Chocolate Oatmeal Breakfast Cookie (Printable)

A wholesome morning treat combining oats, mashed banana, and rich chocolate for a balanced start.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats
02 - 2 tbsp unsweetened cocoa powder
03 - 1/2 tsp baking powder
04 - 1/4 tsp ground cinnamon
05 - Pinch of salt

→ Wet Ingredients

06 - 2 large ripe bananas, mashed (about 1 cup)
07 - 2 tbsp maple syrup or honey
08 - 1 tbsp melted coconut oil or unsalted butter
09 - 1 tsp vanilla extract

→ Add-ins

10 - 1/4 cup dark chocolate chips or chopped chocolate
11 - 2 tbsp chopped nuts (optional)

# How-To Steps:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - Mix rolled oats, cocoa powder, baking powder, cinnamon, and salt in a large bowl until evenly distributed.
03 - In a separate bowl, mash bananas until smooth; then 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 until just combined; fold in chocolate chips and nuts if desired.
05 - Spoon heaping tablespoons of dough onto the prepared baking sheet, flattening slightly with the back of a spoon.
06 - Bake for 16 to 18 minutes until cookies are set and slightly firm to the touch.
07 - Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • No guilt eating straight from the cooling rack because these are genuinely good for you, not pretending to be health food.
  • They come together in under thirty minutes, which means you can have warm cookies before most people finish their coffee.
  • One recipe works for vegans, dairy avoiders, and everyone else because nobody's needs are complicated here.
02 -
  • The ripeness of your bananas matters more than any other single ingredient—underripe bananas make these dry and sad, so wait until they're almost too soft to peel.
  • Don't skip the five-minute rest on the baking sheet; I learned this the hard way when I rushed them onto cooling racks and they fell apart.
03 -
  • Room temperature ingredients mix more smoothly, so pull your oil and eggs out of the fridge a few minutes before you start; it makes a real difference in the final texture.
  • If your bananas aren't quite ripe enough yet, you can gently warm them in the oven for five minutes to soften them, which hastens the ripening process when you're impatient.
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