Tired of chaotic mornings and grabbing a less-than-ideal breakfast on your way out the door? I hear you! Meet your new morning hero: the Peanut Butter Banana Breakfast Cookie. These aren’t your average dessert cookies; they’re hearty, wholesome, and packed with enough goodness like rolled oats, whole wheat flour, and dried fruit to power you through until lunch. They’re soft, chewy, and just sweet enough to feel like a treat. Let’s bake a batch and make your mornings a whole lot easier (and tastier)!
Ingredients
• PREP: 20 minutes BAKE: 14 minutes per batch OVEN: 350°F / 175°C MAKES 12 breakfast cookies
• 1/2 cup / 118g mashed ripe banana (about 1 large)
• 1/2 cup / 128g chunky peanut butter
• 1/2 cup / 170g honey
• 1 teaspoon / 5ml vanilla extract
• 1 cup / 90g rolled oats
• 1/2 cup / 60g whole wheat flour
• 1/4 cup / 30g nonfat dry milk powder
• 2 teaspoons / 5g ground cinnamon
• 1/4 teaspoon / 1g baking soda
• 1 cup / 140g dried cranberries or raisins
Instructions
1. Prepare for baking: Preheat your oven to 350°F / 175°C. Lightly grease a large baking sheet or line it with parchment paper for easy cleanup.
2. Mix the wet : In a large bowl, thoroughly combine the mashed banana, peanut butter, honey, and vanilla extract until smooth.
3. Combine the dry : In a separate, smaller bowl, whisk together the rolled oats, whole wheat flour, dry milk powder, cinnamon, and baking soda.
4. Create the dough: Add the dry ingredient mixture to the wet and stir until just combined—be careful not to overmix. Gently fold in the dried cranberries or raisins.
5. Shape the cookies: Scoop the dough using a 1/4-cup measure and drop the mounds onto your prepared baking sheet, leaving about 3 inches of space between each one. These cookies don’t spread, so you’ll need to shape them. Dip a spatula or the bottom of a glass in water and gently flatten each mound into a circle about 2 3/4 inches wide.
6. Bake and cool: Bake for 14 to 16 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Nutrition Per Cookie
• Calories: 227 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Cholesterol: 0 mg
• Sodium: 77 mg
• Carbohydrates: 37 g
• Fiber: 4 g
• Protein: 6 g
Pro Tips
• For a vegan version, simply swap the honey for maple syrup and use a plant-based milk powder or omit it.
• Customize your cookies by adding 1/4 cup of extras like dark chocolate chips, sunflower seeds, or chopped walnuts for added texture and flavor.
• If the dough is too sticky to handle, lightly wet your hands or the spatula before flattening the cookies. This prevents the dough from sticking and helps create a smooth, even shape.
• To Store: Layer cookies between sheets of waxed paper in an airtight container. They’ll keep at room temperature for up to 3 days or can be frozen for up to 2 months for a quick breakfast anytime.
FAQ
Q: Can I make these vegetarian breakfast cookies vegan
A: Yes, absolutely! To make these cookies vegan, simply replace the honey with an equal amount of maple syrup. You can also use a plant-based milk powder, like soy or coconut powder, or omit the milk powder entirely for a fully plant-based breakfast treat.
Q: How can I add more protein to these breakfast cookies
A: These cookies already offer 6g of protein per serving. For an extra vegetarian protein boost, try adding 1/4 cup of chopped walnuts, almonds, or sunflower seeds. You could also mix in a tablespoon of chia seeds or hemp hearts with the dry ingredients.
Q: Are these breakfast cookies gluten-free
A: This recipe uses whole wheat flour, so it is not gluten-free as written. To make it gluten-free, you can substitute the whole wheat flour with a 1-to-1 gluten-free baking flour blend and ensure you are using certified gluten-free rolled oats.
Q: How should I store these cookies for a quick vegetarian breakfast
A: For easy meal prep, store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer-term storage, they freeze beautifully. Layer them between sheets of waxed paper in a freezer-safe container for up to 2 months for a perfect grab-and-go vegetarian breakfast.
