Healthy Chocolate Chip Banana Oatmeal Breakfast Cookies
These chewy oatmeal cookies are a wonderful breakfast treat, and they freeze really well too! Banana and chocolate is such a classic combination, and the hearty oats paired with a hint of cozy cinnamon makes them even more irresistible. These cookies will keep for at least one week if stored in an airtight container—if they last that long!
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
IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That's the one I own and love!) Too much of either will dry out the cookies and make them cakey or bready, instead of chewy.
IMPORTANT BANANA NOTES – READ BEFORE BEGINNING: For best results, use the ripest, darkest, most spottiest bananas you have! The ones that are purely brown are ideal. They have a stronger and sweeter banana flavor than pure yellow bananas.
Measure the bananas by cups or grams, not by “one small banana.” Not all “small” bananas are the same size!
INSTANT OATS NOTES + ALTERNATIVE: Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned rolled oats to a food processor, and pulse 10-12 times or until they're ⅛ to ¼ of their original size.
MILK ALTERNATIVES: Any milk may be substituted for the nonfat milk.
GLUTEN FREE OPTION: For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten free flour blends (I like this one from Bob's Red Mill) will also work, if measured like this.
IMPORTANT SUBSTITUTION NOTES: For answers to all other questions regarding substitutions and tips (including other flour options, sweetener options, and more!), see my Oatmeal Cookies FAQ Page.
{gluten free, dairy free, egg free, vegan, clean eating, low fat, low calorie}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.