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Oatmeal Chocolate Chip Breakfast Cookies

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5 from 2 votes

Start your morning off right with these Oatmeal Chocolate Chip Breakfast Cookies! They are healthy, sweet, and has bits of chocolate in each bite!

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I am a total cookie girl so cookies for breakfast are always okay by me, especially these Oatmeal Chocolate Chip Breakfast Cookies! Overripe bananas don’t get the appreciation they deserve. They are so versatile it’s hard to go wrong with a cookie for breakfast. These also make a great snack or even dessert when you get a sweet craving (try them warmed with peanut butter spread on top, you’re welcome).

These cookies are sweet and chewy and packed with healthy wholesome ingredients. Since overripe bananas tend to be naturally sweet, there is very little sugar in this recipe. The only sweeteners I used was pure maple syrup, honey and a pinch of brown sugar!

It is also a really great feeling to know these cookies are healthy and nutrient packed. Make sure to not let your overripe bananas go to waste again! If you are not in the mood for chocolate, swap the chocolate chips for dried cranberries or cherries! These will make these cookies extra chewy and extra fiber-packed!

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  • Ripe bananas
  • Honey
  • Maple syrup
  • Brown sugar
  • Vanilla extract
  • Egg
  • Baking powder
  • Baking soda
  • Rolled oats
  • Nuts of your choice
  • Chia seeds
  • Mini chocolate chips

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Oatmeal Chocolate Chip Breakfast Cookies

Start your morning with these healthy, sweet and chewy breakfast cookies!
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Servings: 2 dozen


  • 2 large ripe bananas or 3 small ripe bananas
  • ¼ cup honey
  • 1 Tbsp. pure maple syrup
  • 1 Tbsp. brown sugar
  • 1 ½ tsp. vanilla extract
  • 1 egg
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • 2 ½ cups of rolled oats
  • ¼ cup chopped nuts; I used a variety of roasted lightly salted nuts
  • 2 Tbsp. chia seeds
  • 2 Tbsp. whole wheat flour
  • ¼ cup mini dark chocolate chips


  • Preheat oven to 350 degrees. Mash the bananas with a fork until it looks like a banana puree. Stir in the honey, maple syrup, brown sugar, vanilla extract, egg, baking powder and baking soda until well combined. Fold in the oats, nuts, chia seeds, flour and chocolate chips. The “dough” will be slightly thinner than a typical cookie dough.
  • With a spoon or mini ice-cream scooper, scoop cookie dough onto a baking sheet lined with parchment paper. Sprinkle a few more chocolate chips to your cookie and lightly flatten with your hand (the cookies will not spread too much). Bake for 12-15 minutes. Let cool and enjoy!
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*I recommend keeping these cookies in an airtight container in the refrigerator. Since they container moisture from the bananas, they will get too soft if you leave them out. 
5 from 2 votes (2 ratings without comment)

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