Recipes / Breakfast

Chocolate Chip Banana Breakfast Cookies

Plan This Recipe Print

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.

Read More
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.
  2. 3010458 Upgrade to a paid membership 57246 to unlock all instructions 53568
  3. 2602360 Upgrade to a paid membership 51479 to unlock all instructions 74930
  4. 6734447 Upgrade to a paid membership 56336 to unlock all instructions 64012
  5. 1395758 Upgrade to a paid membership 17707 to unlock all instructions 39202
  6. 2877374 Upgrade to a paid membership 85609 to unlock all instructions 75719
  7. 9690280 Upgrade to a paid membership 26023 to unlock all instructions 9331
  8. 1347926 Upgrade to a paid membership 91294 to unlock all instructions 79659

Upgrade to a paid membership to unlock all recipe instructions

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
  2. 5722715 Upgrade to a paid membership 94374 to unlock all instructions 73122

Upgrade to a paid membership to unlock all recipe instructions

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.

Categories

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

Categories

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

30 Comments

Join the discussion

  2. These are delicious. I’ve made these twice in three days. They are a healthy snack, not just for breakfast!

  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!

  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!

  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!

  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?

  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

  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!

  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 !

  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.

  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!

  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.

        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