7 Best Chocolate Peanut Butter Banana Breakfast Cookies

Some mornings just scream for comfort. Not the kind that comes from extra sleep (although that sounds good too), but the kind that comes from a warm, soft, chocolatey bite that’s secretly good for you. That’s where these Chocolate Peanut Butter Banana Breakfast Cookies come in. They’re sweetened naturally with ripe bananas, packed with oats for slow-burning energy, and loaded with peanut butter and chocolate to keep things interesting.

I started making these during a stretch of rushed mornings when my coffee was my only breakfast. I needed something quick, satisfying, and not loaded with processed sugar. One overripe banana later, a scoop of peanut butter, and a few tweaks, boom. These cookies were born. They’re now my go-to for busy days, snack cravings, or that guilt-free bedtime treat.

This recipe is more than a shortcut to breakfast—it’s a no-fuss, one-bowl wonder that can be adjusted to fit just about any dietary need. Whether you’re vegan, gluten-free, or just trying to eat better without sacrificing flavor, these cookies are your new best friend.

Why You’ll Love These Breakfast Cookies

• Super quick – just one bowl, no mixer needed
• Naturally sweetened with banana (and a touch of honey if you want)
• High in fiber and healthy fats from oats and peanut butter
• Portable breakfast or snack for school, work, or errands
• Can be made vegan or gluten-free easily
• Great for meal prep and freezing

Ingredients Overview

These cookies use basic pantry staples, and you probably already have most of them on hand.

• 2 ripe bananas – the riper, the better! They add sweetness and moisture
• 1 cup rolled oats – old-fashioned or quick oats both work
• ½ cup creamy peanut butter – natural peanut butter is ideal
• ½ cup chocolate chips – or sub 2 tbsp unsweetened cocoa powder for less sugar
• 1 tbsp honey or maple syrup (optional) – if you want a touch more sweetness
• 1 tsp vanilla extract
• ¼ tsp cinnamon
• Pinch of salt

Optional add-ins: flaxseed meal, chia seeds, chopped walnuts, protein powder

How to Make Chocolate Peanut Butter Banana Breakfast Cookies

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: In a medium bowl, mash the bananas until smooth.

Step 3: Stir in the peanut butter, honey (if using), and vanilla extract until combined.

Step 4: Add the oats, cinnamon, salt, and chocolate chips. Stir everything together until well mixed. The dough will be sticky but thick.

Step 5: Use a spoon or small scoop to portion out cookies onto the baking sheet. Flatten slightly with the back of the spoon or your fingers.

Step 6: Bake for 12–15 minutes, or until the cookies are set and lightly golden on the bottom.

Step 7: Let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

Expert Tips for Success

• Use very ripe bananas – black spots mean sweeter cookies
• Chill the dough if it feels too soft to handle
• Use parchment paper to prevent sticking
• Flatten the cookies slightly before baking—they won’t spread much
• Want less sugar? Use unsweetened cocoa instead of chocolate chips and skip the honey

Variations & Substitutions

• Vegan version – use maple syrup and dairy-free chocolate chips
• Gluten-free option – choose certified gluten-free oats
• Protein-packed – add 1–2 tbsp protein powder or flaxseed meal
• Nut-free – use sunflower seed butter instead of peanut butter
• Extra indulgent – drizzle melted chocolate or peanut butter on top after baking

Storage, Freezing & Meal Prep

• Room Temp: Store in an airtight container for up to 3 days
• Fridge: Keeps for up to 7 days—great for grab-and-go breakfasts
• Freezer: Freeze baked cookies in a ziplock bag for up to 3 months
• To Reheat: Microwave for 10–15 seconds for a warm, soft cookie

Frequently Asked Questions

1. Can I use cocoa powder instead of chocolate chips?

Yes! Use 1–2 tablespoons of unsweetened cocoa powder for a chocolate flavor with less sugar. You can also do both.

2. How ripe should the bananas be?

Very ripe, with lots of brown or black spots. The riper they are, the sweeter and softer the cookies will be.

3. Can I freeze these cookies?

Absolutely. They freeze well and thaw quickly. Just store them in an airtight container or freezer bag.

4. Can I make these gluten-free?

Yes! Just use certified gluten-free oats. Everything else is naturally gluten-free.

5. Are these good for kids?

Yes. They’re soft, sweet, and made with simple ingredients. Kids love them as snacks or even school lunches.

Final Thoughts

Whether you’re dashing out the door or just want a quick, healthy snack to satisfy that sweet tooth, these Chocolate Peanut Butter Banana Breakfast Cookies will not disappoint. They’re chewy, flavorful, and ridiculously easy to make—plus you can tweak them for any diet or preference.

So go ahead—make a batch, stash a few in the freezer, and treat yourself to a cookie that’s actually good for you. And if you try them, tag me or drop a comment with your favorite variation. I’d love to see your version!