Banana Breakfast Cookies


Substitute these for a sugary pastry in the morning and you'll feel better. Instead of butter and eggs, these cinnamon-laced cookies contain peanut butter and potassium-rich banana.

Banana-Oat Breakfast Cookies stacked
Photo: Jason Donnelly
Prep Time:
20 mins
Bake Time:
14 mins
Total Time:
34 mins
12 breakfast cookies


  • Nonstick cooking spray

  • 1 large banana, mashed (1/2 cup)

  • ½ cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter

  • ½ cup honey

  • 1 teaspoon vanilla

  • 1 cup rolled oats

  • ½ cup whole wheat flour

  • ¼ cup nonfat dry milk powder

  • 2 teaspoon ground cinnamon

  • ¼ teaspoon baking soda

  • 1 cup dried cranberries or raisins


  1. Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl stir together banana, peanut butter, honey, and vanilla. In a small bowl combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

  2. Using a 1/4-cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2-3/4-inch round, about 1/2 inch thick. Once baked, each cookie will be 3-1/2 to 4 inches in diameter.

  3. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer cookies to wire racks to cool completely. Store in an airtight container for up to 3 days or freeze for up to 2 months; thaw before serving.

Nutrition Facts (per serving)

195 Calories
6g Fat
34g Carbs
5g Protein
Nutrition Facts
Calories 195
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 36mg 2%
Total Carbohydrate 34g 12%
Total Sugars 22g
Protein 5g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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