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Close-up texture of banana breakfast cookie showing golden oats and melted chocolate chips

Banana Breakfast Cookies

AuthorLily Mellow
Soft, flourless banana breakfast cookies made with rolled oats, chia seeds, and chocolate chips. Naturally sweetened, gluten-free, and ready in 28 minutes.
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Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Servings12 cookies
Calories110 kcal

Equipment

  • Large mixing bowl
  • Fork + spatula
  • 10"×15" (25×38cm) baking sheet
  • 2¼" (6cm) round cookie cutter
  • Wire cooling rack
  • Parchment paper

Ingredients  

WET INGREDIENTS

  • 2 medium ripe bananas ~200g mashed
  • 12 g chia seeds 1 tbsp
  • 45 ml warm water 3 tbsp

DRY INGREDIENTS

  • 160 g old-fashioned rolled oats 2 cups

MIX-INS

  • 60 g dark chocolate chips 1/4 cup
  • 30 g unsweetened coconut flakes 1/4 cup

Instructions 

  1. Combine the chia seeds and warm water in a large mixing bowl. Stir well with a fork and let rest for 5 minutes until a gel forms.
  2. Add the ripe bananas directly into the chia gel and mash thoroughly with a fork until smooth.
  3. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
  4. Add the rolled oats, dark chocolate chips, and coconut flakes into the bowl. Fold together with a spatula until fully combined.
  5. Place a 2¼-inch (6cm) round cookie cutter onto the baking sheet. Spoon in the dough and press down firmly with a fork to form a ⅜-inch (1cm) thick disc. Repeat for all 12 cookies.
  6. Bake for 20 minutes at 350°F (180°C) until the edges are set and lightly golden.
  7. Transfer to a wire rack and let cool for at least 10 minutes to firm up before serving.

Notes

Note 1 — Storage: Keep in an airtight container in the fridge for up to 5 days,
or freeze for up to 2 months. Separate layers with parchment paper.
Note 2 — Substitutions: Replace chocolate chips with dried cranberries or chopped
walnuts. Replace coconut flakes with pumpkin seeds for a nut-free version.
Note 3 — Tested brand: Bob's Red Mill old-fashioned rolled oats work best for
texture and hold.