One-Bowl Banana Oat Chocolate Chip Breakfast Cookies – Real Food Whole Life

One-Bowl Banana Oat Chocolate Chip Breakfast Cookies

Image of One-Bowl Banana Oat Chocolate Chip Breakfast Cookies

With just one-bowl, a handful of wholesome ingredients, and a few minutes you can whip up a batch of One-Bowl Banana Oat Chocolate Chip Breakfast Cookies. Perfect for a quick breakfast or snack, these nutrition-packed cookies are naturally gluten-free and dairy-free.

We all need more breakfast cookies in our lives! First, who doesn’t want to start the day eating cookies?

Second, they are super simple and easy to make ahead, so breakfast is ready to go with minimal effort.

Third, they’re packed with wholesome ingredients and are a great way to get a little extra goodness into yourself (and your kids!).

My Blackberry Oatmeal Breakfast Cookie recipe is so popular with you guys I decided we needed a new version to add into the rotation.

And since Elle is obsessed with all things chocolate, a banana chocolate variation seemed like a natural choice.

Chocolate chips do contain a small amount of refined sugar, but otherwise these cookies are sweetened naturally with maple syrup and bananas. If you want to skip them you can always substitute unsweetened dried fruit.

So if you’re down, give these a try. The tiny amount of chocolate makes these seem like a decadent treat, and the oats and almond butter make them substantial and filling enough to get you through the morning.

I like them in the afternoon with a cup of tea, or in the evening, too, for a little treat. And if you have little ones, I’m pretty sure they’re going to think having chocolate chips for breakfast is genius. Grab the ingredients and let’s make some breakfast cookies!


RECIPE & KID-FRIENDLY ADAPTATIONS

1 | Omit the chocolate chips and substitute raisins or any other unsweetened, dried fruit to make these breakfast cookies refined sugar-free.

2 | Omit the almond butter and replace it with additional coconut oil to make these breakfast cookies nut-free.

3 | Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms.


THIS RECIPE IS . . .

Naturally Gluten-Free, Dairy-Free, and Vegetarian


Print

Image of One-Bowl Banana Oat Chocolate Chip Breakfast Cookies

One-Bowl Banana Oat Chocolate Chip Breakfast Cookies

  • Yield: 18-24 cookies 1x


Description

With just one-bowl, a handful of wholesome ingredients, and a few minutes you can whip up a batch of One-Bowl Banana Oat Chocolate Chip Breakfast Cookies. Perfect for a quick breakfast or snack, these nutrition-packed cookies are naturally gluten-free and dairy-free.


Scale

Ingredients

¼ cup melted coconut oil

¼ cup smooth, unsweetened almond butter

2 large eggs

⅓ cup pure maple syrup or honey

⅓ cup very ripe, mashed banana (about 2 medium bananas)

½ teaspoon pure vanilla extract

2 cups oat flour*

2 cups old-fashioned whole rolled oats**

⅓ cup ground flax seed

¼ teaspoon salt

½ teaspoon baking powder

½ cup chocolate chips, plus more for topping***


Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large bowl whisk the eggs until well combined. Add the coconut oil, maple syrup, mashed bananas, almond butter, and vanilla extract, whisking to combine. It’s okay if the coconut oil solidifies a bit.
  3. Add oat flour, whole oats, flax, salt, and baking powder, stirring until well combined. Add the chocolate chips and stir together gently.
  4. Spoon heaping tablespoons of the dough (I like using a cookie scoop) onto 2 greased baking sheets, using your fingers to flatten each cookie. Top with 3 additional chocolate chips each if you like.
  5. Bake for 12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
  6. Serve the cookies immediately, store in an airtight container, or freeze for breakfasts or snacks.

Notes

To freeze, allow the cookies to cool completely. Place a piece of parchment or plastic wrap in between each cookie so they don’t stick together, then seal in an air-tight container or freezable bag for up to a month in the freezer. Defrost or gently reheat prior to serving.

*Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms. You can purchase pre-made oat flour at many grocery stores and natural food markets or online. If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.

**Make sure your oats are labeled gluten-free if that’s important to you.

***Most chocolate chips include dairy. Be sure to use dairy-free if that’s important to you. I like Enjoy Life brand.

Omit the chocolate chips and substitute raisins or any other unsweetened, dried fruit to make these breakfast cookies refined sugar-free.

Omit the almond butter and replace it with additional coconut oil to make these breakfast cookies nut-free.

Make your own oat flour for this recipe by placing 2 cups whole rolled oats in a blender and blending until a coarse flour forms.

0 comments to " One-Bowl Banana Oat Chocolate Chip Breakfast Cookies "

  • Mollie

    These look delicious! Do you think I could sub peanut butter for the almond butter?

    • Robyn Downs

      Mollie, I do believe that would work wonderfully. Let us know how they turn out!

      • Melissa

        I’ve made them with homemade almond butter and with store bought peanut butter, and they’re great both ways!

        • Robyn Downs

          Melissa, love the idea of homemade almond butter. Sounds amazing!! Great to know that both work. Thanks for sharing. 🙂

  • Juli

    Hi. Could I sub Almond Meal for the Oat Flour?

    • Robyn Downs

      Juli, I have not tried making these using almond flour. Almond flour is quite a bit different than oat flour in fat content and moisture, so I’m not sure how they would turn out. If you try it let us know the results!

  • Megan

    These look delicious! The only thing I’m missing is the flax seed. Could I sub something else or do I really need it?

    • Robyn Downs

      Megan, the flax adds a little extra nutritional goodness, but I think you can just replace it one-to-one with oat flour and they should turn out fine. Let us know the results!

  • Stephanie

    Maybe I’m missing it, but when do you add the almond butter?

    • Robyn Downs

      Nope, you weren’t missing anything, Stephanie. Thanks for the catch! I’ve edited the recipe to include the almond butter to be added with the rest of the wet ingredients. I hope you enjoy!

  • ashlee girard

    Can I substitute whole wheat flour for the oat flour?

  • Vanessa Pritchard

    Does the batter freeze well?

    • Robyn Downs

      Great question, Vanessa. I haven’t tried freezing the batter, raw, only the fully cooked version at this point. I would imagine you could freeze individually portioned dough and then bake from raw. If you try it and it works out well, let me know!

  • Shannon

    I just made these and not only were they super easy (I love the one bowl), but they were so delicious! All four of my kids devoured them. I love that for treat, they are a healthier alternative. Definitely will be my go-to cookie from now on. Thank you!

  • Kristin

    This recipe calls for only 1/3 cup mashed bananas. Is that correct? I know it says 2 mashed bananas, but that measures more than 1/3 cup. Thanks.

  • Daisy

    What’s the nutritional facts on these? They look delicious but I want to see if it’s safe to eat 10 for breakfast 😂

    • Robyn Downs

      Daisy, I don’t provide nutritional info, though you can enter the info into an online calculator if that’s important to you. I’d say listen to your body and see how many you need to feel full. 🙂

  • Ashley

    Made this oldie but a goodie today. Still so satisfying and so delish!

Leave a Comment