Chocolate Oatmeal Breakfast Cookie (Printer View)

A wholesome baked treat packed with oats, banana, and chocolate for a nourishing, quick bite.

# What you'll 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)

# Method:

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

# Expert Advice:

01 -
  • They taste indulgent but actually fuel your morning without the sugar crash that leaves you ravenous by mid-morning.
  • No need to choose between chocolate cravings and eating something wholesome—these satisfy both at once.
  • They come together in minutes and taste even better the next day when flavors settle and the texture becomes chewier.
02 -
  • Overbaking is the biggest mistake—they'll turn dry and crumbly instead of staying that cake-like tender texture, so pull them out when the tops still look slightly soft.
  • The ripeness of your bananas changes everything; overripe ones with brown spots make sweeter, moister cookies than barely yellow ones.
03 -
  • Don't stir your wet and dry ingredients aggressively—gentle folding keeps them light and prevents tough, dense cookies.
  • If your dough feels too wet to scoop, refrigerate it for ten minutes and it'll firm up enough to handle without the texture suffering.
Return