Bask in a guilt-free deal with with these easy-to-make peanut butter chocolate chip breakfast cookies. Made with entire grain oats and creamy peanut butter, these cookies are each nutritious and scrumptious. Check out the recipe at this time!
We’ve an apple cinnamon breakfast cookie and a spiced white chocolate craisin breakfast cookie so I assumed it was excessive time to get a peanut butter chocolate breakfast cookie on the market!
We use ripe bananas, molasses and pure maple syrup for pure sweeteners and oats for heartiness that can preserve you glad and fueled in your morning. Our household can’t get sufficient of those!
Components for Peanut Butter Breakfast Cookies
Simply 7 family elements is all you should make this breakfast cookie recipe! Right here is all the pieces you’ll want:
- Peanut Butter: we desire creamy peanut butter like Jif or Skippy
- Overripe Bananas: provides pure sweetness, you need bananas with a number of brown spots on them
- Maple Syrup: provides extra pure sweetness
- Molasses: provides sweetness and wealthy taste, substitute honey if desired
- Outdated Original Rolled Oats: gives the very best construction and texture for the cookies
- Milk Chocolate Chips: We like the flavour of milk chocolate in these cookies, however be at liberty to make use of no matter chocolate chips like love greatest.
- Salt: enhances all of the flavors
Maintain scrolling right down to the tip of the submit for all of the measurements and particulars for this recipe.
Methods to Make Peanut Butter Breakfast Cookies
Probably the most lovely issues about this peanut butter oatmeal cookie recipe is that it’s all made in one bowl! Seize a picket spoon, a big mixing bowl and our measuring spoons/cups and let’s make these straightforward oatmeal breakfast cookies!
- Prep: Preheat the oven to 350 levels F and line a baking sheet with a silpat or parchment paper.
- Combine: Add the peanut butter to a big bowl together with the bananas, maple syrup, molasses and salt and blend mashing the bananas as you stir.
- Fold: Add the oats and chocolate chips and fold all the pieces collectively till nicely integrated.
- Scoop: Utilizing a cookie scoop, scoop the cookie dough into balls on the ready baking sheet. Press the tops gently to flatten them out as these won’t unfold in any respect.
- Bake: Bake at 350 levels F for 10 minutes and serve heat.
The recipe card under comprises these directions and the recipe in full element. It’s also possible to save or print the recipe there.
Options and Variations
In the event you aren’t a peanut butter fan or need a totally different nutty taste, strive almond butter or cashew butter. If the dough appears just a little sticky with both of these nut butters, add just a little further oats.
It’s also possible to swap the milk chocolate chips for darkish chocolate chips, peanut butter chips, white chocolate chips or raisins. Mini m&m’s can be scrumptious and so enjoyable for the kiddos too!
Allergy Pleasant
These breakfast cookies are nice for our associates with sure meals allergy symptoms. So long as you don’t have a peanut allergy, then this recipe ought to get a the inexperienced gentle. Make sure to use dairy-free chocolate chips and gluten-free oats. This recipe is simple to make egg free, gluten free and dairy free.
Storage Suggestions
Retailer peanut butter breakfast cookies in an hermetic container within the fridge. They are going to preserve for as much as 1 week. Additionally they freeze extraordinarily nicely. I prefer to flash freeze them on a baking sheet for an hour or so after which place them in a ziploc bag or freezer-safe container. They are going to preserve for as much as 3 months. Allow them to sit at room temperature for half-hour earlier than consuming.
We love these peanut butter breakfast cookies for a fast grab-and-go break, a satisfying after college snack or only a wholesome late evening indulgence. You’re gonna love them!
Extra Wholesome Breakfast Choices:
Description
Bask in a guilt-free deal with with these easy-to-make peanut butter chocolate chip breakfast cookies. Made with entire grain oats and creamy peanut butter, these cookies are each nutritious and scrumptious. Check out the recipe at this time!
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Preheat the oven to 350 levels F and line a baking sheet with a silpat or parchment paper. If you do not have both, spray evenly with cooking spray to keep away from sticking.
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Add the peanut butter to a big bowl together with the bananas, maple syrup, molasses and salt. Combine, mashing the bananas as you stir in order that they’re nicely integrated however small chunks stay.
2/3 Cup Peanut Butter, 2 Overripe Bananas, 1/4 Cup Maple Syrup, 1 Tablespoon Molasses, 1/4 teaspoon Salt
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Add the oats and chocolate chips and fold all the pieces collectively.
2 ¼ Cups Outdated Original Oats, 3/4 Cup Milk Chocolate Chips
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Utilizing a cookie dough scoop or two spoons, scoop the dough into balls on the cookie sheet.
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Press the tops gently to flatten them out as these won’t unfold in any respect.
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Bake at 350 for 10 minutes and serve heat or place in a sealed container and retailer within the fridge for as much as 1 week.
Energy: 179kcal
