Breakfast Recipes

Peanut Butter Breakfast Cookies


  • 2 large ripe bananas
  • 2 large eggs
  • 2 1/2 cups rolled oats
  • 1 cup peanut butter (or nut butter of choice)
  • 3 tablespoons honey
  • 2 teaspoons cinnamon
  • Pinch of salt


Preheat the oven to 350°F. Spray a cookie sheet with cooking spray.

Add the ripe bananas and eggs into a medium mixing bowl. Mix with a spatula, mashing on the banana to get chunks as small as possible.

Add the oats, peanut butter, honey, and salt, and stir until just combined. The mixture will get thick and hard to stir.

Use a 1/4 cup measure to portion cookie dough into 12 balls. 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 and press with a fork for that PB cookie look.

Place the cookies on the baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

Serves: 8 | Serving Size: 3 cookies

Nutrition (per serving): Calories: 299; Total Fat: 15g; Carbohydrate: 34g; Protein: 11g

April 7, 2020
Danette Gleason, General Manager
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