Peanut butter chocolate chip breakfast cookies are a great make ahead breakfast option! Gluten free and vegan, too!
So…I’ve actually been eating “breakfast” cookies for years. If I make cookies, then they are fair game for breakfast in my opinion. Especially if they are oatmeal, because oats = healthy = breakfast = great start to the day!
MY LATEST VIDEOSBut at some point, I guess someone decided that breakfast cookies were a thing (was it Quaker? was it Pinterest? who can tell?) and now everyone has their favorite breakfast cookie recipe.
I thought it was high time that I share my favorite breakfast cookie recipe, too.
This recipe is SO EASY. Everything goes in one bowl, you don’t even have to use a mixer. Mash a banana up, dump everything else in, stir, stir, stir, and then bake. About 15 minutes later, you have a nice little stack of breakfast cookies that are high in fiber and sweetened with maple syrup. If you don’t do cookies for breakfast (why?!?) these are still great for any time you need a snack.
Peanut Butter Chocolate Chip Breakfast Cookies.
Ingredients
- 1 very ripe banana
- 1/2 cup peanut butter
- 1 1/2 cups gluten free oats
- 3 Tablespoons oat flour
- 4 Tablespoons maple syrup
- 1 Tablespoon ground flax seed
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup dairy free chocolate chips
Instructions
- Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
- In a large bow, place the ripe banana and mash it with a fork.
- Add the peanut butter and maple syrup and mix together.
- Add the gluten free oats, oat flour, ground flax seed, baking soda, and salt, and stir until combined.
- Stir in the dairy free chocolate chips.
- Drop by rounded tablespoons onto the cookie sheet.
- Bake at 325 degrees for 13-15 minutes.
See? So easy. And these are a surprisingly filling breakfast, too, with all the oats and peanut butter. I love to have these on hand when I have a busy week ahead!
What’s your favorite easy, make-ahead breakfast food?
These were a big hit for us! I made a few additions not because they were necessary, but because I couldn’t leave well enough alone:)—just added a bit of cinnamon, nutmeg, and cloves. Had to use regular flour because we didn’t have oat flour, and that worked just fine. Thank you for the great recipe.
Cookies for breakfast – YES please! I love these, because it’s just like my oatmeal, but better :)
I love cookies, and cookies for breakfast are always okay with me! This recipe looks amazing!
i lurve breakfast cookies and these look ideal… i’ll be making these soon!
These look SO good and I have a feeling my fiance would love them. He is a big-time fan of oatmeal for breakfast, so what’s not to like?
Could you provide the nutritional values? How many calories, fiber, protein, carbs, etc. per cookie.
Thanks.
I can’t, but there are a lot of great nutrition calculators on the internet! Just plug the ingredients in and you will find out the nutritional info!
What’s a good sub for the banana?
You could try applesauce, but I really don’t know how they will turn out.
These look and sound amazing!
Thank you!
Must make these!!!
Go for it!
Cookies for breakfast?! Yes please! Love how easy these are to make. And healthy too!
I feel so behind in the times! I’ve never made breakfast-appropriate cookies cookies before, and always feel so naughty when I sneak a couple decadent chocolate chip cookies for breakfast. Saving this for later!
Don’t feel guilty! Cookies are an okay breakfast option in my book! :)
Who doesn’t love cookies for breakfast? These are vegan and gf too??? Pinning! :)
Thank you for pinning! :)
These breakfast cookies look fantastic, Kelly! I love how thick they are, I love eating dessert for breakfast. And peanut butter and chocolate is pretty much the best combo ever!
Thanks, Gayle!
Nothing beats a breakfast that makes you feel like you’re eating dessert! Funny how dessert cookies just now seem to be catching on – I think it is pinterest, ha! I bet your recipe is absolutely fabulous and love that it’s time tested. I’ll have to try these bk cookies soon!
Thanks, Julia!