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Peanut Butter Banana Breakfast Cookies

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These vegan breakfast cookies take just 3 ingredients and 15 minutes to make! Plus this recipe is great way to use up overripe bananas. 

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3 Ingredient Peanut Butter Oatmeal Breakfast Cookies

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.

Make these healthy 3-Ingredient Breakfast Cookies for a quick grab & go breakfast or snack! Click to Tweet

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.

3 Ingredient Breakfast 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!

Peanut Butter Breakfast Cookies

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

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3 Ingredient Peanut Butter Oatmeal Breakfast Cookies
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4.83 from 17 votes

Peanut Butter Banana Breakfast Cookies

These vegan breakfast cookies take just 3 ingredients and 15 minutes to make! 
Prep Time3 mins
Cook Time12 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast cookie recipe, healthy breakfast recipe
Servings: 6
Calories: 141kcal
Author: Marisa Moore

Ingredients

  • 2 small very ripe bananas
  • 1 cup old fashioned oats
  • 1/4 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

The cookies will keep for a few days in a sealed container. Enjoy them warm from a toaster oven or at room temperature for a quick fiber-filled breakfast!

Nutrition

Calories: 141kcal | Carbohydrates: 18g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 224mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg

Peanut Butter Banana Breakfast Cookies PIN

Reader Interactions

Comments

  6. Karolina

    Thanks for that, I love it:) I've played a bit with the recipe, and added maple syrup, shredded coconut, berries, vanilla extract, cinnamon, and it came out delicious!

    5 stars

    Reply

  7. Anna

    These are delicious! I added some cocoa powder and vanilla, and it really gave them an amazing flavor. Great recipe!

    5 stars

    Reply

  8. John

    These were a decent quick and easy healthy snack. . I added vanilla the the mix and after cooked, I spread a no sugar strawberry preserve on top, then dipped em in almond milk. Not too shabby.

    4 stars

    Reply

  10. Sandra

    I was sceptical, but these are amazing. I was looking for no added sugar cookie options and bingo. They really taste nice.

    5 stars

    Reply

  11. Danielle

    Thank you for the recipe. These were quick and easy! I used almond butter instead of peanut butter and added some coconut flakes and cinnamon to experiment a bit. They were delicious!

    5 stars

    Reply

  12. Susan

    I have made the 2 ingredient cookies with 1 mashed smooth banana and 1C oats. I always add a 3rd ingredient. Like 1/2 peanut butter ( your recipe!), 1/2C chocolate chips, 1/2C raisins or 1/2C sunflower kernels. Any way you make them these cookies are so yummy good!

    5 stars

    Reply

  13. Erin

    I found these cookies to be very gummy and way too chewy. Will need to tweak the recipe to make it more appealing to my family.

    3 stars

    Reply

    • Marisa

      Hi Erin, These are intended to be chewy in a good way but I'm not sure what would have caused them to turn out gummy. Sorry to hear they didn't work for you. Let us know if you tweak the recipe.
      Reply

    • Marisa

      Hi Kelley. I haven't tested the recipe with quick oats and think the cookies will not be the same. I recommend using traditional but if you venture off - note that the measure will be off. You may need to use less of the quick ones for them to stick together and the cook time may need to be adjusted as well.
      Reply

  19. Erin

    We made these last night and added chocolate chunks...YUM! They will be breakfast for next week. Thanks for sharing this recipe.

    5 stars

    Reply

    • Marisa

      You might need to heat/microwave the Jif to loosen it a bit. See how the peanut butter pours in the video? That's the consistency you'll want.
      Reply

    • Marisa

      Hmmm. I"ll need to check on that! To give you a better description without the visual, the peanut butter should still be thick (kind of like honey) but you should be able to stir up easily. Let me know how it goes!
      Reply

  22. Amber

    I made these recently on a last minute-whim for breakfast when I saw them on Instagram in the morning. Great decision!! These are really delicious, came together in seconds, and so customizable. Plus they are definitely satisfying! Can’t go wrong with these. I’ll be making these again and again in my future, playing with add-ins.

    5 stars

    Reply

  25. Patricia

    I made these today and added raisins. The recipe seems to be a good starting point but for me is lacking in flavor. I will try again, adding some salt and maybe vanilla extract.
    Reply

  26. Sonia

    Made these for my toddler. I tried them myself and they are yummy!! He had a tiny taste and definitely wanted more! Thank you :)

    5 stars

    Reply

  27. Teresa

    These cookies are great!!! I have a big sweet tooth and love oatmeal cookies so when I saw this recipe, I had to try it! I added walnuts to the mix and found the perfect cookie!

    5 stars

    Reply

    • Marisa

      Hi Joe, These are definitely chewy, soft cookies not crispy ones. As long as the cookies held together, I'm going to guess yours turned out as intended.
      Reply

  31. Danielle Jones

    So good! Very quick and easy. I added 1 teaspoon of sugar and a pinch of sea salt. The large bars took ~15 minutes. Will definitely make many more times.

    5 stars

    Reply

  32. Lorna

    Just made these Cookies, sooooo good. I added a few of my favourite ingredients, pumpkin seeds, coconut, Cran/raisins and walnuts. Super delicious. Thanks for sharing.
    Reply

    • Marisa

      Yes. Freeze the cooled cookies solid on a sheet pan in a single layer. Then place in a freezer safe bag/container. Reheat in the oven or toaster oven for best results.
      Reply

  34. Kate

    These are wonderful! Made two batches. The first exactly like the recipe and they are perfect! Made a second batch for my daughter and used almond butter (instead of the peanut butter) and added dried blueberries. Both are delicious! Will definitely be making these again and again! Thanks for sharing!

    5 stars

    Reply

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