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!
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 😉
So tell me, do you like your breakfast on the sweet side?
If you do, give these Chocolate Banana Breakfast Cookies a try! 🙂
- 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)
Preheat oven to 375 and line two pans with parchment paper.
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.
Add your wet ingredients into the middle of the well of the mixing bowl (banana, honey, egg and vanilla) and stir them together.
Now, stir your dry and wet ingredients together. Add your chocolate chips to the cookie batter and fold them in gently.
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.
Let cool entirely, and then devour!
Store in an airtight container in the fridge, and these cookies will last about a week.