Breakfast Cookies: Oat and Chocolate Chip
Many hearty morning bakes rely on nut butters for binding and richness. These breakfast cookies no peanut butter replace those fats with mashed ripe bananas and melted coconut oil. Use this method to avoid legumes while maintaining a dense, satisfying texture. This departure allows the natural sweetness of the fruit to carry the flavour without overpowering the oats.
You will get a chewy result with golden brown edges and soft centres. Mash the bananas until smooth to ensure the dough binds properly without clumps. Bake them at 176°C (350°F) for 16–18 minutes. Do not overbake the cookies. They firm up as they cool on the wire rack, which preserves the moist interior. Fold in the dark chocolate chips and walnuts gently to keep the structure intact during the 33 minutes total time.
Breakfast Cookies: Oat and Chocolate Chip
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 176°C (350°F). Line a baking tray with parchment paper or a silicone mat to prevent the oat base from sticking to the metal.
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Combine dry ingredients
Whisk together the rolled oats, almond flour, ground flaxseed meal and sea salt in a medium bowl. Mix them thoroughly so the salt is evenly distributed throughout the dry base.
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Mash the bananas
Use a fork or potato masher to crush the ripe bananas in a separate bowl. Mash them until the mixture is smooth to ensure the cookies have a consistent texture.
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Blend wet ingredients
Whisk the melted coconut oil, beaten eggs, vanilla extract and optional maple syrup into the mashed banana. Stir until the mixture is fully blended and glossy.
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Mix the dough
Pour the wet mixture into the dry ingredients. Stir gently until just combined; leave a few streaks of dry flour to avoid overworking the batter, which keeps the cookies tender.
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Fold in additions
Fold in the chocolate chips and chopped walnuts. Ensure they are evenly distributed so every cookie contains a balance of chocolate and nuts.
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Portion the cookies
Drop rounded dollops of dough onto the tray using a tablespoon. Space them 5 cm apart to allow room for spreading as they heat up in the oven.
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Bake and cool
Bake for 16–18 minutes until the edges are golden brown and the centres are set but soft. Remove them and let them cool on the tray for 5 minutes before moving them to a wire rack.
Do not overbake these cookies. If the centres feel too firm while in the oven, remove them immediately. They will continue to firm up as they cool on the wire rack, and overbaking results in a dry texture rather than a chewy one.
How it differs from the traditional method
These cookies replace peanut butter with mashed banana and almond flour. This results in a softer, cake-like texture rather than a dense, nutty snap. Use a traditional butter-based recipe if you require a crisp, long-lasting biscuit for storage or a more intense, savoury nut flavour profile.
Storing and reheating
Keep cookies in an airtight container for up to 2 days at room temperature. For longer storage, place them in a sealed bag in the freezer for up to 3 months. Thaw at room temperature for 30 minutes before serving to restore the original chewy texture.
Nutrition per serving
- Calories
- 210
- Protein
- 4.0 g
- Carbs
- 22.0 g
- Fat
- 11.0 g
- Fiber
- 5.0 g
- Sugar
- 8.0 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What can I substitute for peanut butter in a cookie recipe?
Use mashed banana or almond flour to provide structure and moisture. These alternatives maintain a chewy consistency without the strong flavour of peanut butter, making them suitable for those with nut allergies or different taste preferences.
Can you make 3 ingredient cookies without peanut butter?
No. While simpler cookies exist, this recipe requires a balance of binders and flours to ensure the cookies set. Removing essential ingredients like eggs or oats would result in a batter that does not hold its shape during baking.
What is an easy recipe for breakfast cookies?
Combine rolled oats, almond flour, and flaxseed with mashed banana and melted coconut oil. Bake at 176°C (350°F) for 18 minutes. This method provides a quick, nutrient-dense option that requires no complex machinery or advanced baking skills.
