Banana Chocolate Chip Breakfast Cookies Recipe
Delicious and healthy Banana Chocolate Chip Breakfast Cookies made with mashed bananas, oats, almond butter, and dairy-free chocolate chips. These cookies are perfect for a nutritious breakfast or snack, naturally sweetened with maple syrup and gently spiced with cinnamon. They are easy to prepare, baked to perfection with a soft and chewy texture, and free from refined sugars and dairy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 2 and 1/2 cups (213g) quick oats or old-fashioned whole rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (80g) dairy-free chocolate chips (or use regular semi-sweet)
Wet Ingredients
- 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
- 1/4 cup (56g) coconut oil, melted
- 3/4 cup (185g) natural-style almond butter
- 1/4 cup (82g) pure maple syrup (or honey)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Prepare two large baking sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Mix Ingredients: In a large bowl, mash the bananas thoroughly. Add all remaining ingredients—oats, salt, cinnamon, melted coconut oil, almond butter, maple syrup, and chocolate chips—and stir well until fully combined. The dough will be thick and heavy; you may use a handheld or stand mixer with a paddle attachment for easier mixing.
- Portion Dough: Using a 1/4 cup measuring cup, scoop the dough onto the prepared baking sheets, creating about 12 mounds (approximately 70g each). Flatten each mound slightly with the back of a spoon to form cookie shapes, keeping in mind they will not spread much in the oven.
- Bake Cookies: Bake in the preheated oven for 17 to 20 minutes, or until the cookie edges are lightly browned. This will ensure the cookies are cooked through but still soft inside.
- Cool and Store: Let the cookies cool on the baking sheets for 10 minutes to set. Transfer them to a wire rack to cool completely. Store leftover cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 10 days. The cookies become extra soft when chilled and taste best straight from the fridge.
Notes
- You can substitute maple syrup with honey for a different natural sweetener.
- Using almond butter adds richness and protein, but other nut or seed butters can be used if preferred.
- The cookies do not spread much during baking, so shaping them beforehand is important for consistent size and thickness.
- For vegan option, ensure the chocolate chips are dairy-free.
- These cookies keep well refrigerated and develop a softer texture over time.