Breakfast Brownie Cookies (Edit recipe)

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These Breakfast Brownie Cookies are soft, chocolatey, and naturally sweetened with ripe banana. Made with peanut butter, oats, cocoa powder, oat fiber, and hot cocoa collagen, they’re a nourishing make-ahead breakfast or snack that tastes like a brownie but fuels your morning like oatmeal. These cookies are gluten-free, refined sugar-free, and perfect for meal prep. Keep a batch in the fridge for an easy grab-and-go breakfast all week.

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PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

7

Serves: 9

Ingredients

1 Banana, overripe, mashed
0.25 Peanut Butter, smooth or chunky
0.75 Oats, Rolled, reuglar or gluten-free
0.25 cup Dutch Processed Cocoa Powder
2 Tbsp Chocolate Collagen - Further Food, or Marigold Hot Cocao Collagen
1 Tbsp Oat Fiber Powder - NuNaturals, optional
2 Tbsp Milk Chocolate Chips (No Sugar Added) - Lakanto

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a bowl, mash the banana until smooth.
Stir in the peanut butter until fully combined.
Add oats, cocoa powder, oat fiber (if using), and chocolate collagen. Mix until a thick dough forms.
Fold in chocolate chips.
Scoop tablespoon-sized portions onto the baking sheet.
Bake for 8–10 minutes.
Let cool on the pan for 5 minutes before transferring to a rack.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	31
Fat:	1 g
Carbohydrates:	4 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	2 mg
Fiber:	3 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.