Chocolate chip banana oatmeal cookies made with healthy ingredients and loaded with plenty of chocolate and oats! They’re gluten-free, vegan, and make a perfect snack for any time of the day!
Cookies for breakfast!!
And no, I’m not pranking you (April Fool’s was yesterday). You definitely can eat these chocolate chip banana oatmeal cookies for breakfast if you wanted to. Or with breakfast. Or before breakfast while you’re waiting for your actual breakfast to finish cooking.
Not that I’ve done that last one or anything. Ahem. But let’s just say that quick oats aren’t that quick when the morning hunger hits hard.
That’s neither here nor there at this point tho, because I mostly just want you to say hello to my newest snacking OBSESSION.
I whipped up my first batch of these cookies on – I want to say it was Tuesday two weeks ago? – and I’m already on batch #7. Or maybe it’s 8 at this point…
Either way! It’s not because I’ve been trying to tweak them to perfection, but because I can’t get enough of their perfection. And I know, I know – way to toot my own horn – but I’m really not sure how else to convey to you guys how much I adore them. Like… these just might become my new soft and chewy protein granola bars in terms of how many times I end up making them… and I’ve made those things over 100x over the years.
But these cookies are slightly crispy on the outside, soft and chewy on the inside, packed with plenty of oats and chocolate, and made with the wholesome kinds of ingredients that make them perfect for any time of the day.
So let’s talk deets.
I decided to make these cookies both gluten-free and vegan, mostly because I want to start dabbling in more allergy-free baking and cookies seemed like a good starting point. I just used a simple all-purpose gluten-free flour*, but you can use whatever you have on hand – including a regular flour if you don’t need these to be gluten-free. I’m not sure how replacing the flax “egg” with a normal egg would affect the texture, though, so I’d recommend sticking with that one.
For the chocolate, I just chopped up an 85% bar* into chunks, but you can also use semi-sweet chocolate chips* or even raisins or nuts if you want to make these slightly more “breakfast friendly.” One thing I will say, though, is that using a sweeter chocolate makes these cookies a little on the sweeter side, while a darker chocolate balances things out perfectly – but I guess it all depends on your tastebuds. I used to avoid dark chocolate like the plague, but it’s become my go-to over the years.
Other than that, I guess all that’s left to say is… happy eating!
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
- 1/2 medium-size ripe banana (~50 g)
- 1 tbsp (7 g) ground flaxseed
- 3 tbsp (45 ml) water
- 3 tbsp (45 ml) lightly flavoured vegetable oil*
- 1/3 cup (66 g) cane sugar
- 1 tsp vanilla extract
- 2 cups (160 g) quick cooking oats
- 3/4 cup (90 g) all-purpose gluten-free flour**
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (80 g) chocolate chips/chunks
- Preheat your oven to 350ºF (176ºC) and line a large baking sheet with parchment paper or a non-stick baking mat. Set aside.
- Mash the banana in a medium-size mixing bowl. Add the ground flax, water, vegetable oil, sugar, and vanilla, mixing until fully combined. Set aside.
- In a large mixing bowl, combine the oats, flour, cinnamon, baking soda, and salt. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips.
- Using a rounded tablespoon, drop the dough onto your prepared baking sheet, and flatten each cookie slightly. They won’t change shape much while they bake, so shape them how you want the finished product to look.
- Bake for 8 – 10 minutes, or until the edges begin to turn golden brown. Remove your cookies from the oven and let them cool for 5 minutes before transferring them to a cooling rack to cool completely. Store them in an airtight container at room temperature for up to 5 days.
* I used canola oil, but feel free to use whatever you have on hand. I wouldn’t recommend using olive oil because of it’s strong taste. ** If your mix doesn’t have xanthan gum, you might want to add 1/4 tsp to the dry ingredients if you have problems with getting the cookies to hold together. You can also use regular all-purpose flour if you don’t need these to be gluten-free.
Keywords: banana, chocolate chip, cookies, gluten-free, healthy, oatmeal, recipe, snack, vegan
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