Peanut butter chocolate cookies for breakfast? Yes, please! These healthy breakfast cookies are going to be your new best friend for busy mornings or whenever you need a warm chewy pick me up.
Best of all, they are good for you and easy to make, as you can see in this video:
Did you SEE those tasty breakfast cookie options? Pumpkin Pie Breakfast Cookies, Carrot Cake Cookies, and Chocolate Peanut Butter Cup, I know it’s almost too much to handle, but today we’re focusing on the chocolate peanut butter cookies. Excited? Yeah, me too!
How to Make Healthy Breakfast Cookies
If you can measure oats, then you can make these breakfast cookies! Thanks to the oats, peanut butter, and banana, they so easy to make and super hearty for a breakfast cookie.
This is one of those one-bowl wonders meaning; you don’t need a mixer and minimal clean-up required, woooh! Here’s the basis for this breakfast cookies recipe.
- In a large bowl, combine one mashed banana with peanut butter, honey, stevia, vanilla, and water.
- Add the oats, baking powder, and cocoa powder, and stir to combine.
- Scoop the cookie dough into rounds and place onto a baking sheet.
- Bake for 13 to 15 minutes until the cookies spread out a little and hold together.
- Remove the pan from the oven and allow the cookies to cool while you pour yourself a tall glass of milk- or coffee!
- Time to devour!!
Making Breakfast Cookies Gluten Free
Since these cookies are made with oats and not all-purpose flour, they are gluten-free! The oats give them a heartier texture while the banana and peanut butter work as binding agents.
If you are avoiding gluten for medical reasons, just make sure that you purchase oats that say certified gluten-free on the box, so that you don’t have to worry about cross-contamination.
Chocolate Peanut Butter Breakfast Cookie Ingredients
The ingredients are what makes these tasty cookies a healthy breakfast choice. They’re made of all the foods we usually eat for breakfast but baked into one round, chewy soft cookie. The main ingredients for these cookies are:
- mashed banana
- peanut butter
- honey
- quick oats
- cocoa powder
To help sweeten it a little more I included liquid stevia and vanilla, but whether you include them in this recipe, is entirely up to you. This recipe can also be made nut-free by swapping the peanut butter for a nut-free alternative.
Don’t know of any good ones? That’s okay, I’ve got the best five peanut butter alternatives right here, and each of them would be AMAZE in these cookies!
What Else to Serve with Breakfast Cookies
Milk and cookies for breakfast is a dream come true, am I right?! But I must admit I like to serve these cookies with other healthy options like dairy-free yogurt or sliced fruit for a complete and balanced breakfast.
These cookies are also a great companion for a homemade fruit and yogurt parfait!
This is also where snack boxes come in handy if you want to take this breakfast or snack on the go. It keeps the cookies separate from the yogurt and berries, so they stay nice and chewy, not soggy.
Before you go, be sure to print the recipe for this Chocolate Peanut Butter Breakfast cookie below, and grab my other breakfast cookie recipes right here.
PrintChocolate Peanut Butter Breakfast Cookies
These healthy Chocolate Peanut Butter breakfast cookies are going to be your new best friend for busy mornings or whenever you need a warm chewy pick me up.
- Prep Time: 10 minutes
- Cook Time: 13 – 15 minutes
- Total Time: 23 – 25 minutes
- Yield: 15 cookies
- Category: Snacks
Ingredients
- ½ cup mashed banana, about one large
- ½ cup chunky peanut butter, or nut-free
- ¼ cup honey
- 1 tablespoon vanilla
- 2 tablespoons water
- 1 ¼ cup quick oats
- ½ teaspoon baking powder
- ⅓ cup cocoa powder
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
- In a large bowl, stir together the banana, peanut butter, honey, vanilla, and water.
- To the banana and peanut butter mixture add the oats, baking powder, and cocoa powder.
- Stir the oat mixture into the banana mixture until combined.
- Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
- Place in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down.
Notes
Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 101
- Sugar: 6.1g
- Sodium: 42.6mg
- Fat: 5g
- Saturated Fat: 0.9g
- Carbohydrates: 13.3g
- Fiber: 2g
- Protein: 3.4g
- Cholesterol: 0mg
K.P.B.
Can I substitute anything for the bananas for this cookie?
MOMables-Laura
Yes, try swapping the banana for pumpkin puree.
Maia Knoll
Loved these! We skipped the stevia, used old fashioned rolled oats (blitzed in the blender) and forgot to flatten the cookies before baking and they still turned out great! I especially like the limited dishes required and lack of guilt enjoying these treats.
★★★★
Sarah W
I’ve recently had to cut gluten, refined sugar and dairy out of my diet for health reasons and thought I’d never enjoy a biscuit again. These worked perfectly and taste lovely. They actually satisfy my sweet tooth without the stevia added too. Thank you!
MOMables-Laura
So happy this recipe was a success for you Sarah!
Rin
Just made these for when I’m craving something sweet and won’t feel guilty about eating it. So delicious! Made a coconut batch too! Thank you!
★★★★★
ChrisVanAurich
It’s very very yummy and delicious!
★★★★★
Rufaidajavid
Hi..your recipes are quite appealing..what can I substitute for stevia in this recipe
MOMables - Laura
You can use regular sugar instead-but in this recipe, you can leave it out since there’s already some sugar in the recipe.