Peanut Butter Banana Oatmeal Breakfast Cookies
Chewy and nutty breakfast cookies made with ripe bananas and peanut butter, perfect for busy mornings.
Ingredients
Main Ingredients
- 1 2/3 cups quick cooking oats (regular or gluten-free)
- 1 1/2 cups very ripe bananas (about 2/3 cup mashed) Riper bananas equal more sweetness and moisture.
- 1/2 cup peanut butter (smooth or crunchy)
- 1/4 cup maple syrup (honey or agave can substitute)
- 2 Tbsp unsalted butter, melted (use coconut oil for dairy-free)
- 1 1/2 tsp vanilla extract
- 1 Tbsp ground flax (or chia seed meal)
- 1/2 tsp sea salt
- 1/2 cup chocolate chips (optional — to melt and drizzle on top)
Optional Add-ins
- 1 cup chocolate chips, chopped pecans, walnuts, raisins, dried cranberries, etc. Choose according to your preference.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mash the bananas until smooth and mostly lump-free.
- Add peanut butter, maple syrup, melted butter, vanilla, ground flax, and sea salt. Stir until smooth and uniform.
- Mix in the quick oats until everything is evenly combined. If the mixture seems too wet, add a tablespoon of oats at a time until it holds shape.
- Fold in about 1 cup of your chosen add-ins (if using). Reserve a few for sprinkling on top.
- Use a medium cookie scoop or two tablespoons to portion dough onto the prepared sheet. Press each mound gently to form a cookie — they will not spread much during baking.
Baking
- Bake for 7–9 minutes, until the edges are set and tops look slightly drier. Avoid overbaking; they finish firming up as they cool.
- Let cookies cool on the pan for 5–7 minutes, then transfer to a cooling rack. Drizzle with melted chocolate chips if desired.
Notes
Store in an airtight container for 2–3 days at room temperature or 4–5 days in the refrigerator. For longer storage, freeze individual cookies and thaw at room temperature.