Easy Banana Breakfast Cookies with Peanut Butter & Flax
These Easy Banana Breakfast Cookies are a soft, chewy, and naturally sweet option that’s perfect for vegan, gluten-free, and diabetic-friendly diets. Packed with oats, flaxseed, chia, and peanut butter, they’re a high-fibre, whole food snack ideal for busy mornings.
Why Diabetes Friendly?
- No added sugar – natural sweetness from banana only.
- High in fibre from oats, flax, chia, and nuts, helping to slow glucose absorption.
- Balanced with healthy fats and protein from peanut butter and walnuts.
- Portion-controlled, great for satisfying a sweet tooth without a sugar spike.
- Whole food ingredients with minimal processing, supporting steady energy levels.
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Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- banana (ripe, about ½ cup mashed) 1 large
- peanut butter 2 tbsp
- vanilla extract ¼ tsp
- cinnamon ½ tsp
- rolled oats ¾ cup
- flaxseed (ground ) 2 tbsp
- chia seeds 1 tbsp
- salt 1 pinch
- walnuts (chopped) 2 tbsp
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Cooking Tips
- Use overripe bananas for maximum sweetness and moisture.
- Want extra crunch? Toast the walnuts lightly before mixing in.
- Add-ins to try: Unsweetened shredded coconut, hemp seeds, or a few dark chocolate chips.
- Use certified gluten-free oats if baking for gluten-sensitive eaters.
- Scoop with a cookie scoop to keep them uniform in size.
- Let them cool completely before storing to avoid sogginess.
- Freeze well – great for meal prep.
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Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mash the banana until smooth.1 large banana
- Stir in peanut butter, vanilla, and cinnamon until well combined.2 tbsp peanut butter, ¼ tsp vanilla extract, ½ tsp cinnamon
- Add oats, ground flax, chia seeds, salt, and mix well. Fold in walnuts.¾ cup rolled oats, 2 tbsp flaxseed, 1 tbsp chia seeds, 1 pinch salt, 2 tbsp walnuts
- Scoop out about 1½ tablespoons of dough per cookie, form into rounds, and flatten slightly.
- Bake for 12–14 minutes, or until the edges are lightly golden and the centers are set.
- Let cool completely on the tray before storing.
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FAQ
- Are these cookies sweet enough without sugar?
Yes – ripe banana provides natural sweetness. For more, add a few raisins or a touch of maple syrup. - Can I make these nut-free?
Yes – use sunflower seed butter instead of peanut butter and skip the walnuts or sub with pumpkin seeds. - Can I freeze them?
Absolutely – freeze in a single layer, then store in an airtight container. Thaw at room temp or warm briefly. - Can I use quick oats instead of rolled oats?
Yes – the texture will be a bit softer but still delicious. - Are these cookies crunchy or soft?
They’re soft-baked, chewy, and moist – more like a mini banana oat bar. - Are they good for kids?
Definitely – no added sugar, full of fiber and healthy fats, and perfect for lunchboxes or after-school snacks. - Can I eat them for breakfast?
100%! They’re designed as a wholesome grab-and-go breakfast.
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Nutrition
Per serving
Calories: 105.5kcal
Carbohydrates: 11.7g
Fiber: 2.8g
Sugar: 2.7g
Fat: 5.7g
Saturated Fat: 0.8g
Trans Fat: 0.003g
Protein: 3.2g
Nutrition Facts
Easy Banana Breakfast Cookies with Peanut Butter & Flax
Serving Size
1 cookie
Amount per Serving
Calories
105.5
% Daily Value*
Fat
5.7
g
9
%
Saturated Fat
0.8
g
5
%
Trans Fat
0.003
g
Sodium
23.7
mg
1
%
Potassium
149.1
mg
4
%
Carbohydrates
11.7
g
4
%
Fiber
2.8
g
12
%
Sugar
2.7
g
3
%
Protein
3.2
g
6
%
Vitamin C
1.6
mg
2
%
Calcium
26.3
mg
3
%
Iron
0.8
mg
4
%
Magnesium
40.7
mg
10
%
Zinc
0.7
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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