These Weetbix Cookies are a healthy snack with minimal added sugar, 3 grams of protein, and less than 90 Calories, but no eggs, no dairy, and no oil!

While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

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WeetBix Cookies

These Weetbix Cookies are a healthy snack with minimal added sugar, 3 grams of protein, and less than 90 Calories, but no eggs, no dairy, and no oil!

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Prep Time: 10

Cook Time: 18

Total Time: 28

Course: Breakfast, Snack

Cuisine: Australian, New-Zealand

Servings: 7 cookie

Calories: 87.1 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 5 Weetbix - crushed (note 1)
▢ 2 tablespoons Maple Syrup - (note 2)
▢ ½ cup Mashed Bananas - (note 3)
▢ ¼ cup Peanut Butter (Unsalted) - (note 4)

Optional for flavors

▢ 1 teaspoon Cinnamon
▢ 1 teaspoon Vanilla Extract
▢ 3-4 Chocolate Chips - per cookie

Instructions

Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil it with a cooking oil spray. Set aside.
In a large mixing bowl, crush the Weetbix with your hands to form a crumb. Stir in cinnamon if used. Set aside.
On a chopping board, mash a large banana, pack the mashed banana in a measuring cup to get 1/2 cup.
Pour the mashed banana on top of the crushed Weetbix, add maple syrup, peanut butter, and vanilla extract if used.
Stir with a rubber spatula until it forms a thick sticky batter.
Lightly oil your hands to grab the sticky batter and roll into 7 evenly-sized balls – each are about the size of a golf ball.
Release each ball on the prepared baking sheet leaving an inch of space between them – they won't expand in the oven.
Press the cookies with your lightly oiled palm, and add a few chocolate chips on top of each cookie.
Bake the cookies for 18-20 minutes at 350°F (180°C) on the center rack of the preheated oven until the sides are golden brown.
Let them cool down for 5 minutes at room temperature on the baking sheet, then transfer them to a cooling rack for 30 minutes.

Notes

Note 1: Or gluten-free Weetbix if preferred, or shredded wheat cereals – it is equivalent to 1 cup of crushed cereals.

Note 2: Or agave syrup, or any other liquid sweetener you like.

Note 3: Use a ripe banana with black spots on the skin for a higher level of sweetness.

Note 4: Or almond butter, cashew butter. If nut-free, use sunflower seed butter or tahini.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the cookies in an airtight container at room temperature for up to 4 days. Freeze in Ziplock bags for up to 1 month. Thaw at room temperature the day before.

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Nutrition

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need four simple ingredients to make this recipe. Here’s how to pick and swap them.

WeetBix – This forms the base of the cookies and provides the structure and fiber. You can also use other shredded wheat cereals or gluten-free versions work just as well.
Maple Syrup – This provides sweetness and also helps to bind the ingredients together. You can also use agave syrup or another liquid sweetener.
Mashed Bananas – The mashed banana adds natural sweetness and moisture to the cookies, acting as a binder and replacing eggs or oil. A very ripe banana with black spots is best for a sweeter result.
Peanut Butter – This brings a rich flavor, healthy fats, and helps to hold the cookies together. Almond butter or cashew butter are also fine, and if you need a nut-free option, sunflower seed butter or tahini are good choices.

How to Make Weetbix Cookies

Carine’s Baking Tips

Let me share a few more tips for a perfect Weetbix cookies.

Ripen Your Bananas – The riper the banana, the sweeter your cookies will be. I always look for bananas with plenty of black spots on the skin for this recipe.
Don’t Overmix – Once you’ve added the wet ingredients to the crushed WeetBix, mix until just combined. Overmixing can make the dough too tough.
Lightly Oil Hands – The dough can be quite sticky, so oiling your hands before rolling the balls will make the process much smoother and less messy.
Size Matters – For even baking, try to make all the cookies the same size. A small cookie scoop can help with this.
Add-Ins Are Fun – You can customize these cookies with other additions like dried raisins, chopped nuts, or even a different type of chip like white or butterscotch.