Chocolate Oatmeal Breakfast Cookie (Printable)

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

# What You'll Need:

→ 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)

# How To Make It:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix together rolled oats, cocoa powder, baking powder, cinnamon, and salt until evenly incorporated.
03 - In a separate bowl, mash the bananas until smooth, then stir in the maple syrup or honey, melted coconut oil or butter, and vanilla extract.
04 - Add the wet ingredients 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 and gently flatten each cookie with the back of a spoon.
06 - Bake for 16 to 18 minutes until the cookies are set and slightly firm to the touch.
07 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They taste like a chocolate treat but your body knows you just ate something actually good for you.
  • No mixer required, no fancy techniques—just bowls and your hands, ready in 28 minutes flat.
  • They stay soft and cake-like for days, which means one batch carries you through half the week.
02 -
  • Don't overbake these or they'll turn cake-like and dry—that little jiggle in the center when you pull them out is exactly right.
  • The ripeness of your bananas matters more than you think; the browner and softer, the better the flavor and moisture.
03 -
  • Use a cookie scoop for uniform sizes that all bake at the same rate, taking the guesswork out of doneness.
  • If your bananas aren't quite ripe enough, let them sit at room temperature for a day—patience here means better cookies.
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