If you’re looking for a healthy snack or breakfast, these chocolate peanut butter banana breakfast cookies are loaded with healthy ingredients and easy to make.
Ahh peanut butter and bananas! Are there better combinations out there? Perhaps but it’s difficult to top – at least for me. While most people love peanut butter and jelly sandwiches, I was a peanut butter and banana sandwich guy. Now take that combo and add chocolate to it. I mean how can you go wrong there. And before you ask, these banana oatmeal breakfast cookies are way healthier than the aforementioned sandwich, even with the chocolate.
These are not a traditional oatmeal cookie that you might be thinking. They’re a little more dense as they’re loaded with chia seeds, oats, bananas and peanut butter but then naturally sweetened with maple syrup. They’re really just oatmeal breakfast in a cookie form. And if you’re gluten-free or vegan, these are perfect for you.
I was actually inspired from Love & Lemons blueberry lemon zest breakfast cookies when making these. And if you’re a PB&J fan with bananas, then just sub the chocolate for some berries. So if you’re looking for a guilt-free breakfast that is packed with the nutrients you needs, no need to look further than these banana breakfast cookies.
And if you are a banana lover, consider other banana breakfast recipes like banana oat pancakes, vegan banana chocolate chip muffins, banana bread baked oatmeal and banana nutella crepes.
What Ingredients are in this Banana Breakfast Cookies Recipe?
- Chia seeds
- Old-fashioned oats
- Baking powder and Baking soda
- Cinnamon
- Salt
- Bananas
- Peanut butter
- Maple syrup
- Coconut oil
- Vanilla extract
- Dark chocolate chips
- Walnuts
How to Make Chocolate Peanut Butter Banana Breakfast Cookies
- Combine 2 tbsp chia seeds with 5 tbsp warm water and let sit for 5 minutes.
- Process 1 1/4 cups oats in food processor until very fine. Add processed oats to a large bowl with remaining 1 1/4 cup whole oats, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, mash the bananas and add peanut butter, maple syrup, coconut oil, vanilla extract and chia seed mixture.
- Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips and walnuts.
- Scoop out dough onto parchment-lined baking sheet. Press each cookie flat. Bake at 350°F for 20-22 minutes or until golden brown on top.
- Let cookies sit on baking sheet for 5 minutes before transferring to cooling rack.
Do I Have to Make These Vegan?
No. The chia seeds are an egg replacement, so if you’d prefer to use eggs, just use two eggs to replace the chia seeds and water. Also you can use flaxseed and water instead if you prefer.
But if you love vegan desserts, you can never go wrong with vegan peanut butter swirl brownies.
Where Do I Find Dairy-Free Chocolate?
My go-to is Enjoy Life. They have a variety of chocolates that are all dairy-free which makes them great for vegans. They can be found at most grocery stores these days.
I’m Allergic to Peanuts
Not a problem. Just replace the peanut butter with almond butter or cashew butter.
Can I Substitute Quick Oats for Old-Fashioned Oat?
When baking, you can substitute quick oats for-old-fashioned oats. Instant oatmeal is cut too fine and isn’t the best for baking.
Where Do I Find Dairy-Free Chocolate?
My go-to is Enjoy Life. They have a variety of chocolates that are all dairy-free which makes them great for vegans. They can be found at most grocery stores these days.
Tips for Tasty Banana Breakfast Cookies
- Let the chia seeds sit in water for at least 5 minutes so it soaks up the water and creates an egg-like consistency.
- The riper the banana the sweeter it is which makes for great vegan banana muffins. You want a banana that has black/brown spots on the peel.
- While you can substitute oats, I suggest using old-fashioned oats so you get a heartier breakfast cookie.
- If you’re looking for some substitutions for ingredients, you can use vegetable oil instead of coconut oil and honey instead of maple syrup.
- Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use. Baking soda should be less than six months old and you can use the same test.
- Don’t skip out on roasting the walnuts. By roasting them they will stay crispy in the batter and bring out the flavor.
- Use ice cream scoop to be consistent with the size of the cookies.
Other Breakfast Recipes
- Lemon Blueberry Breakfast Cookies
- Vegan Banana Chocolate Chip Muffins
- Banana Bread Baked Oatmeal
- Pumpkin Breakfast Cookies
- Butternut Squash Bread
If you’ve tried these Banana Breakfast Cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Chocolate Peanut Butter Banana Breakfast Cookies
Ingredients
- 2 tbsp chia seeds + 5 tbsp warm water
- 2 1/2 cups old-fashioned oats, divided
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 bananas, ripe and mashed
- 1/2 cup creamy unsalted peanut butter
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
- 3/4 cup dark chocolate chips
- 1/2 cup walnuts, toasted
Instructions
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Combine chia seeds with warm water in small bowl and let sit for 5 minutes. Take 1 1/4 cups oats and place in food processor and pulse until fine flour.
- In large bowl, mix together oat flour, remaining oats, baking powder, baking soda, cinnamon and salt.
- In a medium bowl, combine mashed bananas, peanut butter, maple syrup, coconut oil and vanilla extract. Stir in chia seed mixture.
- Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips and walnuts.
- Using an ice cream scoop or 1/4 cup, scoop out batter onto baking sheet. Gently press flat with back of spatula. Bake for 20-22 minutes or until golden brown, rotating the pan halfway through. When done, remove from oven and let cook on sheet for 5 minutes before transferring to cooling rack.
Notes
- Let the chia seeds sit in water for at least 5 minutes so it soaks up the water and creates an egg-like consistency.
- The riper the banana the sweeter it is which makes for great vegan banana muffins. You want a banana that has black/brown spots on the peel.
- While you can substitute oats, I suggest using old-fashioned oats so you get a heartier breakfast cookie.
- If you're looking for some substitutions for ingredients, you can use vegetable oil instead of coconut oil and honey instead of maple syrup.
- Use half whole wheat and half all-purpose flour to get more nutrition but not make them too dense.
- Use baking powder that is less than a year old since it has been opened. If you use older baking powder, it won’t be powerful enough to help leaven the donuts. You can test it by stirring half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use. Baking soda should be less than six months old and you can use the same test.
- Don't skip out on roasting the walnuts. By roasting them they will stay crispy in the batter and bring out the flavor.
- Use ice cream scoop to be consistent with the size of the cookies.
Love peanut butter and banana!