Save My kitchen smelled like chocolate and overripe bananas on a Tuesday morning when I realized I'd bought too many bananas and needed to use them before they turned completely black. I grabbed some oats from the pantry, cocoa powder, and started experimenting with what felt more like a cake than a cookie—thick, cake-like, and surprisingly wholesome. My kids devoured them before I could even set them on a cooling rack, which told me everything I needed to know.
I brought a batch to my neighbor's house one Saturday, and she was shocked when I told her they were made with bananas and no refined sugar. She asked for the recipe immediately and admitted she'd been sneaking them as afternoon snacks while working from home. That's when I knew this wasn't just another breakfast cookie—it was the kind of thing people actually wanted to make again.
Ingredients
- Rolled oats: Use old-fashioned oats, not instant, so the cookies have some texture and don't turn into mush.
- Unsweetened cocoa powder: This is your chocolate foundation—don't skip it or substitute with chocolate syrup, which adds extra moisture.
- Ripe bananas: The yellower and spottier, the better, because that's where the natural sweetness lives.
- Maple syrup or honey: Just enough to bind everything together without making them overly sweet.
- Melted coconut oil or butter: A tablespoon is all you need to add richness and keep them tender.
- Dark chocolate chips: These are non-negotiable for that satisfying bite in every cookie.
Instructions
- Set your oven and prep:
- Preheat to 350°F and line a baking sheet with parchment paper—this prevents sticking and makes cleanup effortless.
- Mix the dry ingredients:
- Whisk together oats, cocoa powder, baking powder, cinnamon, and salt in a large bowl. The cocoa powder will want to clump, so really work it in with a fork until everything looks evenly distributed.
- Prepare the wet mixture:
- Mash your bananas until mostly smooth—a few small lumps are fine and add character. Stir in the maple syrup, melted coconut oil, and vanilla extract until the mixture is glossy.
- Bring it together:
- Fold the wet ingredients into the dry mixture gently, stirring just until combined. Overmixing will make the cookies tough, so stop as soon as you don't see streaks of dry ingredients anymore.
- Add the good stuff:
- Fold in chocolate chips and nuts if you're using them, being careful not to crush them.
- Scoop and shape:
- Drop heaping tablespoons onto the baking sheet and gently press each one flat with the back of a spoon. They won't spread much, so this flattening step matters.
- Bake until set:
- Bake for 16 to 18 minutes—the tops should look set and feel slightly firm when you press them gently. They'll continue firming up as they cool, so don't overbake or they'll dry out.
- Cool with patience:
- Leave them on the hot baking sheet for 5 minutes before moving to a cooling rack. This helps them set properly without cracking.
Save There was a moment when my 6-year-old declared these were better than store-bought cookies, and my 10-year-old stopped gaming to eat one warm from the rack. That's when these breakfast cookies stopped being just a practical way to use up fruit and became something we actually craved.
Making Them Vegan and Dairy-Free
Switching out butter for coconut oil is seamless, and most dark chocolate chips are already vegan if you check the label. I've also used dairy-free dark chocolate chunks when I needed to feed friends with allergies, and nobody noticed the difference. The maple syrup instead of honey seals the deal if you're keeping everything plant-based.
Why These Work as Grab-and-Go Breakfast
Unlike muffins that crumble in your bag or granola bars that stick to everything, these cookies hold together beautifully. They're sturdy enough to pack in a lunchbox but tender enough that you don't need a water bottle to wash them down. I've kept them in an airtight container for up to five days, though they're usually gone before then.
Storage and Variations That Work
Store them in an airtight container at room temperature for up to five days, or freeze them for up to two months if you want to prep ahead. I've experimented with adding chia seeds, swapping in almond butter, and even stirring in a pinch of espresso powder to deepen the chocolate flavor. One rainy afternoon, I added diced dried apricots instead of chocolate chips, and they were just as good—different, but equally worthy of a second cookie.
- A tablespoon of ground flaxseed adds fiber and earthy flavor without changing the texture.
- If you want them less sweet, reduce the maple syrup by half a tablespoon and let the bananas carry the sweetness.
- Warm cookies taste best, so don't be shy about reheating one in the microwave for 10 seconds before eating.
Save These cookies remind me that breakfast doesn't have to be complicated to be both delicious and nourishing. They're proof that a few ripe bananas and pantry staples can become something worth making again and again.
Recipe FAQs
- → What gives these cookies a cake-like texture?
The mashed bananas combined with rolled oats create a moist, tender texture, while baking at moderate heat ensures a soft yet slightly firm finish.
- → Can I substitute maple syrup with honey?
Yes, honey can be used as a natural sweetener alternative to maple syrup, adding a subtle floral sweetness to the flavor profile.
- → How do I make a dairy-free version?
Use coconut oil instead of butter and choose dairy-free chocolate chips to keep the treat suitable for dairy-free diets.
- → Are nuts necessary, and can they be omitted?
Nuts add a crunchy texture but are optional. Omitting them still results in a flavorful, satisfying treat.
- → What is the best way to store these bars?
Store in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
- → Can chia or flaxseed be added?
Yes, adding a tablespoon of chia or flaxseed boosts fiber and omega-3 content without altering the flavor significantly.