Chocolate Oatmeal Breakfast Cookie (Print)

A wholesome chocolate and oat morning treat with mashed bananas and rich cocoa flavor, perfect on the go.

# Ingredients:

→ Dry Ingredients

01 - 1 cup rolled oats (100g)
02 - 2 tablespoons unsweetened cocoa powder (15g)
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 or 240g)
07 - 2 tablespoons maple syrup or honey (30ml)
08 - 1 tablespoon melted coconut oil or unsalted butter (15ml)
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1/4 cup dark chocolate chips or chopped chocolate (45g)
11 - 2 tablespoons chopped nuts, optional (20g)

# Instructions:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix rolled oats, cocoa powder, baking powder, cinnamon, and salt.
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 until just combined. Fold in chocolate chips and nuts if using.
05 - Scoop heaping tablespoons of dough onto the baking sheet. Flatten each slightly with the back of a spoon.
06 - Bake for 16 to 18 minutes until the cookies are set and firm to the touch.
07 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Pro Tips:

01 -
  • They taste like chocolate cake for breakfast but won't derail your morning with a sugar crash.
  • One bowl of mashing and mixing means you're not spending half your morning on cleanup.
  • They're naturally sweet from banana, so you're not dealing with refined sugar guilt.
02 -
  • Don't use overly brown bananas that have started to liquify, or your dough will be soup and your cookies will spread into one giant blob.
  • The cocoa powder matters—bitter and unsweetened is what you want, because the banana and sweetener are already doing the sugar work.
03 -
  • Mash your bananas directly in the bowl you'll use for mixing—one less dish, and you can feel the texture changing as you go.
  • If your coconut oil is solid, melt it for a few seconds in the microwave; liquid oil distributes more evenly through the dough than a cold chunk.
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