Banana Bread Breakfast Cookies with Dark Chocolate
Healthy and freezer-friendly banana bread breakfast cookies! Filled with oats, honey, walnuts and dark chocolate! Naturally gluten-free!
These banana breakfast cookies? Not only are they pretty darn tasty, freezer-friendly and super easy (!!), but a most excellent reminder to not take yourself too seriously.
Yes, of course I have a story. Are you ready to hear it???
The day I took pictures of these cookies was the day I’m pretty sure that I cemented my status as a complete and utter weirdo in the eyes of our mail guy. You see, I take all my photos for this site on our kitchen table since it happens to be right in front of sliding glass doors (i.e. the best natural light in the house).
The catch? You can see clear through our house to this kitchen table from the front door.
So when the mail carrier comes to the door to drop off a package? Of course he is often greeted with me standing on top of a chair (which is a higher, sort of pub table type chair), trying not to fall over, taking pictures, covered in food, all while our crazed beagle circles the table like a hyena looking for crumbs (and occasionally barking out of frustration that she is not getting said food).
I have no doubt that I must be quite the sight. Especially to someone who has no idea what on earth I am doing (you can’t actually see any food from the front door because of the way I set everything up).
And when he has to ring the doorbell because I need to sign for something?? There’s nothing one can do but climb down from the chair, laugh and embrace the madness (including now incessant dog barking).
Oh and pretend like you don’t see the side-eye, dying to ask what you’re doing look from the mailman when you finally make it to the door in one piece.
So. Let’s all try to remember that it is essential to be able to laugh at ourselves … and of course then go back to the kitchen and eat banana cookies as consolation.
But anyway. Cookies! Let’s talk about em’!
They’re filled with all sorts of goodness – ground up oats, whole oats, walnuts, plenty of banana, honey! And of course some dark chocolate, because, chocolate.
Tips & Tricks For These Banana Breakfast Cookies
- 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. <— Fact! Either straight from the oven or just warmed up a touch in the microwave. Just do it, okay??
Additional Grab-And-Go Breakfast Recipes You Might Enjoy!
- Healthier Pistachio Muffins
- Chocolate Breakfast Cookies
- Blueberry Almond Butter Chia Pudding
- Berry Vanilla 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 oil)
- 1 ½ teaspoons vanilla extract
For the mix-ins:
- ½ cup chopped raw walnuts
- ½ cup chopped dark chocolate
- 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. Add in 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!
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: 285 Total Fat: 14g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 22mg Sodium: 99mg Carbohydrates: 36g Fiber: 4g Sugar: 16g Protein: 6g