Breakfast Cookies – Chewy, Energizing & Perfect On-the-Go

By: Rabia

Recipe Card

Servings & Timing

  • Prep Time: 5 minutes

  • Bake Time: 12–15 minutes

  • Total Time: 20 minutes

  • Yield: 8–10 cookies

Dietary Badges:
✔ Vegan
✔ Gluten-Free (if using GF oats)
✔ No Added Sugar (naturally sweetened with banana)

🛒 Ingredients

  • Ripe bananas (mashed)

  • Oats (rolled or quick)

  • Chocolate chips (dark or semi-sweet)

Optional Add-Ins:

  • Nuts or seeds (chia, sunflower, almonds)

  • Dried fruit (raisins, cranberries, chopped dates)

  • Spices (cinnamon, nutmeg)

  • Nut butter for richness

👩‍🍳 Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

  2. In a bowl, mash bananas until smooth. Stir in oats and chocolate chips (plus any add-ins).

  3. Scoop spoonfuls onto the baking sheet and flatten slightly.

  4. Bake for 12–15 minutes, until set and lightly golden.

  5. Cool on a wire rack. Store in an airtight container.

Notes:

  • Cookies will be soft and chewy, not crunchy.

  • Best enjoyed fresh, but they keep well for meal prep.

Introduction

These Breakfast Cookies are a quick, healthy way to start your day. Loaded with oats, fruit, seeds, and just enough chocolate, they’re chewy, energizing, and perfect for busy mornings. With only three main ingredients (bananas, oats, and chocolate chips), they’re simple, customizable, and kid-friendly.

Step-by-Step Cooking Guide

Step 1 – Mash bananas
Use very ripe bananas for maximum sweetness and moisture.

Step 2 – Stir in oats & mix-ins
Add oats and chocolate chips. Fold in optional add-ins like seeds, nuts, or dried fruit for variety.

Step 3 – Shape cookies
Scoop spoonfuls and flatten gently—they won’t spread much while baking.

Step 4 – Bake & enjoy
Bake until firm and lightly golden. Cool before storing.

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Ingredient Details & Substitution Tips

  • Bananas: The riper, the better. Substitute with applesauce (½ cup = 1 banana) if needed.

  • Oats: Rolled oats for chewy texture, quick oats for softer cookies.

  • Chocolate Chips: Dark chocolate keeps them more wholesome; swap with cacao nibs or omit for lower sugar.

  • Seeds & Nuts: Add chia, flax, or sunflower seeds for extra fiber and protein.

  • Nut Butter: Stir in 2 tbsp peanut or almond butter for richness.

Variations & Serving Suggestions

  • Peanut Butter Chocolate: Stir peanut butter into the dough and top with extra chips.

  • Fruit & Nut: Add raisins, cranberries, or chopped walnuts.

  • Spiced Morning Cookie: Mix in cinnamon or pumpkin spice.

  • Serving Ideas:

    • Grab one with your morning coffee.

    • Pair with Greek yogurt for extra protein.

    • Crumble over smoothie bowls for a quick topping.

Storage & Make-Ahead

  • Room Temperature: Store in airtight container up to 3 days.

  • Refrigeration: Keeps 5–6 days.

  • Freezing: Freeze up to 2 months. Thaw at room temp or microwave for 20 seconds.

  • Meal Prep: Make a double batch on Sunday and enjoy all week.

FAQs

Q: Can I make these without chocolate chips?
A: Yes—just add dried fruit or nuts instead.

Q: Do they taste like traditional cookies?
A: They’re softer and less sweet, more like chewy oatmeal bites.

Q: Can I make these gluten-free?
A: Yes—just use certified gluten-free oats.

Personal Note

These cookies are a lifesaver on hectic mornings. I love customizing them with whatever I have in the pantry—sometimes seeds and nuts, sometimes just extra chocolate. They’re healthy enough for breakfast but still feel like a treat.

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Rabia
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