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
Scale
- 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