These Oatmeal Breakfast Cookies are made with gluten-free rolled oats, mashed bananas, a touch of maple syrup, and a good dose of chocolate chips. They’re slightly sweet and the perfect breakfast or snack! 

The Best Oatmeal Breakfast Cookies

Is there anything better than cookies for breakfast?! I think not, haha. If you also crave a little sweet treat for breakfast at times then you’re going to love these Oatmeal Breakfast Cookies.

They’re made with mashed banana, a little maple syrup, oats, cinnamon, and few chocolate chips for good measure. They’re basically oatmeal baked into the form of a cookie and I think we can all get on board with that. Not only are these cookies delicious, they’re also incredibly easy to make, egg free, and store well so they’re great for meal prep!

breakfast cookie ingredients

Recipe Ingredients

Mashed Banana: you’ll need roughly 2 to 3 large, ripe bananas for these cookies. Make sure your bananas are nice and ripe so that they give the cookies some sweetness.

All-Natural Creamy Almond Butter: the nut butter helps to bind the cookies together instead of an egg which keeps these cookies completely egg free.

Maple Syrup: this gives the cookies the perfect touch of sweetness. You could swap this for honey if you like!

Vanilla Extract: you’ll need at least one teaspoon of vanilla extract for this recipe. 

Gluten Free Rolled Oats: oats are naturally gluten free, but if you have a gluten allergy you will want to look for certified gluten free oats.

Cinnamon: ground cinnamon gives the cookies the perfect little something. Feel free to add more if you like! 

Chocolate Chips: I love the rich flavor of dark chocolate chips in these cookies, but milk chocolate chips also taste great. Use dairy-free chocolate chips if you need to keep this recipe dairy-free. 

wet ingredients in mixing bowl

Helpful Kitchen Tools

breakfast cookie dough

How to Make These Breakfast Oatmeal Cookies

Step One: Preheat your oven to 350 degrees. Then, line a large cookie sheet with parchment paper, and set it aside. 

Step Two: Add the mashed banana, almond butter, maple syrup, and vanilla extract to a large mixing bowl. Whisk until the ingredients are well combined. 

Step Three: Next, use a one-fourth cup measuring cup or cookie dough scoop to portion the cookie dough, and place it on the prepared cookie sheet. Use the back of a spoon to flatten the cookie dough into a cookie shape. The cookies won’t spread in the oven! 

Step Four: Bake for 12 to 15 minutes or until the cookies are slightly golden brown around the edges. Remove the cookies from the oven, and let them cool on the baking sheet for 5 to 10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy! 

breakfast cookies on sheet pan before baking sheet

Ways to Customize 

The great thing about these oatmeal breakfast cookies is that they’re so versatile! Feel free to mix and match any ingredients you like best. Some great additions include: 

  • Chopped nuts or seeds (almonds, walnuts, pepitas, sunflower seeds, etc.) 
  • Coconut flakes 
  • Dried fruit (raisins, cranberries, apples, etc.)
  • Fresh berries 
  • Peanut butter chips
breakfast cookies on wire rack

How to Store 

  1. Store leftover breakfast oatmeal cookies in an airtight container in the fridge for up to one week. 
  2. Freeze the cooled cookies for up to 2 months. To keep them fresh, transfer them to a sealable bag, and place a piece of parchment paper in between each cookie to keep them from clumping together. 
  3. Thaw frozen cookies in the fridge overnight. Enjoy cold, at room temperature, or warm them in the microwave for just a few seconds! 
breakfast cookies stacked on each other on wire rack

More Delicious Oatmeal Recipes

I hope you give these Oatmeal Breakfast Cookies a try! They’re just sweet enough and so easy to make. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.

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breakfast cookies on parchment paper

Chocolate Chip Oatmeal Breakfast Cookies

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  • Author: Ashlea Carver
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Oatmeal Breakfast Cookies are made with gluten-free rolled oats, mashed bananas, a touch of maple syrup, and a good dose of chocolate chips. They’re slightly sweet and the perfect breakfast or snack! 


Ingredients

Scale
  • 1 cup mashed banana (roughly 2 to 3 large overripe bananas)
  • 1/2 cup all natural creamy almond butter
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups gluten free rolled oats
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper and set aside.
  2. Add the mashed banana, almond butter, maple syrup, and vanilla extract to a large mixing bowl. Whisk together until well combined.
  3. Use 1/4 cup measuring cup or cookie dough scoop to scoop the cookie dough and place on the cookie sheet. Use the back of a spoon to flatten the cookie dough into a cookie shape. The cookies won’t spread in the oven. 
  4. Bake for 12-15 minutes until slightly golden brown around the edges. Remove the cookies from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to finish cooling.
  5. Store the cookies in the fridge for a week or freeze for up to two months!

Recipe by: Ashlea Carver / All the Healthy Things | Photography by: Sierra Inn

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7 Comments

  1. I tried these as meal prep because I’ll need a quick and portable breakfast for an event this weekend. I loved the recipe’s simplicity while still being delicious (I snuck one to try). My breakfast is looking good this weekend 🙂

  2. marisa grossi says:

    Hi there, im new to your site, i noticed a video making choco chip cookies, gluten free and egg free, similar ingredients to these listed but without the banana, i cannot locate that recipe, can you please forward or let me know what to search under to find it? thanks marisa

  3. Hannah Jacobs says:

    I made these cookies over the weekend and they are so good that I’m going to have to make another batch very soon. The banana flavour is good, but not over the top and the consistency is what really make these cookies great!

    I highly suggest trying them if you have a hard time having breakfast in the morning, these are care-free and go well with coffee!

    Hannah

  4. I’ve made these cookies 3 times in the last week. The banana/oatmeal base is perfect for any mix ins. I’ve done chocolate chips, walnuts, dried blueberries+almond slivers. They are perfect before a morning workout or when I want sometime light.

  5. Super easy, super delicious! Like a cross between creamy oatmeal and a trail mix cookie! So good!

  6. I made these two weeks ago and they were yummy and filling!

    1. Ashlea Carver says:

      I’m so glad you liked these, Shanta!!