Filled with wholesome ingredients like oats, nut butter, bananas, and flax seeds, and very little added sugar, these hearty peanut butter breakfast cookies are healthy enough to be enjoyed for breakfast or as an afternoon pick-me-up, yet so delicious you’ll also want to eat them as an after-dinner treat.
This post is part of the Recipe Redux monthly challenge, a recipe challenge focused on taking delicious dishes, keeping them delicious, but making them better for you.
When I saw this month’s theme “Kids that Cook,” which asked us to share a healthy recipe that we used to cook as a kid, my mind immediately went to cookies. I know; not exactly healthy, but stay with me. I have very few memories of being in the kitchen as a kid that doesn’t involve baking. Whether it was with my mom or friends on play dates (apparently my love for being in the kitchen started at a young age), I baked a lot of cookies growing up.
One of my all-time favorite cookies are Monster Cookies. I’m actually not sure where this recipe came from, but they have pretty much everything that could taste good together all in one cookie — oats, peanut butter, butter, 2 types of sugar, chocolate chips, and m&ms. And they live up to the name — they are BIG. What’s not to love?
While I’m in full support of the indulging in real cookies, these are far from anything I would consider healthy or that I’d eat for breakfast. My love for freshly baked cookies has not wavered one bit, and the fast-approaching cooler months means baking season in my house, so this month’s challenge inspired me to bring you a healthier version.
What makes these cookies healthy enough for breakfast?
They are filled with whole grains (oats), healthy fats (nut butter and flax seed), fruit (bananas), and protein (eggs, flax, nut butter). They are hearty and filling, and have everything you need to start your morning, espeically if you’re in a rush. You can pair it with a small bowl of Greek yogurt and fruit or a hardboiled egg for a little extra protein and energy.
If you’re not into chocolate for breakfast (but really, can we be friends then?), then you could sub in dried fruit like raisins or cranberries or just skip the chocolate altogether. I make a version of these without the chocolate for my toddler to have for an easy and filling afternoon snack.
Make a big batch to have on hand
These cookies freeze well and make such an easy grab-and-go snack or breakfast. I ate a lot of these while nursing because they were easy to eat with one hand, and pretty much always have a batch of them in the freezer for emergencies.
They are made almost entirely of kitchen staples (especially if you stock up with my kitchen guide!), so you probably already have most if not all of the ingredients right in your pantry. Plus they are the perfect solution to overripe bananas if you’re not in the mood for banana bread.
You can make them “monster” sized as the recipe calls for, or halve the size for a smaller treat (especially if you’re feeding smaller bellies!).
More recipes with ripe bananas
Because you know that at least one banana goes brown per batch you buy.
Did you make these giant oatmeal, banana, and peanut butter breakfast cookies?
Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your Pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@sarahgoldnutrition). I love seeing what you’re up to!
- 1 large overripe banana, mashed
- 2 eggs
- 2 Tbsp ground flax
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 3 1/2 cups rolled oats
- 1 cup peanut butter
- 1 tsp baking soda
- 2/3 cup chocolate chips
- Preheat oven to 350F. Beat banana, eggs, flax, maple syrup, and vanilla until well blended.
- Stir in oats, peanut butter, and baking soda until mixed. Stir in chocolate chips until evenly distributed through batter.Do not over mix.
- Using a 1/4 cup measuring cup, scoop a heaping scoop of the batter onto a parchment-lined (or use a baking mat) baking sheet. Flatten the cookies down a bit with the back of the measuring cup. For smaller cookies, fill only half the measuring cup or use a heaping tablespoon.
- Bake for 12-14 minutes, until cookies start to get a golden brown edge. Smaller cookies will need less baking time, so check after about 9-10 minutes. Remove from baking sheet and let cool on wire cooling rack. Store in an airtight container on counter for up to 3 days or in freezer for up to 2 months.
Amount Per Serving:Calories: 232Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCarbohydrates: 26gFiber: 4gProtein: 7g