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Baked » Recipes » Vegan

Banana Breakfast Cookies With Dark Chocolate

Published: Apr 6, 2021 · Modified: Jan 4, 2023 by Baked · This post may contain affiliate links · 20 Comments

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Kick mornings up a notch with banana breakfast cookies! Packed with nutritious ingredients this recipe comes together in about 30 minutes.

A platter of banana breakfast cookies on a striped cloth next to a cup of coffee and wire cooling rack with more cookies on top.

This post first appeared March 4, 2015, and was last updated April 6, 2021.

Ok, we know, we know — chocolate for breakfast? But hey, sometimes you just need to take pleasure from life where you can!

This recipe for banana breakfast cookies is a morning favourite of ours. The dough is very flexible and will adapt to most nut or seed butters, fats, and liquid sweeteners depending on your preference and/or dietary restrictions. 

We used a combination of rich dark chocolate, crunchy pumpkin seeds, and luscious dried cherries to pump up the flavour of the cookies. That being said, you can use pretty much any combination of add-ins you like — toasted coconut chips, plus any nuts, seeds, or dried fruit you like will be super tasty! Also, we sweetened the cookies only slightly to keep them more nutritious for breakfast; Adding dark chocolate does makes them seem more of a treat. Feel free to omit the chocolate if you want!

Jump to:
  • Ingredients
  • Method
  • Tips & Notes
  • Substitutions
  • Recipe

Baked cookies with seeds and dark chocolate chunks on parchment paper.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

Ingredients to make banana breakfast cookies.

Method

Preheat the oven to 350°F (180ºC) and line two baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, whisk together the mashed banana, almond butter, olive oil, maple syrup, vanilla extract, and flaxseed. Set aside.

  • Wet cookie ingredients unmixed in a large glass bowl.
  • Mashed banana and almond butter mixed in a bowl.

In a medium bowl, stir together the rolled oats, whole wheat flour, cinnamon, and salt until combined.

Pour the dry ingredients into the wet ingredients and mix until just combined. 

  • Dry cookie ingredients in a large glass bowl.
  • Oatmeal cookie batter in a large glass bowl.

Add the dark chocolate, pumpkin seeds, and dried cherries to the bowl (or any other add-ins you are using) and stir to evenly distribute.

Oatmeal cookie batter with pumpkin seeds, dried cherries, and dark chocolate chunks on top about to be mixed in.

Using a cookie scoop or spoon, portion evenly-sized spoonfuls of dough onto the prepared pans (about 2 tablespoons of dough per cookie). Flatten each ball with the back of a spoon or the palm of your hand. 

  • Three unbaked cookies on a light pink baking sheet lined with parchment paper.

Bake the cookies for 13 to 15 minutes, or until the cookies are set and golden brown on the undersides. Transfer to a cooling rack to cool completely. Cool the cookies completely before storing in an airtight container.

Baked cookies arranged in a circle on a round wire cooling rack next to a striped tea towel.

Tips & Notes

You can use bananas in pretty much any form, however, riper bananas add more natural sweetness and are easier to mash.

Make The Dough Ahead Of Time

The dough for banana breakfast cookies can be made ahead and stored in the fridge for up to two days.

You can shape the cookie dough, then place the unbaked cookies on a baking sheet in the freezer. Once frozen, store the unbaked cookies in a large zip-top bag for up to one month.

Baking Unbaked Banana Breakfast Cookies From Frozen

To bake unbaked banana breakfast cookies from frozen, simply proceed with the recipe as written. The cookies may need a few extra minutes in the oven so check for doneness.

To Freeze

These cookies freeze well. Once cool, after baking, store baked cookies in a large zip-top bag in the freezer for up to one month.

A stack of banana breakfast cookies on a marble countertop with tile backsplash.

Substitutions

You can replace the almond butter with any other nut or seed butter you like.

The maple syrup can be replaced with honey, or most other liquid sweeteners such as agave or brown rice syrup.

Olive oil can be substituted with melted coconut oil, or even melted butter. Coconut oil will lend a slight natural sweetness the others do not have.

You can substitute quick oats for rolled, however, the texture and baking time may change. Keep your eyes on the cookies and check them after 10 minutes for doneness.

All-purpose or light spelt flour can be substituted for whole wheat flour. We have not tested this recipe with gluten-free flours.

Use any spices or add-ins you like. Some ideas for add-ins are — walnuts, pecans, chocolate chips, raisins, sunflower seeds, pretzels, toffee bits, orange zest, candied ginger or dried cranberries.

A platter of banana breakfast cookies on a striped cloth and marble background.

More Vegan-Friendly Snacks

Almond Butter Coconut Balls

Vegan Bran Muffins

Easiest Vegan Banana Bread

Chocolate Puffed Quinoa Bars

Recipe

A platter of banana breakfast cookies on a striped cloth next to a cup of coffee and wire cooling rack with more cookies on top.

Banana Breakfast Cookies With Dark Chocolate

5 from 2 votes
Author: Adapted from Laura Wright
Yield: 16
Prep Time 15 minutes mins
Cook Time 13 minutes mins
Total Time 28 minutes mins
Print Recipe Pin Recipe Comments

Description

 

Kick mornings up a notch with banana breakfast cookies! Packed with nutritious ingredients this recipe comes together in about 30 minutes.

Equipment

  • Measuring cups and spoons or a digital kitchen scale
  • baking sheet
  • Parchment paper
  • 2 Mixing bowls
  • Cookie scoop or spoon
  • Wire rack

Ingredients
 

Wet Ingredients

  • ½ cup mashed ripe banana, about 1 small-medium banana
  • ½ cup almond butter, smooth or chunky
  • ¼ cup maple syrup
  • 3 tablespoon coconut oil, melted
  • 2 tablespoon flaxseed, ground
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1-¼ cups rolled oats, also called large flake oats
  • ¾ cup whole wheat flour
  • 1 teaspoon cinnamon, ground
  • ½ teaspoon salt

Add-Ins

  • ⅓ cup dark chocolate chunks
  • ⅓ cup pumpkin seeds
  • ⅓ cup dried cherries, or any other combination of add-ins you like

Instructions
 

  • Preheat the oven to 350°F (180ºC) and line two baking sheets with parchment paper. Set aside.
  • In a large bowl, whisk together the mashed banana, almond butter, maple syrup, coconut oil, flaxseed, and vanilla extract. Set aside.
  • In a second bowl, stir together the rolled oats, whole wheat flour, cinnamon, and salt until combined.
  • Pour the dry ingredients into the wet ingredients and mix until just combined.
  • Add the chocolate, seeds, and dried cherries to the bowl and stir to evenly distribute throughout the dough.
  • Using a cookie scoop or spoon, portion evenly-sized spoonfuls of dough onto the prepared pans (about 2 tablespoons of dough per cookie).
  • Flatten each ball with the back of a spoon or the palm of your hand. 
  • Bake the cookies for 13 to 15 minutes, or until the cookies are set and golden brown on the undersides.
  • Transfer to a wire rack and cool completely before storing in an airtight container for up to four days on the countertop.

Notes

You can use bananas in pretty much any form, however, riper bananas add more natural sweetness and are easier to mash.

Make The Dough Ahead Of Time

The dough for banana breakfast cookies can be made ahead and stored in the fridge for up to two days.
You can shape the cookie dough, then place the unbaked cookies on a baking sheet in the freezer. Once frozen, store the unbaked cookies in a large zip-top bag for up to one month.

Baking Unbaked Banana Breakfast Cookies From Frozen

To bake unbaked banana breakfast cookies from frozen, simply proceed with the recipe as written. The cookies may need a few extra minutes in the oven so check for doneness.

To Freeze

These cookies freeze well. Once cool, after baking, store baked cookies in a large zip-top bag in the freezer for up to one month.

SUBSTITUTIONS

You can replace the almond butter with any other nut or seed butter you like.
The maple syrup can be replaced with honey, or most other liquid sweeteners such as agave or brown rice syrup.
Olive oil can be substituted with melted coconut oil, or even melted butter. Coconut oil will lend a slight natural sweetness the others do not have.
You can substitute quick oats for rolled, however, the texture and baking time may change. Keep your eyes on the cookies and check them after 10 minutes for doneness.
All-purpose or light spelt flour can be substituted for whole wheat flour. We have not tested this recipe with gluten-free flours.
Use any spices or add-ins you like. Some ideas for add-ins are — walnuts, pecans, chocolate chips, raisins, sunflower seeds, pretzels, toffee bits, orange zest, candied ginger or dried cranberries.

Nutrition

Serving: 1g | Calories: 93kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 78mg | Fiber: 2g | Sugar: 3g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!
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Reader Interactions

Comments

  1. Leo Sigh says

    March 31, 2015 at 3:58 am

    I actually just got an oven (a mini one) after 12 years of being without (I’m in Bangkok – most apartments don’t come with ovens as Thai food does not require one), so I’ll be trying these. They look delicious and so easy to make. Just found you from your other blog – both lovely. And gorgeous photos, btw.

    Reply
  2. Victoria says

    April 01, 2015 at 2:11 am

    Can’t wait to try them!!

    Reply
  3. SBO says

    May 14, 2015 at 9:44 pm

    Thank you,I will try to do it.

    I never tired of cookies, These cookies looks awesome!

    Reply
  4. Kathleen Laird says

    May 23, 2015 at 11:43 am

    These are awesome. I’ve made them several times, changing up the add-ins depending on what I have on hand. They are a wonderful treat that gets me through that mid-morning slump with a coffee when my breakfast smoothie is beginning to wear off but it’s too early for lunch :)

    Reply
  5. Erin says

    January 07, 2016 at 9:00 am

    I’ve made these twice and they are delicious! The texture is perfect…not rubbery like some of the healthy breakfast cookies I’ve tried. I didn’t have any brown rice flour so I used Bob’s Red Mill 1-to-1 all-purpose gluten free flour which is a rice flour and starch blend. The second time I used unsweetened applesauce instead of mashed banana and that worked just as well.

    Reply
« Older Comments

Trackbacks

  1. 174 | Spices and Spatulas says:
    June 21, 2015 at 10:33 am

    […] Soak the dates in hot water for ten minutes and chia seeds in warm water for five. Combine everything in a blender and really let it rip for a while to break up the dates (unless you’re super lucky and own a Vitamix, in which case the whole thing will take about 20 seconds.) Consume solo or with your favorite breakfast cookies (pictured: Laura Wright‘s Ultimate Breakfast Cookies!) […]

    Reply

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