Chocolate Oatmeal Breakfast Cookie (Printable Version)

A wholesome blend of oats, banana, and chocolate for a nourishing morning boost.

# What You 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)

# Step-by-Step Directions:

01 - Set oven temperature to 350°F and line a baking sheet with parchment paper.
02 - Mix rolled oats, cocoa powder, baking powder, cinnamon, and salt together in a large bowl.
03 - Mash bananas until smooth and stir in maple syrup or honey, melted coconut oil or butter, and vanilla extract.
04 - Add wet mixture to dry and stir until just combined. Gently fold in chocolate chips and nuts if using.
05 - Scoop heaping tablespoons of dough onto the prepared sheet, slightly flattening each with the back of a spoon.
06 - Bake for 16 to 18 minutes or until cookies are set and lightly 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 -
  • No mixer, no eggs, no fuss—just a fork, a bowl, and breakfast ready in under 30 minutes flat.
  • They taste indulgent and chocolatey but sneak in real nutrition that actually keeps you satisfied until lunch.
  • The texture is somewhere between a soft cookie and a mini cake, making them impossible to stop eating.
02 -
  • Don't skip the cooling time on the baking sheet—pulling them off too early means they'll crumble, but waiting just five minutes lets them firm up perfectly.
  • If your bananas are really wet, the dough might feel loose; a handful of extra oats mixed in saves the day and nobody will notice the difference.
03 -
  • Brown your bananas until they're nearly black—that's when their sugars have concentrated, making them sweeter and more caramel-like in the finished cookie.
  • If you're vegan or dairy-free, make sure your cocoa powder has no hidden milk, and grab dairy-free chocolate chips; the coconut oil instead of butter is all you need for everything to work.
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