Indulge in a guilt-free treat with these easy-to-make peanut butter chocolate chip breakfast cookies. Made with whole grain oats and creamy peanut butter, these cookies are both nutritious and delicious. Try out the recipe today!
We have an apple cinnamon breakfast cookie and a spiced white chocolate craisin breakfast cookie so I thought it was high time to get a peanut butter chocolate breakfast cookie out there!
We use ripe bananas, molasses and pure maple syrup for natural sweeteners and oats for heartiness that will keep you satisfied and fueled for your morning. Our family can’t get enough of these!
Ingredients for Peanut Butter Breakfast Cookies
Just 7 household ingredients is all you need to make this breakfast cookie recipe! Here is everything you’ll need:
- Peanut Butter: we prefer creamy peanut butter like Jif or Skippy
- Overripe Bananas: adds natural sweetness, you want bananas with lots of brown spots on them
- Maple Syrup: adds more natural sweetness
- Molasses: adds sweetness and rich flavor, substitute honey if desired
- Old Fashioned Rolled Oats: provides the best structure and texture for the cookies
- Milk Chocolate Chips: We like the flavor of milk chocolate in these cookies, but feel free to use whatever chocolate chips like love best.
- Salt: enhances all the flavors
Keep scrolling down to the end of the post for all the measurements and details for this recipe.
How to Make Peanut Butter Breakfast Cookies
One of the most beautiful things about this peanut butter oatmeal cookie recipe is that it’s all made in one bowl! Grab a wooden spoon, a large mixing bowl and our measuring spoons/cups and let’s make these easy oatmeal breakfast cookies!
- Prep: Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
- Mix: Add the peanut butter to a large bowl along with the bananas, maple syrup, molasses and salt and mix mashing the bananas as you stir.
- Fold: Add the oats and chocolate chips and fold everything together until well incorporated.
- Scoop: Using a cookie scoop, scoop the cookie dough into balls on the prepared baking sheet. Press the tops gently to flatten them out as these will not spread at all.
- Bake: Bake at 350 degrees F for 10 minutes and serve warm.
The recipe card below contains these instructions and the recipe in full detail. You can also save or print the recipe there.
Alternatives and Variations
If you aren’t a peanut butter fan or want a different nutty flavor, try almond butter or cashew butter. If the dough seems a little sticky with either of those nut butters, add a little extra oats.
You can also swap the milk chocolate chips for dark chocolate chips, peanut butter chips, white chocolate chips or raisins. Mini m&m’s would be delicious and so fun for the kiddos too!
Allergy Friendly
These breakfast cookies are great for our friends with certain food allergies. As long as you don’t have a peanut allergy, then this recipe should get a the green light. Be sure to use dairy-free chocolate chips and gluten-free oats. This recipe is easy to make egg free, gluten free and dairy free.
Storage Tips
Store peanut butter breakfast cookies in an airtight container in the refrigerator. They will keep for up to 1 week. They also freeze extremely well. I like to flash freeze them on a baking sheet for an hour or so and then place them in a ziploc bag or freezer-safe container. They will keep for up to 3 months. Let them sit at room temperature for 30 minutes before eating.
We love these peanut butter breakfast cookies for a quick grab-and-go break, a satisfying after school snack or just a healthy late night indulgence. You’re gonna love them!
More Healthy Breakfast Options:
Description
Indulge in a guilt-free treat with these easy-to-make peanut butter chocolate chip breakfast cookies. Made with whole grain oats and creamy peanut butter, these cookies are both nutritious and delicious. Try out the recipe today!
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Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper. If you don’t have either, spray lightly with cooking spray to avoid sticking.
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Add the peanut butter to a large bowl along with the bananas, maple syrup, molasses and salt. Mix, mashing the bananas as you stir so that they are well incorporated but small chunks remain.
2/3 Cup Peanut Butter, 2 Overripe Bananas, 1/4 Cup Maple Syrup, 1 Tablespoon Molasses, 1/4 teaspoon Salt
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Add the oats and chocolate chips and fold everything together.
2 ¼ Cups Old Fashioned Oats, 3/4 Cup Milk Chocolate Chips
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Using a cookie dough scoop or two spoons, scoop the dough into balls on the cookie sheet.
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Press the tops gently to flatten them out as these will not spread at all.
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Bake at 350 for 10 minutes and serve warm or place in a sealed container and store in the fridge for up to 1 week.
Calories: 179kcal