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 a 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 rolled oats in this recipe. Quick oats are slightly more processed, and will soak up more of the wet ingredients – thus creating a better texture. The quick oats will also bind the dough together better than whole oats would. If you don’t have quick oats on hand, no worries! You can make your own. See the note at the bottom of the recipe. Another option, if using only whole oats 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.
Susan says
Thank you for this delicious, healthy and easy recipe for a grab and go anytime snack! So good!!!!!
Anne says
Delicious and healthy!
GreekPrincess80 says
These are very good! Bake for 12 minutes!
Add nuts or raisins. YUMMY!
Ellen says
My 14 year-old super picky eater REQUESTS these cookies. I am indebted to you. Thank you!!!
Dani says
That’s so awesome!!!
Cindy says
This recipe is delicious and hardy. I’ve made these for years now but never with both quick and rolled oats. I will give it a try. I add cinnamon to mine for a little more kick of flavor .
Dani says
Love the addition of cinnamon – so delish.
Joey says
Absolutely love this simple recipe, especially when I eat the cookies right out from the oven. Thanks for it! 🙂
Jill says
FABULOUS!!
Should these be refrigerated or can they be kept out!
danielle says
so yummy! I addd a dash of salt and a little organic vanilla. yum! thank you