Chocolate chip banana breakfast cookies made with just 3 healthy ingredients and loaded with plenty of chocolate and oats! They’re gluten-free, vegan, and make a perfect snack for any time of the day!
If you’ve tried my almond joy breakfast cookies or my pumpkin breakfast cookies, you already know that cookies for breakfast are a very real thing.
You definitely can eat these chocolate chip banana oatmeal cookies for breakfast or for a healthy snack. If you are looking for a super easy (and delicious), grab-and-go breakfast option, this recipe is for you!
Simply made of oats, bananas and chocolate chips these yummy cookies are like eating a bowl of oatmeal, only in cookie form (I also love oatmeal in pancake form, there are just so many oatmeal options!)
They make the perfect breakfast or power snack throughout the day. They’re filled with healthy carbs, good-for-you grains, and a bit of chocolate just for good measure.
The only challenge with these banana breakfast cookies is not eating the entire tray! But hey, sometimes a girl needs a few extra cookies (joking, not joking!).
The other great thing about these healthy breakfast cookies is how fast they come together. I know how busy life can get and these cookies won’t make life feel any busier.
They only have three common ingredients and you only need one bowl. Score!
They also make great after school snacks and are perfect for lunch boxes. I often make a double batch on Sunday, so they are ready for my kids to enjoy throughout the week.
What Makes These Breakfast Cookies?
I call these little gems breakfast cookies because they have serious staying power.
No lie, I ate one with some Greek yogurt and fruit yesterday morning and wasn’t hungry again for hours. They’ll keep you fueled, full, and satisfied.
They’re dense, but not too heavy. Ultra thick, chewy, and incredibly soft without being cake-y. Each bite is full of chocolatey-banana flavor. The perfect breakfast treat!
Making Banana Breakfast Cookies:
You’ll find yourself making these cookies often. Why? Because they are so easy to make and so yummy.
All three ingredients (mashed banana, oats, & chocolate chips) are mixed together in one bowl. Add them all to a mixing bowl and stir until you have a thick, sticky dough. These cookies don’t spread while baking, so form them into a cookie shape and then drop each onto a cookie sheet and bake for about 15 minutes. That’s it.
Tips For Banana Oatmeal Breakfast Cookies:
- Use ripe bananas. The riper, the more brown-speckled, the better your cookies will taste. I also recommend using fresh, not previously frozen, thawed bananas.
- These cookies freeze well for up to 3 months. Refrigerate overnight to thaw before enjoying.
- Try your favorite mix-ins! About 1/4 cup sliced almonds or dried fruit would be great options.
- You will need to use a combination of quick oats and old fashioned oats in this recipe. Quick oats are slightly more processed and will soak up more of the wet ingredients – thus creating a better texture. If you don’t have quick oats on hand, no worries! You can make your own (see note at the bottom of the recipe). Another option is to let the mixture sit for about 20 minutes to let the moisture be absorbed by the oats.
More Easy Breakfast Recipes To Enjoy:
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3-Ingredient Banana Oatmeal Cookies
Ingredients
- 1.5 cups oatmeal I used 1/2 cup rolled and 1 cup quick
- 2 medium bananas
- 1/3 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Line a rimmed baking sheet with a silpat mat or coat with some cooking spray.
- Using the back of a fork, mash bananas in a medium bowl until they are broken down. Add in oats and gently stir until all of the oats and bananas are mixed together and look like a thick cookie batter.
- Now your ready to add the chocolate chips! Sprinkle them into the dough and stir until they are just mixed throughout.
- Scoop one heaping tablespoon of the dough into your hands and free form into a cookie*. Place on cookie sheet and continue until you have 12 cookies.
- Cook for 12-15 minutes or until set through and lightly golden. Cool and enjoy!
Notes
- Storage: Keep cookies stored in an airtight container in the refrigerator for up to five days.
- Freezing Instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.
- Oats: Be sure to use a combo of quick and rolled oats in this recipe. Quick oats are more finely ground up whole oats, so they are slightly powdery. They are sold right next to the whole oats. You can also make quick oats at home – simply measure 1 cup of whole oats and pulse in the blender or food processor about 5 times.
- Can I use steel-cut oats? I don't recommend it. They are too hard and will not soften enough.
- Baking Instructions: These cookies will not spread in the oven, so be sure to form them into a cookie before placing them on a baking sheet.
William borkenhagen says
Try with butterscotch chips instead. You’ll thank me.
Dani says
Yum! Enjoy!
Amy McCarty says
I made with butterscotch chips so yummy Thank you William Great idea
Dani says
That sounds great, Amy! So glad you enjoyed them.
Ingrid Exel says
Dear Dani, your cookies are a staple in my house now – I think yesterdays new batch must have been the 20th or so! That’s how yummy they are!
I do leave out the chocolate chips though and add instead some raisins, flax seeds, pumpkin seeds, sesam seeds, some home made nut butter and a pinch of ground cardamon. And I usually make a lil’ more of the dough – a third banana and some extra oats of both kinds.
They always turn out delicious.
Thanks a lot for the recipe.
Dani says
Thanks so much, Ingrid! I l0ve how you made this recipe your own… sounds delicious!
Tibby says
I think I’m going to love such a simple recipe. Question – do you think the baked cookies could be crumbled just a little bit to make granola? Thanks so much for posting this!!!
Mary Callahan says
Hi Dani,
Loved the idea of using both textures of GF oats and I changed the chocolate to a 90% dark. Am hoping this treat will work for me even though bananas are not a part of my diet. I’m a Mast Cell Activation Syndrome patient – need to eat low histamine and have a small window of about 10 foods. Will watch your site to see if you create any recipes in this category. You’re a gem to devote your time to helping those of us with very specific diets. Thank you so much!
Patsy says
Great way to have a great breakfast to throw in your purse/book bag! Easy to make, but most importantly, delicious! Great healthy treat for grandkids, too.
Mike says
Excellent recipe because it’s so easy. Any tips on storing them (not freezing them).
Karrie says
I’ve now made these twice and they are a big hit. I like adding shredded coconut to them with a little extra in top to get browned a bit when baking. Yum!!!
Dani says
I’m so glad you are enjoying them, Karrie! The extra coconut sounds delicious.
Patricia S says
Looking for recipes to eat to help lower cholestriol trying this one hope it will help my son-in-law.
Thank you
Dani says
I hope he enjoys them, Patricia.
Andrea H says
I’ve tried these twice. Last time I added peanut butter chips instead of chocolate because my friend cannot have chocolate. I also added shredded coconut. These cookies are absolutely delish without being too sweet.
Dani says
Love how you are mixing it up! Sounds delicious.