Banana Oatmeal Breakfast Cookies

No ratings yet

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!

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 154kcal

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

Storing Instructions

Store cookies in an airtight container at room temperature up to 4 days.

Nutrition