Chocolate Oatmeal Breakfast Cookie (Print Version)

Wholesome chocolate and oatmeal combine for a nourishing breakfast or snack.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats
02 - 2 tablespoons unsweetened cocoa powder
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon ground cinnamon
05 - Pinch of salt

→ Wet Ingredients

06 - 2 large ripe bananas, mashed (about 1 cup)
07 - 2 tablespoons maple syrup or honey
08 - 1 tablespoon melted coconut oil or unsalted butter
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1/4 cup dark chocolate chips or chopped chocolate
11 - 2 tablespoons chopped nuts (optional)

# How to Make It:

01 - Set 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 until evenly combined.
03 - Mash bananas until smooth, then stir in maple syrup or honey, melted coconut oil or butter, and vanilla extract.
04 - Add the wet mixture to the 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 sheet and flatten each slightly with the back of a spoon.
06 - Place in the oven and 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 Advice:

01 -
  • No guilt required—mashed banana replaces most added sugar while keeping these impossibly soft and fudgy.
  • They're ready in under 30 minutes from craving to cooling rack, which means you can satisfy a chocolate craving before your coffee even gets cold.
  • One cookie actually keeps you satisfied, unlike those delicate thin cookies that disappear in two bites.
02 -
  • The bananas are doing the moisture and sweetness work here—if yours aren't truly ripe and sweet, the cookies will taste flat and you'll feel disappointed.
  • Overbaking by even two minutes turns these from fudgy and tender to dry, so set a timer and check at 16 minutes, not 20.
03 -
  • Room temperature ingredients mix together more smoothly and create a more cohesive dough than cold ingredients pulled straight from the fridge.
  • If your cocoa powder is lumpy, sift it with the oats to avoid bitter pockets of concentrated cocoa in your finished cookies.
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