Chocolate Peanut Butter Breakfast Cookies
- Total Time19 minutes
- Yield10 cookies 1x
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
Scale
- 2 ripe bananas
- 1 cup old-fashioned oats
- ¼ cup natural creamy peanut butter (plus extra for swirling or stuffing)
- 2 tablespoons unsweetened cocoa powder
- ¼ 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.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
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