Healthy breakfast cookies meet the classic combination of peanut butter and chocolate for an easy, healthy breakfast that adults and kids will love! These Peanut Butter Chocolate Chip Breakfast Cookies are a great on-the-go breakfast, or snack, that make healthy eating easy and fun.
Food has always been a love language for my family.
Growing up, I watched my Mom bake to celebrate occasions, create fun activities, and to serve someone when they were in need. I’ve always loved the way that food can be such a simple and yet meaningful gesture.
People were always blown away by my Mom and her baking skills. (Fast forward to now, and she has her own cake business. She’s legit!) But that’s just how my Mom shows her love. She simply cares for people in the way that she knows how to best: with food.
I admire the heck out of her for that. And guess what? The apple doesn’t fall far from the tree here! I love food. I love caring for others. The two combined? My favorite.
These Peanut Butter Chocolate Chip Breakfast Cookies are one of my favorite breakfasts to bring to people. If some of our friends have had a new baby or someone is in need of some dinner, chances are I’m bringing breakfast cookies with me too.
They’re healthy, quick and easy to make, and make a great grab-and-go breakfast or snack. Perfect for new parents! And a fun recipe for families too. After all, who can say no to cookies for breakfast?! 🙂
Let’s talk breakfast cookies!
These Peanut Butter Chocolate Chip Breakfast Cookies are filled with good for you ingredients like:
- Oats and oat flour
- Ground flax
- Nuts (peanuts, walnuts or almonds)
- Honey or maple syrup (naturally sweetened)
And a heaping of peanut butter and chocolate chips for Peanut Butter Chocolate Chip Breakfast Cookie perfection. 🙂
To make these breakfast cookies dairy-free, be sure to use dairy-free chocolate chips.
Lastly, these can be made vegan too! Just use dairy-free chocolate chips, maple syrup, and a flax or chia egg (1 tbsp flax/chia seed mixed with 2 1/2 tbsp water, set till gelled).
Questions you may have…
If you prefer not to use flax seed (or don’t have any) feel free to leave it out. It’s not used to help bind these cookies together, it’s just there for some extra fiber.
If you can’t bake with peanut butter, you could also use almond butter (or sun butter, cashew butter, etc.) instead. Just be sure to use a natural nut butter, if possible. If you have a jar of thick peanut butter already, just add a tablespoon of butter/coconut oil to the wet ingredients as well (or your cookies will be too dry).
Don’t like or don’t have any oat flour? You could also use regular all purpose flour instead of oat flour, or a gluten-free all purpose flour blend.
Hardcore peanut butter addict? Smear a little peanut butter on top. HECK – Spread peanut butter on the bottom of one, and put another one on top, so you have a Peanut Butter Chocolate Chip Breakfast Cookie SANDWICH. Yes, I went there. You’ll thank me later 😉
I hope ya’ll enjoy these as much as my family does. And maybe you’ll start sharing them with friends and family too, like we do!
After you bake these, leave a comment below and let me know what you thought. Or, find me on Instagram! I love to hear from you guys.
- 1/2 cup oats (certified gluten-free)
- 1/3 cup oat flour (certified gluten-free)
- 2 tbsp ground flax seed
- 1/2 cup peanuts (or almonds or walnuts), finely chopped
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup peanut butter* (see notes)
- 3 tbsp honey or maple syrup
- 1 egg (or flax/chia egg)
- 1/2 tsp vanilla
- 1/3 cup chocolate chips (dairy-free if necessary)
Preheat your oven to 375 and line a pan with parchment paper.
In a large mixing bowl, combine all of your dry ingredients and stir together.
In another mixing bowl, combine your wet ingredients and whisk until smooth.
Pour your wet ingredients into your dry ingredients and stir together well, till you have a consistent batter. Add your chocolate chips to your batter and fold them in.
Using a cookie scoop, scoop the cookie dough onto a pan. Flatten the tops out with a fork, as these cookies won't spread much.
Bake in the oven for 8-10 minutes, or till the tops are just starting to brown and have started to set (feeling a it firm on the top).
Let cool for a few minutes, and then devour!
*Drippy peanut butter should be used in this recipe. If you have thicker peanut butter, add one tablespoon of melted coconut oil (or butter) to your wet ingredients, to thin the peanut butter out.
*Store these cookies in an airtight container in the fridge and they should last about a week.