Chocolate Oatmeal Breakfast Cookie (Printable Version)

A wholesome, cake-like morning treat with oats, banana, and rich chocolate flavor for a nutritious boost.

# 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/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 (optional) (20 g)

# Steps:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix rolled oats, cocoa powder, baking powder, cinnamon, and salt until evenly distributed.
03 - In a separate bowl, mash the bananas until smooth. 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 baking sheet, flattening slightly with the back of a spoon.
06 - Bake for 16 to 18 minutes, until cookies are set and slightly firm to the touch.
07 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're naturally sweetened by banana, so you get real food instead of refined sugar for breakfast.
  • Made in one mixing session with pantry staples—no fancy equipment or last-minute ingredient hunts.
  • The chocolate-oat combo somehow feels indulgent while actually fueling you through the morning.
02 -
  • Undercooked is actually better here; pull them out when they look slightly underdone in the very center, because they keep cooking on the warm sheet.
  • Banana ripeness changes everything—those dark-spotted ones make cookies moist and deeply flavored, while pale bananas leave you with something dry and forgettable.
03 -
  • Toast your oats in a dry pan for two minutes before mixing if you want deeper, nuttier flavor that really shines through.
  • Keep your bananas at that spotted-brown stage by storing them separately from other fruit; when they're perfect, peel and freeze them for future batches.
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