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These easy Breakfast Cookies made with peanut butter and banana are the perfect healthy start to your mornings! So simple to make, healthy, high in protein, gluten-free, sugar-free, and ideal for kids.
Healthy Breakfast Cookies are a perfect for start to the day when you’re on the go. Especially when time is tight and the chances of breakfast are slipping away.
BUT have you seen how expensive shop-bought breakfast biscuits are?! They are also often highly processed with lots of additives and sugar.
Here’s my solution. I love how simple these banana oat cookies are to make and the fact that I know exactly what’s gone into them. Ingredients are cheap and they taste amazing. All round winner.
They’re made using very ripe (in fact, the blacker the better) bananas, oats, peanut butter, cinnamon and chocolate chips are optional.
This is a no-flour recipe, which means these are gluten-free Breakfast Cookies, (if you use GF oats) and there’s no refined sugar (you can also omit the honey if you prefer).
I hope you enjoy these to start your day with a nice cuppa, or put them in your kids’ hands as they run out the door to school… perfect!
Why you’ll love this Breakfast Cookies recipe
⭐️ Healthy, delicious breakfast option
⭐️ So convenient for out and about
⭐️ Make a batch ahead for ease
Other make-ahead breakfast options
Breakfast is often the meal people miss the most. Busy mornings without the time to put into making a healthy meal means it often goes on the back burner.
But a good breakfast sets you up for the day and stops those pesky cravings later on. My saviour is make-ahead breakfasts that have been batch-cooked when I’ve had more time, meaning my future frantic morning self is saved from a rumbling tummy!
Here are a few other options to get you organised:
Breakfast Cookies Ingredients notes
- Bananas – These need to be very ripe for mashing, NOT firm or green at all. The banana skins should be very speckled, or (ideally) almost totally brown or black on the skins. Think ‘past their best’ as a piece of fruit for snacking on
- Chocolate chips – You can leave these out if you prefer, but they do add a bit of deliciousness
How to make Breakfast Cookies
- Throw everything in a bowl (but only half of the chocolate chips) and mush up (technical term).
- Scoop out 8 portions onto a baking paper-lined baking tray, press in the remaining chocolate chips and bake for 20 minutes.
- Bake until golden-topped and cooked through. Done.
Substitutions
- Dried fruit or other toppings – Feel free to experiment with what you add into the mixture. For example, dried apricots instead of the choc chips etc
Leftovers
In the fridge You can keep this recipe in the fridge for a day or two.
In the freezer If you want a bigger batch of cookies, you could freeze the baked cookies and take them out to defrost the night before you’ll eat them, which is so handy for busy mornings.
Top tip
The bananas need to be very ripe. Did you know that ripe bananas have so much more natural sweetness than very yellow bananas?
When we have bananas left uneaten I just pop them in the freezer for whenever I need a ripe banana, which is great for reducing food waste.
More delicious breakfast recipes…
Breakfast
American Pancakes {Easy & Fluffy}
Slow Cooker
Slow Cooker Porridge
Breakfast
Easy Shakshuka Recipe
Lunch Ideas
Frittata Recipe {Smoked Salmon and Broccoli}
FAQs
This recipe makes 8 BIG cookies. They’ll be good the next day if stored in an airtight container. If they are a little dry, you can microwave them for about 30 seconds to refresh them.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Breakfast Cookies {5 Ingredient Recipe!}
Ingredients
- 3 Bananas, Peeled
- 200 g (7 oz) Rolled oats
- 100 g (3.5 oz) Smooth peanut butter
- 50 g (2 oz) Runny honey
- 1 tsp Ground cinnamon
- 40g (1.5 oz) Chocolate chips, Optional
Instructions
- Preheat the oven to 180℃ fan/200℃/Gas Mark 6/350F.
- Put everything into a bowl and mash and mix together very well. (Add half of the chocolate chips if using.)
- Scoop out into 8 cookie shapes on a lined baking tray. (Press the remaining chocolate chips in if using).
- Bake for 20 minutes. Allow to cool before moving from the baking tray to allow them to set.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
This post was originally published on July 6, 2022 and updated later to make improvements.
These are delicious. I made with 170g of oats and 30g of protein powder. I added 2 tbsps of mixed seeds, 1 teaspoon of vanilla and some flaky sea salt.
I used a scoop to put them on the trays with some consistency. I thought they would melt down to a cookie but no they stayed like little mountains. Next time l will squash and shape. The chocolate on top burned. Next time l’m going to add that half way through.
Despite being slightly burnt mounds everyone thought they were delicious and want more. 💖
Hi Alex, thank you for the five star review and for sharing your tweaks. Protein powder, mixed seeds and vanilla sound like lovely additions. These don’t spread much in the oven, so pressing them into cookie shapes before baking is a great idea, and adding the chocolate halfway through should stop it catching. We’re so pleased everyone loved them and wants more!
Made these this morning with a slight change as I had no chocolate chips! Omitted the PB and done a batch with a tropical mix, the second batch with PB and chopped dates, yummy! Thanks you Sarah for another great recipe!
Hi Louise, what a brilliant way to improvise without chocolate chips! A tropical mix in one batch and peanut butter with chopped dates in the other both sound delicious, and other community members will love those ideas. Thank you for the five star review.
I make these a couple of times a month and it’s what I’m cooking this morning! They’re a firm favourite snack here. Thank you so much for all your recipes, we love your books too.
Hi Kelly, we love that these have become such a firm favourite in your house, and thank you for the lovely five star review. It’s so kind of you to say you enjoy the books too, thank you for your wonderful support.
Thank you so much for such a wonderful recipe! Thoroughly enjoy it! 💖
Hi Shweta, thank you so much for the lovely five star review. We’re so pleased you thoroughly enjoying the breakfast cookies, they’re such a handy one to have ready for busy mornings. Thanks for taking the time to comment.
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fantastic recipe a total hit in our household and so easy to make , super delicios
These were super simple to make and my kids (and their friends!) absolutely loved them! Really great recipe to use up past best to eat bananas and an easy morning snack for busy days.
Can’t send them into school as my kids’ school is nut free, but great for home.
Thanks!
Try replacing the peanut butter for seed butter then they’ll be school suitable 🙂
I was just about to ask if this is an alternative substitution!! You usually list ots of alternatives but don’t suggest any other nut or seed butters here. Would any work do you think? Any better than others? Have you tried any others?
Hi Lucy, great question! We haven’t tested these with other nut or seed butters ourselves, but any smooth, runny nut butter such as almond or cashew should work in the same way. Another community member has suggested seed butter for a nut-free version, which would make them great for school lunchboxes too.
Made two batches of theses Rolled them out on a baking tray to a 1cm thickness then cut them out with a 60cm pastry cutter Ended ip with 30 Yummy cookies. Everyone loves them .
My daughter loves these… tasty, and she gets 10 extra minutes snoozing in the morning! 🤣
How many biscuits is a portion it isn’t clear
Hi Philippa, it’s in the recipe section it’s for 8 cookies
Made two batches of theses Rolled them out on a baking tray to a 1cm thickness then cut them out with a 60cm pastry cutter Ended ip with 30 Yummy cookies. Everyone loves them .