Banana Breakfast Cookies with Oats and Chocolate Recipe

If you’re anything like me, mornings can be a whirlwind — and that’s why I absolutely love this Banana Breakfast Cookies with Oats and Chocolate Recipe. They’re quick to whip up, naturally sweet, and packed with wholesome ingredients that keep you energized. I discovered this recipe one weekend when I was craving something comforting but still wanted to keep it healthy, and let me tell you, my whole family goes crazy for these cookies! Keep reading, and I’ll guide you through every step so you can make them perfectly every time.

Ingredients You’ll Need

The magic of this Banana Breakfast Cookies with Oats and Chocolate Recipe lies in its simple, natural ingredients. Each one plays a special role—from binding the batter to adding texture and that irresistible chocolate chip sweetness. Here’s a little tip: make sure your bananas are extra ripe; that’s where all the flavor and natural sweetness come from!

• Extra ripe bananas: The riper, the better—they add sweetness and moisture without extra sugar.
• Natural peanut or almond butter: Gives a creamy texture and a nice nutty flavor, plus protein.
• Pure maple syrup: Adds just the right amount of natural sweetness and keeps things moist.
• Egg or flax egg: Binds everything together; flax egg is great if you want it vegan.
• Pure vanilla extract: Enhances the overall flavor and adds warmth.
• Oat flour: A gentle base that’s gluten-free when you use certified oats.
• Flaxseed meal: A powerhouse of omega-3s and fiber—plus helps with binding.
• Ground cinnamon: Adds subtle warmth and depth.
• Baking soda: Helps the cookies rise just enough for a soft texture.
• Kosher salt: Balances the sweetness and brings out the flavors.
• Old fashioned rolled oats: Add chewiness and a heartier texture.
• Hemp hearts & chia seeds: Nutritional powerhouses that boost protein and fiber.
• Semi-sweet chocolate chips: That classic, melty chocolate in every bite.
• Chopped walnuts (optional): For extra crunch and a nutty twist.
• Flaky sea salt: Sprinkled on top to create that irresistible sweet-salty contrast.

Variations

I love experimenting with this Banana Breakfast Cookies with Oats and Chocolate Recipe — it’s so easy to tweak based on what ingredients you have or your own preferences. Don’t hesitate to make it your own!

• Nut-free version: Swap out nut butter for sunflower seed butter and use nut-free chocolate chips; I tried this for a friend with allergies, and they loved how rich it still tasted.
• Extra superfood boost: Add a tablespoon of powdered matcha or cacao nibs for a little twist — it gives these cookies a fun, surprising flavor.
• Oat variety: Use quick oats instead of rolled oats for a softer texture (just don’t overmix the dough).
• Sweetener swap: If you want to reduce sugar, swap maple syrup with mashed dates or a sugar-free syrup — I experimented with dates once and the cookies still came out wonderfully moist.

How to Make Banana Breakfast Cookies with Oats and Chocolate Recipe

Step 1: Preheat and Prep Your Space

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper — this prevents sticking and makes cleanup a breeze. Getting your baking station ready ahead of time makes the process so much smoother, trust me.

Step 2: Mix the Wet Ingredients

In a large bowl, mash those extra ripe bananas until smooth. Then, add your peanut or almond butter, maple syrup, egg (or flax egg), and vanilla extract. Stir everything together until it’s nicely combined and creamy. I love to use a hand mixer here to get it silky, but a sturdy spoon works fine, too.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the oat flour, flaxseed meal, cinnamon, baking soda, and salt. This helps evenly distribute everything before mixing it into the wet ingredients — nobody wants unevenly flavored cookies!

Step 4: Bring It All Together

Gradually stir the dry ingredient mix into your wet mixture, stirring just until combined. Then fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if you’re using them. Let the dough sit for about 5 minutes; this rest time lets the chia and flax soak and thicken the batter, which makes scooping much easier.

Step 5: Scoop & Bake

Use a large cookie scoop (about 3 tablespoons per cookie) to portion the dough onto your baking sheet. Make sure to leave about 2 inches between each — these cookies spread a little but stay mostly soft and thick. Pop a few extra chocolate chips on top for that pretty, melty look. Bake for 10 to 14 minutes until the edges are set but the centers still feel soft.

Step 6: Cool and Finish

Once out of the oven, sprinkle each cookie lightly with flaky sea salt — this contrast makes every bite pop. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. I sometimes sneak one warm, and it’s pure bliss!

How to Serve Banana Breakfast Cookies with Oats and Chocolate Recipe

Garnishes

I always sprinkle a pinch of flaky sea salt on warm cookies — it brings out the chocolate’s richness and balances the sweetness so beautifully. Sometimes, a few extra mini chocolate chips on top just before baking give them a pretty finish that wows guests.

Side Dishes

Pair these cookies with a fresh fruit salad or a dollop of Greek yogurt topped with honey for a complete breakfast. I’ve also enjoyed them with a warm latte or herbal tea — it’s a cozy combo that keeps me fueled all morning.

Creative Ways to Present

For a brunch or special occasion, I’ve served these cookies stacked on a pretty plate with edible flowers and a drizzle of melted dark chocolate over the top. You could also pack them in cute parchment paper bags for a grab-and-go breakfast treat or thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days. They stay soft and flavorful if you line the container with a paper towel to absorb any extra moisture. This method kept my batch perfect for sharing with the kids after school.

Freezing

These cookies freeze beautifully! Just place cooled cookies in a freezer-safe container or bag, with parchment between layers to prevent sticking. Whenever you’re ready, pop them out for a quick breakfast treat — I usually freeze half the batch and thaw as needed.

Reheating

To reheat, I gently warm cookies in a microwave for 15-20 seconds or in a 300°F oven for about 5 minutes. This brings back that fresh-baked softness and slightly melty chocolate—perfect for mornings when you want a quick but comforting bite.

FAQs

Final Thoughts

This Banana Breakfast Cookies with Oats and Chocolate Recipe has become my go-to breakfast for busy mornings and lazy weekends alike. I love how forgiving it is and how great it feels to feed my family a treat that’s both tasty and nourishing. If you try it out, I promise you’ll enjoy the warm, chewy bites with little bursts of chocolate and the subtle crunch from all the seeds. Go ahead, make a batch — and maybe save me one!

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