Description
These thick, fudgy chocolate peanut butter breakfast cookies are naturally sweetened with banana, loaded with oats and cocoa, and packed with melty chocolate. Perfect for meal prep, lunchboxes, or a nourishing grab-and-go breakfast!
Ingredients
Units
Scale
- 2 ripe bananas
- 1 cup old-fashioned oats
- 1/4 cup natural creamy peanut butter (plus extra for swirling or stuffing)
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until mostly smooth.
- Stir in oats, cocoa powder, and peanut butter until fully combined.
- Fold in chocolate chips.
- Scoop dough onto the baking sheet and flatten slightly.
- For filled cookies, press a small spoonful of extra peanut butter into the center and top with more dough.
- Bake for 12 to 14 minutes, until edges are set.
- Let cool on the baking sheet before storing.
Notes
- Use super ripe bananas for best sweetness and texture.
- Let cookies cool completely before storing or freezing.
- Store in an airtight container at room temp for 3 days or freeze for up to 2 months.
- Customize with chopped nuts, coconut, or spices for fun variations.
Nutrition
- Serving Size: 1 cookie
- Calories: 145 kcal
- Sugar: 7g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg