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A stack of three oatmeal chocolate chip cookies on parchment paper, with a blue and white plate holding more cookies in the background.
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Peanut Butter Banana Breakfast Cookies

Filling peanut butter banana breakfast cookies that are so chewy and delicious that you'd never know they're free of added sugar and packed with flax and oats! They're the breakfast cookie that will make you want to wake up in the morning.
Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 cookies
Calories 119kcal
Author Christy Gurin

Ingredients

  • 1 cup rolled oats (old fashioned)
  • 3 Tbsp. flax meal
  • 1/3 cup peanut butter
  • 2 mashed ripe spotted bananas
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 2 Tbsp. chocolate chips or cocoa nibs to make vegan
US Customary - Metric

Instructions

  • Preheat oven to 350°F (176°C).
  • Mix all ingredients together using a hand mixer until combined. Stir in chocolate chips. Drop dough into small globs on a lined cookie sheet.
  • Bake for 12 - 15 minutes until starting to brown - do not over bake! Cookies will keep for 2-3 days in an airtight container at room temperature.

Notes

* Individually wrapped cookies will keep in the refrigerator for several weeks. Frozen cookies take about 2 hours to defrost at room temperature.

Nutrition

Calories: 119kcal | Carbohydrates: 13g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 36mg | Potassium: 171mg | Fiber: 3g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 1.7mg | Calcium: 22mg | Iron: 0.7mg