Chocolate Oatmeal Breakfast Cookie (Printable View)

A wholesome blend of oats, banana, and chocolate for a nutritious and tasty morning delight.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup rolled oats (100 g)
02 - 2 tablespoons unsweetened cocoa powder (15 g)
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 or 240 g)
07 - 2 tablespoons maple syrup or honey (30 ml)
08 - 1 tablespoon melted coconut oil or unsalted butter (15 ml)
09 - 1 teaspoon vanilla extract

→ Add-ins

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

# How to Make It:

01 - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
02 - In a large bowl, mix rolled oats, cocoa powder, baking powder, ground cinnamon, and salt until evenly incorporated.
03 - In a separate bowl, mash the 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 - Scoop heaping tablespoons of the dough onto the prepared baking sheet and flatten slightly with the back of a spoon.
06 - Bake for 16 to 18 minutes until the cookies are set and slightly firm to the touch.
07 - Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Tips:

01 -
  • They taste like dessert but actually work as breakfast—no sugar crashes, just real food that keeps you satisfied.
  • One bowl, ten minutes of hands-on time, and your kitchen smells like a chocolate bakery.
  • They stay soft for days and work perfectly wrapped in foil for those mornings you're running late.
02 -
  • Banana ripeness changes everything—green bananas won't mash smooth and won't bind properly, so use ones that are almost ready to discard.
  • These cookies are softer than traditional ones, and that's the whole point. If you bake them until they feel completely firm, you've gone too far.
03 -
  • Use a cookie scoop if you have one—it makes portions uniform and keeps you from overworking the dough by hand.
  • Don't skip the five-minute resting time on the pan. It gives them structure so they don't fall apart when you move them.
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