Banana Peanut Butter Breakfast Cookies

KristineBreads, Muffins, Cookies, Gluten Free, Healthy Breakfast, Kid Friendly, Recipes1 Comment

Cookies for breakfast….its possible, right? 😉 These cookies have all the makings of a healthy breakfast: fruit, whole grains and protein!  They aren’t meant to be as sweet as a dessert type cookie, but you do get a great natural sweetness from them, and the heartiness of the oats.

Banana Peanut Butter Breakfast Cookies

Makes 12 cookies


2 ripe banana’s, mashed (if you don’t like banana, use approx 2/3 cup mango, canned pumpkin or sweet potato)
1/3 cup natural peanut butter, smooth or crunchy (or nut butter of choice. For nut-free, use Sunbutter)
2/3 cup unsweetened applesauce (2 snack packs)
1 tsp vanilla
1 1/4 cup quick oats (could also use old fashioned for a more hearty textured cookie)
2 x 30 gram scoops whey protein powder (1/2 cup), I used vanilla (if you want to omit protein, use another 1/4 to 1/2 cup oats)
10 drops liquid stevia (optional)
1/4 cup chocolate chips


Preheat your oven to 350 degrees F.

In a large bowl, mash bananas until smooth.  Add in applesauce, peanut butter & vanilla and mix together until smooth.  Add in oats and protein powder and mix.  Taste and if not sweet enough for your liking, add stevia to taste.  Since they are a breakfast cookie, they aren’t meant to be as sweet as a dessert cookie, but of course, if you want it that sweet, then go for it!

On a cookie sheet lined with parchment paper, or greased, take 2 Tbsp of batter for each cookie.  Flatten it out a touch with the back of the spoon, and add some chocolate chips on top to each cookie.

Bake for 20-25 minutes until golden brown around the edges.

Store in an airtight container or large plastic zipper bag in the fridge so they don’t spoil quickly.  Can also be frozen.

Nutrition (per cookie)   Calories: 137   Fat: 5.7 g   Carbs: 17 g   Fiber: 2 g   Sugars: 7 g   Sodium: 27 mg   Protein: 7 g