I have to admit, almost every time I makeover a recipe, I think “it’s not going to work”. I mean if you take 75% of the butter out of a cookie, it’s probably going to suck, right? I am happy to say that nope, that’s not the case. After making some super decadent white chocolate peanut butter cookies the other day, I just had to try and make that combo in a healthier cookie, on that I could even call a breakfast cookie. The awesome thing is, it TOTALLY worked. These are incredible. Packed with oats, whole wheat flour, banana, peanut butter and Greek yogurt, they pack in some great ingredients yet still taste incredible. Winning!
My makeover recipes are truly some of my favorite recipes. While I bake a lot for events, friends and the blog, the makeover recipes are recipes I make specifically for my family. Cake pops are awesome, but not really the best breakfast food for kids, so mama has to come up with something. If you give this mom a muffin, she’s going to make it over.
My kiddos have never been cereal eaters, and while I think a box of frozen waffles sounds perfectly delicious, I am always looking for ways to get some whole grains and protein in them in the mornings. Muffins and breakfast cookies have been my way of doing that. While these are cookies, technically they are extremely close to a muffin in the ingredients. But let me tell you, kids are all kinds of excited when they hear the word “cookie” in the morning.
I have tried pulling out the butter completely, but find that keeping a quarter cup of butter in the recipe really helps the cookies hold together, and gives just enough flavor that you won’t miss the other 3/4 cups of butter found in most recipes.
We have a nut allergy in our household, so I made these with my favorite nut free peanut butter, No-Nut Butter from the Sneaky Chef. I’ve found it works extremely well in baked goods and has a great peanut butter taste. While the recipe calls for creamy peanut butter, feel free to try it with crunchy. I live in a house where the other people seem to think crunchy peanut butter is weird (which I think makes the a bit weird!). This recipe would also be incredible with some nuts added in. Walnuts would be incredible. Unfortunately there really aren’t no nut versions of, well, nuts.
I hope you enjoy this recipe as much as we do!
Peanut Butter, Banana & White Chocolate Breakfast Cookies
- 2 cups white whole wheat flour
- 1 1/2 cup oats
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 cup of 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
- Preheat oven to 350 degrees F.
- In a food processor (or mixer) combine softened butter, Greek yogurt, peanut butter and banana and puree or mix until well combined. Add in vanilla and eggs and mix well.
- In a separate bowl combine flour, oats, salt, baking soda, baking powder, sugar and brown sugar. Mix until well combined.
- In a large bowl, combine wet and dry ingredients as well as your chocolate chips and stir until just combined.
- Scoop or spoon cookie dough, approximately two tablespoons per cookie, onto cookie sheets lined with parchment paper.
- Bake for 11-13 minutes or until lightly browned on.
- Store in an airtight container. I prefer to keep a few on hand in the refrigerator and store the rest in zipper style freezer bags in the freezer. You can pull them out the night before to thaw, or just pop them into the microwave for a few seconds to defrost. Enjoy!
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Looking for some other breakfast cookies to try? Here you go!