Peanut Butter Chocolate Chip Breakfast Cookies
Start your day on a sweet and satisfying note with these Peanut Butter Chocolate Chip Breakfast Cookies! Packed with wholesome rolled oats, creamy peanut butter, and naturally sweetened with ripe banana and honey, these cookies strike the perfect balance between indulgence and nutrition. A hint of cinnamon adds warmth, while semi-sweet chocolate chips and optional chopped nuts deliver irresistible texture and flavor. Ready in just 22 minutes, this quick, one-bowl recipe is ideal for meal prep, offering a portable, make-ahead option for busy mornings. Soft, chewy, and freezer-friendly, these breakfast cookies are a delightful treat the whole family will love—all while being easy to store and enjoy on the go!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 1.5 cups rolled oats
- 0.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.75 cups creamy peanut butter
- 0.5 cups ripe banana (mashed)
- 0.25 cups honey
- 1 teaspoons vanilla extract
- 0.5 cups semi-sweet chocolate chips
- 0.25 cups chopped nuts (optional, such as walnuts or almonds)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the rolled oats, all-purpose flour, baking soda, ground cinnamon, and salt. Stir well until evenly combined.
In a separate medium mixing bowl, whisk together the peanut butter, mashed banana, honey, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the dry ingredients and mix until no dry streaks remain. The dough will be thick and slightly sticky.
Fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Flatten the tops lightly with the back of a spoon or your fingers as they will not spread much while baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as you want the cookies to remain soft and moist.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. These cookies also freeze well for up to 3 months.
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 11.7 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 183 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
