These vegan breakfast cookies take just 3 ingredients and 15 minutes to make! Plus this recipe is great way to use up overripe bananas.
I love oatmeal for breakfast but in the summer I tend to take a break. A bowl of hot oats is just not as appealing when it’s 97 degrees outside. These peanut butter banana breakfast cookies are the best of both worlds.
They make it easy to enjoy the same bowl of oats only it’s handheld. Plus the cookies can be made ahead. They make a great grab and go breakfast and are good for both kids and adults.
No sugar added breakfast cookies
These 3-ingredient breakfast cookies have no added sugar. Natural peanut butter is just peanuts and salt – so no sugar there. The banana delivers sweetness. Be sure to use a very ripe banana – one with way more brown than yellow – so you get the best flavor.
If you accidentally use a banana that’s not quite sweet enough, add a drizzle of maple syrup or your favorite sweetener to the mix before baking.
I found the original recipe on one of my favorite sites, Cooking Light. I saw them make their Banana Bread Breakfast Cookies and didn’t believe just 2 ingredients would work. But in some magical way – it does! And as I am a huge peanut butter & banana fan, I thought to put the two together in my version of the cookies.
How to store breakfast cookies
I like to make them on a Sunday night and store them in a sealed container in the pantry. I’ll grab one for a snack or as an easy breakfast with tea. I’ve even popped them into the toaster oven for a toasty, warm cookie.
This recipe is a good base. Add cinnamon, dried blueberries or chocolate chips to make them your own. Try it out and let me know what you think!
Tips for the best breakfast cookies
Use the ripest, sweetest bananas you can find. That is often the ones that are almost mushy sitting on your kitchen counter after several days.
Choose traditional or old-fashioned oats. Instant oats won’t have the same chew and make bake up differently.
Space the cookies out well. Leave room for the cookies to brown on the baking sheet. If you place the cookies to close together, they won’t get that nice golden brown edge.
More easy recipes using oats
Healthy Buttermilk Oatmeal Pancakes
Blueberry Oatmeal Breakfast Smoothie
Blackberry Walnut Overnight Oats
Healthy Apple Cinnamon Oatmeal Muffins
Peanut Butter Banana Breakfast Cookies
Ingredients
- 2 small very ripe bananas
- 1 cup old fashioned oats
- ¼ cup natural peanut butter crunchy or creamy
Instructions
- Preheat oven to 350°F. Lightly spray a half baking sheet with oil.
- Mash the bananas in a bowl.
- Add the oats and peanut butter. Mix.
- Roll, then flatten 10-12 small cookies (5-6 large) and place on the prepared baking sheet.
- Bake at 350°F for about 12 minutes or until the cookies are golden brown, as shown.
Video
Notes
Nutrition
Kat Clawges
Love this recipe! Making a batch today!
jada
haven’t made yet, but like the idea – would maybe add nuts and a bit of coconut. looking forward to more delish recipes!
Susan E Holliday
These are wonderful. Easy to make ahead for a quick breakfast and very filling. I am making a batch today!
Dani
These came out lovely. I always have these ingredients on hand. We eat these with a nice cuppa. My bananas were nearly black, so no need for sweetener. I did add a bit of allspice which goes nicely with the banana flavor. We have also added mini vegan chocolate chips for a healthier treat. Thank you for sharing.
Elizabeth
Unfortunately, I have to say these were some of the worst cookies I ever made.. It sounded so easy with the ingredients, but they didn’t taste good at all. I had to throw then out!
Theresa
I made this, added 1/2 cup craisins and 1/2 cup semi sweet chocolate chips it was really good. I was surprised they set nicely semi chewy in the middle but crunchy on the edges too. Plenty sweet didn’t miss the sugar at all. Thank you.
Lois stoudt
Loved them so much I even added no sugar chocolate chips to them and they are so amazing I will be making them again.