Photo of Peanut Butter, Banana, and Chocolate Chip Breakfast Cookies by WW

Peanut Butter, Banana, and Chocolate Chip Breakfast Cookies

Points® value
Total Time
30 min
10 min
20 min
With just a handful of ingredients and a half-hour of time, you can make these hearty, whole-grain cookies that feature the irresistible trio of peanut butter, banana, and chocolate. Mashed bananas are the base of the dough, providing richness and sweetness without any added sugar (except for that in the chocolate chips) and no need for eggs. And if you make sure your chocolate chips are dairy-free, these cookies are vegan, too. Store in an airtight container at room temperature for two to three days. The cookies are best when warm, so reheat for a few seconds in a microwave.



3 small, ripe

Uncooked old fashioned oats

1½ cup(s)

Powdered peanut butter


Table salt

¼ tsp(s), optional

Mini semisweet chocolate chips



  1. Preheat oven to 350°F. Line a sheet pan with parchment paper.
  2. In a medium bowl, mash bananas with a fork. Stir in oats, peanut butter powder, and salt, if desired. Fold in chocolate chips. Scoop dough by rounded tablespoonfuls onto prepared pan to form 16 cookies; flatten cookies slightly. Bake at 350°F for 20 minutes. Serve warm.
  3. Serving size: 1 cookie


SERVING SIZE (1 cookie) 75 Cal, 2 g Total Fat, 1 g Sat Fat, 51 mg Sod, 13 g Total Carb, 5 g Sugar, 3 g Added Sugar, 2 g Fib, 2 g Prot.