Chocolate Peanut Butter Breakfast Cookies
Prep time
Cook time
Total time
Chocolate + peanut butter in a cookie that's healthy enough to eat for breakfast!
Recipe type: breakfast
Cuisine: American
Serves: 12-16 cookies
  • 2 Tbsp coconut oil
  • 2 heaping Tbsp peanut butter (I used Justin's)
  • ¼ cup honey
  • 1 Tbsp brown sugar
  • 1 large egg
  • ½ cup plain Greek yogurt (I used Stonyfield whole milk Greek)
  • 1 tsp vanilla
  • 1½ cups oats
  • ¼ cup flaxseed meal (I used Bob's Red Mill)
  • ¼ cup chopped walnuts (or use peanuts)
  • ¼ tsp salt
  • ½ tsp cinnamon
  • Pinch nutmeg
  • ½ cup chocolate chips or chopped chocolate
  1. Whisk together coconut oil, peanut butter, honey and brown sugar in the bottom of a mixing bowl.
  2. Beat in egg, vanilla yogurt, cinnamon, salt and nutmeg.
  3. With a spatula, stir in oats, flax, and walnuts.
  4. Refrigerate mixture for 30 minutes.
  5. Preheat oven to 325 and line a baking sheet with parchment paper.
  6. Form balls of dough (2-3 Tbsp), place on sheet and use fingers to flatten slightly.
  7. Bake 16-18 minutes or until slightly firm to the touch and beginning to brown on the top and edges.
  8. Let cool 5 minutes on a baking rack.
  9. Extra cookies can be stored in an airtight container in the fridge for up to a week. Warm cookies slightly in the toaster oven or for 10 seconds in the microwave before enjoying.
Recipe by Eating Made Easy at