Peanut Butter Banana Breakfast Cookies

Melissa King Breakfast Cookies, Recipes

I have 5 words for you.  Peanut Butter banana Breakfast Cookies.  Cookies for breakfast?  Yes please! My girls love when they can eat cookies for breakfast.  These healthy breakfast cookies are a favorite around here.

Peanut Butter Banana Breakfast Cookies

These cookies are healthy and filled with protein and fiber to keep you full for quite a while.  These are great for on the go kids too.  What kid wouldn’t get excited to eat cookies for breakfast?  Meadow ate at least five when they came out of the oven.  She is a ninja when it comes to snatching cookies off the baking sheet.

Peanut Butter Banana Breakfast Cookies

Peanut Butter Banana Breakfast Cookies

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Prep Time 10 min Cook Time 15 min Serves 18 Cookies     adjust servings

Ingredients

  • 1 cup spelt flour (for a gluten free version, use gluten free all purpose)
  • 1 1/2 cups rolled oats
  • 1 ripe banana smashed
  • 1/3 cup peanut butter (If you have a peanut allergy, you can sub sunflower butter. I have a recipe here )
  • 1/4 cup pure maple syrup
  • 1/4 cup unsweetened applesauce
  • 1 tsp cinnamon
  • 2-4 T almond milk
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda

Instructions

  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl .
  3. Mix the wet in another. ( If you store your peanut butter in the fridge like I do, you may have to heat it in a saucepan for a minute to soften it. )
  4. Combine wet and dry and stir just until they are well incorporated. The dough will be very sticky.
  5. Spoon onto a lined or greased baking sheets and bake for 12-17 minutes.

by

Recipe Notes

I bake a big batch of these and store some in my freezer for busy mornings. Enjoy!

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96 thoughts to “Peanut Butter Banana Breakfast Cookies”

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    1. They made about 15 large cookies. I will have to get back to you on the nutritional info as soon as I can calculate it.
      Reply
    1. To let them last longer, I store them in the fridge. That way, they will be sure to last around 5-7 days. You can actually freeze them too if you like.
      Reply
  8. When you take them out of the freezer what do you do with them? Just let them thaw? I have 4 kids who seem to eat constantly. I want to have options for them on hand! Thanks!
    Reply
  10. Somehow I have looked through your recipes so many times and missed the pancakes and waffles section! I just found them and want to make them all! Thanks! Sorry to ask when it's right under my nose!!!!!
    Reply
  11. My 2 yr old wanted to make cookies for breakfast this morning & I am so glad that your recipe is the one that popped up first! I didn't have a banana so I used 1/2C of pumpkin & I didn't measure the peanut butter because I only had a little left (I'm sure it was more than what you called for). They are very good and she loves them! With the pumpkin I would suggest a little cinnamon or allspice to add more flavor, but otherwise these were awesome!!
    Reply
    1. That's great! I love the use of pumpkin! I actually have some Pumpkin Breakfast Cookies on the blog as well. https://mywholefoodlife.com/2012/11/23/pumpkin-spice-breakfast-cookies/
      Reply
    1. Really? I have gotten a lot of good feedback. Sorry you didn't like them. :( They are pretty low in sugar. Maybe that is why?
      Reply
      1. Im not saying I did not like them, trust me I have had 4 already..lol, just a little dry, and bland thinking an extra banana may help. Plus I used quick oats not sure if that had anything to do with it.
        Reply
  14. I know these are Peanut Butter BANANA Breakfast Cookies but my family isn't big on banana baked goods. Is there anything that I could substitute for the banana?
    Reply
  15. Do you use organic honey and maple syrup or buy local. Is there a big difference between the two? I can only find organic in health food stores, but have a lot of access to honey andy syrup from local farmers that aren't organic.
    Reply
    1. I just buy organic maple syrup. Not local. For honey, I do buy local and organic because it helps with seasonal allergies.
      Reply
  16. Do you have a calorie estimate for one cookie? And do you use a teaspoon or tablespoon for cookie size? We're starting a weight loss plan and want to see how these can fit in for breakfast. Thanks so much!
    Reply
      1. Thank you so much for your quick response! Trying to incorporate some new breakfast foods for my daughter as we try to get her out of the obese range. Trying a bunch of recipes right now - these look great!
        Reply
  20. Hello! I've been following your blog for a couple of weeks now and have just made these cookies as I had all ingredients on-hand and was also in need of a fast, easy breakfast idea for our 3 kids before daycamp in the mornings. I used coconut milk and threw in some chia seed as well. They are absolutely delicious and I can't wait to serve them to the kids tomorrow and let them know we're having cookies for breakfast! I would recommend to your readers to really mash up the banana first and to also melt the PB to a liquid consistency since I found the wet ingredients a bit hard to combine. Overall though, it was super easy, took less than 10 mins to prepare and I got about 40 cookies out of the batch! Thanks!
    Reply

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