Healthy Breakfast Cookies (Soft & Chewy, No Refined Sugar)
Soft, chewy breakfast cookies with oats, banana, and dark chocolate – no refined sugar, no weird ingredients, and they stay good all week.
Equipment
- Sheet Pan
- Parchment Paper
- Large Mixing Bowl
- Cookie scoop (2 tbsp size)
Ingredients
Wet Ingredients
- 2 large very ripe bananas, mashed
- 1/2 cup creamy almond butter (drippy kind)
- 2 tbsp coconut oil, melted
- 3 tbsp maple syrup
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups rolled oats (not quick oats)
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
Add-ins
- 1/2 cup dark chocolate chips
- 1/4 cup pepitas (pumpkin seeds)
Instructions
- Preheat oven to 350°F. Line a sheet pan with parchment paper.
- In a large bowl, mash the bananas until smooth with just a few tiny lumps. Add almond butter, melted coconut oil, maple syrup, egg, and vanilla. Whisk until smooth and fully combined.
- Fold in rolled oats, cinnamon, baking soda, and salt until just combined. Then stir in chocolate chips and pepitas. Do not overmix.
- Let batter rest for 5 minutes. This allows oats to hydrate for a tender texture. The mixture will thicken slightly.
- Using a 2 tbsp cookie scoop, portion 12 balls onto prepared sheet pan. Flatten each to about 1/2 inch thick with the back of a spoon. They don't spread much, so shape into rounds.
- Bake for 10 to 12 minutes, until edges are set and lightly golden but centers still look soft and slightly puffed. Remove from oven.
- Let cookies cool on hot sheet pan for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Notes
Key tips: Don't skip the 5-minute rest – it makes the oats tender, not raw. Use drippy almond butter, not dry. Flatten the scoops so they're not hockey pucks. Underbake is better than overbake – trust 10 minutes. Store in an airtight container at room temp for up to 5 days, or freeze for up to 2 months. Reheat in microwave for 10 seconds.