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
Peanut Butter Banana Breakfast Cookies
- 2 small very ripe bananas
- 1 cup old fashioned oats
- ¼ cup natural peanut butter crunchy or creamy
- 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.