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overhead shot of chocolate peanut butter banana breakfast cookies on cooling rack
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Banana Breakfast Cookies

These chocolate peanut butter banana oatmeal breakfast cookies are loaded with healthy ingredients which makes it great for breakfast or a snack.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 cookies
Calories 212kcal
Author Ryan Beck

Ingredients

  • 2 tablespoon chia seeds + 5 tablespoon warm water
  • 2 ½ cups old-fashioned oats, divided
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 2 bananas, ripe and mashed
  • ½ cup creamy unsalted peanut butter
  • 2 tablespoon maple syrup
  • 2 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • ¾ cup dark chocolate chips
  • ½ cup walnuts, toasted

Instructions

  • Preheat oven to 350°F. Line baking sheet with parchment paper. 
  • Combine chia seeds with warm water in small bowl and let sit for 5 minutes. Take 1 ¼ cups oats and place in food processor and pulse until fine flour.
  • In large bowl, mix together oat flour, remaining oats, baking powder, baking soda, cinnamon and salt.
  • In a medium bowl, combine mashed bananas, peanut butter, maple syrup, coconut oil and vanilla extract. Stir in chia seed mixture.
  • Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips and walnuts.
  • Using an ice cream scoop or ¼ cup, scoop out batter onto baking sheet. Gently press flat with back of spatula. Bake for 20-22 minutes or until golden brown, rotating the pan halfway through. When done, remove from oven and let cook on sheet for 5 minutes before transferring to cooling rack.

Notes

  • Let the chia seeds sit in water for at least 5 minutes so it soaks up the water and creates an egg-like consistency.
  • The riper the banana the sweeter it is which makes for great vegan banana muffins. You want a banana that has black/brown spots on the peel.
  • While you can substitute oats, I suggest using old-fashioned oats so you get a heartier breakfast cookie.
  • If you're looking for some substitutions for ingredients, you can use vegetable oil instead of coconut oil and honey instead of maple syrup.
  • Use half whole wheat and half all-purpose flour to get more nutrition but not make them too dense.
  • Don't skip out on roasting the walnuts. By roasting them they will stay crispy in the batter and bring out the flavor.
  • Use ice cream scoop to be consistent with the size of the cookies.

Nutrition

Serving: 1cookie | Calories: 212kcal | Carbohydrates: 25g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 1mg | Sodium: 66mg | Potassium: 194mg | Fiber: 4g | Sugar: 7g | Vitamin A: 0IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 1.8mg