Chocolate Oatmeal Breakfast Cookie (Printable)

Nutritious chocolate oatmeal bites featuring banana and nuts, ideal for an energizing start or quick snack.

# What you need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-ins

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

# Directions:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - Combine rolled oats, cocoa powder, baking powder, cinnamon, and salt in a large bowl; mix thoroughly.
03 - Mash bananas until smooth. Stir in maple syrup or honey, melted coconut oil or butter, and vanilla extract.
04 - Add wet mixture to dry ingredients and stir until just combined. Fold in chocolate chips and nuts if desired.
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 cookies are set and lightly firm to the touch.
07 - Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They taste like a chocolate treat but pack the wholesome nutrition of breakfast—no guilt required.
  • One bowl gets you most of the way there, making weekday mornings feel slightly less impossible.
  • They freeze beautifully, so you can bake once and grab all week long.
02 -
  • The bananas you use make or break these—underripe ones mean less sweetness and a heavier texture, so wait for the brown spots.
  • Five minutes on the baking sheet feels short but it matters; move them too early and they fall apart, too late and they stick.
03 -
  • Don't let the bananas sit mashed in a bowl for too long or they'll oxidize and brown—mix and bake within a few minutes.
  • If your coconut oil is solid, melt it gently and let it cool slightly before stirring into the bananas so you don't cook them.
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