Chocolate Oatmeal Breakfast Cookie (Printable)

Wholesome oat and banana cookie with rich chocolate flavor, ideal for a healthy start or snack.

# What You Need:

→ Dry Ingredients

01 - 1 cup rolled oats (100 g)
02 - 2 tbsp unsweetened cocoa powder (15 g)
03 - 1/2 tsp baking powder
04 - 1/4 tsp ground cinnamon
05 - Pinch of salt

→ Wet Ingredients

06 - 2 large ripe bananas, mashed (about 1 cup/240 g)
07 - 2 tbsp maple syrup or honey (30 ml)
08 - 1 tbsp melted coconut oil or unsalted butter (15 ml)
09 - 1 tsp vanilla extract

→ Add-ins

10 - 1/4 cup dark chocolate chips or chopped chocolate (45 g)
11 - 2 tbsp chopped nuts (optional) (20 g)

# Steps:

01 - Preheat the oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, mix rolled oats, cocoa powder, baking powder, cinnamon, and salt thoroughly.
03 - In a separate bowl, mash bananas until smooth, then incorporate maple syrup or honey, melted coconut oil or butter, and vanilla extract.
04 - Add wet ingredients to dry ingredients and stir gently until just combined; fold in chocolate chips and nuts if using.
05 - Drop heaping tablespoons of dough onto the prepared baking sheet, flattening each slightly with the back of a spoon.
06 - Bake for 16 to 18 minutes until cookies are set and slightly firm to the touch.
07 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They're proof that breakfast can taste like dessert without any of the regret.
  • One bowl of wet ingredients, one bowl of dry—minimal cleanup, maximum morning sanity.
  • Bananas and chocolate together are basically foolproof, and they mask any kitchen mistakes beautifully.
02 -
  • Brown speckled bananas matter more than you think—pale yellow bananas will make these taste starchy instead of naturally sweet.
  • If your dough looks too wet, it means your bananas were extra juicy; this is fixable by adding a tablespoon or two more oats, but resist the urge to overmix.
  • These cookies are softer than traditional chocolate chip cookies, and that's intentional—they're meant to be cake-like, not crispy.
03 -
  • If you're making these dairy-free, use coconut oil instead of butter and dark chocolate chips that don't contain milk—check the label because some brands sneak it in.
  • A tiny pinch of instant coffee powder in the dry mix makes the chocolate flavor absolutely pop without tasting like coffee at all.
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