Peanut Butter Breakfast Cookies

Serves: 8


2 large (140 grams each), ripe bananas
2 large (50 grams each) eggs
2 1/2 cups (200 grams) rolled oats (certified gluten-free if necessary)
1 cup (260 grams) peanut butter
3 tablespoons honey
2 teaspoons cinnamon
Pinch of salt


  1. Preheat the oven to 180°C. Spray a cookie sheet with cooking spray.
  2. Add the ripe bananas and eggs into a medium mixing bowl.
  3. Mix with a spatula, mashing on the banana to get chunks as small as possible.
  4. Add the oats, peanut butter, honey, and salt, and stir until just combined. The mixture will get thick and hard to stir.
  5. Use a 1/4 cup measure to portion cookie dough into 12 balls.
  6. Take each ball and split it in half to create 24 smaller balls. Roll each ball and lightly smash it between your palms to create a mini cookie.
  7. Place the cookies on the baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

Nutrition Information

Serving Size: 3 cookies

Per serving: Calories: 299; Total Fat: 15g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 53mg; Sodium: 131mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 13g; Protein: 11g

About the author: Brian Kitching
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