Loaded with tender oats, lots of banana, and gooey chocolate; you would never guess that these thick and chewy banana oatmeal breakfast cookies are on the lighter side!
Cookies and breakfast are going hand-in-hand today with these little chocolate-studded gems! Breakfast has literally never looked better.
We’ve all eaten cookies for breakfast at one point or another in our lives, so why not embrace it and make a designated breakfast cookie that’s a little lighter on the calories and packed with the goods??
The texture of these cookies is kinda similar to banana bread with the dense softness, but then you also have the chewy oats and gooey chocolate coming into play that puts these cookies in a category all their own.
The best part about these cookies is that they’re a breeze to meal-prep ahead of time for breakfast on the go! We especially love making a double batch of these cookies for freezing so they last weeks.
These Breakfast Cookies feature…
- Tender oats and sweet banana flavor
- Gooey chocolate chunks in every bite
- A quick dough that comes together in minutes with no dough chilling required.
Making the Breakfast Cookies
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Bananas
- Brown sugar
- Egg
- Greek yogurt
- Coconut oil
- Vanilla extract
- All-purpose flour
- Oats
- Baking powder
- Baking soda
- Cinnamon
- Kosher salt
- Chocolate chunks
Choosing Your Oats
We recommend using old-fashioned rolled oats for these cookies because we found that that these oats in particular give the cookies lots of texture and a signature chewy flavor.
Quick-cooking oats will work in a pinch if that’s all you have on hand, but be aware that the texture might be different.
Tips for Perfect Breakfast Cookies
- Use ripe banana – ideally you want to use very ripe bananas for these cookies so you get an intense, sweet banana flavor.
- Don’t overmix dough – use a light hand when folding dough to avoid forming gluten.
- Scoop dough and drop onto pan – the dough for these cookies is slightly sticky so we recommend dropping dough straight onto the pan and not rolling with your hands.
- Bake cookies until edges are golden brown – the centers of cookies will appear a little soft – this is exactly what you want!
Recipe Variations
Try these ideas for a different twist on these cookies.
- Add dried fruit – try adding a handful of dried cranberries, raisins, or blueberries.
- Top with glaze – use a simple powdered sugar glaze as a pretty garnish on these cookies.
- Add more spices – add 1/2 teaspoon ground cardamom, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves for a more intense spiced flavor.
- Use chocolate chips – semisweet or milk chocolate chips will work great in place of the chunks.
- Throw in some nuts – try adding 1/2 cup toasted pecans or walnuts.
Storing and Freezing Cookies
Allow cookies to cool completely, then store in an airtight container at room temperature up to 4 days. For best results, we recommend reheating cookies 15-30 seconds in microwave before serving so the chocolate gets melty.
To freeze cookies, allow to cool completely, then wrap well and freeze up to 2 months. Thaw cookies completely at room temperature and reheat for serving.
You may have to pinch yourself to remind yourself that these cookies are breakfast food! They’re so insanely soft, chewy, loaded with tender oats and banana flavor, and absolutely dripping with gooey chocolate.
Ultimate sidekick to your morning coffee right here!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
More loaded cookies to try next!
- Applesauce Oatmeal Cookies
- Peanut Butter Rice Krispie Chocolate Chip Cookies
- Zucchini Breakfast Cookies
Banana Oatmeal Breakfast Cookies
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 2 medium ripe bananas, mashed
- 3/4 cup light brown sugar
- 1 large egg
- 1/4 cup plain Greek yogurt
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour (spooned and leveled)
- 2 cups old-fashioned rolled oats
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 cup semisweet chocolate chunks
Instructions
- Preheat oven to 350F. Line 2 large sheet pans with parchment paper and set aside.
- In a large bowl, beat mashed banana, brown sugar, egg, yogurt, coconut oil and vanilla until smooth.
- In a separate large bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Fold flour mixture into liquid until dough is just combined (dough will be slightly sticky). Fold in chocolate chunks.
- Scoop dough into 2-inch balls, drop 2 inches apart on prepared sheet pans and flatten slightly. Bake cookies at 350F 10-12 minutes until edges of cookies are golden brown (center will still be slightly soft in the center).
- Allow cookies to cool on pans 10 minutes then transfer to a wire cooling rack. Enjoy!
Notes
Nutrition
This post was updated with new recipe tips and photos on 2/22/24.
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