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.
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
- 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.
- Baking Instructions: These cookies will not spread in the oven, so be sure to form them into a cookie before placing on baking sheet.
Karen L Rollings says
I loved this recipe. I have added peanut butter about 2 tablespoons and it was MOST AWESOME!
Jennifer Santana says
Yummy healthy cookies
Hobojo says
Easy & delish
Julie Finkel says
Super easy! Great after school snack! Delish!
Helene Mc says
Simple and delish. As usual!
LP says
Amazing! And SOOO EASY!!!
Lilly says
I added raisins in place of chocolate chips and they were delicious!
Debra says
I thought of the same thing and then saw your review. I added a little bit of cinnamon and a touch of salt. Can’t wait to try them!
Alma says
Easy and fast to make. I added dried cranberries instead of raisins. Delish without lots of ingredients. My next batch will have cinnamon. I forgot to add it, and, my hubby likes cinnamon in about all desserts. Thanks for the recipe.
Linda Swoveland says
I’m not sure if I have chocolate chips in my pantry, but if I don’t I do have raisins. I’d probably pick raisins I like oatmeal raisin cookies better than oatmeal chocolate chip anyway.
I have 2 bananas that are on the verge of being overripe. I never buy instant oatmeal, but I can make my own according to your instructions.
I’m sure we’ll enjoy a healthier version of my favorite oatmeal raisin cookies.
Cecilia says
My daughter loves chocolate chips on every cookie and I served his these cookies with chocolate chips to feed her healthy snack! She finished it all! I’m so grateful!
Tanya brooks says
I’m making these cookies right now and they are delicious thank you for the recipe and hope you have a wonderful day I love watching all your videos keep them coming and stay safe. Tanya
Dani says
Enjoy them, Tanya! They are a family favorite in our home 🙂
reiko says
I love your recipe!!! Thank you for giving me encouragement to cook healthy food with joy!
I want to let you know that there is a mistake for converting us customary to metric on this page. 1 cup of oats is 80g. so this recipe should be 120g. but when i pushed metric sign, it appears 350!
Susan says
These were delicious, thank you for the recipe.
I’d just like to mention that normal oats in the UK aren’t gluten-free due to the way they’re processed in the same facilities as wheat. If you need to follow a GF diet for medical reasons buy GF oats.
Rodney L. says
My wife and I both have a pretty serious sweet tooth and are always looking for a way to have our cake and eat it too. These cookies do this in spades super simple easy to bake and they’re just a nice treat. Thank you.
Chelsea says
I love this recipe! They are delicious and a go to in our house for sure! I am currently breastfeeding and was thinking about adding flax meal and brewers yeast…would you recommend or no? Any idea how much I should add if so?!
Elana Wentzell says
Just made these with a couple substitutions! I only had one and a half bananas so I made a date purée by softening my dates in water in the microwave. Added walnuts and cinnamon. Plus sprinkled a bit of coconut on top. Delicious! Thanks Dani.
William borkenhagen says
Try with butterscotch chips instead. You’ll thank me.
Dani says
Yum! Enjoy!
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!