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Easy Flourless Banana Oat Chocolate Chip Breakfast Cookies

flourless banana oat chocolate chip breakfast cookies - featured image
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Quick and wholesome breakfast cookies made without flour, using ripe bananas, oats, and chocolate chips for a naturally sweet and chewy treat perfect for busy mornings.

Ingredients

Scale
  • 2 medium ripe bananas, mashed
  • 2 cups (180g) rolled oats
  • ½ cup (90g) mini chocolate chips
  • ¼ cup (60g) natural peanut butter (optional)
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • a pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to avoid sticking.
  2. Mash 2 medium ripe bananas in a mixing bowl until smooth but slightly chunky, about 2-3 minutes.
  3. Stir in ¼ cup natural peanut butter, 2 tablespoons honey or maple syrup, and 1 teaspoon vanilla extract until creamy and combined.
  4. In a separate bowl, combine 2 cups rolled oats, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and a pinch of salt.
  5. Slowly add the dry ingredients to the wet banana mixture, stirring gently until just combined. Avoid overmixing.
  6. Fold in ½ cup mini chocolate chips, reserving a few to sprinkle on top.
  7. Drop rounded spoonfuls onto the prepared baking sheet, spacing about 2 inches apart. Lightly press extra chocolate chips on top.
  8. Bake for 12-15 minutes until edges are golden and centers are set but soft. Check at 12 minutes to avoid overbaking.
  9. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use ripe bananas with lots of brown spots for natural sweetness and moisture. Avoid overmixing to keep cookies tender. Let dough rest 5-10 minutes before baking for extra chewiness. Check cookies at 12 minutes to prevent overbaking. If dough is too wet, add more oats; if too dry, add a splash of milk. For vegan version, use maple syrup and dairy-free chocolate chips. Store cookies in airtight container at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months.

Nutrition

Keywords: flourless, banana, oat, chocolate chip, breakfast cookies, healthy, gluten-free, vegan option, quick breakfast

Find it online: https://dahliadishes.com/easy-flourless-banana-oat-chocolate-chip-breakfast-cookies-recipe-for-healthy-mornings/