This oatmeal breakfast cookie recipe is one of my favorites. It’s filling but also satisfying — and doesn’t taste too healthy. 😉
Very early in my blogging years (so… about 10 years ago, yowza!), I stumbled across Ashley’s breakfast cookie recipe and fell in love. Guess what. I’m still eating Ashley’s breakfast cookies on a regular basis. Since finding those, I kept making different iterations, like this protein-packed pumpkin pie breakfast cookie. But today I’m sharing the version that is my all-time favorite and I’m sharing it with you today!
My only problem is deciding whether to eat these cookies for breakfast OR dessert…or both? I particularly like it after a long run since it has a good ratio of carbs to protein to help replenish glycogen stores and help me recover. It’s also easy on my stomach and faster than cooking oats on the stove!
Check out the healthy breakfast oatmeal cookie recipe details below. You can also use the button at the top of this post to jump right to the recipe card with quick instructions! I hope you love it as much as I do.
Peanut Butter Banana Chocolate Chip Breakfast Cookie
This recipe serves one so if you want to serve two people, just make two separate batches!
Ingredients
Ripe bananas
Egg
Milk (I use nondairy but any milk works)
Vanilla extract
Uncooked old fashioned oats
Baking powder
Chocolate chips (semi-sweet is my choice)
Cinnamon
Peanut butter
Nutritional Benefits
Bananas are a great source of fiber, antioxidants, potassium, and B6 among other nutrients, minerals, and vitamins. Plus they taste delicious and give a great, thick texture in baking recipes.
Egg are packed with protein (4 of 7 grams) and also help bind the recipe so you don’t end up with a crumbly mess.
Vanilla extract is used for flavor! I always use pure imitation extract rather than imitation. It’s worth the extra cost! n, stimulate the body’s natural regrowth and eliminate free radicals.
Old fashioned rolled oats are the perfect gluten-free whole grain ingredient. Not only do oats make this cookie nutritious but also give it an extra delicious texture. Plus, they are a healthy carb and packed with fiber to help keep you full! (If you are celiac, make sure you buy certified gluten-free oats since oats are often processed on equipment with wheat.)
Baking powder is just the rising agent needed to make these cookies a little fluffy.
Chocolate chips (semi-sweet is my choice) but you can use whichever choco chips you have handy or check out my substitute alternatives below for even more cookie goodness.
Cinnamon is one of my favorite ingredients to sneak into any recipe I can. Not only because it’s super flavorful, but because it’s high in antioxidants, is an anti-inflammatory, and has many other beneficial effects on our health and body function.
Peanut butter
Perfect for adding a little density to this cookie AND making it delicious. Plus it’s a good source of healthy fats, just remember to eat it in moderation. One Tablespoon will do.
Now, I love peanut butter on top of this, but almond butter, cashew butter or any other nut butter of choice works well in this cookie recipe. Whole Foods not-organic peanut butter is my favorite. It’s the perfect amount of salty!!
Instructions
Step 1
In a microwavable cereal bowl, mash the banana with a fork and mix in the egg. Mix well.
Step 2
Stir in the vanilla extract.
Step 3
Add the oats, baking powder, and dash of cinnamon. Stir until fully incorporated. Add a splash or two of milk as needed if the mixture is very dry. It should be a thick batter!
Step 4
Stir in the chocolate chips.
Step 5
Microwave for 1 minute, 45 seconds.
Step 6
Spread the peanut butter on top and enjoy while warm.
Step 7
Ponder whether this is more appropriate for breakfast or for dessert. The jury is still out for me.
Alternative Breakfast Cookie Mix-ins or Toppings
Berries
I love this topped with fresh berries in the spring and summer, like pictured here! And in the fall and winter, I microwave apples or pears and put those on top!
Walnuts or Pecans
If you REALLY like some crunch to your cookie, feel free to add in nuts of your choice. I personally love walnuts and pecans in this recipe since I think they go well with the banana and oat combo. But any nut is great.
Sub Chocolate chips for white chocolate chips
If you want to make this more of a dessert, add in or sub those white chocolate chips. I’ve also had a reader suggest M&M’s…just sayin’.
Raisins
You can either add in raisins alongside the chocolate chips or just sub them out. Raisins are a good option if you prefer avoiding chocolate.
Let me know what you think about this cookie recipe in the comments! Did you eat it for breakfast, dessert, or both?!
Peanut Butter Banana Chocolate Chip Breakfast Cookie
Print
Peanut Butter Banana Chocolate Chip Breakfast Cookie
- Prep Time: 5
- Cook Time: 2
- Total Time: 7
- Yield: 1 1x
- Category: Breakfast
- Diet: Gluten Free
Ingredients
- One full banana, very ripe
- 1 egg
- 1 t vanilla extract
- 1/3 c old fashioned oats
- 1–2 T almond milk
- 1/4 t baking powder
- 1 T chocolate chips
- dash of cinnamon
- 1 T peanut butter or other toppings of choice
Instructions
- In a microwavable cereal bowl, mash the banana with a fork and mix in the egg. Mix well.
- Stir in the vanilla extract.
- Add the oats, baking powder and dash of cinnamon. Stir until fully incorporated. Add a splash or two of milk as needed. It should be a thick batter!
- Stir in the chocolate chips.
- Microwave for 1 minute, 45 seconds.
- Spread the peanut butter on top and enjoy while warm.
Notes
Nutritional stats are approximate and calculated without peanut butter. Exact stats will vary based on the ingredients and brands you use!
Nutrition
- Serving Size: 1 cookie
- Calories: 377
- Sugar: 25.9
- Sodium: 132.8
- Fat: 11.9
- Saturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 58.4
- Fiber: 6.7
- Protein: 12.6
- Cholesterol: 190
Keywords: gluten-free
But since there is no added sugar (chocolate chips don’t count – obviously), I think it passes as a healthy breakfast and an extra healthy dessert. Win win.
Looking for more breakfast ideas? Get them here!
Shop the Post
84 Comments
Jess @atasteofconfidence
atSemisweet!
Courtney @ The Granola Chronicles
atSemisweet all the way!
Jacquie
atSince I was about to say the exact same thing… I second Courtney!
Ashley
atYeaaaah…I think I threw that gift card out. Talk about dumb! Your cookie looks DELICIOUS!!!!! I haven’t eaten dinner yet…and that might be it!
Pure2raw twins
atSemisweet, I am not a fan of milk chocolate, as been a dark chocolate lover 😉
Love pastry cutters! We use them to make scones!!
chelsey @ clean eating chelsey
atI’m a semi-sweet kind of girl. I’m a dark chocolate lover for sure.
I go to stores and forget to use the giftcards all. the. time. It’s ridiculous.
Allison @ Running A Latte
atSemi-sweet all the way! Not a fan of milk chocolate! I have a pastry cutter, but have only used it once. Now I am motivated to try that recipe!
Katelyn @ Chef Katelyn
atDark chocolate alll the way, girl! Or Baker’s chocolate;)
This looks so yummy! I think it is going to become my midnight snack tonight!
Lauren
atYum! I’m gonna try this with a flax egg. Definitely semi-sweet or dark chips! Chocolate chip cookies (d
Nicole
atdefinitly breakfast!! but a healthly dessert if you so desire 🙂 and I have to say im a milk chocolate girl but I can always suffer through some semi-sweet 😉
Lauren @ Hungry Dancer
atI’m a semi sweet girl!! I also like white chocolate chips!!
Jenny (Fit Girl Foodie)
atI’m more of a milk chocolate and white chocolate lover but I’ll always go for the dark. The health benefits win me over 😉
Charliegirl
atMmmm I’ve been eating them too! I’ll have to try your version…totally breakfast-appropriate…you use the whole nanner?
Teri
atyep, for this version I used the whole banana.
Lisa
atI love the semisweet or dark chocolate in cookies!
I dunno if I could be trusted with cookies for breakfast….
Rachel
atthat breakfast cookie looks delish! and sounds much easier to make than i would’ve guessed. i LOVE “the perks of being a wallflower”, it’s HANDS DOWN my favorite book, ever. i discovered it in high school and would literally carry it around with me and just open it to a random page and start reading…in some odd way it was extremely comforting. hope you enjoy it!
Teri
atYou’re right – I bet I could just pick up “perks of being a wallflower”, turn to any page and enjoy it! I never thought of that.
Ally
athide your kids, hide your wife, hide you husbands…lol. I really need to get on making this breakfast cookie.
Teri
athave you seen/heard the song remix of this? it’s so funny. “hide yo wife, hide yo kids, hide yo wife, hide yo kids”
Ally
atI have. SOOO Funny
Alaina @ The Jogging Concierge
atDefinitely semi sweet. I did make cookies with white chocolate once and they were good, but definitely too sweet for me. 🙂
Becky
atsemi-sweet all the way!
Chase
atI don’t keep semi-sweet chocolate chips on hand these days because they never make it into any baked goods. I just end up eating handfuls of them out of the freezer. 😛
Carrie (Moves 'N Munchies)
atSEMI SWEET!
megan @ blackberries for jam
atI just stumbled across your blog and I love it! I’ve been eyeing up that cookie on Ashley’s blog and it’s about time I finally try it. And I’m a carob chip kind of girl, actually!
Teri
atoh thank you! I’m so glad you are enjoying it!
I haven’t had carob chips in years. I should give them another try.
Liz
atI’m a dark chocolate girl myself. And that book is amazing! On my top 5 list of books for sure.
Stephanie @ The Cookie Battle
atButterscotch chips!
Between milk and semisweet though, I would probably go semisweet…the milk is really sweet in a cookie, I agree.
Teri
atugh, I hate butterscotch chips! My husband loves them so we often have them in our cupboard but I never touch them.
megan @ the oatmeal diaries
atI already ate breakfast so I want to make this for either a snack or dessert today!! YUM
Heather
atThat looks like an amazing breakfast – I may make it tomorrow morning!
Thanks for posting!
KaraHadley
atI, too, favor the semi-sweet. But lately, carob is winning my affections.
Also, I LOVED Perks of Being a Wallflower until the end. I won’t give it away, but it made it seem like Charlie’s personality was formed from something else, rather than him just being a quirky kid. That bugged me so much.
Lainey_Elizabeth
atI like dark choclate chips the most…and I just got a huge choclate craving…
AllieNic @ Frisky Lemon
atMy favorite chocolate chips are the Ghirardelli 60% cocoa baking chips…they’re bigger than Nestle semi-sweet and just a little less sweet!
That breakfast cookie looks so good! I’ll use any excuse to eat chocolate for breakfast…
Teri
atyes, Ghiradelli chips are the best! I love their bigger size too!
Holly
atahhh i still have that gift certificate! you know i may just be buying one of those cutters…
SO glad you liked the scones! happy weekend love 🙂
Sarah R
atOh yum! I’m a semi-sweet girl all the way. Milk are just too sweet!
Holly Hardy
atThese look seriously delicious. Will you make them for me? I’m too lazy. Baking is hard for me. Bret is better at it than me. How sad is that?
Teri
atyes, absolutely i will make one for you. when i can expect you? 😉
Katie
atI’m a semi-sweet kind of girl. 😉
Also, I made your version of the oatmeal cookie/cake but with applesauce instead of pumpkin (the store didn’t have any pumpkin!), and it was fantastic! Thanks for the awesome recipe.
Teri
atglad you liked it! and good idea on the applesauce – i should try that!
Jess (Sweet Potato)
atI like semi-sweet as well… and I prefer mini chocolate chips than the big guys. Dont really know why though…
Katie
atHOMyGod I have to make this for breakfast tomorrow!
Annette
atMilk! or butterscotch 😉
Lindsey @ Cardio Pizza
atI love all chocolate, I can’t discriminate 🙂 That cookie recipe looks great!
Mel (Mmm Stories)
atAh yes! I am going to make this now (with semi sweet)…for dinner…that’s acceptable right?!
I don’t think Bed intruder will never get old either!
Teri
attotally acceptable for dinner. i’ve eaten it for lunch multiple times 🙂
Michelle (The Runner's Plate)
atA pastry cutter is definitely a kitchen essential!
I need to try making one of those breakfast cookies!!
Gabriela @ Fro-Yo Lover
atLoved this recipe!
It looks so easy, delicious and… dessert-like!
🙂
Clare @ Fitting It All In
atLove Ashley’s scrambles…can’t wait to try her new “bakes”! The way she describes them as firm but gooey is too much to resist.
As for choco chips, I’m totally a semi sweet girl! In cookies AND straight outta the bag
jade
ati tried making this with instant oats and it turned out kind of soft, but still delicious. i’ll pick up rolled oats next time i’m at the grocery store.
“perks” is one of the books that got me through high school. i love listening to the music they listen to throughout the book. i should reread it.
Teri
atgood idea to listen to the music! I should look the songs up!
Teri
atoh, and it is kind of soft, even with old fashion oats. It’s not mushy, but it’s not firm like a regular cookie.
Janey
atThose seriously look so delicious. I will have to make them!!
One Healthy Apple
atI would say it’s breakfast- since there is no added sugar you can call it all healthy;)
I have to say semi-sweet at most. I don’t like sweet chocolate very much since it dilutes the chocolatey goodness.
Teri
ati feel the same way about milk chocolate! it’s not real chocolate!
sarah k @ the pajama chef
atsemi-sweet all the way. and a pastry cutter is the best!! 🙂
Nicole
atMade this today for breakfast and it was delish with some PB and Maple surup on top!
Teri
atoh yay! so glad you liked it!
BroccoliHut
atI really love dark chocolate chunks in cookies–they’re harder to find (and often more expensive) but SO worth it!
megan @ muncher cruncher
atOk…..that looks SO DANG GOOD. I am making that for breakfast tomorrow. The end.
Teri
athehehe. I hope you liked it 🙂
alyssa - fashion fitness foodie
atyummm… chocolate chips, pb, oatmeal and a banana is probably one of my favorite combos. i love dessert breakfasts! it makes me want to get out of bed 🙂
Teri
ati totally agree – a dessert breakfast makes me look forward to mornings!
Joyce @ Flowing To Fifty
atWow! What great way to start the day – definitely dessert for breakfst! I’m partial to peanut butter chips mixed with semi-sweet. Milk chocolate would be a mistake!!
Teri
atoooh, peanut butter chips would be soooo good in this! I love those things!
Joyce @ Flowing To Fifty
atAddictive, for sure.
Tanya @ Vegan Faith
atI loved reading the Perks of Being a Wallpaper. It’s been so long since I read it I don’t remember too much. Might be time for a re-read!
Amy at TheSceneFromMe
atMilk chocolate chips in my cookies please!
I just printed off this recipe and can’t wait to make them. I will eat them for breakfast too, no doubt there!
Andy King
atI would like to have it as Desert.
Semisweet dark chocolate will be the best.
Erica
atThis is awesome! I went out and bought chocolate chips just for this (the chopped up Hershey’s kisses weren’t working for me). I eat it for breakfast on days when I’m short on time.
Rhea
atI recently discovered your blog and the peanut butter chocolate breakfast cookie. I’ve been eating it every morning for the past couple of days and it was AMAZING! I can’t wait to try more of your recipes out. Thanks!
Melissa
atHow many calories in this?
Sarah @ RunningChickago
atSo I just came across this recipe tonight and knew I had to make it… I decided to make it tonight, so that it would be ready for me tomorrow…but it looked so good, I couldn’t resist eating it! Definitely will be making another one…tomorrow. I don’t trust myself making another tonight! Thanks for sharing this recipe 🙂
rebecca
atCan you make this cookie without banana?
candice foster
atDoes any one know the calories?
Livy
atI only used a teaspoon of peanut butter, but I according to my fitness pal (great app) it has 332 calories.
Casey
atLove this recipe! I was wondering though if I wanted to add protein powder how it would affect the recipe. What do you think?
Teri [a foodie stays fit]
atI have a similar recipe that uses protein powder! Here’s the link!
http://www.afoodiestaysfit.com/2015/05/sunwarrior-protein-review-3-minute-oatmeal-breakfast-cake/
Amy
atLOVE this recipe! Is there any way to make several in advance and freeze? I’m looking for ways to incorporate this into my morning routine. 🙂 Thanks!
Teri [a foodie stays fit]
atHi Amy!
i haven’t tried making this one in advance and freezing. But, it is pretty similar to an Apple Oatmeal Bake that I make and I’ve had great success with cutting that into squares, freezing and reheating in the microwave.
http://www.afoodiestaysfit.com/2012/12/easy-gluten-free-oatmeal-apple-breakfast-bake/
I say give it a try with this recipe! I bet it’ll work since that oatmeal bake did. Let me know how it turns out!
Juliana
atCan i use unsweetened herseys cocoa powder instead and if so how much
Mina
ati wonder how a flax egg would work here?
Teri [a foodie stays fit]
atI think I tried it a long time ago and it worked, but I’m not certain! Give it a go! Worse case if it doesn’t bind, you’ll have a bowl of oatmeal with some extra fiber!