Chocolate, PB, Banana Breakfast Cookies



The words “healthy cookies” may not lure me in, but cookies for breakfast? I’m listening.

I saw these on Pinterest and was intrigued by the simplicity. It’s totally my style, requiring little time and few ingredients. Of course, I couldn’t resist adding my own spin on it. I mixed in a little cocoa powder to chocolate-ify them up and a touch of

agave syrup. I have actually been putting peanut butter, chocolate and bananas in my oatmeal for years, so this is basically just a handheld version of my typical breakfast.

They are super filling, especially when paired with a healthy yogurt smoothie, and not in-your-face sweet–just subtle enough for the AM. These morning treats are soft and chewy, with an almost banana-oat-muffin-esque appeal. Especially when tasting them still warm from the oven.

Next time, I might play around and add raisins or dried cherries, but this time, I sprinkled a touch of coconut over top. What would you add to yours?


Makes about 7 cookies. Recipe adapted from


2 ripe bananas

1 cup oats

1 tablespoon peanut butter

1 tablespoon unsweetened cocoa powder

1/4 teaspoon agave syrup

Unsweetened coconut, optional


Preheat oven to 350°. Peel bananas and place them in a bowl.
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Mash well.
Add in oats and mix together.
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Add peanut butter,
Cocoa powder,
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And agave.
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Spoon onto a parchment lined baking sheet. Of course I used my ice cream scooper. Bet you saw that one coming!
Bake for 15 minutes, then immediately sprinkle with coconut, if using.
Eat and enjoy tomorrow morning!

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  1. These look great, Jenn. Have you tried baking with chick peas yet? I made chick pea blondes last night, and though I need to work on the texture, they were surprisingly delicious!

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