Chocolate Oatmeal Breakfast Cookie (Print Version)

A wholesome chocolate oatmeal treat with bananas and nuts, perfect for mornings or snacks.

# 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 (175°C) and line a baking sheet with parchment paper.
02 - In a large bowl, mix rolled oats, cocoa powder, baking powder, cinnamon, and salt until evenly combined.
03 - In a separate bowl, mash bananas until smooth. Stir in maple syrup or honey, melted coconut oil or butter, and vanilla extract.
04 - Add the wet mixture 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 flatten each cookie slightly using the back of a spoon.
06 - Bake for 16 to 18 minutes or until cookies are set and slightly firm to the touch.
07 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a decadent chocolate cake but won't leave you feeling guilty about breakfast.
  • Ripe bananas do all the sweetening work, so you're actually eating real food, not a sugar bomb.
  • They're ready in under 30 minutes from start to finish, even on mornings when you're running late.
02 -
  • Overbaking by even two minutes turns these from tender to dry; watch them closely and trust the slight jiggle in the center as a sign they need to come out.
  • Bananas that look brown and speckled are your secret weapon—they're sweeter and more flavorful than pale yellow ones.
03 -
  • The key to keeping them moist is not overbaking and storing them in an airtight container with a piece of bread—the cookies will stay soft as the bread slowly dries out.
  • If your bananas aren't quite ripe enough, mash them with a fork and let them sit for five minutes; sometimes they sweeten as they break down.
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