Today, I want to share an easy recipe that has become a favorite morning treat in my household - Flourless Peanut Butter Banana Oatmeal Breakfast Cookies. The best part about these healthy cookies are not only incredibly delicious but also packed with wholesome ingredients to kick-start your day on the right note.
These Flourless Peanut Butter Banana Oatmeal Breakfast Cookies are not just for breakfast; they make a delightful quick snack any time of the day. I love having them as a pick-me-up during afternoon slumps or a healthy dessert after dinner.
Give this recipe a go, and I guarantee you'll be delighted with the results. Plus, it's a fantastic way to use up those overripe bananas sitting on your countertop.
Why you will love this recipe
This easy cookie recipe is super simple to make. You don't need any fancy equipment or complicated techniques. In just a few simple steps, you'll have a batch of freshly baked cookies ready to devour.
These healthy peanut butter banana cookies are packed with wholesome goodness! From the fiber-rich oats to the natural sweetness of ripe bananas and a punch of protein from peanut butter, it's a guilt-free treat you can feel good about enjoying.
If you're always rushing in the mornings, these cookies are your savior. Grab a couple on your way out, and you've got a nutritious and delicious breakfast that you can enjoy while on the move.
Whether it's a picnic, a road trip, or a day at the office, these cookies make for a fantastic portable healthy treat. Pack them in your lunchbox or backpack, and you'll have a satisfying treat at your fingertips whenever hunger strikes.
If you like more quick breakfast recipes that your kids will love you can try these recipes:
You will need these ingredients you can easily find at your grocery store to make the Peanut Butter banana oatmeals cookies
Notes on the ingredients
Oats: Oats are the star ingredient of these cookies, providing hearty and chewy cookies. They are rich in dietary fiber, which helps keep you feeling full and satisfied. (Use quick-cooking oats or instant oats)
Bananas: Ripe bananas not only add natural sweetness to the cookies but also contribute to their moist and soft texture.
Peanut Butter: Peanut butter brings a rich and nutty flavor to these cookies. You can also use cashew butter, or sunflower seed butter.
Brown Sugar: Brown sugar adds a pleasant caramel-like sweetness to the cookies. While it's a sweetener, using it in moderation still allows you to enjoy a touch of sweetness without overwhelming the other flavors.
Chia Seeds: Chia seeds are a powerhouse of nutrition. They are loaded with fiber, omega-3 fatty acids, and antioxidants.
Hemp Seeds: Hemp seeds are a fantastic source of complete protein, containing all nine essential amino acids. They also provide a healthy dose of omega-3 and omega-6 fatty acids. Adding hemp seeds to these cookies not only boosts their nutritional profile but also adds a delightful nutty flavor.
Chocolate Chips (Optional): Chocolate chips add a touch of indulgence to the cookies. While optional, they are highly recommended for those who have a sweet tooth. Dark chocolate chips with a higher cocoa content offer some health benefits due to their antioxidants.
Milk of Your Choice: You can use any milk you prefer, such as almond milk, soy milk, or regular milk, depending on your dietary preferences.
Pinch of Salt
See recipe card for quantities
How to make the peanut butter banana oatmeal cookies; step by step
Take the ripe bananas and mash them in a large bowl. The riper the bananas, the sweeter your cookies will be. Plus, it gives your cookies a lovely moist texture.
To the mashed banana, add the peanut butter and brown sugar. Mix everything together until you get a smooth, creamy consistency.
Stir in the oats, chia seeds, and hemp seeds into the wet mixture.
If you're a chocolate lover like me, this is the moment to add those delightful chocolate chips. The melty goodness will take your breakfast cookies to a whole new level of indulgence!
Stir in the Vanilla and Milk: Pour in the pure vanilla extract and your choice of milk.
Don't forget the pinch of salt! It's a small touch, but it enhances the overall taste and balances the sweetness of the cookies.
On a parchment-lined cookie sheet, drop spoonfuls of the cookie dough, leaving enough space between each cookie. You can gently flatten them with the back of the spoon for a perfect cookie shape.
Slide the baking sheet into the preheated oven and bake for about 10-12 minutes or until the cookies turn a lovely golden brown hue.
Once they're out of the oven, let them cool on a cooling rack for a few minutes before indulging. The aroma alone will tempt you, but try to resist!
Use Ripe Bananas: For the best flavor and natural sweetness, use ripe bananas with brown speckles on their skin. The riper the bananas, the sweeter your cookies will be.
Don't Overmix the Dough: When mixing the ingredients together in a large mixing bowl, avoid overmixing the dough. Overmixing can result in tough cookies. Mix until all the ingredients are just combined.
Use Parchment Paper or Silicone Mat: Line your baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and ensure easy cleanup.
Keep an Eye on Baking Time: Every oven is different, so keep a close eye on the cookies as they bake. They should turn a lovely golden brown around the edges. Avoid overbaking to maintain a soft and chewy texture.
Allow Cookies to Cool: Once out of the oven, the cookies will be soft. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to set and develop their final texture.
Coconut Lover's Dream: For all the coconut lovers out there, toss in some shredded coconut to the dough. The coconut flakes will add a tropical twist and a lovely aroma to this tasty recipe.
Protein Powerhouse: If you're looking for protein cookies, consider adding a scoop of your favorite protein powder to the cookie dough. This will make them even more satisfying and nourishing.
If you plan to consume the Peanut butter banana oatmeal breakfast cookies within a few days, you can store them at room temperature in a sealed container.
For longer storage, freezing the cookies is a great option.
When stored at room temperature in an airtight container, these cookies typically remain fresh for up to 3-5 days. In the freezer, they can last for 2-3 months.
Yes, you can double or even triple the recipe to make a larger batch of cookies. Just make sure you have a big enough mixing bowl and baking sheets to accommodate the increased quantity.
Frozen bananas can be used, but they may release more moisture during the baking process, potentially affecting the texture of the cookies.
Absolutely! These cookies are versatile, and you can customize them by adding various mix-ins like nuts, seeds, dried fruits, or even shredded coconut. Get creative and tailor the cookies to your taste preferences.
Breakfast and snack recipes you will love!
Flourless Peanut Butter Banana Oatmeal Breakfast Cookies
- 2 cups quick oats
- 2 ripe bananas
- ¼ cup peanut butter creamy or crunchy, your choice! almond butter
- ⅓ cup brown sugar you can also use maple syrup
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds for an extra nutritional boost
- ¼ cup chocolate chips optional but highly recommended!
- 1 teaspoon pure vanilla extract
- ¼ cup milk of your choice almond, soy, or regular milk works perfectly
- A pinch of salt to enhance the flavors
- Preheat your oven to 350°F.
- Take the ripe bananas and mash them in a large bowl. The riper the bananas, the sweeter your cookies will be. Plus, it gives your cookies a lovely moist texture.
- To the mashed banana, add the peanut butter and brown sugar. Mix everything together until you get a smooth, creamy consistency.
- Stir in the oats, chia seeds, and hemp seeds into the wet mixture.
- If you're a chocolate lover like me, this is the moment to add those delightful chocolate chips. The melty goodness will take your breakfast cookies to a whole new level of indulgence!
- Stir in the Vanilla and Milk: Pour in the pure vanilla extract and your choice of milk.
- Don't forget the pinch of salt! It's a small touch, but it enhances the overall taste and balances the sweetness of the cookies.
- On a parchment-lined cookie sheet, drop spoonfuls of the cookie dough, leaving enough space between each cookie. You can gently flatten them with the back of the spoon for a perfect cookie shape.
- Slide the baking sheet into the preheated oven and bake for about 10-12 minutes or until the cookies turn a lovely golden brown hue.
- Once they're out of the oven, let them cool on a cooling rack for a few minutes before indulging. The aroma alone will tempt you, but try to resist!