Filling peanut butter banana breakfast cookies that are so chewy and delicious that you’d never know they’re free of added sugar and packed with flax and oats! They’re the breakfast cookie that will make you want to wake up in the morning.
Yum. That’s all I have to say about these peanut butter oat breakfast cookies. Well, actually, since I’m me and just can’t shut up about food, I’ve got plenty of words to say about them. With a wholesome, peanutty flavor and just the right amount of chocolate to add a twinge of decadence, these are the perfect whole food snack to satisfy that mid-afternoon tummy rumble and keep you full until dinner.
With natural sweetness coming from bananas and a touch of chocolate, you might even forget that they are in fact a wholesome cookie altogether. Maybe.
Check out my archive of breakfast recipes for more tasty options to fuel your morning and set your day off to a good start!
As you probably know by now, I love using banana in my cookies. Its the perfect sweetener/ binder/ replacement for extra oil, sugar and all kinds of stuff. Using oats makes it easy to skip the flour too. With the limited amount of chocolate chips in this recipe, you can easily grab a couple for a quick breakfast on the run.
The batter is dense which helps the cookies maintain their shape while baking. From what I’ve seen, keeping that mound shape helps flour-less cookies stay moist and tasty instead of becoming dried out and brittle.
No one likes healthy cookies where the “healthy” overtakes the “cookie,” and you can barely choke down a bite even after downing all the liquids you can find. I repeat – NO ONE LIKES THIS. So lets make an agreement not to eat that stuff ok? Eat these instead.
Its true that these cookies won’t taste like a normal chocolate chip peanut butter cookie made with white flour and white sugar. I’m not going to lie to you on that. But can you eat those for breakfast?
Well, I know you can, but should you? Think of these more as baked oatmeal nuggets than a rich, sugary desert cookie. Looking at the ingredient list you can feel good about eating them any time of day. These cookies are naturally gluten free and substituting cocoa nibs or using vegan chocolate chips makes them dairy free too.
You’ll be sold after the first hearty bite.
So what are you waiting for? Get baking!
Peanut Butter Banana Breakfast Cookies
Ingredients
- 1 cup rolled oats (old fashioned)
- 3 Tbsp. flax meal
- 1/3 cup peanut butter
- 2 mashed ripe spotted bananas
- 1/2 tsp. cinnamon
- 1 tsp. vanilla extract
- 2 Tbsp. chocolate chips or cocoa nibs to make vegan
Instructions
- Preheat oven to 350°F (176°C).
- Mix all ingredients together using a hand mixer until combined. Stir in chocolate chips. Drop dough into small globs on a lined cookie sheet.
- Bake for 12 – 15 minutes until starting to brown – do not over bake! Cookies will keep for 2-3 days in an airtight container at room temperature.
Notes
Nutrition
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