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Peanut Butter, Banana & White Chocolate Breakfast Cookies

With wholesome ingredients like oats, whole wheat flour, Greek yogurt, banana and peanut butter, you can even start the day with one of these delicious cookies! But they taste so delicious you can still serve them for dessert. Get creative with mix ins, they would be great with different chocolate chips, nuts or even dried fruit mixed in.
5 from 1 vote
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Servings: 36 Cookies

Ingredients

  • 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

Instructions

  • 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!
Tried this recipe?Mention @lovefromtheoven or tag #lovefromtheoven!