Chocolate Oatmeal Breakfast Cookie (Printable)

Wholesome chocolate oat morning treat with mashed banana and rich cocoa flavor.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats
02 - 2 tbsp unsweetened cocoa powder
03 - 1/2 tsp baking powder
04 - 1/4 tsp ground cinnamon
05 - Pinch of salt

→ Wet Ingredients

06 - 2 large ripe bananas, mashed (about 1 cup)
07 - 2 tbsp maple syrup or honey
08 - 1 tbsp melted coconut oil or unsalted butter
09 - 1 tsp vanilla extract

→ Add-ins

10 - 1/4 cup dark chocolate chips or chopped chocolate
11 - 2 tbsp chopped nuts (optional)

# How to make it:

01 - Set the oven temperature to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix rolled oats, cocoa powder, baking powder, cinnamon, and salt until evenly distributed.
03 - In a separate bowl, mash bananas until smooth, then stir in maple syrup or honey, melted coconut oil or butter, and vanilla extract.
04 - Add wet ingredients to the dry ingredients and stir gently until just combined. Fold in the chocolate chips and nuts if using.
05 - Scoop heaping tablespoons of dough onto the prepared baking sheet, flattening each slightly with the back of a spoon.
06 - Bake for 16 to 18 minutes until the cookies are set and slightly firm to the touch.
07 - Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Recipe Expert Tips:

01 -
  • They taste like a chocolate treat but feel like an honest breakfast, so no guilt required.
  • One batch lasts through half the week when you need something real to eat between meetings or errands.
  • The whole process takes less time than a shower, and your kitchen smells incredible.
02 -
  • Banana ripeness is everything—underripe bananas won't give you enough sweetness and moisture, and your cookies will taste flat and dry.
  • Don't skip the 5-minute rest on the baking sheet or they'll fall apart when you try to move them, even though you're tempted to grab them immediately.
03 -
  • If your dough seems too wet, let it sit for 2-3 minutes and the oats will absorb moisture—don't add more flour or you'll dry them out.
  • Line your baking sheet even if you think you don't need to; these stick without parchment and peel apart when you try to rescue them.
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