Most Saturday mornings in October and November while in high school, my alarm rang well before the sun rose and the birds started chirping. As a part-time chaperone, Mom often woke up that early too, and together we headed over to my high school for that week’s band review.
Mom and I arrived earlier than most, and as the other kids arrived, they looked like ants trudging into the band room from the parking lot, emerging shortly after carrying their instruments to the front of the school where five large charter buses sat waiting. After loading the instruments into the luggage space underneath each bus, we climbed aboard and collapsed into the plush seats, ready to head out onto the freeway and drive to that day’s band review host school.
Once on board, one of the chaperones usually popped in an old VHS movie for us to watch on the small TV monitors hanging from the overhead bins. Almost half of the kids fell asleep as we drove, and the rest of us stared glassy-eyed out the window or at the Disney film playing in the background.
Those of us who couldn’t nap usually pulled out some sort of breakfast food to nibble on during the trip. Some students brought freezer waffles or bits of toast, carefully wrapped in paper towels, while others munched on muffins or donuts. I usually packed granola bars, like Quaker or Nutri-Grain or Nature Valley…
But I definitely would’ve preferred these Healthy Chocolate Chip Banana Oatmeal Breakfast Cookies instead! They’re soft and chewy, just like traditional cookies (and my favorite granola bars!), but they contain no butter, eggs, refined flour or sugar… Yet plenty of chocolate and only 78 calories!
Basically a dream come true, for any chocoholic with a sweet tooth as big as mine!
HOW TO MAKE THE BEST HEALTHY BANANA OATMEAL BREAKFAST COOKIES
This recipe is the next installment of my healthy oatmeal cookie series. ← Have you tried any of those others yet? Or my other healthy oatmeal breakfast cookie recipes? They’re some of the most popular recipes on my blog because they taste just like traditional cookies, even with no butter, refined flour or sugar! I guess I’m not the only Cookie Monster out there… 😉
So for my fellow Cookie Monsters, you’ll need whole wheat flour (or gluten-free — see the Notes section for my recommendations!) and instant oats to start! Instant oats are also called “quick cooking” or “one minute” oats, and they’re sold in canisters right next to the regular old-fashioned oats at the grocery store. They’re smaller and thinner than old-fashioned oats, but they have the same flavor and health benefits!
It’s extremely important that you measure the oats and flour correctly, using this method or a kitchen scale. The oats act like little sponges and soak up moisture from your cookie dough, so if you add too many, your cookies will taste cakey or dry. As a chewy cookie lover, that gets a big thumbs down from me!
For this reason, I highly recommend a kitchen scale. ← That’s the one I own, and it has been the best $20 I’ve ever spent! I use it to make every recipe that I share here with you because it ensures my treats turn out with the perfect taste and texture every time. (And by using it, I usually end up with fewer dishes to wash too—YAY!)
The mashed banana replaces the eggs, adds fruity flavor (totally obvious, I know…), and provides natural sweetness. Use the ripest, most speckled bananas you have! I prefer ones with more brown color than yellow. Those contain more natural sweetness, so you’ll only need to add 3 tablespoons of pure maple syrup (like this!) to your cookie dough.
Because these are breakfast cookies, not dessert cookies, they only have half the natural sweetener as compared to my regular oatmeal cookie recipes… Which gives them a similar sweetness level to muffins. To make sure these cookies still turn out soft and chewy, you’ll add milk to the cookie dough as well. And of course, don’t forget the mini chocolate chips—the best part! These are my go-to kind!
How does that look for a healthy breakfast option?? If you said, “Pure bliss!” then you read my mind! 😉 And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy chocolate chip banana oatmeal breakfast cookies!
Healthy Chocolate Chip Banana Oatmeal Breakfast Cookies
Ingredients
- 1 cup (100g) instant oats (gluten free if necessary and measured like this)
- ¾ cup (90g) whole wheat flour or gluten free* flour (measured like this)
- 1 ½ tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp salt
- 1 ½ tbsp (21g) coconut oil or unsalted butter, melted and cooled slightly
- ¼ cup (63g) mashed banana (about 1 rather small banana – see Notes!)
- 1 tsp vanilla extract
- 3 tbsp (45mL) pure maple syrup, room temperature
- 5 tbsp (75mL) nonfat milk, room temperature
- 2 ½ tbsp (35g) miniature chocolate chips, divided
Instructions
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, mashed banana, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of miniature chocolate chips. Let the cookie dough rest for 10 minutes.
- Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to between ¼" to ½" thick using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Oatmeal Raisin Breakfast Cookies
♡ Healthy Blueberry Oatmeal Breakfast Cookies
♡ Healthy Carrot Cake Oatmeal Breakfast Cookies
♡ Healthy Chocolate Chip Banana Bread Oatmeal Cookies
♡ Healthy Blueberry Banana Oatmeal Cookies
♡ Healthy Banana Chocolate Chip Cookies
♡ Healthy Strawberry Banana Oatmeal Cookies
♡ The Ultimate Healthy Soft & Chewy Egg-Free Chocolate Chip Cookies
♡ …and the rest of Amy’s healthy oatmeal cookie recipes!
I’ve been playing with this reciepe and I’ve made a better version. I put Hershey dark chocolate chips, 1/2 cup shredded sweetened coconut and 1/2 teaspoon cacao powder with I can’t believe it’s not butter instead of coconut oil.
Then I made it also with coconut oil, the shredded coconut and some vanilla sugar.
But following this reciepe the original is a bit boring. It’s good as a base receipt.
I played with it a bit also! I added 1/2 cup peanut butter, 1/2 cup dark unsweetened cocoa, an extra 2 tablespoons of both milk and syrup. I used unsweetened vanilla almond milk and dark chocolate chips.
Thanks for including your modifications, Heather! I always love to hear what recipe tweaks work. 🙂
I also use dan-d Museli oatmeal with fruits and nuts in it not regular oatmeal. It also had flax seeds. And when I bring these cookies to work with the changes I mentioned. They don’t last 5 minutes. I have to make 2 batches. It takes like coconut chocolate oatmeal macaroons of there’s such a thing… my way. Thank you.
So glad you were able to tweak my recipe to better suit your tastes Jasmine! 🙂
Is fridge or cupboard the best place to store these? Are they free able?
I really appreciate your interest in my recipe, Jaimie! I’ve actually covered the best storage method in the text directly beneath the recipe title in the recipe box. It can be easy to miss! 😉 These cookies also freeze really well. I can’t wait to hear what you think of them!
I just made these and put 1 less tablespoon of maple syrup in…they taste great. I didnt push my first lot down enough so they are a bit thick but second lot were perfect! ?
I’m so glad you enjoyed these cookies Bev! 🙂
HI, Amy! I just made these cookies and I am so excited. They turned out perfectly! I have to tell you however, that I subbed an equal amount of additional mashed banana for the maple syrup because I didn’t have enough on hand. 🙁 They came out great anyway and plenty sweet for my taste. I got 16 nice sized cookies out of the recipe. Thank you so much! I appreciate your giving us good tasting healthy ,lower sugar, fat and calories treats. Up next, your Pumpkin Chocolate Chip Bread! It’s for a gift. 🙂 And after that? Healthy Pumpkin Waffles on the weekend. Can’t wait!
I’m so glad you enjoyed these breakfast cookies Susan! That’s so great that the mashed banana substitution worked. I’m right there with you — I don’t always need extra sweet treats for breakfast! 😉 I hope you enjoyed the pumpkin bread, and I see I have a comment from you waiting on the pumpkin waffles… Can’t wait to see what you thought of those! 🙂
Can you substitute coconut oil for applesauce?
I really appreciate your interest in my recipe Sarah! If you substitute applesauce for the coconut oil, then your cookies will have a much different texture — more bready, like muffins, and a little gummy. I’d love to hear what you think if you try them! 🙂
I did the recipe exactly as written and they turned out great. The choc chips give it that little extra sweetness it needs. Thanks! I doubled my batch and froze half for lunches for back to school 🙂
I’m so glad you enjoyed these breakfast cookies, Sabrina! Thank you for taking the time to let me know! 🙂 I love your idea of freeze half for back-to-school lunches. That’s such a great idea!