Chocolate Peanut Butter Banana Breakfast Cookies
Delicious Chocolate Peanut Butter Banana Breakfast Cookies are full of the perfect ingredients to fuel your day right on busy mornings!
Make a batch of yummy Chocolate Peanut Butter Banana Breakfast Cookies in 30 minutes to cover all those busy mornings when everyone has to get out the door quickly! Filling these cookies with ingredients like peanut butter, oats, and walnuts mixed with sweet chocolate and delicious spices makes them an excellent choice for an on-the-go treat!
Bananas About Breakfast
We all know that breakfast is a super important meal but we all also know how hectic mornings can be. It’s easy to turn to pre-packaged foods when you have ten minutes to eat, so Chocolate Peanut Butter Banana Cookies can be an excellent game changer that turns your mornings into something better! Making a large batch on the weekend will provide a great breakfast or snack throughout the week that is loaded with essential nutrition that fuels you. With their banana bread and peanut butter cookie flavors, the whole family is sure to love them more than that packaged food with its mystery ingredients.
Make more time-saving on-the-go treats to sweeten the mornings, like hearty Granola Breakfast Cookies and amazing Cherry Almond Breakfast Cookies!
Other Recipes to Serve with Chocolate Peanut Butter Banana Breakfast Cookies
- A quick, savory breakfast is possible on busy mornings; just grab and heat a Cheesy Bacon & Egg Muffin, and you’re on your way!
- Slurp all the delicious energy-building ingredients you love in one easy-to-make Super Food Smoothie!
Ingredients
Pantry Items: For this recipe, you will need old-fashioned rolled oats, walnuts, honey, chocolate chips, and creamy peanut butter.
Fruit: Ripe mashed bananas are a must in this recipe, so grab those brown bananas off the counter or set out a couple of those bananas you stashed in the freezer to thaw.
Spices: Add more flavor to these cookies with cinnamon, vanilla extract, and a little salt.
How to Make Chocolate Peanut Butter Banana Breakfast Cookies
STEP ONE: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Combine the rolled oats, mashed banana, creamy peanut butter, honey, chocolate chips, walnuts, cinnamon, salt, and vanilla extract in a large mixing bowl.
STEP TWO: Scoop out 1/4 cup of cookie mix for each cookie and place them on the baking sheet.
STEP THREE: Flatten the cookies slightly to create a round cookie shape. Bake the cookies for 20 minutes.
STEP FOUR: Once out of the oven, allow the cookies to cool for 10 minutes on the baking sheet before enjoying.
Tips for Success
- Store any leftover cookies in an air-tight container for up to 1 week.
- If you only have quick oats, those can be used instead of old-fashioned oats. The quick oats will cook a little faster and are cut fine, so the texture will change slightly, but the cookies will still be amazing.
- If using frozen bananas for this recipe, place the bananas on a paper towel-lined surface. The paper towels will absorb the excess water, which will prevent too much moisture from forming in your cookie dough mix.
- Choose the creamy peanut butter or nut butter you like best for this recipe, even natural peanut butter! Tahini can also be used in place of peanut butter if you prefer.
What else can I add to these breakfast cookies?
Breakfast cookies are so versatile that you can create many different options to make everyone in your family happy! As you read above, any nut butter can be used in these cookies, so choose the one your family uses most often. Not everyone is a fan of nuts. Feel free to add or substitute pecans, pepitas, or almonds. Chia seeds are also popular and healthy to boot, with their protein and omega vitamins. Dried fruits such as raisins, cherries, or cranberries are wonderful ideas for these cookies, and as for chocolate, toss in the chips you love, whether they’re dark, milky, or semi-sweet.
Are cookies good for breakfast?
Good as delicious as healthy? Because the answer to both is yes! While you may not want to pull out a package of Oreos early in the morning, breakfast cookies are full of great ingredients to start your day with. These cookies have healthy carbs and sugars, from bananas to whole-grain oats. Peanut butter provides a little protein, which helps you feel full, and chocolate chips help you walk out the door with a smile on your face! When compared to empty-calorie breakfast options on the grocery shelves, breakfast cookies have way more nutrition to offer and taste just as amazing.
More Great Grab and Go Ideas!
- Protein Peanut Butter Balls
- Spinach and Cheese Breakfast Egg Bites
- Chocolate Peanut Butter Banana Smoothie
- Freezer Breakfast Burritos
- Ham, Egg, and Cheese Breakfast Sliders
*This post was originally posted on 05/02/2018.
Chocolate Peanut Butter Banana Breakfast Cookies
Ingredients
- 2 ripe bananas peeled and mashed
- 2 ½ cups old-fasioned rolled oats
- 1 cup creamy peanut butter
- ⅓ cup honey
- ½ cup walnuts chopped
- ½ cup semi-sweet chocolate chips
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- Mix all ingredients together in a bowl until evenly combined.
- Measure out ¼ cup of the cookie dough for each cookie. Place the cooking dough scoops onto the prepared baking sheet. Flatten them out slightly, making sure to form it into a circle.
- Bake for 20 minutes.
- Remove from the oven and let cool for 10 minutes on the baking sheet. Enjoy right away or store in an airtight container for up to 1 week.
I forgot to mention that I’ve also made them as bars when I was feeling too lazy to shape them into cookies. I’ve had the best success with a single layer of the mix in a 13×9 inch pan, cooked at 350 to 20-25 minutes. Thanks again!
I’ve made this many times, often with substitutions and it always turns out well! I’ve used raisins instead of chocolate, all kinds of different nuts, crunchy peanut butter instead of creamy. It just always seems to work. They keep me full, use leftover bananas, and taste great!
I have been making these for over a year every week for my husband. He eats two every morning with a banana. We found out he was diabetic and this recipe has been a great alternative for him.
Bery good and filling. Thanks for the recipe.
I made these last night and they are delicious. I ended up just spreading the mixture onto a sheet pan and made one giant cookie since I ran out of room on my sheet pan trying to make 12 big cookies, it came out just fine and I cut them into 12 squares. When I make them again, I’m going to swap the chocolate chips for raisins (we all like raisins in this house). Just a heads up, they come out like a soft cookie and can/will fall apart but it doesn’t change the taste. They are still delicious.
1st time trying. Very good. Can you freeze them?
Has anyone done these using Crunchy Peanut Butter ? Can’t have Walnuts.
DO NOT WASTE YOUR TIME OR MONEY! I made these “cookies” yesterday and they should not be considered a cookie. They fall apart even after cooling. I tried baking/drying them a bit more to no avail. I even tried making granola out of this recipe and ended up throwing it all away.
These are soooo good and healthy! They keep well in a closed container at room temp for over a week. They may keep longer, but the two of us really enjoyed them. I’m going to try crunchy peanut butter in next batch.
These cookies are delicious and very filling. Any idea how many WW points that they might be?
What can be substituted for the peanut butter? My daughter is allergic to peanuts & tree nuts
Hey Lori! You could try Sunflower Seed Butter or even Tahini.
Does anyone know the WW smart points for thz cookies?
Do you use old fashioned oats, or will quick oats work?
Hey Barb! Quick oats would work but they are smaller and cook faster. The texture will be just a bit different but its totally up to you!
I made these and they’re wonderful! They even have little crispy edges. I’ve tried other recipes using bananas as a cookie base and been disappointed so these are a welcome change.
So happy to hear that!
I was looking for something other than banana bread to use my aging bananas in and boy did I hit the jackpot with your recipe!
My kids asked if we can have these for breakfast everyday! I only used half of the honey and filled the rest 1/3c with apple sauce plus added raisins. Oh, also added pepitas based on another review.
Oh wow! That’s so awesome! Thank you, Lynn.
Question… is it 263 cal for 14 cookies?
This is for a serving size of 1 to 2 cookies, depending on how large or small you choose to make them. This is considered a meal replacing cookie so for that reason it is a bit higher in caloric intake.
These were so good. I used Pepita (raw pumpkin seeds) rather than walnuts and added some dried cranberries. The first time I made these I didn’t have cinnamon so used pumpkin spice. Just as good.
I like hearing the substitutions used! Thanks Cathy.