Name: Banana Oat Breakfast Cookies with Chocolate Chips
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Cuisine: Healthy
Ingredients: 2 medium ripe bananas; 1/4 cup (40g) coconut oil (melted and cooled); 1/4 cup (59ml or 80g) pure maple syrup; 1 tsp vanilla extract; 1 egg; 1 cup (100g) rolled oats; 1 cup (130g) whole wheat flour; 1 tsp baking soda; 1/4 tsp salt; 1/3 cup (60g) chocolate chips

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Hi friends! I’ve got an important question for you today- who loves cookies for breakfast?! 🙋🏼‍♀️ I hope I’m not alone here because I’m excited to share with you today a banana oat breakfast cookie recipe! My boyfriend and I always run out of time for breakfast in the morning so I’m constantly brainstorming meal prep breakfast ideas. These banana cookies are the perfect make ahead breakfast (or snack) that you can enjoy at home or on the go.

These banana oat breakfast cookies are refined sugar free and naturally sweetened with bananas and maple syrup. They are dairy free thanks to coconut oil instead of butter. And they are rich in fiber thanks to oats and whole wheat flour. Of course, you can’t forget to add chocolate chips because chocolate is the best way to start the day!

WHAT ARE THE MAIN INGREDIENTS YOU WILL YOU NEED FOR THESE BREAKFAST COOKIES?

Banana: banana is a key ingredient in this recipe. It naturally sweetens the cookies and keeps them moist.
Coconut oil: every cookie recipe needs some fat and my favourite butter substitute is coconut oil!
Maple syrup: I wanted to keep these cookies refined sugar free so I’m using maple syrup here to naturally sweeten the cookies. If you don’t have maple syrup, you could substitute it with honey (I haven’t actually tried it but honey and maple syrup can be substituted for one another in a 1:1 ratio in most recipes).
Egg: the egg acts as a binder
Oats: oats are a great source of carbs, fiber and antioxidants, and will help keep you full for longer period of times. Make sure to use rolled oats in this recipe.
Whole wheat flour: whole wheat flour is more nutritious and richer in fiber than all-purpose flour, which is why I chose to use it in these healthier cookies.
Chocolate chips: a must add-in because we all need a little chocolate in our lives! Make sure to use dairy-free chocolate chips if you want your cookies to be completely dairy-free.

HOW TO MAKE THESE HEALTHY BANANA OAT COOKIES?

This recipe is honestly so easy and it only requires one bowl! First, mash your bananas in a large bowl. Whisk in the maple syrup, coconut oil (melted and cooled first) and vanilla extract. Incorporate the egg without over-mixing. Next, add in the whole wheat flour, baking soda and salt all at once. And finally, fold in the oats and chocolate chips.

Using a medium cookie scoop (~1 tbsp), drop the dough onto a lined baking sheet. Bake the cookies for 10-12 minutes. Let them cool completely on a cooling rack before storing them.

HOW TO STORE THESE BANANA BREAKFAST COOKIES?

I love making these banana cookies on Sundays to have breakfast ready to go during the week. Store the cookies in an airtight container in the fridge for up to 5 days.

If you don’t want to bake them all at once, you could also freeze the dough (in individual balls) for up to 3 months. Just individually wrap the dough with plastic wrap and place them all in a freezer-friendly plastic bag.

FOR MORE HEALTHY RECIPES, CHECK OUT MY:

If you make these banana oat breakfast cookies, leave a comment below or share a picture on instagram with the tag @mapleetchocolat and/or #mapleetchocolat 🙂 Don’t have time to make the recipe now? Pin it for later by clicking on any of the pictures above!