Chocolate Oatmeal Breakfast Cookie (Printable Version)

A wholesome, cake-like treat combining oats, bananas, and chocolate for a nutritious start or snack.

# Ingredient List:

→ 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)

# Directions:

01 - Preheat the oven to 350°F 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 the bananas until smooth, then stir in maple syrup or honey, melted coconut oil or butter, and vanilla extract.
04 - Pour wet ingredients into dry ingredients and stir gently until just combined. Fold in chocolate chips and nuts if using.
05 - Drop heaping tablespoons of dough onto the prepared baking sheet, flattening each 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 cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • They taste indulgent enough to feel like a treat but wholesome enough to eat without second thoughts.
  • One batch makes eight cookies, so you can grab one throughout the week instead of reaching for something processed.
  • The texture sits perfectly between a soft cake and a sturdy cookie, holding together in your hand or a lunchbox equally well.
02 -
  • Don't bake these longer than 18 minutes or they'll lose that tender crumb and start tasting dry, even though they look perfect on the outside.
  • The dough will be thicker than traditional cookie dough, and that's exactly right—you're not making thin crispy wafers here.
03 -
  • If your bananas are very wet after mashing, let them sit in a fine strainer for a couple minutes to release extra liquid so your dough isn't too sticky.
  • Room temperature ingredients blend more smoothly, so take your bananas and oil out of the fridge about an hour before baking if you have the time.
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