Enjoy a guilt-free snack with these easy-to-make peanut butter chocolate chip breakfast cookies. Made with whole grain oats and creamy peanut butter, these cookies are nutritious and tasty. Try the recipe today!
There are white chocolate crazin breakfast cookies with apple cinnamon breakfast cookies and spices, so I thought it was time to get a peanut butter chocolate breakfast cookie!
We use ripe bananas, molasses, pure maple syrup, natural sweeteners and oats to provide satisfying fuel in the morning. Our family can’t get enough of these!
Peanut Butter Breakfast Cookie Ingredients
To make this breakfast cookie recipe you only need 7 home ingredients! Here’s everything you need:
Peanut Butter: We prefer creamy peanut butter like jiff or skippy overripe bananas: add natural sweetness and a banana with plenty of brown spots of maple syrup: more natural sweetness molasses Add: Add sweetness and rich flavor, and replace honey for the desired old fashioned rolled oats: Provides the perfect structure and texture for cookies Milk Chocolate Chips: We offer milk chocolate to these cookies I like the flavor of this but feel free to use any chocolate chip vest like love. Salt: Enhance all flavors
Continue scrolling to the end of the post for all the measurements and details of this recipe.
How to make peanut butter breakfast cookies
One of the most beautiful things about this peanut butter oatmeal cookie recipe is that they are all made in one bowl! Get a wooden spoon, a large mixing bowl, and our measuring spoon/cup and make these simple oatmeal breakfast cookies!
Preparation: Preheat the oven to 350 degrees Fahrenheit and arrange the baking sheets with silpat or parchment paper. Mix: Add peanut butter to a large bowl with bananas, maple syrup, molasses and salt, and mash the bananas while stirring. Fold: Add oats and chocolate chips and fold everything together until well incorporated. Scoop: Use a cookie scoop to scoop the cookie dough from a pre-cooked baking sheet into a bowl. These do not spread at all, so gently press the top to flatten it. Bake: Bake at 350°F for 10 minutes and enjoy warmth.
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Alternatives and Variations
If you’re not a fan of peanut butter or want a different nut flavor, try almond butter or cashew butter. If the dough appears to be a little sticky to any of those nut butters, add a little extra oat.
You can also exchange milk chocolate chips for dark chocolate chips, peanut butter chips, white chocolate chips, or raisins. Mini M&M is delicious and will be very enjoyable for kids too!
Allergy-friendly
These breakfast cookies are perfect for friends with certain food allergies. Unless you’re peanut allergy, this recipe should get green light. Make sure to use dairy-free chocolate chips and gluten-free oats. This recipe makes it easy to make eggs free, gluten-free, dairy free.
Storage Tips
Store peanut butter breakfast cookies in an airtight container in the fridge. They maintain up to a week. It also freezes very well. I freeze them on a baking sheet for about an hour and place them in a Ziploc bag or freezer safe container. They will maintain for up to 3 months. Let it sit at room temperature for 30 minutes before eating.
We love these peanut butter breakfast cookies. You’re going to love them!
Healthier breakfast options:
explanation
Enjoy a guilt-free snack with these easy-to-make peanut butter chocolate chip breakfast cookies. Made with whole grain oats and creamy peanut butter, these cookies are nutritious and tasty. Try the recipe today!
Preheat the oven to F to 350°F and arrange the baking sheets with silpat or parchment. If you don’t have either, lightly spray it with a cooking spray to avoid sticking.
Add the peanut butter in a large bowl with bananas, maple syrup, molasses and salt. Mix the bananas and mash them while stirring to make sure they are well-integrated but still have small chunks left.
2/3 cup peanut butter, Two ripe bananas, 1/4 cup of maple syrup, 1 tablespoon of molasses, 1/4 tsp salt
Add the oats and chocolate chips and fold everything together.
2¼ cup old fashioned oats, 3/4 cup milk chocolate chips
Scoop the cookie sheet dough into a bowl using a scoop of cookie dough or 2 spoons.
These do not spread at all, so gently press the top to flatten it.
Bake at 350 for 10 minutes, warm and warm in an airtight container or store in the fridge for up to a week.
calorie: 179kcalComplete nutrition
(TagStoTRASSLATE) Banana (T) Breakfast (T) Chocolate chip (T) Cookies (T) Hero (T) Peanut butter
