These peanut butter chocolate oat cookies are super fluffy, delicious, and are healthy enough to eat for breakfast. With just 7 ingredients and 20 minutes, you can have the perfect quick breakfast or anytime treat. Drizzle with extra peanut butter to make these even more satiating!
I have always been a fan of oatmeal for breakfast. It’s healthy, hearty, and delicious. But sometimes you need something a little quicker that you can take on the go. Instead of reaching for a sugary granola bar, meal prep these peanut butter chocolate oat cookies! They have all the health benefits of oatmeal, but with the portability of your favorite processed breakfast bar.
These little balls of convenience are packed with fiber, healthy fat, and carbs that will give you sustained energy and keep you satiated all morning. They are also great to eat during long hikes and before early morning gym sessions. I also inhale these at work between back-to-back meetings when there is no time to make a proper meal. Perfect little things.
How to make peanut butter chocolate oat cookies
Start by mashing two very ripe bananas (with brown spots, please!) in a bowl until smooth. Then we stir in the maple syrup for sweetness and peanut butter for healthy fat. After the wet ingredients are mixed together, we add the dry ingredients. Whole rolled oats are added for texture, along with flour to help hold everything together. Baking powder helps the cookies rise and salt helps the flavors shine. Finally, we fold in vegan chocolate chunks or chocolate chips.
Throw everything in the oven and you’re done!
Feel free to sub the peanut butter for any nut butter you have on hand. Omit the chocolate chunks for a slightly healthier cookie. Add in some walnuts, dried cranberries, raisins, pumpkin seeds — whatever you’d like! These cookies are super customizable.
This recipe makes 16 cookies. These will keep for about a week at room temperature in an air-tight container, so definitely meal prep these babies!
I usually eat 3 or 4 of these for breakfast, drizzled with extra peanut butter.
Want more breakfast ideas? Check out my Banana Bread Granola and my Carrot Cake Granola!
If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXO
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Peanut Butter Chocolate Breakfast Cookies
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 16 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These peanut butter chocolate oat cookies are super fluffy, delicious, and are healthy enough to eat for breakfast. With just 7 ingredients and 20 minutes, you can have the perfect quick breakfast or anytime treat.
Ingredients
- 2 very ripe bananas
- 1 3/4 cup rolled oats
- 1/2 cup all-purpose or oat flour
- 3–4 tablespoons vegan chocolate chunks
- 2 tablespoon peanut butter
- 1 tablespoon maple syrup (sub agave)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350 F.
- In a mixing bowl, mash up your banana with a fork until smooth. Stir in the maple syrup and peanut butter.
- Stir in the oats, flour, baking soda, and salt until well combined. Fold in the vegan chocolate chunks.
- Line or grease a baking tray. Then form cookies with about 2 tablespoons of dough and space them out evenly on the tray (the dough will be a bit sticky). They will puff up a bit in the oven, but will stay about the same shape.
- Bake cookies for 12 minutes, flip them, and bake an additional 5 minutes until slightly brown.
- Store at room temperature in an air-tight container for a week. These are also freezer friendly and are perfect for meal prep. You can serve them warm or at room temperature, but definitely drizzle with a little extra peanut butter!
Keywords: Banana, Breakfast Cookies, Oat Cookies, Peanut Butter, Chocolate, Vegan Cookies
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