Home | Peanut Butter Raisin Banana Breakfast Cookies

Peanut Butter Raisin Banana Breakfast Cookies

by Heather

Naturally sweetened peanut butter raisin banana breakfast cookies are the perfect addition to your morning.  Heck, they’re great any time through out the day! Mix and make with your little ones and enjoy these healthy cookies together!

Peanut Butter Raisin Banana Breakfast Cookies

Breakfast cookies to make together

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!

peanut butter raisin banana breakfast cookies
peanut butter raisin banana breakfast cookies

On the go energy

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 together 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 and since I know they’re filled with so many good for you ingredients, I happily pass the cookies out!

peanut butter raisin banana breakfast cookies

Naturally sweet treats

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 long lasting energy (AKA no sugar crash) 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.

peanut butter raisin banana breakfast cookies

Ingredients for breakfast cookies

  • ripe bananas
  • eggs
  • natural peanut butter
  • coconut oil
  • vanilla extract
  • rolled oats
  • cinnamon
  • baking powder
  • baking soda
  • raisins
  • salted roasted cashews, chopped

How to make them

  1. Mash bananas fully, then add in egg, peanut butter, vanilla and melted coconut oil.
  2. Add the oats, cinnamon, baking powder and baking soda. Mix well. Stir in the raisins and cashews.
  3. Drop heaping spoonfuls onto a Pre-heat oven to 350 degrees.  Line a baking sheet with parchment paper. Bake in a 350 degree F oven for 12-14 minutes until slightly golden!
peanut butter raisin banana breakfast cookies

How to customized breakfast cookies

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. 

You can 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.

Bub almond or sunflower seed butter for the peanut butter. 

You’ve got some serious customization power at your hands, so take charge and make em your own!

Love naturally sweet recipe? Try these too!

peanut butter raisin banana breakfast cookies

Peanut Butter Raisin Banana Breakfast Cookies

Ready to make some healthy breakfast cookies? Let’s do it!

peanut butter raisin banana breakfast cookies
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Peanut Butter Raisin Banana Breakfast Cookies

Naturally sweetened peanut butter raisin banana breakfast cookies are the perfect addition to your morning.  Heck, they're great any time through out the day! Mix and make with your little ones and enjoy these healthy cookies together!
Prep Time10 mins
Cook Time12 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, breakfast, breakfast cookie, cookie, dessert, gluten free, healthy dessert, low sugar, naturally sweet, snack
Servings: 20 cookies
Author: Heather

Ingredients

  • 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

Instructions

  • 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!
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Did you make this recipe? Be sure to tag me @fitmamarealfood and use the hashtag #fitmamarealfood on Instagram so I can see what you’re cooking up!

Peanut Butter Raisin Banana Breakfast Cookies

What are your favorite dried fruits and nuts to add into sweet treats?

Did you try this recipe? Leave a comment and rating below and let me know what you thought of them!

XO

Heather

*Originally published in June 2018. Updated April 2020.*

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15 comments

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Mary February 8, 2020 - 4:20 pm

I just made these this morning and they were definitely something I will make again. I love that they are so versatile for what you have on hand. I actually didn’t change too many things. I used a little extra nuts and did half roughly chopped raw cashews& walnuts, with just some sprouted and salted pumpkin seeds and raw sunflower seeds. I used some raisins but mostly chopped dates. I didn’t want them too sweet but they did need a little tweaking for my liking so I added 2 tbsp. of maple syrup and approx 3/4 tsp green stevia powder. I also added freshly ground flax seeds, 1 or 2 tbsp after grinding, and 1 tbsp organic unsweetened cocoa powder just for fun. It makes them look a bit darker. I needed to bake mine closer to 20 minutes but kept checking them frequently for doneness after the initial 14 minutes of baking. I used 2 rounded tbsp of dough per cookie. Thanks for the great recipe.

Reply
Heather February 9, 2020 - 6:52 am

Hey Mary, glad you enjoyed them! Thanks for sharing your changes. It’s always great to have versatility in a recipe!

Reply
Doug Hall April 23, 2020 - 4:37 pm

I am a man and liked the ease in making these vegan energy cookies, I used natural almond butter, crushed walnuts, omitted the coconut oil, and replaced the egg with 4 tablespoons of chickpea flower mixed with 4 tablespoons water, cooked for 30 minutes or so. They came out great, going kayaking tomorrow and will be carrying them with me

Reply
Heather April 24, 2020 - 4:54 am

Thanks for sharing all your subs Doug! Hope they kept you energized on your adventure!

Reply
Christina May 1, 2020 - 8:34 am

Huge hit here! We had a terrible morning yesterday and taking a break to make these was really helpful. We made 2 kids – with and without chocolate chips. I personally liked with chips better, but those wouldn’t be for breakfast 🙂

Reply
Heather May 3, 2020 - 5:05 am

A cookie making break is always a good idea! Glad you all liked them Christina! Nice move on the chocolate chips

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