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Chewy Chocolate Chip Oatmeal Breakfast Cookie

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Oats, ripe bananas and chocolate chips – these healthy, "breakfast" cookies are chewy and delicious, and made with just three ingredients.

Oats, ripe bananas and chocolate chips – these healthy, “breakfast” cookies are chewy and delicious, and made with just three ingredients.

I was craving chocolate this morning, and decided to whip up a batch of these yummy cookies for breakfast (I ate 4 cookies, for 4 points). Some of you may recognize them, in the past I made them with walnuts in place of chocolate chips.

I would never eat cookies for breakfast, but these are made with healthy ingredients – oats, bananas, and a handful of chocolate chips (antioxidants, right?) with no added sugar or flour. If you wanted, you could replace the chocolate chips for cocoa nibs, raisins, craisins, whatever! Perfect for breakfast, snack or any time you crave a sweet healthy treat. And these are nut-free, gluten-free and egg free so they are perfect for different diet restrictions.

How To Make Chocolate Chip Breakfast Cookies

The riper your banana the better, so make these when your bananas are almost black and freckled with dark spots.

I personally think these are best eaten warm, right out of the oven. They taste almost like mini banana bread muffins, the texture is soft and chewy, not crisp like a dessert cookie. If you’re expecting a crispy cookie you would keep in your cookie jar – you WILL be disappointed. But if you have a very ripe banana hanging around your counter, and you are craving chocolate… make these! You will be happy you did.

If you want more of a “traditional” oatmeal cookie recipe, then try my Low Fat Chewy Chocolate Chip Oatmeal Cookies instead… but I wouldn’t eat them for breakfast.

Chewy Chocolate Chip Oatmeal Breakfast Cookie

4.80 from 114 votes
5
Cals:99
Protein:2
Carbs:19
Fat:3
Oats, ripe bananas and chocolate chips – these healthy, "breakfast" cookies are chewy and delicious, and made with just three ingredients.
Course: Breakfast, Brunch, Snack
Cuisine: American
Oats, ripe bananas and chocolate chips – these healthy, "breakfast" cookies are chewy and delicious, and made with just three ingredients.
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Yield: 8 servings
Serving Size: 2 cookies

Ingredients

  • 2 medium ripe bananas, mashed
  • 1 cup uncooked quick oats*
  • 1/4 cup chocolate chips

Instructions

  • Preheat oven to 350°F.  Spray a non-stick cookie sheet with cooking spray or use a Silpat.
  • Combine the mashed bananas and oats in a bowl.
  • Fold in the chocolate chips and place a tablespoon of each on the cookie sheet.
  • Bake 15 minutes. Makes 16 cookies.
  • *Use gluten free oats such as Bob's Red Mill quick oats to make them gluten free.

Last Step:

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Nutrition

Serving: 2 cookies, Calories: 99 kcal, Carbohydrates: 19 g, Protein: 2 g, Fat: 3 g, Sodium: 0.5 mg, Fiber: 2 g, Sugar: 8 g

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481 comments on “Chewy Chocolate Chip Oatmeal Breakfast Cookie”

  1. CHEWY CHOCOLATE CHIP OATMEAL BREAKFAST COOKIE–made this and I love bananas but the banana taste was just too much for this breakfast cookie.I will not wast my WW points get rid of them. 

  2. These are fabulous. Followed the recipe exactly and they came our perfect, chewys an creamy! They also freeze and reheat beautifully. For those having trouble, I made sure my bananas were really ripe and mashed them very well, until there was enough moisture to make them runny.

  3. I tried these and could not get past the taste. They were an over banana flavor and sticky to touch even after baking. Had to toss them.

  4. I definitely did something wrong. Why were my cookies so rubbery in texture? I followed the recipe as is! Is this the chewiness everyone is talking about? Please help with my fail!

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    Sheri Shingler

    Love these and make at least one batch per week!
    I use mini muffin cups and a small  ice cream scoop.
    I have made these with yellow bananas as well as speckled black. The more ripe the bananas, the more sweet the cookie bite.
    My addictions have included a TBSP of peanut butter, a TBSP on natural cocoa powder, flaxseed mixtures and different strengths of choc chips. All great!

  6. I love all your recipes and books. I am a big fan of yours and the healthy, unique flavours you create. They are easy to follow, beautiful, delicious, and health-conscious. I need to add that your macros are amazing.
    Marielena Nunez

  7. What is the best way to STORE these to be eaten a day or 2 later? on counter in airtight container? fridge? Thanks!

  8. Avatar photo
    Michelle Kirton

    I just made these for the first time as I have bananas that need to be used. I decided to add flaxseed, a heaping tablespoon of canned pumpkin and some PB2. Next time I’ll use my Lily’s pumpkin spice chips

  9. I thought they were bland, making them right now with a little salt and cinnamon added, and I’m going to increase the cooking time to 20 minutes

  10. Used Lily’s butterscotch chips and they were amazing!!  I keep thinking of lots of other ways to try!

  11. Made these yesterday and doubled the recipe since I had 4 bananas that needed to be used. I also used dark chocolate chips and refrigerated them after cooling. These are so easy to make and delicious! I will make these for my mom who is GF.

      1. Most likely. You can also “turn” it into quick oats with a couple blitzes in a food processor.

  12. Avatar photo
    cassandra flynn

    Ive always wanted try to do these and stuff like it but my son is allergic to bananas. Any substitution recommendations? 

  13. Avatar photo
    Jennifer Rosenbaum

    I find the texture is different but I like the combination of the ingredients together.