Breakfast
Desserts

Peanut Butter Banana Breakfast Cookies

These Peanut Butter Banana Breakfast Cookies are the perfect way to start your day. Don't let the fact that they are cookies throw you off, this recipe is made with simple and wholesome ingredients like peanut butter, almond flour, oats and banana. They're gluten free and can easily be made vegan!

**this post may contain affiliate links, which means I will make a small commission for products purchased through my link.

breakfast cookies on a plate with a banana and chocolate chips

Why You’ll Love This Recipe

  • Peanut Butter Banana Breakfast Cookies come together in just under 20 minutes.
  • They are the perfect recipe for when you are craving something sweet to kick start your day.
  • Made with simple and wholesome ingredients like oats, almond flour and banana.
  • Lightly sweetened with maple syrup which makes this recipe refined sugar free.
  • The perfect grab and go breakfast that is chewy, soft and delicious.
  • These cookies taste like a bowl of oatmeal, in handheld form.
  • If you loved this one, be sure to check out my Oatmeal Breakfast Cookies for another fun idea!

Ingredients And Substitutions

These are the main ingredients and substitutions for Peanut Butter Banana Breakfast Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of this breakfast cookie is made with peanut butter, but can easily be swapped out for almond butter, cashew butter or any other nut or seed butter.

Mashed banana will help bind all the ingredients together while also providing a sweet flavor. You may substitute it for pumpkin, apple sauce or 1/2 cup more of nut butter.

Maple syrup is my favorite sweetener to use in my recipes because it’s unrefined and adds the best flavor in my opinion! You may however use honey, agave or date syrup. Cane sugar or coconut sugar will work too.

Vanilla extract is necessary for any baked good.

For an added boost of protein, I added in an egg. However, if you are vegan you can sub it out for a flax egg which is ground flaxseed mixed with water.

For the dry ingredients we are going to use primarily almond flour which is gluten and grain free mixed with a touch of old fashioned oats. I have not tested this recipe with any other flour substitutes.

Baking soda will help these cookies rise during baking time.

To keep this recipe dairy free, use dairy free chocolate chips. I prefer something that is 70% dark chocolate. Otherwise, any chocolate will work great.

all the ingredients that you need to make these cookies

How To Make

ONE: First mix together all of the wet ingredients.

TWO: Then, add in the dry ingredients and mix with a rubber spatula until you have a sticky dough.

THREE: Fold in the dairy free chocolate chips last and mix until well incorporated. Use a double cookie scoop and roll dough into a ball with the palm of your hands. Add to the baking sheet and flatten slightly to help spread during baking time.

FOUR: Bake and let cool for about 5-10 minutes before enjoying.

a hand holding one of the baked cookies

Tips And Tricks

Mix together wet ingredients fully before adding in dry.

Use a peanut butter where the only ingredient is peanuts, I prefer the one from Trader Joe’s.

These cookies won’t spread a ton during baking, so it’s important to flatten them slightly before baking to help them spread.

Add on a couple more chocolate chips to the tops of your cookies before baking if desired.

Bake for 10-11 minutes for a soft and chewy cookie, or extend to 14-15 minutes for a more crunchy texture.

How To Serve And Store

Serve these Peanut Butter Banana Breakfast Cookies once they have cooled for a few minutes after baking. These breakfast cookies taste amazing slightly warmed up, but also taste great at room temperature.

Store leftovers in an airtight container on the counter and enjoy up to 4 days. Cookies can also be refrigerated to extend shelf life to 7 days, and can also be frozen up to 3 months.

a hand holding one of the peanut butter breakfast cookies that is cut in half.

Taste And Texture

Peanut Butter Banana Breakfast Cookies taste like a bowl of oatmeal but in a handheld bite sized cookie shape. They are not overly sweet, but instead just perfectly sweet, (in my opinion).

The texture is soft, tender and chewy!

Frequently Asked Questions

Can I use all oats instead of almond flour?

Yes, but you will not need the full 3 cups of flour. Instead, do 2 cups of oat flour and 1 cup of oats. Please note this will alter the texture of the cookies!

Can I make these vegan?

Yes, totally! Just use a flax egg instead of a regular egg.

What can I use instead of banana?

Mashed banana will help bind all the ingredients together while also providing a sweet flavor. You may substitute it for pumpkin, apple sauce or 1/2 cup more of nut butter.

Other Recipes You May Like

If you make these Peanut Butter Banana Breakfast Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Peanut Butter Banana Breakfast Cookies

These Peanut Butter Banana Breakfast Cookies are the perfect way to start your day. Don't let the fact that they are cookies throw you off, this recipe is made with simple and wholesome ingredients like peanut butter, almond flour, oats and banana. They're gluten free and can easily be made vegan!
5 based on 2 reviews
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
10 minutes
TOTAL TIME:
20 minutes
Author - Hannah

Ingredients

  • 1/2 cup mashed banana, roughly 1 banana 
  • 1/2 cup creamy all natural peanut butter
  • 1 large egg, sub flax egg to make vegan
  • 1 tsp vanilla extract
  • 1/4 cup pure maple syrup, not pancake syrup
  • 2 cups almond flour, may sub oat flour but texture will differ
  • 1 cup old fashioned oats
  • 1/4 cup ground flax
  • 1/2 tsp baking soda
  • 1/2 cup dairy free chocolate chips

SCALE:

1X

YIELDS:

12 large cookies

Directions

  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon mat.
  2. In a large mixing bowl, add in peanut butter, mashed banana, maple syrup, vanilla extract, and the egg or flax egg. Whisk for 30-40 second or until ingredients are well incorporated.
  3. Then, add in the almond flour, oats, baking soda and ground flax. Mix with a rubber spatula until you have a sticky dough.
  4. Fold in the dairy free chocolate chips last and mix until well incorporated.
  5. Use a double cookie scoop and roll dough into a ball with the palm of your hands. Add to the baking sheet and flatten slightly to help spread during baking time.
  6. Add on more chocolate chips before baking if desired and bake for 10-12 minutes. (10-12 minutes for a soft and chewy cookie, or 14-15 minutes for a crunchy cookie).
  7. Remove from oven and let cool for about 5-10 minutes before enjoying.

Notes

  • Mix together wet ingredients fully before adding in dry.
  • Use a peanut butter where the only ingredient is peanuts, I prefer the one from Trader Joe's.
  • These cookies won't spread a ton during baking, so it's important to flatten them slightly before baking to help them spread.
  • Add on a couple more chocolate chips to the tops of your cookies before baking if desired.
  • Bake for 10-11 minutes for a soft and chewy cookie, or extend to 14-15 minutes for a more crunchy texture.

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5 based on 2 reviews

Leave A Comment And Rate This Recipe!

Rating:

Really good! I think next time I’ll use a little monk fruit sugar since my husband wanted them to be a little sweeter, but I think they’re delicious as-is and perfect to get a little something in your stomach before coffee!

These are SO good! Used Sunflower butter as my husband is allergic to peanuts. Everything else I followed as directed and left them in for 10 minutes as I like them soft. They don’t taste healthy which makes them even better! LOL. Will be making these again and again.

I love love loved them! I am so happy to find such yummy recipes since being gluten, egg and dairy free! Definitely going to be making these regularly!