A step-by-step recipe for making 1 bowl peanut butter oatmeal breakfast cookies. An easy recipe requiring just 8 simple ingredients and 15 minutes prep time.
These peanut butter breakfast cookies are such a great recipe, my kids loved them! Having a pre-made breakfast option ready to go makes our mornings run more smoothly! I will definitely be making these again.-Becky
THESE HEALTHY BREAKFAST COOKIES ARE THE BEST!
I’ve said it before and I’m not afraid to say it again..
Cookies + Breakfast = Match (it’s a kid-tested and approved fact)
It probably goes without saying, buuuuut just in case you’re feeling judgy, I’m not talking about just any cookie.
I’m specifically speaking about these 1-Bowl Peanut Butter Oatmeal Breakfast Cookies. I mean let’s be real- these aren’t your mama's chocolate chip cookies. This recipe is more of a oatmeal muffin meets breakfast bar type of situation, and YES they are as oat-y and wholesome and delicious as they look.
I typically make them on Sunday afternoon, wrap each cookie and pop them into the refrigerator. The kids have a healthy breakfast cookies ready to go for the week. They also freeze really well if you are feeling ambitious and want to make a double batch (future you will be thankful ... promise).
- rolled oats - opt for old-fashioned oats (not instant oats or quick oats), they help create a chewy texture
- cinnamon - adds dimension and flavor
- peanut butter - this recipe was tested using conventional creamy peanut butter, if using natural peanut butter you my need to add a little extra banana and/or oats to thicken the texture
- maple syrup - use pure maple syrup, this sweetens the cookies naturally and takes the place of brown sugar
- banana - select a ripe bananas that are soft and easy to mash, but free from brown spots
- chocolate chips - an optional ingredient, but one that I don't ever skip on
- cashews - you will be chopping the cashews so save money by purchasing cashew pieces and not whole nuts
HOW TO MAKE HEALTHY COOKIES FOR BREAKFAST
Step 1: Prepare Ingredients. Heat oven and line a baking sheet with parchment paper. Use the back of a fork to mash the bananas until they are smooth. Chop the cashews into small pebble size pieces.
Step 2: Mix Ingredients. To a large mixing bowl, add oats, cinnamon, peanut butter, maple syrup, mashed banana and cashews. Use a rubber spatula to mix until fully incorporated.
Step 3: Add the chocolate chips. Add the chocolate chips to the cookie dough. Use the rubber spatula to fold the chocolate chips into the batter.
Step 4: Scoop cookies. Using a large cookie scoop is a great way to ensure each cookie is the same size. Scoop 12 equal sized portions of cookie dough onto the prepared baking sheet.
Step 5: Flatten and shape cookies. With damp hands, shape the scooped dough into round cookie shapes. The cookies will not rise or spread in the oven very much, so make sure and pack them tightly.
Step 6: Bake cookies. Bake for 22-25 minutes or until the edges are golden brown. Do not over bake or cookies will be crumbly.
Hint: Don't skip on using damp hands to flatten and shape the cookies. The dough is difficult to work with because of the peanut butter and this will help ensure the cookie dough doesn't stick to your hands.
gluten-free - use gluten free oats and follow recipe as written
peanut free - almond butter can be substituted but will change texture and peanut butter flavor, add extra oats if cookies are too sticky and aren't holding together
old fashioned oats - quick oats can be used if needed, it will change the texture of the cookie
These cookies are extremely versatile. Use what you have on hand and what your family likes. Here are some of my favorite combinations.
white chocolate cranberry - swap dark chocolate for a combination of white chocolate chips and cranberries
almond raisin - swap out cashews for pecans and chocolate chips for raisins
pumpkin - substitute pure pumpkin puree for the bananas at a 1:1 ratio
This recipe makes 12-15 (depending on size of your scoop) large cookies. Extra cookies can be packaged and stored in either the refrigerator or the freezer. Pull them out for a quick breakfast or easy afternoon snack.
Refrigerator: Allow cookies to cool completely. Wrap each individual cookie in plastic wrap. They will keep for up to 5 days.
Freezer: To freeze, arrange cooled cookies into a single layer on a cookie sheet. Place in freezer overnight. Remove cookies from freezer and store in an airtight bag or wrap each individual cookie in plastic. Cookies will remain fresh for up to 4 months.
Cookie Scoop - a large cookie scoop is something I use often. This one is the perfect size to make these cookies.
FAQ's: Peanut Butter Breakfast Cookies
Peanut butter breakfast cookies are made from real food ingredients that contain carbs, protein and healthy fats. Nuts and nut butter are both high in calories, but pack a powerful nutritional punch. To make cookies healthier, eliminate chocolate chips and swap for dried fruit.
The texture of peanut butter varies greatly from brand to brand and sometimes even within the same jar (bottom is dryer than the top). The finished cookie dough should hold together easily without being sticky. If your dough is dry, add in a little extra banana. You also want to be mindful that you are not over baking the cookies. Keep a close eye on them. When the tops start to get puffy and the edges golden, it's time to take them out!
I do not recommend it for this recipe. Since the base of the cookies is made from nuts, switching sunflower butter will not result in a nut free recipe anyway. Stick to almond and peanut butter.
A step-by-step recipe for making 1 bowl peanut butter oatmeal breakfast cookies. A simple recipe requiring just 8 simple ingredients and 15 minutes prep time.
- 2 cups old fashioned rolled oats
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup peanut butter
- ¼ cup maple syrup
- 2-3 ripe bananas (you will need ¾ cup of banana when mashed)
- ¾ cup chocolate chips
- ½ cup cashews, roughly chopped
- Heat oven to 325 degrees and line a baking sheet with parchment paper.
- Use the back of a fork to mash bananas until they are mostly smooth.
- Chop the cashews into small pebble sized pieces.
- To the bowl of a stand mixer, add oats, cinnamon, peanut butter, maple syrup, mashed banana and cashews. Using the paddle attachment, mix until incorporated.
- Add the chocolate chips to the cookie dough. Set the mixer to low for 10-20 seconds or until the chocolate chips are spread evenly throughout.
- Using a large cookie scoop is a great way to ensure each cookie is the same size. Once scooped, form into a cookie shape (flat on top) and place on the prepared baking sheet. Ensure they are tightly packed so they don't fall apart. These cookies do not spread or rise.
- Bake for 22-26 minutes or until the edges are golden brown. Do not over bake or cookies will be crumbly.
- Allow cookies to come to room temperature and then wrap each cookie in plastic wrap. Store in the refrigerator for up to 5 days in an airtight container, or freeze for up to 4 months.
Keywords: peanut butter, oatmeal, breakfast, cookies