Banana Breakfast Cookies with Chocolate Chips Recipe

If you’re anything like me, mornings can get pretty hectic, but I’ve got just the thing to power you through your day in the tastiest way possible. I’m excited to share my go-to Banana Breakfast Cookies with Chocolate Chips Recipe that’s not only super delicious but also packed with wholesome ingredients. These cookies are soft, slightly chewy, and just sweet enough, with that perfect little chocolate chip surprise in every bite. Trust me, once you try these, they’ll become your breakfast (or anytime) favorite!

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Ingredients You’ll Need

This Banana Breakfast Cookies with Chocolate Chips Recipe balances creamy nut butter with the natural sweetness of ripe bananas and the hearty texture of oats and seeds. These ingredients not only taste great together but also keep you full and energized.

• Extra ripe bananas: The riper, the better—they add natural sweetness and moisture.
• Natural peanut butter or almond butter: Adds a rich, nutty flavor and healthy fats.
• Pure maple syrup: A lovely natural sweetener that complements the bananas perfectly.
• Large egg or flax egg: Helps bind the ingredients; flax egg is great if you want a vegan version.
• Pure vanilla extract: Elevates the flavors with a warm, aromatic touch.
• Oat flour: Gives structure and softness; you can make it by grinding rolled oats if you don’t have any on hand.
• Flaxseed meal: Adds fiber and omega-3s—plus helps with binding.
• Ground cinnamon: Adds a hint of warmth and spice that pairs beautifully with banana.
• Baking soda: Helps these cookies rise just enough for a light texture.
• Kosher salt: Enhances all the sweetness and balances flavors.
• Old fashioned rolled oats: Adds chewiness and hearty texture.
• Hemp hearts: These nutty seeds boost protein and texture.
• Chia seeds: A powerhouse of nutrients and texture—keeps these cookies interesting.
• Semi-sweet chocolate chips: Because everything’s better with chocolate.
• Chopped walnuts (optional): For an extra crunch and nutty flavor.
• Flaky sea salt: A sprinkle on top brightens and balances the sweetness perfectly.

Variations

I love that this Banana Breakfast Cookies with Chocolate Chips Recipe is a fantastic base for experimenting. Feel free to tweak it to your liking or dietary needs—you’ll find it quickly becomes your blank canvas for all sorts of delicious variations.

• Nut-Free Version: Swap peanut or almond butter with sunflower seed butter to keep it allergy-friendly—I’ve made this change for a friend, and no one could taste the difference!
• Extra Crunch: Toss in chopped pecans or sliced almonds for a little more texture.
• Boost the Fiber: Add ground flaxseed or extra chia seeds if you want even more healthy goodies.
• Vegan Friendly: Use a flax egg instead of a regular egg and make sure your chocolate chips are dairy-free, and you have a plant-based breakfast everyone loves.

How to Make Banana Breakfast Cookies with Chocolate Chips Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 350 degrees F. While it warms up, line a large baking sheet with parchment paper. I always use parchment here because it prevents sticking and makes cleanup a breeze. Plus, your cookies bake evenly on it.

Step 2: Mix the Wet Ingredients

In a big bowl, mash up those ripe bananas until smooth. Add in your peanut or almond butter, maple syrup, egg (or flax egg), and vanilla extract. Whisk or stir it all together until creamy and well combined. I find using a fork for mashing and a sturdy spoon for mixing works best and keeps things quick.

Step 3: Stir in the Dry Ingredients

Time to add oat flour, flaxseed meal, cinnamon, baking soda, and salt. Stir these in gently until just mixed—you don’t want to overwork the batter; that helps keep the cookies tender. Then fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if you’re using them. Let the dough hang out for about 5 minutes—this helps the oats and seeds soak up moisture and makes for a perfect cookie texture.

Step 4: Scoop and Shape

Grab a large cookie scoop or a couple of spoons and dollop about 3 tablespoons of dough per cookie onto your baking sheet. Leave about 2 inches between cookies so they don’t spread into one another. I like to press a few extra chocolate chips on top of each cookie before baking because, well—more chocolate is always welcome!

Step 5: Bake to Perfection

Bake the cookies for 10 to 14 minutes. You want them to be set but still soft in the middle—that slight softness is what makes them taste freshly baked and just dreamy. Keep an eye starting at 10 minutes to avoid overbaking; every oven’s a bit different.

Step 6: Cool and Enjoy

Once out of the oven, sprinkle a little flaky sea salt on the warm cookies if you love that sweet-salty combo like I do. Let them cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Don’t worry if you sneak one while warm—I won’t judge because I do the same!

How to Serve Banana Breakfast Cookies with Chocolate Chips Recipe

Garnishes

I usually keep it simple with a light sprinkle of flaky sea salt right after baking—that little pop of salt makes the chocolate and banana flavors sing. On occasion, I add a smear of nut butter or a drizzle of honey for extra indulgence.

Side Dishes

These cookies are pretty satisfying on their own, but if you want to round out breakfast, try pairing them with a cup of your favorite yogurt topped with fresh berries or a smoothie for a balanced start to your morning.

Creative Ways to Present

For birthdays or a brunch spread, I like stacking these cookies on a pretty plate, adding some sliced bananas, and sprinkling a few extra chocolate chips and seeds around for a festive look. They also make great grab-and-go gifts when wrapped in parchment and tied with twine—people love them!

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 3 days. I find they keep their soft texture best this way. After that, they’re still good but might lose a bit of that fresh-baked softness.

Freezing

If you want to prep ahead, these cookies freeze beautifully. Arrange cooled cookies on a baking sheet, freeze until firm, then transfer them to a freezer-safe bag or container. They’ll keep fresh for up to 3 months, so you can enjoy breakfast on demand.

Reheating

To warm them back up, I pop frozen cookies in the microwave for about 20-30 seconds or heat them in a preheated oven at 300°F for 5-7 minutes. This bring back their soft, chewy texture like they’re freshly baked.

FAQs

Final Thoughts

This Banana Breakfast Cookies with Chocolate Chips Recipe holds a special place in my morning routine. They’re not just cookies—they’re a convenient, wholesome, and comforting way to start the day. I love how easy they come together and how they keep me full through busy mornings without making me feel sluggish. I really hope you’ll try them soon because once you do, you might just find yourself reaching for one every morning like I do. Happy baking, and here’s to delicious starts!

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