Chocolate Peanut Butter Breakfast Cookies

Serving 28 people

24 min


  • baking soda ½ tsp baking soda
  • banana 1 ripe banana, mashed
  • chia seeds ¼ c chia seeds
  • chocolate chips ½ c miniature chocolate chips
  • coconut oil ¼ c coconut oil
  • dutch process cocoa powder 1/3 c dutch process cocoa powder
  • flax meal ¼ c flax meal
  • honey ½ c honey
  • old fashioned oats 2 c old fashioned oats
  • peanut butter 1/3 c peanut butter
  • salt ½ tsp salt
  • vanilla 1 tsp vanilla
  • whole wheat flour 1 c whole wheat flour
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How to make it

  1. Preheat your oven to 350 F and line two baking sheets with parchment or baking mats.In the bowl of your stand mixer combine the banana, coconut oil, honey, peanut butter and vanilla, mix well.In a mixing bowl combine the oats, flour, cocoa powder, flax meal, chia seeds, baking soda and salt.
  2. Add the dry ingredients to the wet and mix until it comes together.Scoop into 2 Tbs rounds, press a tsp of miniature chocolate chips into the top of each cookie, flattening them slightly with damp fingers.
  3. Bake for 15 minutes, cool on the pan a few minutes, then transfer to a wire rack and cool completely.Store in an airtight container or refrigerate.