I originally published this recipe in 2014 and have since added new photos, a video tutorial, and a few more success tips. I have also made a few small improvements to the recipe, which are reflected in the printable recipe below. Like my classic breakfast cookies, today’s variation are chewy, dense, and satisfying; and they make a wonderful grab-and-go breakfast or anytime snack you can feel good about. This banana version is even simpler to make, with fewer ingredients. If you enjoy healthier goodies like these chocolate banana muffins and peanut butter banana chocolate chip oatmeal bars, you’ll love these banana chocolate chip breakfast cookies!
These Banana Chocolate Chip Breakfast Cookies Are:
An “anytime” healthier cookie Made in just 1 bowl Naturally vegan if using dairy-free chocolate chips Naturally gluten free (if using certified GF oats) An egg-free baking recipe Sweetened with maple syrup and bananas Hearty, wholesome, & satisfying Loved by kids and adults alike An excuse to have chocolate chip cookies for breakfast 😉
8 Ingredients & Possible Substitutions
Oats: Use either type of oats—quick or whole. Over the years I’ve found that there’s no difference in the outcome. If you are gluten intolerant, make sure you are using certified gluten-free oats. Salt: Flavor enhancer. Cinnamon: A key ingredient in most oatmeal cookies, like chewy oatmeal chocolate chip cookies. Almond Butter: Use the grainy, drippy, natural kind. A test batch with a more processed almond butter was not tasty. Instead of almond butter, try peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free option. I love using this homemade almond butter. Coconut Oil: Just 1/4 cup really improves the texture in these breakfast cookies. Look for one that’s labeled “virgin” or “unrefined.” Pure Maple Syrup: Try to use the real stuff, not “breakfast syrup.” You can use honey instead of maple syrup, keeping in mind these cookies would no longer be vegan. Or try date syrup. Bananas: Bananas add sweetness, so make sure they’re super ripe. See below about using frozen bananas. Chocolate Chips: To keep these cookies vegan, make sure you use dairy-free/vegan chocolate chips. I like semisweet or dark chocolate chips in these, but you could swap the chips for chocolate chunks, raisins, dried cranberries or blueberries, or a mix! If you’d like to get a little nutty, stir in some chopped pecans or walnuts.
Mix Together in 1 Bowl & Bake
There are hardly any instructions to give you—just throw everything together in a bowl and mix. It’s that easy. I use an electric mixer, which is how I typically mash bananas for banana bread, but feel free to use good ol’ fashioned arm muscle instead. Expect a thick and sticky dough. Scoop 1/4 cup of dough per cookie. Arrange on 2 lined baking sheets. This recipe yields 12 large cookies, so place 6 mounds of dough on each. Slightly flatten the tops of each cookie. Using the back of a spoon, slightly flatten the tops to make large discs instead of tall mounds. The cookies won’t spread, so this helps give them some shape. I give these flourless peanut butter oatmeal cookies a little encouragement to spread using the same method. Bake the cookies until the edges are lightly browned. The cooled cookies should be refrigerated, for best taste and texture. I actually love them straight out of the fridge—they almost taste a bit fudgy! While called breakfast cookies, they’re great all day, every day. I love them as an afternoon snack, for breakfast on the go, or as a healthier dessert. Each batch yields about 12 cookies, and sometimes I make a double batch to keep extras in the freezer for quick homemade snack options. They will be especially appreciated if you are looking for back to school recipe ideas. Two important things to remember:
The riper the banana, the better. When you bake with bananas, you want to use brown, spotty, super-ripe ones. Strain off excess liquid. As bananas thaw, they let out a lot of liquid, which can throw off the wet ingredients in any baking recipe. I always recommend draining off most or all of that excess liquid before mashing and measuring them for your recipe.
Healthy Baking Recipes
Morning Glory Muffins Baked Oatmeal Healthy Apple Muffins How to Make Granola Clusters Greek Yogurt Lemon Bars Whole Wheat Pancakes & Whole Wheat Banana Pancakes No-Bake Greek Yogurt Fruit Tart Easy Frittata Recipe
