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, these are for you.
What Ingredients are in these Chocolate Peanut Butter Banana Breakfast Cookies?
- Chia seeds
- Old-fashioned oats
- Baking powder
- 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.
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.
Other Breakfast Recipes
- Lemon Blueberry Breakfast Cookies
- Vegan Banana Chocolate Chip Muffins
- Banana Bread Baked Oatmeal
- Pumpkin Oat Muffins
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.
Love peanut butter and banana!