Chocolate Oatmeal Breakfast Cookie (Print View)

A wholesome blend of oats, bananas, and chocolate for a nutritious morning or snack.

# Components:

→ Dry Ingredients

01 - 1 cup rolled oats
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon ground cinnamon
05 - Pinch of salt

→ Wet Ingredients

06 - 2 large ripe bananas, mashed (about 1 cup)
07 - 2 tablespoons maple syrup or honey
08 - 1 tablespoon melted coconut oil or unsalted butter
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1/4 cup dark chocolate chips or chopped chocolate
11 - 2 tablespoons chopped nuts (optional)

# Directions:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix rolled oats, cocoa powder, baking powder, cinnamon, and salt until evenly distributed.
03 - In a separate bowl, mash the bananas until smooth, then stir in maple syrup or honey, melted coconut oil or butter, and vanilla extract.
04 - Add the wet mixture to the dry ingredients and stir gently until just combined. Fold in chocolate chips and nuts if using.
05 - Scoop heaping tablespoons of dough onto the prepared baking sheet, gently flattening each cookie with the back of a spoon.
06 - Bake for 16 to 18 minutes, until cookies are set and slightly firm to the touch.
07 - Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • You get actual chocolate flavor without relying on chocolate chips alone—the cocoa powder bakes right into every bite.
  • These cookies are forgiving: slightly underbaked and they're soft like brownies, fully baked and they hold together like morning biscuits.
  • They're ready in under 30 minutes start to finish, which means breakfast that tastes made from scratch but doesn't demand your morning.
02 -
  • The texture depends entirely on how ripe your bananas are—overripe is actually better here because they're sweeter and more mashed already, so don't feel bad about using the brown-spotted ones.
  • If your cookies spread too much or turn out cake-like, your banana wasn't mashed fine enough or you mixed the batter too much; next time take 10 extra seconds mashing and stir only until combined.
  • Underbaked by 1 minute and they're fudgy inside, baked the full 18 minutes and they're almost crunchy at the edges—neither is wrong, just different, so watch your oven.
03 -
  • Invest 30 seconds in truly smooth mashed bananas—lumps of banana don't bake out the way you might hope, and smooth banana is the difference between a cookie that's cohesive and one that has weird surprises.
  • If your kitchen runs cold or it's humid, refrigerate the dough for 15 minutes before baking and watch for the slightly firmer texture in the finished cookie.
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