Pin It Last winter I found myself with three overripe bananas and zero motivation for another loaf of banana bread. These breakfast cookies were born out of pure laziness and became something my roommate now requests weekly. The whole apartment smells like chocolate when they bake and there is something deeply satisfying about eating a cookie for breakfast that actually fuels you for the morning.
I first made these during finals week when I needed something portable that would not leave me crashing an hour later. My study group kept stealing them until I had to bake a double batch. Now they are my go to when I need to bring something to morning meetings that feels special but does not require waking up at dawn.
Ingredients
- Rolled oats: Old fashioned oats give the best chewy texture but quick oats work in a pinch just avoid steel cut which stay too hard
- Unsweetened cocoa powder: Dutch processed gives a deeper chocolate flavor but regular cocoa works perfectly fine here
- Baking powder: This is what makes them puff up slightly instead of staying flat and dense like a traditional cookie
- Ground cinnamon: It sounds strange with chocolate but it actually makes the cocoa taste more intense
- Ripe bananas: The browner and spottier the better they should mash easily with zero resistance
- Maple syrup or honey: Maple keeps these vegan but honey adds a lovely floral note that pairs beautifully with dark chocolate
- Coconut oil or butter: Coconut oil makes them slightly denser while butter gives a lighter crumb
- Vanilla extract: Do not skip this it bridges the gap between the bananas and chocolate
- Dark chocolate chips: The bitterness balances the sweet bananas perfectly and chopped chocolate melts into gooey puddles
- Chopped nuts: Walnuts or pecans add crunch but toasted almonds work beautifully too
Instructions
- Get your oven ready:
- Preheat to 350°F and line a baking sheet with parchment paper so nothing sticks
- Whisk the dry ingredients:
- Combine oats cocoa powder baking powder cinnamon and salt in a large bowl until evenly mixed
- Mash those bananas:
- In a separate bowl mash the bananas until completely smooth then stir in the maple syrup coconut oil and vanilla
- Bring it together:
- Pour the wet ingredients into the dry bowl and fold gently until just combined then mix in the chocolate chips and nuts
- Scoop and flatten:
- Drop heaping tablespoons onto the baking sheet and press each one down slightly with the back of a spoon
- Bake until set:
- Bake for 16 to 18 minutes until the cookies feel firm to the touch but still soft in the center
- Let them rest:
- Cool on the baking sheet for 5 minutes then transfer to a wire rack until completely cool
Pin It My mom started keeping a batch in her freezer for emergency breakfasts during her commute. She texts me every time she grabs one which is somehow the highest compliment these cookies could receive. There is something about the chocolate banana combo that feels like a treat even on the most rushed mornings.
Make Them Your Own
I have swapped the cocoa powder for peanut butter and omitted the chocolate chips for a totally different vibe. Sometimes I throw in dried cherries or chopped dates when fresh fruit is not in season. The recipe is forgiving enough that you can experiment without fear of failure.
Storage and Meal Prep
These freeze beautifully and thaw overnight in the fridge or in about 30 seconds in the microwave. I usually double the recipe because they disappear faster than expected. Wrapped tightly they stay good in the freezer for up to three months though they have never lasted that long in my house.
Serving Ideas
My favorite way to eat them is slightly warmed with a smear of peanut butter on top. They are also perfect crumbled over yogurt with extra chocolate chips stirred in. For a weekend breakfast I have served them alongside scrambled eggs and fruit with coffee on the side.
- Try sandwiching two cookies with frozen yogurt in the middle for an ice cream sandwich situation
- Crumble one over oatmeal with extra milk for a cookie breakfast bowl
- Pair with a cappuccino for a cafe worthy breakfast at home
Pin It Hope these become part of your morning rotation too. Happy baking and may your bananas always be perfectly ripe.
Recipe FAQs
- → Can I make this with gluten-free oats?
Yes, using certified gluten-free oats will keep the treat safe for gluten-sensitive diets while maintaining its texture.
- → What can I use instead of bananas?
Mashed applesauce or pumpkin puree can substitute bananas, providing moisture and natural sweetness.
- → How can I add more fiber?
Incorporate a tablespoon of chia seeds or flaxseed meal for extra fiber and nutrition.
- → Is it possible to make these nut-free?
Yes, simply omit the nuts or replace with seeds like sunflower or pumpkin for added crunch.
- → How do I store leftover cookies?
Store in an airtight container at room temperature for up to three days, or refrigerate to extend freshness.