Banana Chocolate Chip Breakfast Cookies Recipe
These Banana Chocolate Chip Breakfast Cookies are a wholesome and delicious way to start your day. Made with ripe bananas, oats, almond butter, and dairy-free chocolate chips, they offer a naturally sweet and satisfying treat that's both nutritious and easy to prepare. Perfect as a grab-and-go breakfast or a snack, these cookies combine the goodness of whole ingredients with a soft, chewy texture that's sure to please all ages.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 and 1/2 cups (213g) quick oats or old-fashioned whole rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
- 1/4 cup (56g) coconut oil, melted
- 3/4 cup (185g) natural-style almond butter
- 1/4 cup (82g) pure maple syrup (or honey)
Add-ins
- 1/2 cup (80g) dairy-free chocolate chips (or regular semi-sweet chocolate chips)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking. Set these aside.
- Mix Ingredients: In a large bowl, mash the ripe bananas thoroughly. Add the oats, salt, cinnamon, melted coconut oil, almond butter, and maple syrup. Stir everything together until fully combined, or for easier mixing, use a handheld or stand mixer with a paddle attachment. The cookie dough will be thick and dense.
- Shape Cookies: Using a 1/4 cup measuring cup, scoop out mounds of the dough (approximately 70g each) and place them on the prepared baking sheets. Use the back of a spoon to slightly flatten each mound into a cookie shape. Note that these cookies will not spread during baking.
- Bake the Cookies: Place the baking sheets in the oven and bake the cookies for 17 to 20 minutes, or until the edges turn lightly browned. This indicates they are fully baked and ready to cool.
- Cool and Store: Let the cookies cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely. Store any leftovers covered at room temperature for up to 2 days, or refrigerate for up to 10 days. The cookies tend to become softer when stored and taste best chilled straight from the fridge.
Notes
- Use ripe bananas with brown spots for the best natural sweetness and flavor.
- You can substitute maple syrup with honey if preferred, but note this will slightly alter the flavor profile.
- To keep the recipe dairy-free, be sure to use dairy-free chocolate chips; regular semi-sweet chips can be used otherwise.
- These cookies do not expand much during baking, so flatten them before baking for a cookie-like shape.
- Store cookies in an airtight container to maintain freshness and softness.
- Almond butter is key for texture and flavor but can be substituted with other nut or seed butters if necessary.