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Chocolate Banana Breakfast Cookies (gluten-free, dairy-free option, refined sugar-free)

May 28, 2019 · 4 Comments

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a stack of five Chocolate Banana Breakfast Cookies on a plate

Soft Chocolate Banana Breakfast Cookies are a fun, healthier breakfast that everyone will love. Like Chocolate Banana Bread turned into cookies!

Chocolate Banana Breakfast Cookies are one of my favorite breakfasts.

Reminiscent of a muffin top, these soft breakfast cookies are filled with sweet banana and chocolate; making them the ultimate breakfast to make for sweet breakfast lovers!

I LOVE having chocolate in my breakfast! If not chocolate, I like to have something with naturally sweet flavors, like Banana Bread.

Moral of the story: I love sweet stuff for breakfast. And these breakfast cookies fit the bill for that one hundred percent!

I also want to eat breakfasts though that are filled with healthy whole grains that don’t plug up my digestion system! TMI? Sorry, it is what it is! We’re all human here right? We’ve all had those issues.. right? 🙂

These breakfast cookies are filled with oats, nuts, flax seed, and banana for a super healthy carb for anyone to enjoy for breakfast!

a top down view of a Chocolate Banana Breakfast Cookie on a plate

Best part #2: Breakfast cookies are super easy to make!

Let’s get to baking! Preheat your oven to 375 and line two pans with parchment paper.

Now, add all your dry ingredients in a large mixing bowl: your oats, walnuts, oat flour, flax seed, cocoa powder, baking soda and salt. Stir to combine.

Next, push your dry ingredients to the sides of your bowl to create a well in the middle of your bowl. Doing this makes this a “one bowl” recipe! If you prefer, you can mix your dry and wet ingredients in separate bowls and then combine them.

Now, add your wet ingredients into the middle of your bowl: mashed banana, honey, egg and vanilla. Whisk your wet ingredients together, and then stir all of your wet and dry ingredients together.

Finally, fold in your chocolate chips. Yum! You can use whatever type of chocolate chips you like most in these. For dairy-free, be sure to use dairy-free chocolate chips.

Stir together till everything is well combined.

Scoop your cookie dough onto a pan, fitting about twelve cookies per each pan at the most. Bake in the oven for 10-12 minutes, or till the tops of the cookies are done.

Be sure to let these cookies cool entirely before you eat them! The last time my family ate these we dug into the cookies before they had cooled enough and they fell apart pretty easily. Whoops 😉

a plate filled with Chocolate Banana Breakfast Cookies

So tell me, do you like your breakfast on the sweet side?

If you do, give these Chocolate Banana Breakfast Cookies a try! 🙂

Need other sweet breakfast ideas? Check out my gluten-free Double Chocolate Muffins, gluten-free Cinnamon Sugar Scones or gluten-free Banana Pancakes!

chocolate banana breakfast cookies
Print
Chocolate Banana Breakfast Cookies (gluten-free, dairy-free option, refined sugar-free)
Prep Time
10 mins
Cook Time
10 mins
 
Servings: 16 cookies
Calories: 100 kcal
Ingredients
  • 1/2 cup oats, certified gluten-free
  • 1/2 cup walnuts, finely chopped
  • 1/3 cup oat flour (certified gluten-free)
  • 1/4 cup flax seed, ground
  • 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ripe banana, mashed
  • 1/4 cup honey
  • 1 egg
  • 1/2 tsp vanilla
  • 1/3 cup chocolate chips (dairy-free, if necessary)
Instructions
  1. Preheat oven to 375 and line two pans with parchment paper.

  2. In a large mixing bowl, add your dry ingredients and stir them together (oats, walnuts, oat flour, flax seed, cocoa powder, baking soda, salt). Push your dry ingredients around the sides of the bowl, creating a well in the middle.

  3. Add your wet ingredients into the middle of the well of the mixing bowl (banana, honey, egg and vanilla) and stir them together.

  4. Now, stir your dry and wet ingredients together. Add your chocolate chips to the cookie batter and fold them in gently.

  5. Using a cookie scoop, scoop your breakfast cookie dough onto the pans, a few inches apart. Bake in the oven for 10-12 minutes each, till the tops of the cookies are set.

  6. Let cool entirely, and then devour!

Recipe Notes

Store in an airtight container in the fridge, and these cookies will last about a week.

Chocolate Banana Breakfast Cookies on a plate and scattered around on a piece of parchment paper

All Recipes, Breakfast, Gluten-free & Dairy-free, Summer Breakfast

Reader Interactions

Comments

  1. Lou Ann Kelly says

    October 18, 2020 at 3:10 pm

    I don’t eat oats. Can I substitute almond flour and coconut flour instead of the oat flour and oats?

    Reply
    • Chelsea Green says

      October 20, 2020 at 2:49 am

      Hi Lou Ann. Because almond flour and coconut flour don’t substitute 1:1 with oat flour, I wouldn’t recommend it. Unless, you have a lot of experience with almond & coconut flour and know how to substitute them well.

      Reply
  2. jennifer l biron says

    June 3, 2019 at 1:12 am

    whats a good sub for flax seed?

    Reply
    • Chelsea Green says

      June 3, 2019 at 1:41 am

      Hi Jennifer, You can try substituting with chia seed instead. I haven’t tried it, but you could also try making them without the flax seed all together. Hope that helps!

      Reply

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ABOUT ME

Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

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