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.
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
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?
- 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.
- 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.
- Cream together butter and sugar in bowl.
- Add egg, vanilla, and banana and mix until combined and somewhat smooth.
- Gradually add in dry ingredients.
- Stir in chocolate chips.
- Drop dollops of batter onto a nonstick baking sheet, using a 1 inch cookie scoop.
- 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
30 Comments
Join the discussionI didn’t have any whole wheat flour or flaxseeds… turned out super YUMMY!!!!
These are delicious. I’ve made these twice in three days. They are a healthy snack, not just for breakfast!
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!
Hooray!!
Just made a batch of these and they are fantastic! Thanks for the recipe!
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!
Yay! I’m so glad you liked them!!
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!
What is the consistency like? Are they soft or hard inside?
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?
Yes you could, if you are eating them right away.
If I don’t use flaxseed will these turn out?What does flaxseed do?
Flaxseed adds additional nutritional value if you don’t use it you should be fine.
I always have a batch of these in my freezer now. Big hit at our house!
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
Sounds like some great adaptations!
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!
These are my current mid-morning snack with coffee. Yummo. Thanks for sharing!
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 !
Yes you definitely could play with it!
Would these still turn out if I use quick cooking oats instead of rolled oats?
Yes they’ll be great!
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.
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!
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.
Thanks for sharing Debbie! We are so glad you are able to make this recipe suite your families needs!
😉 oh thank you. Your website is amazing. Never a bad recipe in my experience
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
That’s so great to hear, thank you!!
Great recipe, can be very addictive!