Craving cookies for breakfast? Now you can have them without any guilt thanks to these healthy and gluten-free Chocolate Peanut Butter Banana Oat Breakfast Cookies! They’re easy to make and don’t contain any butter, oil, or artificial sweeteners!
Confession #1. I eat a lot of cookie dough in the process of making cookies. I know you’re not supposed to because of the raw eggs, but seriously, I’ve been doing it since I was a kid and have never gotten sick. I sometimes wonder if it’s all just a big myth. Confession #2. If there is a batch of cookies in the house there is a 99.9% chance that I will eat one of them before I go for my morning run or when I come back for breakfast. I justify it as quick digesting carbs and fuel, I’ll keep telling myself that. Confession #3. My favorite way to eat cookies is out of the freezer, especially a chewy oatmeal cookie. I honestly can’t even explain why, it’s just my preference or maybe my lack of patience waiting for it to thaw. Finally, confession #4. I often only eat half a cookie at a time so that I feel better about eating cookies for breakfast. Of course by the end of the day I’ve had 4 to 6 halves…you do the math.
So there you have it, my cookie confessionals. Now, spill the beans and tell me your cookie secrets! To remedy my not so great habit of eating a cookie for breakfast I decided it was time to make one that was perfectly acceptable and healthy for morning munching. These Chocolate Peanut Butter Banana Oat Breakfast Cookies have been a life saver for my early morning and after dinner cookie cravings.
These cookies are super simple to make and you don’t have to worry about them spreading all over the baking sheet, that’s always a fear in baking at high altitude like I do. These Chocolate Peanut Butter Banana Oat Breakfast Cookies contain all of the ingredients in their name along with a few extras. There’s applesauce to replace using an egg, honey for sweetness (use maple syrup to make these vegan), chopped peanuts for crunch and a secret weapon for fiber, Bob’s Red Mill Flaxseed Meal. I think we can all agree that we could use a little more fiber in our diet and flaxseed meal is a great way to sneak it in. It has a mild, nutty flavor which pairs perfectly with the oats and also contains a generous amount of omega-3 fatty acids. I’m all about omega-3’s these days to help with muscle repair from running. So go ahead and grab a cookie for breakfast, just make sure it’s one of these Chocolate Peanut Butter Banana Oat Breakfast Cookies!
Thanks to my friends at Bob’s Red Mill for sponsoring this post. As always all opinions are my own.
- 1 1/4 cups Bob's Red Mill Gluten Free Old Fashioned Oats, pulsed in a blender or food processor
- 3 tablespoons Bob's Red Mill Flaxseed Meal
- 3/4 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1 small ripe banana, mashed
- 1/3 cup peanut butter
- 2 1/2 tablespoons honey, maple syrup to make them vegan
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 2 tablespoons chopped unsalted roasted peanuts (optional)
- 1-2 ounces dark chocolate, chopped and melted (use dairy-free for vegan)
- Preheat oven to 350 degrees.
- Pulse the oats about 5 times in a food processor or blender.
- In a large microwave safe bowl add the peanut butter and honey and microwave for about 15 seconds or until it's runny and easy to whisk together.
- Stir in the applesauce, mashed banana, vanilla, cinnamon and salt until combined.
- Pour the oats and flaxseed meal into the peanut butter mixture and stir until combined.
- Stir in the chopped peanuts.
- Scoop approximately 3 tablespoons worth of the dough onto a baking sheet lined with parchment paper.
- Press the cookie dough down with the palm of your hand to the desired thickness.
- Bake the cookies for 12-14 minutes or until the edges are slightly browned.
- Remove from the oven and let them cool completely.
- Once the cookies have cooled melt the chocolate in the microwave, stopping every 15 seconds to stir it until it's just melted.
- Use a spoon to drizzle the chocolate over the tops of the cookies.
- Store the cookies in an airtight container and separate with parchment paper if you stack them on top of each other.
- Store the cookies in the refrigerator or freezer.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 195 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 1mg Sodium: 108mg Carbohydrates: 25g Fiber: 3g Sugar: 12g Protein: 5g