These Chocolate Peanut Butter Breakfast Cookies are loaded with oats and flaxseed to make for a healthy and delicious gluten-free breakfast cookie! Subtly sweet. Vegan and dairy-free.
Chocolate and peanut butter for breakfast. Need I say more?
If you've been a reader here for awhile, then you know I like to keep my cookie recipes as simple as possible. My olive oil chocolate chip cookies and chocolate tahini cookies are easy ones to try!
And this breakfast cookie recipe is no different.
Gluten-Free Breakfast Cookies
Now, there are a lot of breakfast cookies out there. Not all of them are gluten-free or dairy-free or egg-free. Or refined sugar-free for that matter.
These gluten-free cookies, I'm happy to say, are all of the above but still full of flavor. The flavor reminds me of a brownie cookie, and I am perfectly okay with that for breakfast.
Chocolate Peanut Butter Breakfast Cookies Ingredients
For these healthy breakfast cookies, here's what you'll need:
- Gluten-free oats
- Ground flaxseed
- Coconut sugar
- Unsweetened cocoa powder
- Banana
- Creamy peanut butter
- Pure vanilla extract
- Coconut oil
- Almond milk
Optional mix-in's:
- Dairy-free chocolate chips
- Chopped walnuts
You'll notice that the coconut sugar amount called for is pretty minimal. To keep these cookies as healthy as possible, I've relied mostly on the natural sweetness of the banana.
And bananas are the secret hero in these vegan breakfast cookies. They help bind, sweeten, and add nutritious value!
If you have extra bananas you need to use, check out Michelle's gluten-free banana muffins recipe. Or, Taylor's high protein banana bread would be great too!
More Gluten-Free Vegan Oatmeal Breakfast Recipes
Flourless Peanut Butter Oatmeal Muffins
Chocolate Peanut Butter Breakfast Cookies
Ingredients
- 1 cup (100g) gluten-free oats
- 1 tablespoon ground flaxseed
- 2-3 tablespoons coconut sugar
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- ½ cup mashed banana very ripe is best
- ½ cup creamy peanut butter
- ¾ teaspoon pure vanilla extract
- 2 tablespoons coconut oil melted and slightly cooled
- ¼ cup almond milk warmed
- ¼ cup dairy-free chocolate chips optional
- ¼ cup chopped walnuts optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- In a medium bowl, add oats, flaxseed, coconut sugar, cocoa powder, and salt. Whisk to combine. Add mashed banana, peanut butter, vanilla extract, coconut oil, and almond milk. Stir until mixture is evenly combined. If using, fold in chopped walnuts and/or dairy-free chocolate chips.
- Using a tablespoon, scoop cookie dough and place on baking sheet in even rows. Use the palm of your hand (use a piece of parchment for less mess) to press cookie down slightly. The cookies won't spread more than they are pressed.
- Bake for 25-28 minutes. Allow cookies to sit on cookie sheet for a couple minutes before transferring to a cooling rack. Store in an airtight container in the refrigerator for 3-4 days.
Nutrition
Liz Moore
Can’t wait to try these out!
Alice
Would it be possible to give full nutritional information? I'm particularly interested in protein and sugar content.
Tessa
Hi Alice - Yes! I have been in the process of adding nutrition information. You should now be able to view it for this recipe.
Heather
Hi! We're doing an anti-inflammatory cleanse and these would be wonderful! Could we sub almond butter for peanut butter or would that change the consistency...?
Tessa
Hi Heather! Yes, almond butter would work just fine here!
Chinazor
Such a beauty. I am in love with these healthy brown goodness.
Thanks for sharing.
The brand of cocoa powder I just bought makes my batter bitter. What are the alternatives or should I omit it completely?
Tessa
Hi! You could omit the cocoa powder, but buying a Dutch-processed cocoa powder might help if yours isn't. If using a natural cocoa powder or "non-alkalized" cocoa powder, you could also try adding a pinch of baking soda to help with the bitterness.
suzi
have you tried freezing these? I want to try if so... have a big bunch of bananas I need to use up like NOW!!
Tessa
Hi Suzi! I have not tried freezing these - if you give it a try I'd love to hear how it works for you.
Jerilyn
Can the flaxseed be substituted by anything else, like whole chia seeds, oat bran or? I can't eat flax seeds, thanks.
Tessa
Hi Jerilyn! Yes, I think chia seeds would work well here!
Tricia
I’m allergic to banana unfortunately.. what would be a good substitute?
Tessa
Hi Tricia - Applesauce would be a good substitute here but might vary the sweetness. The sweetness of these cookies is subtle anyway, but you might want to do the full 3 tablespoons of coconut sugar, depending on your preference.
Penmas
So, does this make 9 cookies like in your picture?
Tessa
Hi! The recipe should make 10 to 12 cookies. I've added that to the recipe - thank you!