Banana Chocolate Chip Breakfast Cookies
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
17 minutes
Rating
4.9 out of 5 stars
(42)
Ingredients
12 cookies
- 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
- 2 and 1/2 cups (213g) quick oats or old-fashioned whole rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup (56g) coconut oil, melted
- 3/4 cup (185g) natural-style almond butter
- 1/4 cup (82g) pure maple syrup (or honey)
- 1/2 cup (80g) dairy-free chocolate chips (or use regular semi-sweet)
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Preparation
Step 1
Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2
Place all of the ingredients in a large bowl. (I usually mash the bananas in a large bowl, and then add the remaining ingredients.) Stir everything together until fully combined, or use a handheld or stand mixer with a paddle attachment to beat. The dough is thick and heavy.
Step 3
Using a 1/4 cup measuring cup, portion 1/4-cup mounds of cookie dough (about 70g each) onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
Step 4
Bake for 17–20 minutes or until the edges are lightly browned. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
Step 5
Cover leftover cookies and store at room temperature for up to 2 days or in the refrigerator for up to 10 days. Cookies get extra soft in storage, and taste best right out of the refrigerator.
Step 6
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Chef's notes
Freezing Instructions:
Cooled cookies can be frozen up to 3 months. Thaw on the counter or in the refrigerator. Bring to room temperature or warm in the microwave for a few seconds before serving.
Special Tools (affiliate links):
Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Baking Sheets | Silicone Baking Mats or Parchment Sheets | Cooling Rack
Frozen Bananas:
You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing.
2023 Update:
This recipe used to call for 1 cup (250g) almond butter and no coconut oil. They were very dense, very heavy, and there was almost too much sticky almond butter. Replace 1/4 cup of it with coconut oil, and you’ll have a much better texture.
Coconut Oil:
If you do not have coconut oil, you can replace it with the same amount of applesauce or melted butter.
Almond Butter:
Use the grainy, drippy, natural kind. A test batch with a more processed almond butter was dense, heavy, and hard to chew. Instead of almond butter, try natural peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free option.
Double Batch:
The recipe can easily be doubled to make a bigger batch.
Gluten Free & Vegan:
Use certified gluten-free oats to make them gluten free, and/or use dairy-free chocolate chips to make them vegan.
