If you’re often in a rush in the mornings but still crave something delicious and wholesome, these Peanut Butter, Banana & White Chocolate Breakfast Cookies are just what you need. They’re packed with flavor, and the combination of peanut butter, ripe bananas, and creamy white chocolate chips makes for a delightful breakfast treat. Plus, they’re incredibly easy to whip up, meaning you can enjoy a warm, homemade cookie with your morning coffee in no time!
Why This Recipe is a Keeper
These cookies check all the boxes for a great breakfast. They’re nutritious, filling, and satisfy that sweet tooth without being overly indulgent. The white chocolate adds a touch of sweetness that pairs perfectly with the nuttiness of the peanut butter and the natural sweetness of the banana. Not to mention, they’re versatile enough to be enjoyed any time of day! Whether you’re heading to work, running errands, or just need a snack, these cookies will keep you fueled and satisfied.
What’s in the Bowl
To create these delicious Peanut Butter, Banana & White Chocolate Breakfast Cookies, gather the following ingredients:
- 2 cups white whole wheat flour
- 1 1/2 cups oats
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 cup butter, softened
- 1/2 cup Greek yogurt (I used vanilla flavor)
- 1/2 cup creamy peanut butter (or No-Nut butter if you have nut allergies)
- 1 large ripe banana
- 1/2 cup sugar
- 2/3 cup brown sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 cup white chocolate chips (milk, semi-sweet, or dark can also be used)
Gear Up: What to Grab
Before you start baking, make sure you have the following kitchen tools on hand:
- Mixing bowls – for combining your ingredients
- Measuring cups and spoons – accuracy is key!
- Whisk or electric mixer – to cream the butter and sugars
- Baking sheet – to bake your cookies on
- Parchment paper – for easy cookie removal
- Spatula – for mixing and transferring cookies
Make Peanut Butter, Banana & White Chocolate Breakfast Cookies: A Simple Method
Follow these steps to create your own batch of Peanut Butter, Banana & White Chocolate Breakfast Cookies:
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will ensure your cookies bake evenly and prevent sticking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the white whole wheat flour, oats, salt, baking soda, and baking powder. Set this mixture aside while you prepare the wet ingredients.
Step 3: Cream the Butter and Sugars
In another bowl, use a whisk or electric mixer to beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add in the Wet Ingredients
Next, add the Greek yogurt, creamy peanut butter, ripe banana (mashed), vanilla extract, and eggs to the butter and sugar mixture. Mix until everything is well combined and smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 6: Fold in White Chocolate Chips
Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
Step 7: Scoop and Bake
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Step 8: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these delicious cookies warm or at room temperature!
Substitutions by Category
If you’re looking to tweak this recipe, here are some great substitutions you can consider:
- Flour: Use all-purpose flour instead of white whole wheat flour if preferred.
- Sweeteners: Substitute coconut sugar for brown sugar for a lower glycemic index option.
- Yogurt: Use any flavored yogurt for a twist, or try a dairy-free yogurt for a different taste.
- Peanut Butter: Swap with sunflower seed butter or a nut-free alternative if allergies are a concern.
- Chocolate Chips: Feel free to use dark chocolate chips or even a mix of chocolates for added flavor.
Avoid These Traps
When making your Peanut Butter, Banana & White Chocolate Breakfast Cookies, keep these tips in mind to avoid common pitfalls:
- Don’t overmix the dough after adding the flour; this can lead to tough cookies.
- Ensure your butter is softened, not melted, for the best texture.
- Measure your ingredients accurately; using too much flour can make the cookies dry.
- Allowing the cookies to cool too long on the baking sheet can result in sogginess.
Meal Prep & Storage Notes
These cookies are perfect for meal prep! Here’s how to store them:
Once cooled, store your Peanut Butter, Banana & White Chocolate Breakfast Cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to 3 months. Just place them in a zip-top bag, and when you’re ready to enjoy, simply thaw them at room temperature or pop them in the microwave for a few seconds!
Your Top Questions
Can I make these cookies vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based yogurt and butter alternative.
What can I use instead of white chocolate chips?
If you prefer, you can use dark chocolate chips or milk chocolate chips. You can even leave them out entirely for a more wholesome cookie.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges but still soft in the center. They will continue to firm up as they cool.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans would make a delicious addition to the cookie dough if you enjoy a bit of crunch.
As you enjoy your , consider trying out these delicious recipes next:
Save & Share
If you loved making and eating these cookies, don’t forget to share the joy! Snap a picture and tag your friends, or save this recipe for later. Happy baking!
Peanut Butter, Banana & White Chocolate Breakfast Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the white whole wheat flour, oats, salt, baking soda, and baking powder. Set aside.
- In another bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add the Greek yogurt, creamy peanut butter, mashed banana, vanilla extract, and eggs to the butter and sugar mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Gently fold in the white chocolate chips.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies for up to 3 months for longer storage.
- Use flax eggs and plant-based yogurt and butter alternatives for a vegan option.
