Healthy Peanut Butter Banana Breakfast Cookies

I love a sweet treat I can enjoy that is healthy and tasty and these Peanut Butter Banana Breakfast Cookies are just that! They are incredibly easy to make, are full of fibre and nutrients and are absolutely delicious.

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Sure, a classic warm chocolate chip cookie is absolute heaven but we don’t all feel great about eating those everyday. That is where these breakfast cookies come in! I am a sucker for sweets, and having some on hand that also nourish my body is a win win. These cookies are gluten free, low in sugar and packed with healthy fats and carbohydrates.

To make these cookies, all you have to do is mix all of the ingredients with a mixer, scoop the dough into cookies and bake. A simple recipe that is easy to add to your weekly routine and can keep your freezer stocked with a sweet snack for anytime of day.

I love to enjoy these peanut butter banana breakfast cookies along side breakfast, for an afternoon snack with a cup of protein hot chocolate or as a sweet treat for dessert with a cup of tea. Whether you make them for your self, your husband or your kids, you can feel good about what they are eating and know that they are enjoying it too!

Tips For Making Peanut Butter Banana Breakfast Cookies

1. Use bananas that are on the more ripe side. Because there isn’t much sweetener in this recipe, you want to make sure you are getting good sweetness from nice ripe bananas.
2. For your peanut butter or your nut butter, you want to use a natural one. This means there should be only 1-2 ingredients in it. Either just the nuts or nuts and salt.
3. When forming the dough into cookies, it can get quite sticky but you also want to make sure that you press the cookies into shape so they do not fall apart. These cookies do not spread or rise, so you want them flattened out before baking.

Peanut Butter Banana Breakfast Cookie Ingredients

Peanut Butter– As mentioned above you want to use a natural peanut butter. If you can’t do peanuts, you can use any natural nut butter of your choice.

Banana– Use bananas that are nice and ripe but not over ripe like you would use for banana bread.

Maple Syrup– I love the extra flavor from using maple syrup but you can also sub with honey if you prefer.

Flax or Chia Seeds– Use whichever you prefer. You can use whole our ground.

Oats– I like rolled oats for these cookies.

Cinnamon– You can adjust this to your liking.

Shredded Coconut– I use unsweetened for a lower sugar option.

Chocolate Chips– You can use dark chocolate, semi sweet or dairy free if you need.

Nuts/ Fruit- Any addition nuts or dried fruit you like. Walnuts, pecans, pumpkin seeds, raisins, chopped dates etc.

The Steps

1. Preheat your oven to 325F and line a baking sheet with parchment paper.
2. Start by adding the banana, peanut butter and maple syrup to a bowl with a stand mixer.
3. Mix until the banana is mashed and the mixture is blended. If you do this by hand, just make sure to mash the banana first.
4. Then, add in all of the remaining ingredients and mix until well combined. It will be thick and sticky.
5. Take the dough and scoop it into even sized balls. I like to make 12 large cookies, but you can make them whatever size you like.
6. Place each ball on the cookie sheet, then you want to flatten each one into a round cookie. These breakfast cookies will not spread or rise while baking so you want to flatten them before.
7. Bake the cookies for 12-15 minutes or until they have firmed up. If you make your cookies smaller they will take more like 8-10 minutes to bake.
8. Remove from the oven, allow to cool for a couple minutes and enjoy!

If you give this recipe a try, leave a comment or a recipe review below!

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