Pin It These cookies landed on my countertop by accident, really. I had three overripe bananas sitting in a bowl one Thursday morning, that particular shade of brown that means you're running out of time, and I wanted something better than banana bread. The cocoa powder was there from my weekend baking habit, and somehow mixing those two ideas together felt obvious. The first batch came out of the oven looking more like little cakes than cookies, but they had this tender crumb and a chocolate flavor that didn't overpower the banana's natural sweetness. My partner grabbed one while they were still warm, and that was all the permission I needed to keep making them.
I made these for a hiking trip last fall, packing eight cookies in a container along with some coffee and almonds. By mile two, when my legs were already complaining, one of those cookies with cold coffee tasted like the smartest decision I'd made all morning. That's when I realized these weren't just breakfast—they were the kind of thing you make because you trust yourself to grab something nourishing instead of whatever's convenient.
Ingredients
- Rolled oats: The foundation here—they give you structure and chewiness. Old-fashioned oats work best because they hold together better than instant.
- Unsweetened cocoa powder: Don't reach for the sugared stuff. This gives you pure chocolate flavor without extra sweetness that would overwhelm the banana.
- Baking powder: Just a half teaspoon lifts these enough that they feel cake-like rather than dense.
- Ground cinnamon: A pinch deepens the chocolate and adds warmth without announcing itself.
- Salt: A tiny pinch wakes up all the flavors.
- Ripe bananas: The browner the better—that's when they're sweetest and mash smoothest. Two large ones give you the moisture you need without adding extra liquid.
- Maple syrup or honey: Either works, though maple brings an earthiness that plays nicer with chocolate in my experience.
- Melted coconut oil or butter: This keeps them tender. Coconut oil makes them slightly dairy-free friendly; butter adds richness.
- Vanilla extract: One teaspoon rounds out all the flavors.
- Dark chocolate chips: Use good quality ones—this is where the chocolate magic lives. Chopped chocolate works too if that's what you have.
- Chopped nuts (optional): I add them for texture, but they're genuinely optional if you prefer cookies that are pure chocolate and oat.
Instructions
- Set your oven and prep:
- Heat to 350°F and line your baking sheet with parchment. This matters—cookies can stick to bare pans, and parchment makes cleanup effortless.
- Combine dry ingredients:
- Whisk together oats, cocoa powder, baking powder, cinnamon, and salt. Take your time here so the baking powder gets evenly distributed—lumps mean uneven rise.
- Mash and mix wet ingredients:
- Use a fork on those bananas until they're mostly smooth with just a few small pieces. Stir in maple syrup, coconut oil, and vanilla until everything looks combined. This is your binding agent, so don't skip it.
- Bring it together:
- Fold the wet mixture into the dry until just combined—overworking makes them tough. Gently fold in chocolate chips and nuts if using, being careful not to crush the chips.
- Shape and flatten:
- Scoop heaping tablespoons of dough onto parchment, then use the back of a spoon to gently flatten each one. They should be about half an inch thick.
- Bake:
- Watch them around the 16-minute mark—you're looking for set edges and a surface that's barely firm when you touch it gently. They'll firm up as they cool, so don't overbake.
- Cool properly:
- Let them sit on the pan for five minutes so they set, then transfer to a rack. They'll be fudgy in the center if you catch them at the right moment.
Pin It I learned something watching my niece eat one of these with her milk that I hadn't expected: she ate it slowly, actually tasted it, didn't inhale it like most morning food. That moment made me understand why I keep baking these—they're not fuel you swallow while checking your phone. They're the kind of cookie that makes you pause.
Why These Beat Your Regular Breakfast
There's something about having cookies in your kitchen that are actually good for you. These aren't health food pretending to be dessert—they're genuinely both. The banana does the sweetening, the oats do the sustaining, and the chocolate makes it all feel like a treat. I've found myself reaching for these instead of granola bars because they feel intentional, like someone cared about what they were eating.
Storage and Keeping
These keep well for three or four days in an airtight container at room temperature, though honestly they rarely last that long in my house. You can also freeze them—wrap individual cookies in foil and they'll thaw by mid-morning, still soft and perfect. I've grabbed frozen ones straight from the freezer for coffee dunking when I'm in a rush, and they thaw just fast enough.
Making Them Your Own
The beauty of these cookies is how flexible they are. I've added a tablespoon of chia seeds when I'm feeling particularly virtuous, swapped the chocolate chips for dried cherries, even stirred in a teaspoon of espresso powder for a friend who wanted more coffee flavor. The base is solid enough to play with.
- For vegan cookies, use maple syrup and dairy-free chocolate chips, and they're completely plant-based.
- A tablespoon of flaxseed or chia seed adds fiber and nutrition without changing the texture.
- Warm ones taste best, especially with a cup of coffee or cold milk.
Pin It These cookies became my answer to those mornings when you need something that feels nourishing and tastes good and doesn't require any mental energy. That's worth keeping in your regular rotation.
Recipe Questions & Answers
- → Can I make these treats vegan?
Yes, by using maple syrup instead of honey and dairy-free chocolate chips, you can easily create a vegan-friendly version.
- → What baking temperature is recommended?
Bake at 350°F (175°C) for about 16 to 18 minutes, until the treats are set and gently firm to the touch.
- → Can nuts be omitted or substituted?
Nuts are optional. You can omit them or substitute with seeds like chia or flaxseed for additional fiber and nutrition.
- → How should these be stored?
Store in an airtight container at room temperature for a few days or refrigerate to extend freshness.
- → Are these treats suitable for a quick breakfast?
Absolutely. Their cake-like texture and wholesome ingredients make them an ideal nutritious option for busy mornings.
- → Can I use other sweeteners?
Yes, alternatives like honey or pure maple syrup are ideal to maintain natural sweetness and moisture.