Dark Chocolate-Banana Breakfast Cookies

Dark Chocolate-Banana Breakfast Cookies

I love guilt-free recipes and this one is a keeper! Sure there’s some sugar in these dark chocolate-banana breakfast cookies, but not a lot and all the other ingredients are good for you! Packed with protein, these are basically a different shaped homemade protein bar in my opinion. And I’m always looking for ways to use up all the black bananas I have stashed away in the deep freeze!

Dark Chocolate-Banana Breakfast Cookies


To begin, combine 1 cup mashed bananas, 1/2 cup smooth peanut butter, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar, and 2 tablespoons brown sugar in a large bowl. Stir well. 1 cup mashed bananas was about 3 bananas. If you are using frozen bananas (like I did), I would place them in a strainer after you’ve peeled them. Mash them in the strainer, over the sink, and then add to the bowl. Make sure to thaw them first! I set mine out on a plate but you can use the defrost setting on the microwave also. Preheat your oven to 350°F.

Dark Chocolate-Banana Breakfast Cookies

Next, combine 2 cups oats, 1/2 cup whole wheat flour, 1 teaspoon baking soda, and 1/2 teaspoon nutmeg in a small bowl. Stir well to combine.

Dark Chocolate-Banana Breakfast Cookies

Add the dry ingredients to the wet ingredients. Add 1/4 cup dark chocolate chips. Sure, you could add more but this small amount still gives you the delicious flavor without making this cookie inappropriate for breakfast time!

Dark Chocolate-Banana Breakfast Cookies

Mix everything together well.

Dark Chocolate-Banana Breakfast Cookies

I used my cookie scoop to measure out each cookie. These don’t spread much so you don’t have to worry about spacing them out too much. I baked mine on both a stone and a regular cookie sheet and had better result with the stone. Place in the oven and bake for 10-12 minutes, or until tops begin to brown.

Dark Chocolate-Banana Breakfast Cookies

Let the cookies rest on the cookie sheet/stone for about 5 minutes before moving to a cooling rack to cool completely. Store in a zip top bag in the freezer for anytime you need a quick, protein-packed, pick-me-up! Dark chocolate-banana breakfast cookies are perfect for busy mornings when you need to grab something and go! Enjoy!



Above you will find some of the equipment I used while making this recipe.

The wonder cup is my favorite tool for measuring sticky ingredients like peanut butter, honey, mayo, yogurt, and it is also great for brown sugar. If you’ve ever felt frustrated because you feel like half the honey is stuck to your measuring cup, then you’ve got to try the wonder cup! My mom had one when I was growing up and I won’t be without one either!

I use my Pampered Chef stone for baking cookies and for making homemade pizza. The thing I love the best about using my stone to make cookies is that I don’t have to use any non-stick spray. It is the best for crispy crust on pizza and even baking for cookies. The stones are also great for baking scones.

Baking cookies used to be something I dreaded because I hated how long it took to scoop them all out individually. The cookie scoop came along and made that task go so much quicker! I love this thing and I also use it for making meatballs!

I have a really big cooling rack and I love it. If you’re going to be doing much baking at all, a cooling rack is definitely essential!

Dark Chocolate-Banana Breakfast Cookies
Dark Chocolate-Banana Breakfast Cookies
Print Recipe
These Dark Chocolate-Banana Breakfast Cookies are little gems packed with protein! Perfect to grab on your way out the door with no time to make breakfast!
Servings Prep Time
24 cookies 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
24 cookies 10 minutes
Cook Time
10-12 minutes
Dark Chocolate-Banana Breakfast Cookies
Dark Chocolate-Banana Breakfast Cookies
Print Recipe
These Dark Chocolate-Banana Breakfast Cookies are little gems packed with protein! Perfect to grab on your way out the door with no time to make breakfast!
Servings Prep Time
24 cookies 10 minutes
Cook Time
10-12 minutes
Servings Prep Time
24 cookies 10 minutes
Cook Time
10-12 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat your oven to 350°F. Combine the banana, peanut butter, egg, vanilla, sugar and brown sugar together in a large bowl.
  2. In a small bowl, combine the oats, flour, baking soda, and nutmeg. Add the dry ingredients to the wet ingredients. Add the chocolate chips and stir well to combine.
  3. Place on baking sheet and bake for 10-12 minutes. Allow to cool on stone/sheet for 5 minutes before removing to a cooling rack to cool completely. Store in a zip top baggie in the freezer. Enjoy!
Recipe Notes

Be sure to check out all the other yummy breakfast recipes in the Breakfast Food category!

Recipe adapted from Marlene Koch's book, "Eat what you Love, Quick & Easy."

Miz Helen’s Country Cottage

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