Banana Oat + Chocolate Chip Breakfast Cookies
Looking for a quick and healthy grab-and-go breakfast option the whole family will love? These Banana, Oat + Chocolate Chip Breakfast Cookies are soft, chewy, and packed with wholesome ingredients—perfect for busy mornings, lunchboxes, or an afternoon snack. Made with ripe bananas, rolled oats, and just the right amount of chocolate chips, these cookies are naturally sweetened, gluten-free (if using GF oats), and come together in one bowl—no mixer required!Why You’ll Love These Breakfast Cookies:Naturally sweetened with ripe bananas—no refined sugar neededHigh fiber + wholesome thanks to oats and bananaKid-friendly and freezer-friendlyOne bowl recipe = minimal cleanupCustomizable with your favorite add-ins (chia seeds, chopped nuts, dried fruit)Storage Tips:Fridge: Store in an airtight container for up to 5 days.Freezer: Freeze in a zip-top bag for up to 2 months. Reheat in the microwave for 15–20 seconds.More Healthy Breakfast Ideas:High Protein Cottage Cheese BagelsOne Bowl Banana MuffinsProtein French ToastThese Banana, Oat + Chocolate Chip Breakfast Cookies are the kind of recipe you’ll make on repeat—easy, nourishing, and kid-approved. With just a handful of pantry staples and 15 minutes, you’ll have a batch of delicious cookies that feel like a treat but fuel like a balanced breakfast.Don’t forget to pin this recipe for later and tag @gourmet.mami if you try it!

Prep Time 5 minutes

Cook Time 10 minutes

Course Breakfast, Snack

Cuisine American

Servings 24 cookies

Calories 146 kcal

Ingredients  

  • 1 cup mashed ripe bananas about 3 medium bananas
  • ¼ cup pure maple syrup
  • ½ cup natural salted almond butter
  • 3 tbsp salted butter melted, or melted coconut oil
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • 3 ¼ cups old-fashioned rolled oats
  • 2 tbsp chia seeds
  • 1 tbsp ground golden flaxseed optional
  • ¾ cup semi-sweet chocolate chips optional
  • flaky sea salt, for topping optional

Instructions 

  • Preheat the oven to 325 degrees Fahrenheit with two racks near the middle. Line two baking sheets with parchment paper (if you don’t have parchment paper, lightly grease the baking sheets).

  • Whisk together the maple syrup and almond butter in a mixing bowl. Add the mashed banana and melted butter and whisk until the mixture is well blended. Whisk in the egg and vanilla, scraping down the side of the bowl once it’s incorporated.

  • Whisk in the baking soda, baking powder, salt and cinnamon.

  • Using a wooden spoon, mix in the oats, chia seeds, flax seeds and chocolate chips until they are evenly combined. Drop the dough by the heaping tablespoon (a small cookie scoop is perfect for this) onto your prepared baking sheets. I added a few extra sprinkles on top for good measure.

  • Scoop cookies onto the prepared sheet pan and press down slightly. Sprinkle with flaky seas salt (optional)

  • Bake the cookies until they’re barely set and just beginning to turn golden around the edges, about 16 minutes. Remove the cookies from the oven and let them cool completely on the pans.

Nutrition

Calories: 146kcalCarbohydrates: 16gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 11mgSodium: 96mgPotassium: 162mgFiber: 3gSugar: 6gVitamin A: 63IUVitamin C: 1mgCalcium: 45mgIron: 1mg

Keyword gluten-free, healthy, kid-friendly

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