins. Fold in the raisins until evenly distributed.
- Scoop the cookies. Line a large baking sheet with a silicone baking mat or parchment paper. Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the cookies into thick discs, as they will not spread much while baking.
- Bake. Bake in 350°F preheated oven for 12 to 16 minutes, until the cookies are set and edges are lightly golden.
- Cool. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tip
Flatten Before Baking
Don't skip pressing the dough into discs before it goes in the oven. Unlike traditional cookie dough, this batter is dense and won't spread much on its own while baking. If you leave the scoops rounded, you'll end up with thick, doughy centers instead of evenly baked cookies, so take a few extra seconds to flatten each one before it hits the oven.
More Tips and Tricks
- Use very ripe bananas. The riper the banana, the sweeter the cookies and the smoother they mash.
- Don't overmix the dry ingredients. Stir just until combined to keep the cookies tender instead of dense.
- Space the cookies out. Give them room on the baking sheet so the edges can turn golden instead of steaming each other.
- Let them cool on the sheet first. These cookies are delicate right out of the oven, so the initial 5-minute cooldown on the pan helps them firm up before you move them.
Recipe Variations
- Make them chocolatey. Swap the raisins for mini chocolate chips or dark chocolate chunks.
- Add crunch. Stir in ¼ cup of chopped walnuts, almonds, cashews, pecans, peanuts, or macadamia nuts along with the raisins.
- Swap the nut butter. Almond butter, tahini, cashew butter, or sunflower seed butter all work well in place of peanut butter, and any natural peanut butter like Jif or Skippy works fine too.
- Make them nut-free. Use sunflower seed butter or tahini in place of peanut butter, and swap any nut mix-ins for sunflower seeds, pumpkin seeds, or pepitas.
- Make them vegan. Replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, rested for 5 minutes) and use pure maple syrup instead of honey if you swap sweeteners at any point. The texture will be slightly softer, but still holds together well.
- Add dried fruit or seeds. Swap the raisins for dried fruit like chopped apricots, dried mango, or currants, or stir in chia seeds, hemp hearts, or shredded coconut for extra texture and healthy fats.
- Add fresh fruit. Fold in fresh blueberries in place of or alongside the raisins for a juicier bite.
Storage
How to Store
Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
How to Freeze
- Baked cookies: Freeze in a single layer, then transfer to a freezer bag or airtight container for up to 3 months. Thaw at room temperature or microwave for 15 to 20 seconds before eating.
- Unbaked dough: You can also freeze the dough before baking. Scoop and flatten the cookies as directed, then freeze them on a cookie sheet until solid, about 2 hours, before transferring to a freezer bag. Wrap individual portions in plastic wrap first if you want extra protection against freezer burn. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.
How to Serve
These breakfast cookies are great on their own, but they also fit nicely into a bigger breakfast spread if you want to round things out.
These are my favorite breakfast recipes to serve with it:
Breakfast Recipes
Our collection of breakfast sides pairs perfectly with this recipe, making your morning meal complete. From fresh fruit and yogurt parfaits to creamy spreads, nut butters, and simple egg dishes, these easy additions add flavor, texture, and variety to your meal.
FAQ
A breakfast cookie is generally built with more nutrient-dense ingredients than a typical dessert cookie, things like oats, mashed bananas, nut butter, and dried fruit, and usually skips or reduces refined granulated sugar and brown sugar in favor of natural sweeteners like maple syrup or overripe banana. The goal is a cookie that offers real fiber, protein, and healthy fats rather than just empty carbohydrates, making it filling enough to actually count as a meal rather than just a treat.
Yes, they're made with real, wholesome ingredients like oats, bananas, and peanut butter, with no refined sugar. They're higher in fiber and protein than a typical breakfast pastry, though they're still a treat-style breakfast rather than a low-calorie one, so enjoy them as part of a balanced morning.
Oats are the classic base, and from there you can build in almost any mix-ins you like: mashed bananas or applesauce for moisture and natural sweetness, nut butter for protein and peanut butter flavor, and add-ins like dried fruit, chocolate chips, sunflower seeds, pepitas, chia seeds, or shredded coconut for texture. It's a flexible cookie recipe that welcomes whatever you have in the pantry.
It's not recommended. Quick oats are more finely processed and will break down too much in the dough, giving you a mushier texture instead of the hearty, chewy bite rolled oats provide.
That's normal for this recipe. The dough is dense and won't spread much on its own, which is why flattening each cookie into a disc before baking is an important step, not an optional one.
Using quick oats instead of old-fashioned oats is a common one, since it changes the texture significantly. Overmixing the dough once the dry ingredients are added can also make the cookies dense instead of tender. Skipping the flattening step on cookies like these that don't spread much is another common miss, along with pulling the cookies out before they're properly golden brown, which leaves the centers underbaked.
Yes, just double all the ingredients. It's a great way to stock up on breakfast cookies for the week or freeze a bigger batch.
More Breakfast Recipes with Oats
Looking for other recipes like this? Try these:
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Recipe
Peanut Butter Banana Breakfast Cookies
- Total Time: 24 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Peanut Butter Banana Breakfast Cookies are soft, naturally sweetened cookies made with oats, bananas, and peanut butter, perfect for a wholesome grab-and-go breakfast.
Ingredients
- 2 medium ripe bananas, mashed (about 1 cup)
- ½ cup creamy peanut butter (or almond butter)
- ¼ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups rolled oats (not quick oats)
- ½ cup whole wheat flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup raisins (or dried cranberries)
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, add the mashed banana, peanut butter, maple syrup, egg, and vanilla extract. Stir until smooth and well combined.
- Add the oats, flour, cinnamon, baking soda, and salt. Stir until just combined.
- Fold in the raisins until evenly distributed.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten the cookies into thick discs, as they will not spread much while baking.
- Bake for 12 to 16 minutes, until the cookies are set and edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
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