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Breakfast cookies on cooling rack with chocolate drizzle.
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5 from 6 votes

Peanut Butter Banana Oatmeal Breakfast Cookies

Cookies for breakfast are always a great idea! These Peanut Butter Banana Oatmeal Cookies are a hearty and nourishing way to start the day. Prepped in less than 15 minutes and full of peanut butter, oats, banana and maple sweetened. Kid approved!
Prep Time10 mins
Cook Time8 mins
Total Time25 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 16 cookies
Calories: 118kcal
Author: Lorie Yarro


Optional add ins

  • raisins
  • dark chocolate chips
  • chopped nuts
  • dried cranberries


  • Preheat oven to 350°
  • In a mixing bowl, mash banana until smooth.
  • Add in all other ingredients and stir until completely combined. Add in about 1 cup of add ins if desired.
  • Spoon onto parchment lined cookie sheet and bake for 8-10 minutes. Allow to cool. Drizzle with melted chocolate chips if desired. Store in the refrigerator for 4-5 days or air tight at room temperature for 2-3 days. If chilled, warm for 10 seconds in the microwave before eating.


  • These Peanut Butter Banana Oatmeal cookies are WAY better slightly undercooked than over cooked any day. There isn't any flour or eggs in them, so from a safety perspective you are fine. They will dry out if you cook them too long. I tend to cook them right about 8 minutes and 30 seconds most of the time. Ovens are different for sure.
  • The chocolate drizzle is totally optional. A white chocolate drizzle is amazing though as well if you are interested!
  • For extra flavor, you can add some cinnamon. I usually am not a fan of peanut butter and cinnamon so typically skip it. But the times I have used the cinnamon, the family loves it.
  • For dairy free, use melted coconut oil or your favorite oil to bake with.


Calories: 118kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 111mg | Potassium: 137mg | Fiber: 2g | Sugar: 5g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg