Can I make these without peanut butter?

Yes! You can use any nut or seed butter you like, such as almond butter, sunflower seed butter, or tahini. If you skip it entirely, the cookies will be a little drier and less rich, but still hold together thanks to the banana and oats.

Are these gluten-free?

They can be! Just make sure you’re using certified gluten-free oats. The rest of the ingredients are naturally gluten-free, so this swap is easy.

Can I double the recipe?

Absolutely. This recipe scales beautifully. Just use a larger mixing bowl and bake in batches or on two sheets at once. They freeze well too, so doubling is always a smart move.

Can toddlers eat these?

Yes, they’re toddler-friendly, especially since they contain no refined sugar and are soft and chewy. Just be sure to chop the cranberries smaller for younger eaters and ensure they don’t have allergies to any ingredients.

Best Banana Cranberry Breakfast Cookies

Banana Cranberry Breakfast Cookies

Recipe by Liliya

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No reviews

Total Time17 minutes
Yield8 cookies 1x

These Banana Cranberry Breakfast Cookies are naturally sweet, soft, and made with just five wholesome ingredients. Perfect for meal prep, school lunches, or cozy mornings with coffee.

Ingredients

Scale

1 ripe banana
1 cup old-fashioned oats
¼ cup natural creamy peanut butter
¼ cup dried cranberries
Pinch of cinnamon or splash of vanilla (optional)

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Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
Mash the banana in a medium bowl until mostly smooth.
Stir in oats, peanut butter, cranberries, and cinnamon or vanilla if using.
Scoop dough onto the baking sheet and flatten each cookie slightly.
Bake for 12 to 14 minutes, until lightly golden and set.
Cool completely on the baking sheet before transferring to a container.

Notes

For nut-free: Use sunflower seed butter or tahini.
For added protein: Mix in 1 scoop of protein powder and a splash of milk if needed.
To make bars: Press dough into an 8×8-inch pan and bake for 18–20 minutes.
Freezer-friendly: Store cooled cookies in a sealed container for up to 3 months.
Add-ins: Chocolate chips, chia seeds, coconut, or raisins all work beautifully!

Prep Time: 5 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 115 kcal
Sugar: 5g
Sodium: 40mg
Fat: 5g
Saturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg

Find it online: https://wearerecipes.com/banana-cranberry-breakfast-cookies/