Peanut Butter Breakfast Cookies (Edit recipe)

Are you looking for the perfect breakfast cookie for your picky toddler? Or a cookie that you can take for midmorning snack that’s fulfills all the needs? These peanut butter breakfast cookies are exactly what you need! Made with peanut butter, banana, oats and cheese seeds, they make for the perfect little snack or addition to any breakfast. These are gluten and dairy free, Vegan friendly!
10 minutes
12 minutes to 15 minutes
Show nutritional information
This is our estimate based on online research.
Fat:23 g
Carbohydrates:58 g
Protein:13 g
Cholesterol:0 g
Sodium:1197 mg
Fiber:10 g
Sugars:17 g
Calculated for total recipe.

Serves: 6-8

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. 1. Preheat oven to 350°. Line a baking sheet with parchment paper.
  2. 2. In a mixing bowl, add your banana and peanut butter. Mash together with a fork. Then add your dry ingredients and agave. Mixed together until well blended. Add chocolate chips if you want fold the chocolate chips in.
  3. 3. Using a cookie scoop, scoop cookie dough on parchment paper and flatten. Because there is no egg, these cookies will not rise and will stay the shape that you form.
  4. 4. Place cookies into oven and set a timer for 12 to 15 minutes. Do you want the cookies to be soft in the inside but golden brown on the outside.
  5. 5. Once the cookies come out of the oven, sprinkle with sea salt, and enjoy.


For the peanut butter:  you can substitute the peanut butter with any choice of nut butter. I used the American dream, cinnamon toast munch nut butter for this recipe, but you can use any nut butter.   For the flour:  If you do not need this recipe to be gluten-free, you can switch the gluten-free all purpose flour for regular all purpose flour.

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