Home > Breakfast > Chocolate Peanut Butter Breakfast Cookies Chocolate Peanut Butter Breakfast Cookies January 27, 2018 | 22 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. These Chocolate-Peanut Butter Breakfast Cookies are loaded with delicious 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 delicious and portable snack the kids go crazy for. These cookies are incredibly simple to make, ultra satisfying, and made with good-for-you 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, I recommend using one you enjoy eating straight from the jar. We love 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. 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 No-bake Granola you’ll have everything you need! 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 easy 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 easy. 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. Chocolate-Peanut Butter Breakfast Cookie Storage Store cookies in an airtight container for 4-5 days (we like to keep them in the fridge) or freeze for up to 3 months. More quick, on-the-go breakfast ideas Brownie Batter Overnight Oats with almond butter Chewy Granola Bars with peanut butter and honey Energy Bites with oats and miniature chocolate chips Homemade Protein Bars with protein powder Peanut Butter Overnight Oats with dark chocolate chips FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chocolate-Peanut Butter Breakfast Cookies 5 from 4 votes - Review this recipe These Chocolate-Peanut Butter Breakfast Cookies are loaded with delicious and satiating ingredients! No baking required and great for on-the-go mornings! SAVE TO RECIPE BOX Print Recipe Chocolate-Peanut Butter Breakfast Cookies 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe These Chocolate-Peanut Butter Breakfast Cookies are loaded with delicious and satiating ingredients! No baking required and great for on-the-go mornings! Course Breakfast, Dessert, Snack Cuisine American, Healthy, Vegetarian Keyword Chocolate Peanut Butter Breakfast Cookies Prep Time 20 minutes Total Time 20 minutes Servings 15 -16 cookies Calories 272kcal Author Chelsea Lords Ingredients1/2 cup (125g) creamy almond or peanut butter (I recommend a dry-roasted and lightly salted nut butter)1/3 cup (112g) honey1 teaspoon vanilla extract1/4 teaspoon fine sea salt1/4 cup (21g) unsweetened cocoa powder1 cup (100g) old-fashioned oats (uncooked)3/4 cup (54g) unsweetened coconut flakes1/4 cup (25g) oat flour (regular oats that have been blended)1/3 cup (20g) crispy rice cereal such as Rice Krispies or Cocoa Krispies1/3 cup (60g) miniature chocolate chips InstructionsCOMBINE: In a large bowl, combine the almond or peanut butter butter and honey. Microwave for 10 seconds and then stir until completely smooth. Add in the vanilla and salt. Mix until combined. Next, add the cocoa powder, oats, coconut, and oat flour (See Note 1). Mix until completely combined.FINISH MIXTURE: Stir in crispy cereal and chocolate chips; mix. (If the mixture is too wet, add a bit more oat flour, and if it is too dry add a bit more peanut/almond butter or honey. There is some variance based on the brands you use.)FORM BALLS: Using a cookie scoop that is 1-1/2 tablespoons (about the size of a golf ball), tightly scoop out and compress the mixture. Release the cookie onto a parchment paper-lined sheet pan. Repeat with all the mixture. Once you've got 15-16 tight balls of the mixture, take one ball at a time and gently flatten the ball in your hands to create a cookie shape. Repeat with the remaining balls. Enjoy immediately!STORAGE: Store cookies in an airtight container for 4-5 days (I keep mine in the fridge) or freeze for up to 3 months. Recipe NotesNote 1: To make oat flour, pulse oats in a blender or food processor until they reach a flour-like consistency. Measure the oat flour after blending. Nutrition FactsCalories: 272kcal | Carbohydrates: 32g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 86mg | Potassium: 256mg | Fiber: 6g | Sugar: 9g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.