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Strawberry Banana Breakfast Cookies

Easy, nutrient-dense breakfast cookies packed with ripe bananas, rolled oats, fresh strawberries, peanut butter, and chia seeds.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Breakfast, Snack
Cuisine: American, Healthy
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 2 bananas very ripe, spotted, mashed
  • 1/4 cup smooth peanut butter
  • 2 tbsp maple syrup or honey
  • 1 egg large
  • 1 tsp vanilla extract
Dry Ingredients
  • 1 1/2 cups rolled oats not quick oats
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
Mix-ins
  • 1 cup fresh strawberries diced
  • 2 tbsp chia seeds

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mash the bananas until completely smooth. Whisk in the peanut butter, maple syrup, egg, and vanilla until well integrated.
  3. In a separate medium-sized bowl, whisk together the rolled oats, all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing with a sturdy spatula just until combined. Do not overmix.
  5. Gently fold in the diced fresh strawberries and the chia seeds, stirring only enough to distribute them evenly.
  6. Drop portions of dough onto the baking sheet, using a standard cookie scoop, spacing them about 2 inches apart.
  7. Bake for 12–15 minutes, or until the edges are lightly golden and the centers are set.
  8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure bananas are fully mashed for the best texture. Overmixing the dough will result in tough cookies. You can swap peanut butter for almond or cashew butter. Certified gluten-free oats and 1-to-1 flour blend can be used for a gluten-free option.