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:
I’d love to know if you make this (or any) recipe! Tag @clean_and_delicious on Instagram and be sure to subscribe to our mailing list to receive more healthy, delicious recipes straight to your inbox.
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.
James
Is there a way to incorporate some peanut butter into this? My daughter’s idea. She loves them!
Dani
Hi, James! Yes you definitely can incorporate peanut butter, try starting with 1/4 cups and see how it goes from there. Enjoy!
Sarah
Love this! I’m breastfeeding so I decided to change it up to a lactation cookie. I halved the recipe and then added half a scoop of protein powder, a dash of cinnamon, teaspoon of flaxseed, and 1/2 teaspoon of brewers yeast. Yuuuuummmmm! My husband loved them.
Dani
Sarah, so glad you were able to make it work for you!
Jeannette
These cookies are delicious but the best part is they are so easy to make without processed ingredients.
Fiona-Carol
Hi, I was wondering how long they stay fresh, while in a airtight container at room temperature
Dani
Hi, Fiona! If you’re keeping them on the counter they will be good for up to 3 days, if you pop them into the fridge they’ll be good for about a week.
MAndy Lou
My kids absolutely loved these. And I didn’t feel bad about giving them to them either, the only thing that I changed was I added a little bit of cinnamon to the mix.
Thank you!!
Dani
Love the idea of adding cinnamon to these! Thanks for the tip Mindy.
Kira
Stuck at home isolating right now, and was looking for a simple breakfast alternative. I added 1/4 peanut butter for extra protein along with a sprinkle of pumpkin pie spice and a little vanilla. Also used butterscotch chips as that’s what I had. These are so good! I wasnt sure how they would come out with so few ingredients but these are definitely being added to the regular rotation of goodies.
Dani
So glad to hear that Kira! Stay well + enjoy!