You will love these healthy and naturally gluten-free, egg-free banana chocolate chip breakfast cookies. They come together in just 1 bowl with only 8 ingredients including oats, mashed bananas, and almond butter. Sweetened with maple syrup with no dough chilling necessary, these are an easy, wholesome, and quick breakfast or anytime treat!
Like my classic breakfast cookies, today’s variation are chewy, dense, and satisfying; and they make a wonderful grab-and-go breakfast or anytime snack you can feel good about. This banana version is even simpler to make, with fewer ingredients.
These Banana Chocolate Chip Breakfast Cookies Are:
- An “anytime” healthier cookie
- Made in just 1 bowl
- Naturally vegan if using dairy-free chocolate chips
- Naturally gluten free (if using certified GF oats)
- An egg-free baking recipe
- Sweetened with maple syrup and bananas
- Hearty, wholesome, & satisfying
- Loved by kids and adults alike
- An excuse to have chocolate chip cookies for breakfast 😉
8 Ingredients & Possible Substitutions
- Oats: Use either type of oats—quick or whole. Over the years I’ve found that there’s no difference in the outcome. If you are gluten intolerant, make sure you are using certified gluten-free oats.
- Salt: Flavor enhancer.
- Cinnamon: A key ingredient in most oatmeal cookies, like chewy oatmeal chocolate chip cookies.
- Almond Butter: Use the grainy, drippy, natural kind. A test batch with a more processed almond butter was not tasty. Instead of almond butter, try peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free option. I love using this homemade almond butter.
- Coconut Oil: Just 1/4 cup really improves the texture in these breakfast cookies. Look for one that’s labeled “virgin” or “unrefined.”
- Pure Maple Syrup: Try to use the real stuff, not “breakfast syrup.” You can use honey instead of maple syrup, keeping in mind these cookies would no longer be vegan. Or try date syrup.
- Bananas: Bananas add sweetness, so make sure they’re super ripe. See below about using frozen bananas.
- Chocolate Chips: To keep these cookies vegan, make sure you use dairy-free/vegan chocolate chips. I like semisweet or dark chocolate chips in these, but you could swap the chips for chocolate chunks, raisins, dried cranberries or blueberries, or a mix! If you’d like to get a little nutty, stir in some chopped pecans or walnuts.
Mix Together in 1 Bowl & Bake
There are hardly any instructions to give you—just throw everything together in a bowl and mix. It’s that easy. I use an electric mixer, which is how I typically mash bananas for banana bread, but feel free to use good ol’ fashioned arm muscle instead. Expect a thick and sticky dough.
Scoop 1/4 cup of dough per cookie. Arrange on 2 lined baking sheets. This recipe yields 12 large cookies, so place 6 mounds of dough on each.
Slightly flatten the tops of each cookie. Using the back of a spoon, slightly flatten the tops to make large discs instead of tall mounds. The cookies won’t spread, so this helps give them some shape. I give these flourless peanut butter oatmeal cookies a little encouragement to spread using the same method. Bake the cookies until the edges are lightly browned.
The cooled cookies should be refrigerated, for best taste and texture. I actually love them straight out of the fridge—they almost taste a bit fudgy!
FAQ: Can I Use Frozen Bananas?
Yes, frozen and thawed bananas work in this recipe and you can read more about How to Freeze & Thaw Bananas for Baking if you’d like.
Two important things to remember:
- The riper the banana, the better. When you bake with bananas, you want to use brown, spotty, super-ripe ones.
- Strain off excess liquid. As bananas thaw, they let out a lot of liquid, which can throw off the wet ingredients in any baking recipe. I always recommend draining off most or all of that excess liquid before mashing and measuring them for your recipe.
FAQ: Can I Freeze These Banana Chocolate Chip Breakfast Cookies?
While called breakfast cookies, they’re great all day, every day. I love them as an afternoon snack, for breakfast on the go, or as a healthier dessert. Each batch yields about 12 cookies, and sometimes I make a double batch to keep extras in the freezer for quick homemade snack options. They will be especially appreciated if you are looking for back to school recipe ideas.
Healthy Baking Recipes
- Morning Glory Muffins
- Baked Oatmeal
- Healthy Apple Muffins
- How to Make Granola Clusters
- Greek Yogurt Lemon Bars
- Whole Wheat Pancakes
- Greek Yogurt Fruit Tart
- Easy Frittata Recipe
These are banana chocolate chip breakfast cookies made with wholesome, healthy ingredients. Use certified gluten-free oats to make them gluten free, and/or use dairy-free chocolate chips to make them vegan.
- 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)
- Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- 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.
- 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.)
- 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.
- 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.
- 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 (Stand Mixer or Handheld) | Glass Mixing Bowls | Baking Sheets | Silicone Baking Mats or Parchment Sheets
- 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. See How to Freeze & Thaw Bananas for Baking.
- 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. The recipe above reflects this slight change.
- 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.
Keywords: banana chocolate chip breakfast cookies