Chocolate Chip Oatmeal Breakfast Cookies
Chocolate chip oatmeal breakfast cookies are the perfect way to start the day—soft, chewy, and just sweet enough. Packed with hearty oats and melty chocolate chips, they feel like a treat but are great for mornings on the go. Make a batch ahead of time and have an easy breakfast or snack ready whenever you need it.
Servings: 16 cookies
Calories: 90kcal
Equipment
Ingredients
- 2 eggs
- 2 cups old fashioned oats
- 2 mashed bananas
- 1 TB vanilla
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix eggs, bananas, oats, vanilla and salt together in a large mixing bowl until the batter is well combined. Add in the chocolate chips and stir until well distributed.
- Using a cookie scoop, portion the dough onto the prepared parchment lined baking sheet and bake at 350 degrees for 20-25 minutes. Look for a golden brown top and golden brown edges.
- Let cool on the baking sheet for about 5 minutes and then move to a cooling rack to cool completely.
Notes
Storage Tips: Chocolate chip oatmeal breakfast cookies store best in the freezer (unless you plan to eat them within a day or two). Simply place them in an airtight container and freeze for up to 3 months. Then either Eat them straight from the freezer (let them sit for a few minutes first) or take one on the go—it’ll be soft and ready to eat by the time you need it.
Substitutions: Swap the chocolate chips for raisins, mini chips, butterscotch chips or dried fruit.
Nutrition
Calories: 90kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 49mg | Potassium: 98mg | Fiber: 2g | Sugar: 6g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
