Simple Chocolate Chip Banana Breakfast Cookies

There are (many) times when a long ingredient list is the last concern I want anyone to worry about when baking at home.

Vertical image of a baked good with oats and candies next to yellow fruit, with text on the top and bottom of the image.

I’ve definitely enjoyed throwing around a few complicated recipes to challenge and develop your dessert skills, like layer cakes with mousse filling, intricate royal icing decorations, and homemade cream puffs.

But I’ll go berserk if those are the ONLY types of recipes I give you.

What was that sound? A communal sigh of relief?!

We ALL need a break, fellas.

Vertical image of a white plate with baked goods made with oats and chocolate chips in front of yellow fruit.

And this recipe for chocolate chip banana breakfast cookies is as easygoing as it gets. Like lounging at the beach holding a chilled cocktail, enjoying a perfectly warm and sunny day.

Well, almost like that.

Oh, geez, I desperately need a vacation.

Vertical top-down image of small baked goods topped with candies next to yellow fruit.

While I’m dreaming of my upcoming 2-week getaway, I’ll be in the kitchen, meal prepping for the final month of my work meals.

And these cookies are on the list for my on-the-go morning meal! They are the perfect start to the day, since they double as both a sweet treat and a healthy breakfast.

Vertical image of scattered small baked goods with oats and chocolate chips.

You only need 5 ingredients to make these hearty creations: mashed bananas, rolled oats, quick oats, vanilla extract, and chocolate chips.

Simply mix the ingredients together in a bowl, portion into rounds, place them on a baking sheet, and bake for 15 minutes!

I love them when they’re still warm from the oven, with the chocolate chips all soft and melting. It will be reminiscent of chocolate chip banana bread, but without all the naughty ingredients like butter, granulated sugar, sour cream, and processed white flour.

Vertical image of a cookie with a bite taken out of it on a wooden surface.

We aren’t discussing the chocolate chips on that list. For anyone who needs a daily intake of chocolate, they are an essential part to one’s diet.

No questions asked.

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Horizontal image of mounds of oat and candy baked goods next to yellow fruit.

Chocolate Chip Banana Breakfast Cookies


  • Author: Nikki Cervone
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 8 large cookies 1x

Description

Craving chocolate as soon as you wake up? Chocolate chip banana breakfast cookies double as both a sweet treat and a healthy start to the day. 


Ingredients

Scale
  • 1 cup mashed ripe bananas (2 medium)
  • 3/4 cup rolled oats
  • 3/4 cup quick oats
  • 1/2 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line one baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, mix all of the ingredients together with a spoon or spatula until evenly incorporated.
  3. Use a medium-sized cookie scooper to portion out 8 even amounts of dough. Place each mound on the prepared baking sheet, leaving about 2 inches of space in between each one.
  4. Bake for 15 to 20 minutes, or until the cookies are lightly browned around the edges and the tops feel dry to the touch.
  5. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
  • Category: Cookies
  • Method: Baking
  • Cuisine: Breakfast

Keywords: banana, breakfast cookie, oats, vanilla, chocolate chip

Cooking by the Numbers…

Step 1 – Prep

Horizontal image of oats, vanilla, candy, and mashed fruit in bowls.

Preheat the oven to 350°F. Line one baking sheet with parchment paper or a silicone baking mat.

Mash the bananas with a fork in a small bowl. Measure out the oats, vanilla extract, and chocolate chips.

Step 2 – Make the Dough

Horizontal image of a wet dough being mixed by a spatula in a white bowl.

In a large bowl, mix together all of the ingredients with a spoon or spatula until they are evenly incorporated and a wet dough forms.

Step 3 – Portion

Horizontal image of portioned mounds of unbaked dough on a baking sheet with a silicone baking mat.

Use a medium-sized cookie scooper to portion out 8 even amounts of dough. Place each mound on the prepared baking sheet, leaving about 2 inches of space in between each one.

The cookies will not spread, so it is completely fine if they are spaced closer together.

Step 4 – Bake and Cool

Horizontal image of baked cookies on a cooling rack.

Bake for 15 to 20 minutes, or until they are all lightly browned around the edges and the tops feel dry to the touch.

Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.

Enjoy warm, or store them for later use once they cool completely.

Store them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 6 months in an airtight plastic bag.

Short and Sweet Meal Prep

For a gal who is constantly on the go, this recipe has been my breakfast savior when I’m scrambling to find something to eat before I rush out the door in the morning.

Horizontal image of mounds of oat and candy baked goods next to yellow fruit.

Because the recipe comes together so easily with minimal cleanup, it’s easy to make bigger batches when you are determined to get ahead with meal prep.

I already have four batches of these in my freezer!

What are your favorite breakfast treats to prep in advance and freeze for later? Do you like quick and simple recipes like this? Leave me a message in the comment section below.

Don’t put those baking sheets away just yet – for more recipes with healthy (and still tasty!) twists on cookies, try these next:

Photos by Nikki Cervone, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on July 22, 2011. Last updated on September 6, 2021.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Nikki Cervone

Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.

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