Banana Bread Breakfast Cookies with Dark Chocolate
Easy to make, healthy and freezer-friendly, these banana bread breakfast cookies will be a hit with both kids and adults alike! Packed with oats, honey, walnuts and dark chocolate, they’re a fantastic breakfast or snack. Dairy free, gluten free and vegetarian.
These banana bread breakfast cookies?
Not only are they pretty darn tasty, freezer-friendly and super easy to make, but they’re sure to become a go-to staple with both kiddos and adults alike.
Filled with all sorts of goodness like ground up oats, whole oats, walnuts, plenty of banana and honey, they’re satisfying yet just decadent enough to feel like a treat.
Thanks to the perfect amount of melt-y dark chocolate (or regular!) chips.
Because chocolate makes everything better. Am I right or am I right?
Tips & Tricks For These Banana Breakfast Cookies
- First things first. Don’t skip the mix-ins! Not only do they make these cookies taste even better, but you need the mix-ins for the batter to work “correctly” (for lack of a better word).
- I like to make these cookies on the larger side for more staying power, but you could certainly make them smaller (I would just check a bit earlier when baking to see if they are done).
- They taste best warm. Either straight from the oven or just warmed up a touch in the microwave. So just do it, okay??
Additional Portable Breakfast Recipes You Might Enjoy:
- Blueberry Almond Butter Chia Pudding
- Strawberry Chia Pudding
- Chocolate Overnight Oats
- Chocolate Breakfast Cookies
- Berry Vanilla Overnight Oats
- Morning Glory Overnight Oats
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the base:
- 2 ½ cups old-fashioned rolled oats, divided*
- ¼ cup chopped raw walnuts
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ⅔ cup well mashed banana (about 2 medium very ripe bananas)
- 1 large egg, lightly beaten
- ¼ cup honey
- 1 ½ tablespoons grapeseed oil (or another neutral oil)
- 1 ½ teaspoons vanilla extract
For the mix-ins:
- ½ cup chopped raw walnuts
- ½ cup chopped dark chocolate or chocolate chips**
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
- Add 1 ½ cups of the rolled oats and the ¼ cup chopped walnuts to the bowl of a food processor. Process until finely ground. Transfer to a large bowl.
- To the bowl, add the remaining 1 cup oats, the cinnamon, nutmeg, baking powder and salt. Mix until well combined.
- In a medium bowl, add the mashed banana, egg, honey, oil and vanilla. Whisk until well combined. Add the wet ingredients to the bowl with the dry and mix until incorporated.
- Fold in the mix-ins (the additional walnuts and chocolate). The dough will be on the wet side!
- Scoop about ¼ cup of dough and drop onto the prepared baking sheet (I highly recommend a large / muffin-sized cookie scoop here). Gently flatten the cookies (to about 2 ½ to 3 inches wide).
- Bake for about 14 to 16 minutes, until lightly golden brown and set. Remove from the oven and let cool completely directly on the baking sheet.
*While these cookies are naturally gluten-free, be sure to use certified gluten free oats if needed for your diet.
**To keep these dairy free - be sure to use dairy free chocolate or chocolate chips.
As noted in the instructions, a cookie scoop is your best friend for this recipe (especially since the batter is on the wet side). This is the muffin-sized scoop that I have, love and use for these cookies (not sponsored or an affiliate link - just sharing with you!).
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 285Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 22mgSodium: 99mgCarbohydrates: 36gFiber: 4gSugar: 16gProtein: 6g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.