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.
¼cupmelted coconut oil
¼cupsmoothunsweetened almond butter
⅓cuppure maple syrup or honey
⅓cupvery ripemashed banana (about 2 medium bananas)
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.
Add oat flour, whole oats, flax, salt, and baking powder, stirring until well combined. Add the chocolate chips and stir together gently.
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.
Bake for 12 minutes or until lightly golden brown. Remove from the oven and allow to cool.
Serve the cookies immediately, store in an airtight container, or freeze for breakfasts or snacks.
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.