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Peanut Butter Banana Breakfast Cookies

Cookies for breakfast? Yes!!! Try this Peanut Butter Banana Breakfast Cookies Recipe! They are perfect any time of day and can be made gluten free!Cookies for breakfast? Yes!!! Try this Peanut Butter Banana Breakfast Cookies Recipe! They are perfect anytime of day and can be made gluten free!

I walked into the kitchen earlier and saw this….

Cookies for breakfast? Yes!!! Try this Peanut Butter Banana Breakfast Cookie Recipe! They are perfect anytime of day and can be made gluten free!

Why is it that my kids eat bananas in spurts.  One week I can’t buy enough and the next they look like this. I was bound and determined to makes something with them, but not muffins.

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Cookies for breakfast? Yes!!! Try this Peanut Butter Banana Breakfast Cookies Recipe! They are perfect anytime of day and can be made gluten free!

Since my kids just got out of school for the summer, I like to throw fun surprises at them.  So when I said we were making cookies for breakfast, I got squeals of delight! They thought I had gone crazy baking them cookies for breakfast, but little did they know that they are actually really healthy!

Check out these really easy Peanut Butter Banana Breakfast Cookies! You and your kids will love them.  Plus, they are Gluten free, dairy free, and egg free! I love it when I can do that!

Cookies for breakfast? Yes!!! Try this Peanut Butter Banana Breakfast Cookies Recipe! They are perfect anytime of day and can be made gluten free!

Peanut Butter Banana Breakfast Cookies

Cookies for breakfast? Yes!!! Try this Peanut Butter Banana Breakfast Cookies Recipe! They are perfect anytime of day and can be made gluten free!
Print Rate Pin Recipe
Course: Breakfast
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 48

Ingredients

  • 2 ripe bananas - mashed
  • 1/3 cup creamy peanut butter
  • 1/3 cup canola oil  or coconut oil
  • 1 cup brown sugar
  • 1 teaspoon vanilla
  • 3 1/4 cup old fashioned oats
  • 1/4 cup all purpose flour - or gluten free flour mix
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • Preheat oven to 350 degrees and line a cookie sheet with parchment paper .
  • Mix bananas, peanut butter, canola oil and brown sugar together until relatively smooth. Add vanilla and mix until combined.
  • In a separate bowl, combine oats, flour, baking powder, baking soda and salt.
  • Slowly mix oat mixture into banana mixture until everything is combined.
  • Place spoonfuls of dough on cookie sheet and bake for approximately 10 – 12 minutes.

Notes

  **Gluten Free** Use a gluten free flour mix and gluten free oats.
Tried this recipe?Mention @AFewShortcuts or tag #afewshortcuts!

 

Cookies for breakfast? Yes!!! Try this Peanut Butter Banana Breakfast Cookies Recipe! They are perfect anytime of day and can be made gluten free!

Store in an airtight container…if they last that long. These are great to make in advance and freeze for busy weeks too!


Comments

  1. this looks really good and I can’t wait to try it. I am going to use agave nectar instead of the brown sugar.

  2. Excellent idea, I always have those ingredients in the pantry! I wonder if I could use the Splenda brown sugar blend instead….I’m willing to try. I hate throwing bananas away. Thanks!


  3. I just made this and they are soooo good. I used applesauce instead of oil and added chocolate chips. My picky 21 month old loves them:)

  4. Do you happen to know how many per serving and calories?
    If not that’s fine!
    Thanks and have a good day

      • If you are a memeber of My Fitness Pal you can put all the stuff into a recipe to find out how many calories per cookie. I will try to do it if I get a chance and let you know. I only got 3 dozen cookes, guess mine were big;)

  5. Thank you so much for this recipe! I had all the ingredients and thought I’d try making it. It sounded like a good grab-and-go breakfast item for my kids for what’s left of the school year and for whatever early-in-the-day summer activity. Because it’s a healthy recipe, I thought they would stay away from it. I had my 16-year old son and 3-year old daughter make it so that he would know what’s in it, not that she cared. We couldn’t agree on what he should use to scoop it so he had an idea to just lay the whole batter onto the sheet (I used the one with the 1-inch high sides). I then realized that we could actually make it into breakfast bars instead. I did have to cook it longer, I just can’t tell you by how much since I kept adding 5 minutes to the original cooking time until it turned golden brown and it was no longer soft and gooey in the middle. Maybe an extra 15-20 minutes? It was wonderful and while it was meant to be eaten in the morning, everyone wanted to try it after dinner. I had to stop them from finishing the whole thing tonight! Guess what’s for breakfast tomorrow? Thanks again!

  6. I had a few minutes (kids still asleep) I got 67 calories if you make them and 4 dozen. Mine where bigger and I go 3 dozen, it would be like 89 calories. Now if you use reduced fat peanut butter or better for you peanut butter they were be a lot better for you:)


  7. I made these this morning. I substituted 4 Tbs. milled flax seed and water and 2 Tbs. Canola oil for the original 1/3 cup of canola oil. I also used 1/2 C. succanat instead of the sugar. YUM! Thank you so much for the recipe.

    • Yes, I could taste the banana in these. The bananas I used weren’t even as brown as those in the photo. I like bananas, but these are definitely BANANA Peanut Butter Breakfast Cookies (I couldn’t taste the peanut butter in the baked cookies).

      These do seem like a healthy breakfast sweet. Thanks, Amanda, for the recipe!

  8. Thanks so much for the recipe. My hubby and I just ate 4 cookies each and it is 9-30 p.m. The cookies are soooo good.

  9. I knew a family that their son had to have gluten free everything and you actually have to use special baking powder. Just thought I would let you know before someone made them for a celiac afflicted person and they got sick.

    • Kari, My son is gluten free and has been for 5 years. I have never heard of any baking powder that wasn’t gluten free. In fact Argo baking powder even says gluten free on it. So no need to buy specialty baking powder. Just check the labels. 🙂

  10. Found my overripe bananas yesterday and i looked for a recipe with peanut butter in it and i found one in your site. Just finished baking the first batch and it tasted great!! I love how all the taste came together. It’s a simple recipe for beginners like me but it tastes like one of those fancy cookies they sell.. Thank you so much for sharing this. Now i have a new fave..:) 5 stars for this..:)

  11. I used applesauce instead of oil, coconut flour, coconut sugar, dark chocolate chips, a dash of cinnamon and steal cut oats. Not only are they healthy but super delicious. Thank you for this recipe!

  12. These were so good! I made them with coconut oil, and they were fabulous. I also added about a tablespoon of cocoa powder and decreased the sugar to 1/2 cup. The whole family loved them!!


  13. I added some flax seed and these were delicious. I actually ate some spoonfuls before putting them in the oven. Yummy! A new favorite for sure!

  14. this might be a silly question, but could I substitute crunchy peanut butter without it messing it up? That’s all we ever have on hand.. I’d love to try them but didn’t want to ruin the whole recipe!


  15. I will have to substitute almond oil for the canola/coconut oil as i cant have either of them. Also had to substitute maple sugar for the brown sugar. Added flax & chia seeds, cinamon & some dark chocolate chips. Made them into breakfast bars so I didnt have to mess around with a scoop. Wrapped each bar in a little parchment paper package after baking for easy transport.

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