These tasty chocolate chip oatmeal breakfast cookies can be whipped up in just minutes and will keep in the freezer for weeks. Learn how to make these gluten free and vegan treats with this easy recipe!
If you’re someone who frequently experiences busy mornings, you probably have some favorite make ahead breakfast recipes that you rely on. We regularly make oatmeal energy bites, chocolate chip coconut overnight oats, and breakfast cookies.
Breakfast cookies are nice because you can get a lot of nutrition in there, but still feel like you’re eating a treat. Plus, they’re super easy to make!
Everything goes in one bowl, and you don’t even have to use a mixer. Mash a banana up, dump everything else in, stir, stir, stir, and then bake. About 15 minutes later, you have a nice little stack of breakfast cookies that are high in fiber and sweetened with maple syrup. If you don’t do cookies for breakfast these are still great for any time you need a snack.
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Ingredient Notes
- Certified Gluten Free Oats – If you are gluten free, you need to make sure the oats use use are certified gluten free. There are many brands that have this label. If you also need them to be from a nut free facility, you can buy them from Gerbs Allergy Friendly Foods or try GF Harvest brand which is available on Amazon.
- Seed or Nut Butter – These cookies will work well with sunbutter, wowbutter, or if you can have nuts, your favorite peanut butter or almond butter.
- Ground Flax Seed – Flax seed is included in this recipe for some omega 3 fatty acids, but if you can’t eat this ingredient, it’s okay to leave it out.
- Chocolate Chips – We like dairy free chocolate chips from Enjoy Life or PASCHA Chocolate, but feel free to use any brand of chocolate chips that work for you.
- Banana – You will need a very ripe banana to add sweetness to this recipe and to help hold the cookies together.
Optional Add-Ins
Feel free to add raisins, craisins, sunflower seeds, pumpkin seeds, coconut flakes, or any other ingredient that you desire!
Step by Step Instructions
- Place a very ripe banana in a bowl and mash it with a fork.
- Add the oats, oat flour, sunbutter, flax seed, maple syrup, chocolate chips, baking soda, and salt.
- Stir well to combine.
- Spoon the cookie dough onto a cookie sheet that has been lined with parchment paper.
- Bake at 350 degrees F for about 11-13 minutes. Allow to cool before removing from the cookie sheet.
Storage
Store leftover cookies for 3 days at room temperature. If you would like to keep them longer, store in the refrigerator for 5-6 days.
You can freeze these cookies in a freezer bag. They should stay fresh frozen for up to 3 months.
Disclosure: This post contains affiliate links.
Recipe
Oatmeal Chocolate Chip Breakfast Cookies.
Ingredients
- 1 very ripe banana
- ½ cup sunbutter or wowbutter, or nut butter
- 1 ½ cups certified gluten free oats
- 3 Tablespoons oat flour
- 4 Tablespoons maple syrup
- 1 Tablespoon ground flax seed
- ¼ teaspoon baking soda
- â…› teaspoon salt
- ½ cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In a large bowl, place the ripe banana and mash it with a fork.
- Add the peanut butter and maple syrup and mix together.
- Add the gluten free oats, oat flour, ground flax seed, baking soda, and salt, and stir until combined.
- Stir in the dairy free chocolate chips.
- Drop by rounded tablespoons onto the cookie sheet. Flatten slightly with the back of the spoon.
- Bake at 350 degrees F for 11-13 minutes.
Meredith
These were a big hit for us! I made a few additions not because they were necessary, but because I couldn’t leave well enough alone:)—just added a bit of cinnamon, nutmeg, and cloves. Had to use regular flour because we didn’t have oat flour, and that worked just fine. Thank you for the great recipe.
annemdanahy
Cookies for breakfast – YES please! I love these, because it’s just like my oatmeal, but better :)
Melanie
I love cookies, and cookies for breakfast are always okay with me! This recipe looks amazing!
gretchen | kumquat
i lurve breakfast cookies and these look ideal… i’ll be making these soon!
cleaneatingveggiegirl
These look SO good and I have a feeling my fiance would love them. He is a big-time fan of oatmeal for breakfast, so what’s not to like?
Randy
Could you provide the nutritional values? How many calories, fiber, protein, carbs, etc. per cookie.
Thanks.
Kelly
I can’t, but there are a lot of great nutrition calculators on the internet! Just plug the ingredients in and you will find out the nutritional info!
Susan
What’s a good sub for the banana?
Kelly
You could try applesauce, but I really don’t know how they will turn out.
breakfastdramaqueen
These look and sound amazing!
Kelly
Thank you!
Strength and Sunshine
Must make these!!!
Kelly
Go for it!
Natalie @ Tastes Lovely
Cookies for breakfast?! Yes please! Love how easy these are to make. And healthy too!
Lisa
I feel so behind in the times! I’ve never made breakfast-appropriate cookies cookies before, and always feel so naughty when I sneak a couple decadent chocolate chip cookies for breakfast. Saving this for later!
Kelly
Don’t feel guilty! Cookies are an okay breakfast option in my book! :)
whiskandshout
Who doesn’t love cookies for breakfast? These are vegan and gf too??? Pinning! :)
Kelly
Thank you for pinning! :)
Gayle @ Pumpkin 'N Spice
These breakfast cookies look fantastic, Kelly! I love how thick they are, I love eating dessert for breakfast. And peanut butter and chocolate is pretty much the best combo ever!
Kelly
Thanks, Gayle!
Julia
Nothing beats a breakfast that makes you feel like you’re eating dessert! Funny how dessert cookies just now seem to be catching on – I think it is pinterest, ha! I bet your recipe is absolutely fabulous and love that it’s time tested. I’ll have to try these bk cookies soon!
Kelly
Thanks, Julia!