Quick Banana Oat Breakfast Cookies with Chocolate Chips
Soft, chewy breakfast cookies packed with mashed bananas, hearty oats, and mini chocolate chips. These wholesome treats blend the natural sweetness of overripe bananas with peanut butter and a hint of vanilla, creating a satisfying morning meal that tastes like dessert. Perfect for busy mornings, school lunches, or afternoon snacks when you need portable nutrition. The addition of ground flax adds extra fiber, while the oats provide sustained energy. Unlike traditional cookies, these won't spread during baking, so flattening by hand ensures the perfect texture.
Ingredients
- 2 overripe bananas
- ¼ cup coconut oil, liquid
- 2 tablespoons peanut butter
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 tablespoon ground flax(optional)
- 1 cup all-purpose flouroat flour1:1gluten-freegluten-free
slightly denser texture
- 1 ½ cups quick oats
- ¼ cup mini chocolate chips
Instructions
- 1
Preheat oven to 350°F and line a cookie sheet with parchment paper
- 2
Mix bananas, coconut oil, and peanut butter with a hand or stand mixer until combined
- 3
Mix in sugar, egg, baking soda, vanilla, and flax
- 4
Mix in flour and oats and blend until just combined
- 5
Stir in chocolate chips
- 6
Scoop 2 tablespoon sized cookies onto baking sheet
- 7
Flatten slightly with palm of hand
- 8
Bake for about 10 minutes until they start to get golden brown
- 9
Cool before removing from cookie sheet
Tips
Use very ripe bananas with brown spots for maximum sweetness and easier mashing
Flatten cookies by hand before baking since they won't spread on their own
Warm leftovers in microwave for that fresh-baked taste
Good to Know
Keep at room temperature for 3 days or refrigerate for 1 week
Make dough night before and refrigerate, or freeze baked cookies
Best served warmed in microwave
Common Mistakes
Don't skip flattening cookies to avoid thick, undercooked centers
Use liquid coconut oil to ensure proper mixing
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze these cookies?
Yes, freeze baked cookies for up to 3 months. Thaw at room temperature or warm in microwave for quick breakfast.
What if I don't have quick oats?
Pulse old-fashioned oats in food processor for 10-15 seconds to break them down, or use as-is for chewier texture.
Can I make these without eggs?
Replace egg with 1 tablespoon ground flax mixed with 3 tablespoons water, let sit 5 minutes until gel-like.