Name: Chocolate Peanut Butter Breakfast Cookies for Supper
Yield: 15

These Chocolate-Peanut Butter Breakfast Cookies are loaded with satisfying and satiating ingredients! No baking required and great for on-the-go mornings!

Try our original No-bake Breakfast Cookies or these baked Breakfast Cookies next!

Chocolate-Peanut Butter Breakfast Cookies

We’re big breakfast people at my home and we enjoy an over-the-top, way-too-sugary breakfast or brunch usually on the weekend. So, in the name of balance, the rest of the week we reach for a little better options like a hearty bowl of oatmeal, a yogurt bowl, or overnight oats.

These Chocolate-Peanut Butter Breakfast Cookies are another recent go-to for a quick breakfast. They also make a satisfying and portable snack the kids go crazy for. These cookies are incredibly simple to make, ultra satisfying, and made with good-for-you ingredients.

Process shots: combining the ingredients

Chocolate-Peanut Butter Breakfast Cookies Ingredients

Creamy almond or peanut butter adds flavor and nutrition and ensures the cookies are filling and satiating. As far as nut butters go, It is worth using one you enjoy eating straight from the jar. home cooks enjoy using slow-roasted and lightly salted nut butter with loads of flavor. I prefer these cookies made with almond butter, but my kids prefer them with peanut butter!
Honey sweetens these cookies and helps hold everything together.
Vanilla and salt enhance the flavor of these cookies.
Unsweetened cocoa powder is the main contributor to the chocolate flavor. We like regular, unsweetened cocoa powder, but if you really love dark chocolate and a slightly bitter flavor, use Dutch-process cocoa powder instead.

Process shots: mixing ingredients and forming cookie balls

Ingredients, Continued

Old-fashioned oats give the best results; steel-cut oats will be too coarse and hard, and quick oats don’t add enough texture.
Unsweetened coconut adds flavor and texture. We like to use the unsweetened kind, so these chocolate peanut butter breakfast cookies aren’t too sweet. If you’d like to make them more of a treat (less of a nutritious snack), you can use sweetened coconut instead.
Cocoa Krispies® or Rice Krispies® Cereal add a fun crunch and, if you use Cocoa Krispies, additional chocolate flavor. Any crisp rice cereal works in these cookies.
Oat flour is simply blended up oats (more on this in the “quick tip” box below).
Mini chocolate chips are the last bit of added chocolate. They add more flavor, texture, and pull everything together! Besides, you can’t have cookies without chocolate chips right?!

Quick Tip

Oat flour is just regular old-fashioned oats that have been processed in a blender until they look like flour. Nothing fancy here, so if you already have the old-fashioned oats for this recipe, you’ll have everything you need!

Chocolate-Peanut Butter Breakfast Cookies being flattened into cookies

Chocolate-Peanut Butter Breakfast Cookie Tips

Adjust quantities. Depending on the actual ingredients used, there can always be some variation. If the mixture is too wet and sticky (and not rolling nicely into a ball), add a touch more oats and/or oat flour. If the mixture is too dry (and crumbling), add a bit more nut butter and/or honey.
Allow time for the oats to absorb the liquid. At first, these cookies may seem overly moist. After they sit for a bit, though, they firm up as the oats absorb the honey and nut butter.
Play around with this recipe! I wanted to keep this recipe simple (yet tasty!) so I relied on readily accessible pantry staples. That said, it’s an straightforward recipe to springboard lots of variations. Some ideas: add in flaxseed, chia seeds, protein powder, hemp hearts, etc. Replace some of the oats or oat flour with some of these dry ingredients if desired.
Use a cookie scoop! Not only does the cookie scoop make the process easier, but it also helps pack the mixture in tightly. I use a scoop that is 1-1/2 tablespoons (about the size of a golf ball). Once all the mixture has been separated into equal-sized balls, flattening the balls into cookies is quick and straightforward.
Toast the coconut: Again, I wanted these to be simple, so toasting the coconut is certainly not required. If you’re feeling a little extra, or maybe have some toasted coconut leftover after making this divine Coconut Cream Pie, throw that in the Chocolate Peanut Butter Breakfast Cookie mixture. By the way, here’s how to toast coconut.