Get ready to kickstart your day with these delightful Peanut Butter Banana Breakfast Cookies! Despite being cookies, don’t be fooled – they’re packed with simple and wholesome ingredients like peanut butter, almond flour, oats, and banana. Plus, they’re gluten-free and can easily be made vegan!
Here’s why you’ll adore this recipe:
- These Peanut Butter Banana Breakfast Cookies come together in just under 20 minutes, making them perfect for those busy mornings.
- They’re the ultimate treat when you’re craving something sweet to start your day on the right note.
- Made with wholesome ingredients like oats, almond flour, and banana, these cookies are both nutritious and delicious.
- Sweetened lightly with maple syrup, they’re completely refined sugar-free.
- Ideal for grab-and-go breakfasts, these cookies are chewy, soft, and utterly scrumptious.
- Think of them as a handheld version of your favorite bowl of oatmeal!
Here are some handy tips to ensure your cookies turn out perfectly:
- Fully mix together the wet ingredients before adding the dry ones.
- Opt for a peanut butter with just one ingredient: peanuts. Trader Joe’s brand is a great choice!
- Since these cookies won’t spread much during baking, flatten them slightly before popping them in the oven.
- Feel free to add a few extra chocolate chips on top before baking for an extra indulgent touch.
- Bake for 10-11 minutes for soft and chewy cookies or extend to 14-15 minutes for a crunchier texture.
Now, let’s address some common questions:
- Can you use all oats instead of almond flour? Yes, but adjust the quantity to 2 cups of oat flour and 1 cup of oats to maintain the right texture.
- Can these cookies be made vegan? Absolutely! Just swap the regular egg for a flax egg.
- What can you use instead of banana? You can substitute mashed banana with pumpkin, applesauce, or an additional 1/2 cup of nut butter.
Peanut Butter Banana Breakfast Cookies
Ingredients
- 1/2 cup mashed banana about 1 banana
- 1/2 cup creamy all-natural peanut butter
- 1 large egg or flax egg for vegan option
- 1 teaspoon vanilla extract
- 1/4 cup pure maple syrup
- 2 cups almond flour or oat flour
- 1 cup old-fashioned oats
- 1/4 cup ground flax
- 1/2 teaspoon baking soda
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, whisk together the peanut butter, mashed banana, maple syrup, vanilla extract, and egg (or flax egg) until well combined.
- Add in the almond flour, oats, baking soda, and ground flax, mixing until you have a sticky dough.
- Fold in the dairy-free chocolate chips until evenly distributed.
- Using a double cookie scoop, roll the dough into balls and flatten slightly on the baking sheet.
- If desired, add extra chocolate chips on top.
- Bake for 10-12 minutes for soft and chewy cookies or 14-15 minutes for a crunchier texture.
- Allow the cookies to cool for 5-10 minutes before enjoying!
Notes
- Fully mix wet ingredients before adding dry ones.
- Choose peanut butter with just one ingredient: peanuts.
- Flatten cookies slightly before baking.
- Bake according to your desired texture.