Chewy Chocolate Chip Banana Oat Breakfast Cookies
These chewy chocolate chip banana oat breakfast cookies are a quick, healthy, and satisfying grab-and-go breakfast or snack with a perfect balance of sweet and hearty flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 2 medium ripe bananas, mashed
- 1 ½ cups (135g) old-fashioned rolled oats
- ½ cup (60g) all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup (90g) semi-sweet or dark chocolate chips
- Optional: ¼ cup chopped walnuts or pecans
- Optional: shredded coconut
- Optional: fresh or frozen berries (in place of chocolate chips)
- Optional: natural peanut butter or almond butter (1 tablespoon)
- Optional: pinch of nutmeg or ground ginger
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large mixing bowl, mash 2 medium ripe bananas with a fork or potato masher until mostly smooth with a few small lumps remain (about 2 minutes).
- Stir in 1 teaspoon vanilla extract to the mashed bananas.
- In a separate bowl, whisk together 1 ½ cups rolled oats, ½ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually fold the dry ingredients into the banana mixture using a spatula or spoon until combined. If the batter feels too wet, add extra oats tablespoon by tablespoon.
- Gently fold in ½ cup chocolate chips, being careful not to overmix.
- Use a spoon or cookie scoop to dollop 12 even mounds onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12 to 15 minutes until the edges are golden but centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use ripe bananas for natural sweetness and moisture. Avoid overmixing the batter to keep cookies chewy. If cookies spread too thin, chill dough for 10-15 minutes before baking. Pull cookies out when edges are golden but centers are still soft to maintain chewiness. Can swap flour for almond flour for gluten-free version. Dairy-free chocolate chips make this recipe vegan-friendly.
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 8
- Sodium: 150
- Fat: 5
- Saturated Fat: 2.5
- Carbohydrates: 22
- Fiber: 4
- Protein: 3
Keywords: banana oat cookies, breakfast cookies, healthy breakfast, chocolate chip cookies, chewy cookies, quick breakfast, easy recipe