Course: Breakfast/Snack

Prep Time: 5 minutes

Total Time: 15 Minutes

Total Servings: 8

These cookies are delicious and provide a quick, and filling breakfast when paired with a glass of milk. They have been a top recipe on myfitnesspal for the past few years and are sure to be a hit with kids and adults alike!


  • 2 large (140 grams each), ripe bananas
  • 2 large (50 grams each) eggs
  • 2 1/2 cups (200 grams) rolled oats (certified gluten-free if necessary)
  • 1 cup (260 grams) peanut butter
  • 3 tablespoons honey
  • 1 tsp vanilla (optional)
  • 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, vanilla and salt, and stir until just combined. The mixture will get thick and hard to stir.

Use a small cookie scoop to portion out and slightly flatten. If you don’t have one, you can also 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.

Place the cookies on the baking sheet. Bake until the edges start to brown, 10 to 12 minutes.

Nutrition: 3 cookies: 299 calories , 11 protein, 28 net carbs, 15 fat

*recipe from

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