Peanut Butter, Banana And Chocolate Chip Breakfast

Name: Peanut Butter, Banana And Chocolate Chip Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1-1/4 cup All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Fine Sea Salt; 1/4 teaspoons Ground Cinnamon; 1/4 cups Unsalted Butter, Softened; 1/2 cups Brown Sugar; 1/4 cups Granulated Sugar; 1/3 cups Peanut Butter; 1 Tablespoon Liquid Honey; 1 teaspoon Pure Vanilla Extract; 1 Large Egg; 1 Large Ripe Banana, Peeled And Mashed; 1-1/2 cup Large Flake Oats; 1/2 cups Chocolate Chips; FOR THE GLAZE:; 3 Tablespoons Peanut Butter; 1/2 cups Powdered Sugar; 1 Tablespoon Liquid Honey; 2 Tablespoons Milk, Or More As Needed

Servings: persons

FOR THE COOKIES:
1-1/4 cup All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Fine Sea Salt
1/4 teaspoons Ground Cinnamon
1/4 cups Unsalted Butter, Softened
1/2 cups Brown Sugar
1/4 cups Granulated Sugar
1/3 cups Peanut Butter
1 Tablespoon Liquid Honey
1 teaspoon Pure Vanilla Extract
1 Large Egg
1 Large Ripe Banana, Peeled And Mashed
1-1/2 cup Large Flake Oats
1/2 cups Chocolate Chips
FOR THE GLAZE:
3 Tablespoons Peanut Butter
1/2 cups Powdered Sugar
1 Tablespoon Liquid Honey
2 Tablespoons Milk, Or More As Needed

1
In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
2
In another bowl, combine the butter and sugars with an electric mixer together until smooth. Add in peanut butter, honey, vanilla extract and egg. Beat together until combined. Add the mashed banana and mix until combined.
3
Slowly add the flour mixture to the banana mixture until just combined. Stir in the oats and chocolate chips. Place the dough in the refrigerator for at least 30 minutes.
4
When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper.
5
Place dough mounds on baking sheet spaced at least 2 inches apart and bake for about 10-12 minutes, or until edges are brown and tops are just set. Even if they are slightly under-cooked and glossy in the center, don't overbake! Cookies firm up as they cool.
6
Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
7
In a small bowl, make the glaze by whisking together all of the glaze ingredients until smooth. Add 2 tablespoons of milk to start, and then check to see if your glaze looks like it can drizzle. If mixture is too thick, adjust by adding more milk. Drizzle glaze over cooled cookies.
8
Notes:
9
1. Cookies will keep in an airtight container at room temperature for up to 1 week.
10
2. Recipe adapted from Two Peas and Their Pod's 'Peanut Butter, Banana and Honey Cookies'.

890

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: FOR THE COOKIES:, 1-1/4 cup All-purpose Flour, 1 teaspoon Baking Soda, 1/2 teaspoons Fine Sea Salt, and more.

Yes, Peanut Butter, Banana And Chocolate Chip Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter, Banana And Chocolate Chip Breakfast Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions