Chocolate Peanut Butter Oatmeal Cookies

This decadent, scrumptious breakfast cookie is a new spin on my original healthy oatmeal breakfast cookie. But, don't worry... these cookies are just as healthy but a little more indulgent!

This recipe has all things healthy breakfast in them: bananas, oats, blueberries, peanut butter, and a few more delicious add ins. An important note: you will want overripe bananas to ensure they mash well and taste the best. This is just one of the delicious ways to use old bananas and prevent some food waste.

If you're interested in some variations or substitutions, see the recipe notes below the recipe.

All you need for this recipe is bananas, cocoa powder, cinnamon, vanilla, flax seeds (not pictured), milk, oats, flour, blueberries, and then if you're feeling extra indulgent, chocolate chips! These cookies are so delicious and can honestly be enjoyed any time of the day, but I love them for a unique take on oatmeal for a hearty and delicious breakfast.

Once you have all your ingredients and optional add-ins gathered, it's super simple. Mash the bananas, add the milk, cocoa powder, cinnamon, and vanilla. Then, fold in the flax, oats, and flour. Finally, fold in the blueberries and chocolate chips (or whatever add-ins you want or omit this step completely).

That's it!

To bake, all you have to do is scoop about 1 tbsp sized balls of dough onto a baking sheet (I used a silicone baking mat to prevent sticking), but you can make them whatever size you want. This recipe makes 12-13 cookies. I bake them at 350F/180C for about 20-30 minutes. This is such a wide time gap because honestly, it depends on your preference if you want them to be crispier or not.

Let them cool just a few minutes before enjoying them. We usually eat 6 each for a complete breakfast, but these can be saved for a snack, breakfast on the go, or any occasion, really!

Chocolate Peanut Butter Oatmeal Cookies

Recipe PDF

Prep Time: 10 minutes

Bake Time: 25 minutes

Total Time: 35 minutes

Serves: 12-13 cookies


- 2 overripe bananas

- 2 tbsp milk*

- 2 tbsp cocoa powder

- 1 tsp cinnamon

- 1/2 tsp salt

- 1 tsp vanilla

- 1 tbsp sweetener of choice**

- 1 cup rolled or quick oats

- 6 tbsp all purpose flour***

- Chocolate chips (measure with your heart)

- Blueberries (measure with your heart)****

- Peanut butter (approx 1/4 cup)****


1. Mash the bananas in a medium bowl using a fork or potato masher

2. Add the milk, vanilla, sweetener, cinnamon, salt, and cocoa powder. Mix until well incorporated

3. Fold in the flour, oats, and flax seeds

4. Fold in the chocolate chips and blueberries (or other favorite add ins)

5. Use a 1 tbsp measurer to form 12-13 dough balls on a greased or lined baking sheet. OR you can use a larger scoop to make less cookies. Up to you!

6. Optional step: spoon 1 tsp of peanut butter (or alternate nut or seed butter) onto each cookie

7. Bake the cookies at 350F for 20-30 minutes, depending on how crispy or chewy you want them. They don;t get too crisp due to low fat content

8. Remove, let cool slightly and enjoy on the spot for a yummy breakfast (6 cookies is a serving of oats!) or store in an air tight container for a healthy snack (will last for about a week)

Recipe Notes:

* I used soy milk, but any plant milk is fine or you can just use water

** I used agave, but honey or maple syrup would do

*** you can substitute your favorite gluten free flour. I often use oat flour for these to make them more wholesome

**** omit if you want or substitute your other favorite add ins

***** you can substitute your other favorite nut or seed butter or omit all together

I hope you enjoy this decadent and delicious oatmeal cookie. Healthy enough to be enjoyed for breakfast and wholesome enough to be a great hiking, camping, or travel snack (or even meal replacement). Let me know what you think and if you do any variations!

Emma :)

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