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Easy Peanut Butter Banana Breakfast Cookies for Busy Mornings

Close-up of three stacked, golden-brown oatmeal chocolate chip breakfast cookie with visible oats and chunks.

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Make these easy breakfast cookies for a quick, grab-and-go morning meal. They use wholesome ingredients like oats and peanut butter, offering a satisfying start to your day.

Ingredients

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  • 2 ripe bananas, mashed
  • 1 cup natural peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup brown sugar, packed (or low-sugar substitute)
  • 1 1/2 cups rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Give yourself a pat on the back for getting the oven ready!
  2. In a large bowl, combine the mashed bananas, peanut butter, egg, and vanilla extract. Mix until smooth. This is already looking great!
  3. In a separate, smaller bowl, whisk together the brown sugar, rolled oats, baking soda, cinnamon, and salt.
  4. Add the dry ingredients to the wet ingredients. Stir everything together until just combined. Don’t overmix; we are aiming for easy, not perfect!
  5. If using, fold in the chocolate chips.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie slightly with the back of a spoon. You are making progress!
  7. Bake for 12 to 15 minutes, or until the edges are lightly golden brown.
  8. Let the breakfast cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. You did it!

Notes

  • For a gluten-free option, use certified gluten-free rolled oats.
  • These cookies store well in an airtight container at room temperature for up to 4 days, making them perfect for meal prep breakfast ideas.
  • If you want a protein-packed cookie, add 1/4 cup of your favorite vanilla or unflavored protein powder to the dry ingredients.

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