Description
These Chocolate Chip Oatmeal Breakfast Cookies are a healthy, gluten-free way to start your day! Made with rolled oats, mashed bananas, and naturally sweetened with maple syrup, they’re soft, chewy, and perfect for meal prep. Great for a grab-and-go breakfast or a quick snack!
Ingredients
Units
Scale
- 1 cup mashed banana (about 2-3 large overripe bananas)
- 1/2 cup all-natural creamy almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups gluten-free rolled oats
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix wet ingredients: In a large bowl, whisk together mashed banana, almond butter, maple syrup, and vanilla extract until smooth.
- Add dry ingredients: Stir in rolled oats, cinnamon, and sea salt. Fold in the chocolate chips until evenly distributed.
- Shape cookies: Scoop about ¼ cup of the mixture for each cookie, placing them on the baking sheet. Flatten slightly, as they won’t spread while baking.
- Bake: Bake for 12–15 minutes or until the edges turn slightly golden brown.
- Cool & store: Let cookies cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. Store in the fridge for up to a week or freeze for up to 2 months.
Notes
- Use peanut butter or cashew butter instead of almond butter if desired.
- Swap chocolate chips for raisins, chopped nuts, or dried cranberries for variety.
- These cookies are naturally sweetened—for extra sweetness, add 1–2 tbsp coconut sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg