These healthy peanut butter banana cookies are the perfect on-the-go breakfast treat. Delicious, protein rich banana cookies give you the kick needed to start the day well! No egg, butter or sugar, and flourless, they’re chock full of peanutty goodness, and naturally sweet banana – yum!
Peanut Butter Banana Cookies
I don’t know about you, but I just love peanut butter and look for excuses to add it to recipes! Throw in one of my favourite fruits – banana, and you’ve got a match made in heaven for me! So it was natural to make these peanut butter banana cookies. After experimenting to get them right, they’ve now become a regular feature in my kitchen!
I wanted to make something beyond a simply snack to have with a cup of tea or coffee. Don’t get me wrong, these cookies go perfectly well as a snack. But I wanted them to also be a healthy, wholesome and quick breakfast to start my day on the right note.
It all started with oats. Andy and I have been eating oats regularly for breakfast lately, usually as oatmeal. It’s such a tasty, wholesome power booster to kick off the day. But I decided to look at other ways to use oats, and this baked cookie recipe with banana was the result.
The peanut butter and banana combo changed my busy weekday morning to something a little less, um, rushed. So, if you often find yourself a little short on time in the morning, just master this delicious peanut butter banana cookies recipe and you won’t look back! It’s simple and can be made or pre-made with just one bowl.
Bring joy to your life with food, and share it with loved ones! Read on!
Why You Will Love These Banana Peanut Butter Cookies
Alongside being a scrumptious banana and peanut butter combo, these cookies are super healthy, and please just about everyone. Also these peanut butter breakfast cookies are undetectably vegan and gluten-free.
They are dairy free, egg free, no refined sugar or flour - a quick healthy wholesome delight!
The banana and peanut butter oatmeal cookies are dairy free, egg free, with no refined sugar or flour - a quick, wholesome delight!
These peanut butter and banana cookies are easily customised. Simply add-in your favourite extras – there’s so many possibilities!
You can start with the banana peanut butter cookies with 3 ingredients - banana, peanut butter and oats as a base. Then add the extras. I like:
- sesame seeds
- pecan nuts
- sliced almonds
- pepitus (pumpkin seeds)
I've tried them all, and my favourite is peanut butter banana chocolate cookies. Just add chocolate chips or shredded chocolate! Chocolate and banana works super well together, as does chocolate and peanut butter. Let me know how your variations go in the comment section below!
Ingredients for These Banana Cookies
Oats: The best is instant oats for this recipe as the texture works well. If you'd like to use rolled oats (old fashioned oats), just pulse them a few times in the food processor. I've found rolled oats don’t form as good cookie dough as instant when mixed. Make sure the oats are gluten-free certified if gluten free is needed.
Peanut butter: I use natural peanut butter. If you have a food processor to process hard nuts, throw some unsalted peanuts in it and process for about 4-5 minutes. Homemade peanut butter made fresh is ready in no time - with just one ingredient! I've not tried shop-bought peanut butter for this recipe, but it will work ok too.
Banana: Use only ripe ones. Banana is a binder and helps to structure the cookie mix. It also induces natural sweetness.
Cinnamon: I added this for its warm and spicy taste, and appetizing aroma. I love the cinnamon aroma wafting through my kitchen when the cookies are baked in the oven.
Maple syrup: This is optional but I like to add little for more sweetness.
How to Make Peanut Butter Banana Cookies
These breakfast cookies are not complicated and can be made in advance, and with little washing up.
Mash perfectly ripened bananas with a fork or a masher in a large bowl. Add peanut butter and maple syrup. Mix them until the texture becomes even.
Add instant oats and the sea salt and cinnamon. Fold the mixture with a spatula or folk. The cookie mix is ready.
Scoop up the mix with a tablespoon or a cookie scoop. It makes eight cookies. These cookies will not expand when cooking. Place each on baking paper or an oil sprayed baking plate. Gently push on each surface to flatten slightly, but do not compact them too much. Bake them in a preheated oven for 15 minutes until the edges become slightly brown. Remove from the oven and leave them on the baking paper or baking plate until they cool down.
That's it! Serve immediately!
Tips for Banana Peanut Butter Cookies
How to store the banana and peanut butter cookies
Cool down the cookies completely and transfer them into an air-tight container. You can store them for four days in the fridge. Or transfer them into a ziploc bag and keep in the fridge for one month.
MIKLIA recipes for breakfast cookies
Peanut Butter Banana Cookies
- 1 large banana, ripe and mashed (about ½ cup)
- ¼ cup peanut butter (homemade or your favourite)
- 2 tablespoon maple syrup
- 1 cup quick oats (or rolled oats*)
- ¼ teaspoon sea salt
- ½ teaspoon ground cinnamon
- Preheat the oven at 350°F degree (177°C). Place a baking paper on a baking tray.
- Mash fully ripen banana with a fork or a masher in a large bowl. Addpeanut butter and maple syrup, and mix them until the texture becomes even.
- Add quick oats and sprinkle sea salt and ground cinnamon on top. Foldthe mix with the fork or spatula until the texture becomes consistent. The mixis sticky.
- Place the mix onto the baking paper with a tablespoon or cookie scoop.It can yield 8 cookies. Bake in the oven for 15 minutes until the surface isslightly browned.
- Leave the cookies on the tray and cool them down. That's it! Serve immediately!
Quick/instant oats are suitable for this recipe. They are finely grounded and so absorb the excess liquid from the wet ingredients. This helps to structure the cookie mix. If you'd like to use rolled oats (old fashioned oats), pulse them a few times on a food processor. Make sure the oats you use are gluten-free certified if needed. How to store these peanut butter banana cookies
Transfer baked cookies into an air-tight container after they have completely cooled down. Keep them in the fridge for 4 days. You can also keep them in a ziploc bag in the freezer for a month.