Chocolate Chip Banana Breakfast Cookies
Chocolate and banana is always winning combo in my book, and these fat cookie bites make a yummy after-school snack or grab-and-go breakfast treat.
Chocolate Chip Banana Breakfast Cookies
Author/Source:
Pam @ Onceamonthmom.com
Ingredients:
- 0.25 cup butter, softened
- 0.5 cup brown sugar
- 1 teaspoon vanilla
- 2 medium ripe bananas, mashed
- 1 large egg
- 0.75 cup white flour
- 0.75 cup whole wheat flour
- 1.5 cup rolled oats
- 2 Tablespoons ground flaxseed
- 1 teaspoon salt
- 1 teaspoon baking soda
- 0.5 cup chocolate chips
Directions:
Preheat oven to 350F. Cream together butter and sugar. Add egg, vanilla, and banana and mix until combined and somewhat smooth. Gradually add in dry ingredients. Stir in chocolate chips. Drop dollops of batter onto a nonstick baking sheet (I use a 1-inch cookie scoop). Bake for 8-10 minutes, or until set and lightly golden around the edges. Note: These cookies will not likely spread as many cookies do, but will stay as fat puffs.
Freezing Directions:
Bake as above. Allow cookies to cool, then place in freezer bags, seal, label, and freeze. Thaw to serve.
Servings: Approx. 36 cookies
Nutrition Information:
Per cookie • Calories: 74 • Fat: 2.6 • Carbs: 11.3 • Protein: 1.5 • Fiber: 0.8 • Weight Watcher Points Plus: 2
**conversion chart image provided by Erik Spiekermann This Post will be linked at:
- Weekend Wander at While He Was Napping
I didn’t have any whole wheat flour or flaxseeds… turned out super YUMMY!!!!
These are delicious. I’ve made these twice in three days. They are a healthy snack, not just for breakfast!
I made a double batch of these on last week because I knew my family would LOVE them. What I did not anticipate was having to make another double batch 6 days later because the cookies were gone and they were begging for more!!! We eat them for a quick breakfast, snacks…obviously whenever we’re hungry!! Now a family favorite!
Hooray!!
Just made a batch of these and they are fantastic! Thanks for the recipe!
These might be the BEST things I’ve ever put in my mouth. I had to share on Facebook! Thanks! :-)
And my daughter thinks it’s very special to have cookies for breakfast…I think it’s pretty special too!
Yay! I’m so glad you liked them!!
[...] Chocolate Chip Banana Breakfast Cookies: Chocolate and banana is always a winning combo in my book, and these puffy cookies make a yummy after-school snack or grab-and-go breakfast treat. [...]
I made these over the weekend. They are fabulous! I added my own “secret ingredient”…ground nutmeg, just don’t tell anyone else …lol. Love this site!
What is the consistency like? Are they soft or hard inside?
Help! Can you leave these at room temp in an airtight container or do they have to stay in the frig? I make the individual oatmeal muffins once a week and wonder the same about those?
Yes you could, if you are eating them right away.
If I don’t use flaxseed will these turn out?
What does flaxseed do?
Flaxseed adds additional nutritional value if you don’t use it you should be fine.
I always have a batch of these in my freezer now. Big hit at our house!
Great cookie! Thanks for all the nutritional info! I made these to recipe and liked them then next batch (the bananas couldn’t ripen fast enough!) substituted coconut oil for butter, coconut sugar (a little less sweet) and almond flour for the white stuff then threw in almonds, coconut & dried cranberries, halved the chocolate and added cinnamon… amazing! These really fill you up but let you think you’re having a treat
Sounds like some great adaptations!
I wasn’t sure my kids would eat these…but they devoured them all in a few days! Now they won’t eat any of our bananas because they’re waiting for them to ripen so we can make more. They LOVED the idea of “cookies” for breakfast and have really helped when I had to send sleepyheads out the door in a hurry! Thanks!
[...] Cereal, Chocolate Chip Banana Breakfast Cookies, eggs & toast, yogurt, [...]
These are my current mid-morning snack with coffee. Yummo. Thanks for sharing!
Hi :)
I’ve been looking for breakfast cookies for so long. I’m really happy I found your recipe. I was wondering how I could ajust the recipe if I want to change the mix banana/chocolate chips for orange/cranberry, or blueberry/lemon, blueberry/coconut, etc, since the bananas give texture. Do you have an idea?!
Thanks a lot !
Yes you definitely could play with it!
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Would these still turn out if I use quick cooking oats instead of rolled oats?
Yes they’ll be great!
We’re gluten free, so I replaced the white flour with a processed white starch (arrowroot, but I’m sure potato would be fine) and the wheat flour with the first whole grain flour I grabbed (sorghum) and they turned out fine. Soft and cakey. They taste more like banana than anything else.