Breakfast Cookies: Low Sugar Peanut Butter and Banana
These low sugar breakfast cookies combine rolled oats, peanut butter, and ripe banana into a dense, portable meal. Use a very ripe banana to ensure the cookies have enough natural sweetness and a strong bind without excess sugar. Preheat your oven to 180°C (350°F) and prepare your tray before mixing. Fold the ingredients gently to keep the texture tender. Bake them for 10–12 minutes until the edges are golden and the centres set.
Breakfast Cookies: Low Sugar Peanut Butter and Banana
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Pre-heat your oven to 180°C (350°F). Line a baking tray with parchment paper. This prevents the honey and banana from sticking to the metal.
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Mix dry ingredients
Combine the rolled oats, wholegrain flour, ground cinnamon, chia seeds, baking soda and salt in a large bowl. Mix well to distribute the dry ingredients evenly. This ensures the leavening agent is present in every bite.
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Combine wet ingredients
Mash the ripe banana with a fork until smooth in a separate small bowl. Stir in the peanut butter, honey and vanilla extract. The mixture should be creamy and homogeneous.
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Fold the dough
Pour the wet mixture over the dry ingredients. Gently fold with a spoon or spatula just until the dough comes together. Do not over-mix so the cookies remain tender.
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Add optional chips
Fold in the dark chocolate chips if you are using them. The dough should feel sticky but manageable. Add a tablespoon of warm water if the dough feels too dry to hold together.
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Shape the cookies
Drop rounded spoonfuls the size of a tennis ball onto the tray. Space them 5 cm apart. Slightly press each mound flat with the back of a spoon to ensure even baking.
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Bake the cookies
Bake for 10–12 minutes until the edges are lightly golden and the centres set. Remove them while they still look slightly under-baked. They will firm up as they cool.
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Cool the cookies
Allow the cookies to cool on the tray for 5 minutes. Transfer them to a wire rack to finish cooling completely. This prevents the bottoms from becoming soggy.
Watch the oven closely during the final minutes. If you leave the cookies until the centres look fully dry, they will become hard and brittle. Remove them while the middle is still soft to ensure a tender, chewy texture.
What to serve with it
Pair these cookies with a cup of green tea or herbal rooibos. You can serve them with a dollop of Greek yoghurt and a drizzle of honey for a richer meal. Sprinkle with crushed walnuts or hemp seeds to add more omega-3s and a crunchy texture to the dish.
Making it ahead
Prepare these cookies in advance to save time during the morning rush. Wrap them individually in parchment paper or place them in a zip-lock bag. They freeze for up to 2 months, which allows you to maintain a steady supply of breakfast options throughout the week.
Storing and reheating
Store the cookies in an airtight container at room temperature for up to 3 days. Keep the container sealed so the dough stays soft. To eat frozen cookies, thaw them at room temperature for 15 minutes before serving to restore the original texture and flavour.
Getting the texture right
Remove the cookies from the oven one minute earlier if you prefer a softer bite. Bake them for an extra minute for a crispier edge. They will look under-baked when you remove them from the oven, but they firm up as they cool on the rack.
Nutrition per serving
- Calories
- 185
- Protein
- 6.2 g
- Carbs
- 18.5 g
- Fat
- 9.1 g
- Fiber
- 4.4 g
- Sugar
- 7.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Can I make these without peanut butter?
Yes. Replace the peanut butter with sunflower seed butter. This substitution makes the cookies safe for those with nut allergies while keeping the same creamy consistency and binding properties required for the dough.
Why is my dough too dry to scoop?
Add one tablespoon of warm water to the mixture. Different types of oats and bananas absorb moisture differently, so adding a small amount of liquid ensures the dough is sticky enough to hold its shape.
Can I use a different sweetener instead of honey?
Yes. Use 10 g of coconut sugar for a nutty flavour and a lower glycaemic index. This alternative maintains the low sugar profile of the recipe while slightly altering the sweetness and texture.
