Chocolate Oatmeal Breakfast Cookie (Printer-friendly)

Moist, chocolatey oats and banana combined for a nutritious morning or on-the-go snack.

# 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)

# How to Make It:

01 - Set the oven to 350°F and line a baking sheet with parchment paper.
02 - Combine rolled oats, cocoa powder, baking powder, cinnamon, and salt in a large bowl; stir to blend evenly.
03 - Mash bananas until smooth, then mix in maple syrup or honey, melted coconut oil or butter, and vanilla extract.
04 - Add wet mixture to dry ingredients and stir until just combined; fold in chocolate chips and nuts if using.
05 - Spoon heaping tablespoons of dough onto the baking sheet, flattening each slightly with the back of a spoon.
06 - Bake the cookies for 16 to 18 minutes until set and slightly firm to the touch.
07 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They taste indulgent and chocolatey but you're actually eating whole grains and fruit for breakfast.
  • No complicated mixer or special equipment needed—just a bowl and a fork to mash bananas.
  • They keep for days, making them perfect for those mornings when you're rushing out the door.
02 -
  • Don't skip mashing the bananas well—lumpy bananas mean uneven texture and pockets of raw banana taste.
  • The baking time is critical; even 2 minutes over and they become dense and cake-like in an unpleasant way.
  • If your bananas aren't very ripe, add an extra teaspoon of maple syrup to compensate for the lost natural sweetness.
03 -
  • If your dough feels too wet and won't hold together, you probably have less-ripe bananas—add an extra tablespoon of oats to balance it.
  • Bake them on the middle rack of your oven for the most even cooking, and rotate the pan halfway through if your oven tends to bake unevenly.
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