I have always wanted dessert for breakfast and these banana chocolate chip cookies are the closest I have ever gotten to making that a reality. They taste like a cookie. They look like a cookie. And yet every single ingredient in them is something that actually nourishes you and keeps you going. Ripe bananas, oats, peanut butter, a drizzle of honey, and enough chocolate chips to make it feel like a real treat. I eat these for breakfast regularly and I am completely at peace with that decision.
The bananas are doing a lot of the heavy lifting here. Three ripe ones mashed up and mixed with an egg, applesauce, peanut butter, and a little vanilla creates a base that is naturally sweet, moist, and holds together beautifully without any flour or butter. The quick oats give them that hearty cookie texture that keeps you full way longer than a regular cookie ever would. And the cinnamon and honey add just enough warmth and sweetness that you forget for a second that these are technically a healthy breakfast option.
The chocolate chips are non negotiable. I know some people will try to swap them for raisins and I respect that but I will not be doing that in my house. The chocolate is what makes these feel like a treat worth waking up for and it is also what makes Willa eat them without any convincing. A half cup folded into the batter means you get chocolate in almost every single bite which is exactly how it should be. Twelve ingredients, one bowl, and about fifteen minutes in the oven and you have cookies for breakfast that nobody can argue with.
Make a big batch on Sunday and keep them in an airtight container all week. They are perfect for busy mornings when you need something fast, for a mid morning snack, for an after school treat, or honestly just for any moment when you want a cookie but also want to feel good about what you’re eating. The best of both worlds in one little oat cookie. Make them this weekend.
Banana Chocolate Chip Breakfast Cookies
Ingredients
Wet ingredients
- 3 ripe bananas
- 1 egg
- 1/4 cup peanut butter
- 2 Tbs honey or maple syrup
- 2 Tbs apple sauce
- 1 tsp vanilla
Dry Ingredients
- 2 cups quick oats if you don't have quick oats, you can pulse rolled oats in a blender about 5 times
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350℉.
- In a large mixing bowl mash bananas.
- Add egg, peanut butter, honey, apple sauce and vanilla and whisk until combined.
- Add quick oats, cinnamon, salt, baking soda, and baking powder and stir with a spatula until combined.
- Fold in chocolate chips. Let dough rest in the fridge for 10 minutes so the oats can hydrate – this will help thicken the dough and make it more scoobable.
- Using a large 3Tbs cookie scoop, scoop dough onto a parchment lined baking sheet. I like to add a few more chocolate chips to the top here.
- Bake for 12-15 minutes or until the edges are set.
- Store in an air tight container for up 5 days. Enjoy!
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