Naturally sweetened peanut butter raisin breakfast cookies are the perfect addition to your morning. Heck, they’re great any time through out the day!
Once my kids can sit safely on the counter they begin helping me in the kitchen. It is one of my favorite ways to connect with my kiddos, and they sure love it too!
Little ballerinas get hungry and need a snack and this peanut butter raisin banana breakfast cookie is the perfect thing to take along where ever you go! The morning we made these breakfast cookies we walked down town to a culture parade the elementary school was putting on. We turned it into a library pit stop after the parade and had to wait for a few minutes for the library to open. Thankfully I had brought a stash of these breakfast cookies and we all happily munched away at them. They’re so tasty!
When I want to give my kids a treat but still not overload them with sugar, I look for recipes like this one. The sweetness comes from the ripe banana + raisins (totally sub in dried cranberries if raisins aren’t your jam), and we’ve got some great staying power from the peanut butter and chopped nuts.
The texture is more cake/muffin like, instead of crispy like a cookie, but we do not mind one bit! The flavors are so yummy we just can’t get enough of them.
The great thing about these breakfast (or anytime!) cookies is you can customize them to your liking. I love-love-love raisins, but I get that not everyone does. Totally throw in dried cranberries, chopped dates or chopped apricots here for a different sweetness profile. Use whatever nuts you have on hand for your add in, and sub almond or sunflower seed butter for the peanut butter. You’ve got some serious customization power at your hands, so take charge!
Peanut Butter Raisin Banana Breakfast Cookies
Makes about 20 cookies
- 3 ripe bananas
- 2 eggs
- 1/2 cup natural peanut butter
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup raisins
- 1/2 cup salted roasted cashews, chopped
- Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper.
- In a large bowl mash the banana. Add the egg, peanut butter, vanilla and melted coconut oil. Mix and combine.
- Add the oats, cinnamon, baking powder and baking soda. Mix and combine, then add the raisins and chopped cashews. Stir to combine.
- In heaping scoops (2-3 tablespoon size) drop onto the baking sheet. Bake for 12-14 minutes, until cooked through and slightly golden on top. Allow to cool before removing from the baking sheet. Enjoy!
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What are your favorite dried fruits and nuts to add into sweet treats?