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Chocolate Chip Banana Breakfast Cookies

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Chocolate Chip Banana Breakfast Cookies

Pam
The Cook
12 Servings
12 Ingredients
30 Comments

Brimming with bits of ripe banana, melty chocolate chips, and chewy oats these breakfast cookies make a delightful grab-and-go morning treat or yummy after-school snack.

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12 Servings
12 Ingredients
30 Comments

Ingredients

  • ¼ cups soften Butter
  • ½ cups Brown Sugar
  • 1 individual Egg
  • 1 teaspoon Vanilla Extract
  • ⅔ cups peel and mash Banana
  • ¾ cups Flour, All-Purpose
  • ¾ cups Flour, Whole Wheat
  • 1 ½ cups Rolled Oats
  • 2 tablespoons Flaxseed
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • ½ cups Chocolate Chips

Containers

Supplies

  • Labels
  • Baking Sheets

Cooking Instructions

Freeze For Later Cooking Day Directions

Bake

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cream together butter and sugar in bowl.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Oven Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Cream together butter and sugar in bowl.
  2. Add egg, vanilla, and banana and mix until combined and somewhat smooth.
  3. Gradually add in dry ingredients.
  4. Stir in chocolate chips.
  5. Drop dollops of batter onto a nonstick baking sheet, using a 1 inch cookie scoop.
  6. Bake at 350 degrees for 8-10 minutes, or until set and lightly golden around the edges.

Nutrition Facts

Servings Per Recipe
12 Servings
Serving Size
3 cookies
Amount Per Serving
Calories
267
Total Fat
9g
Saturated Fat
5g
Trans Fat
0g
Cholesterol
29mg
Sodium
268mg
Total Carbohydrates
43g
Fiber
4g
Sugar
16g
Protein
6g
WW Freestyle
10

Categories

shellfish-free, fish-free, traditional, kid-friendly, vegetarian, nut-free, winter, fall, spring, summer

Categories

shellfish-free, fish-free, traditional, kid-friendly, vegetarian, nut-free, winter, fall, spring, summer

30 Comments

Join the discussion

  3. I made a double batch of these on last week because I knew my family would LOVE them. What I did not anticipate was having to make another double batch 6 days later because the cookies were gone and they were begging for more!!! We eat them for a quick breakfast, snacks…obviously whenever we’re hungry!! Now a family favorite!

    Reply

  5. These might be the BEST things I’ve ever put in my mouth. I had to share on Facebook! Thanks! 🙂
    And my daughter thinks it’s very special to have cookies for breakfast…I think it’s pretty special too!

    Reply

  6. I made these over the weekend. They are fabulous! I added my own “secret ingredient”…ground nutmeg, just don’t tell anyone else …lol. Love this site!

    Reply

  8. Help! Can you leave these at room temp in an airtight container or do they have to stay in the frig? I make the individual oatmeal muffins once a week and wonder the same about those?

    Reply

  11. Great cookie! Thanks for all the nutritional info! I made these to recipe and liked them then next batch (the bananas couldn’t ripen fast enough!) substituted coconut oil for butter, coconut sugar (a little less sweet) and almond flour for the white stuff then threw in almonds, coconut & dried cranberries, halved the chocolate and added cinnamon… amazing! These really fill you up but let you think you’re having a treat

    Reply

  12. I wasn’t sure my kids would eat these…but they devoured them all in a few days! Now they won’t eat any of our bananas because they’re waiting for them to ripen so we can make more. They LOVED the idea of “cookies” for breakfast and have really helped when I had to send sleepyheads out the door in a hurry! Thanks!

    Reply

  14. Hi 🙂
    I’ve been looking for breakfast cookies for so long. I’m really happy I found your recipe. I was wondering how I could ajust the recipe if I want to change the mix banana/chocolate chips for orange/cranberry, or blueberry/lemon, blueberry/coconut, etc, since the bananas give texture. Do you have an idea?!
    Thanks a lot !

    Reply

  16. We’re gluten free, so I replaced the white flour with a processed white starch (arrowroot, but I’m sure potato would be fine) and the wheat flour with the first whole grain flour I grabbed (sorghum) and they turned out fine. Soft and cakey. They taste more like banana than anything else.

    Reply

  17. So delicious. Perfect solution for my picky kids who don’t love breakfast. They gobbled them up for bkfst AND snack. My husband also loved them even though I cut the sugar to a scant 1/3 cup they were still delicious!

    Reply

  18. I make these on a bi weekly basis as my family loves them. I make at least a double or a triple batch absolutely perfect. I love how I can change some of the ingredients up yet they always turn out so good. Thank you for a perfect recipe.

    Reply

        1. It’s been a month since I commented last…. Time to make another batch. We have been out for a while And my kids are wanting more