The BEST banana oatmeal breakfast cookies! Healthy, easy chocolate chip cookies.

Scroll to the end for printable recipe and video how-tos. 

banana oatmeal breakfast cookies

These banana oatmeal breakfast cookies are filled with vitamins and good things. My kids have no idea I put flax seed and wheat germ in them. The chocolate chips won them over.  

Make a batch to keep in the freezer for busy mornings. Just pop a couple in the microwave for a few seconds. Or tuck them in lunch boxes. 

more breakfast food ideas

• I make these 2-ingredient air fryer bagels ALL THE TIME. 
• Try some French toast biscuit muffins. 
• Or, make some waffle iron cinnamon rolls. 
• Wash it down with a copycat Orange Julius or Starbucks green tea frappuccino. 

how to make breakfast cookies

you will need:

• 2 very ripe bananas
• 1/4 cup coconut oil
• 2 tablespoons peanut butter (or any nut butter or sunflower seed butter)
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons ground flax seed
• 1 cup all-purpose flour
• 1/4 cup wheat germ
• 1 1/2 cup quick rolled oats (1-minute) 
• 1/2 cup semi-sweet chocolate chips

what to do: 

Line baking tray(s) with parchment paper and set aside. Preheat the oven to 350 degrees F. 

Scoop the 1/4 cup coconut oil into a microwave-safe bowl. Microwave until melted and clear, about 30 to 45 seconds. 

In a large bowl with a handheld electric mixer or in the bowl of a standing mixer, place the bananas, coconut oil, and peanut butter. Mix well. Add the sugar, egg, and vanilla. Mix again. Add the baking soda, salt, flax seed, flour, and wheat germ and blend well. 

Gently mix in the rolled oats. Stir in the chocolate chips. 

Next, scoop a heaping tablespoon (so about 2 tablespoons of batter total) onto the baking tray and flatten a bit with your palm. Place cookies a couple inches apart. You should have 16 cookies total, which may not fit on one tray. 

TIP: Use an ice cream scoop that has been sprayed with cooking spray to scoop heaping scoops. 

Bake until cookies are a gorgeous, golden brown, about 15 minutes. 

supplies and ingredients to make the cookies 

Here are some of the items listed above so you can see what they look like. 

 

printable recipe 

Yield: 16 cookies

breakfast cookies

Print

Delicious banana oatmeal breakfast cookies with chocolate chips, wheat germ, and flax seed.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 2 very ripe bananas
• 1/4 cup coconut oil
• 2 tablespoons peanut butter (or any nut butter or sunflower seed butter)
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons ground flax seed
• 1 cup all-purpose flour
• 1/4 cup wheat germ
• 1 1/2 cup quick rolled oats (1-minute) 
• 1/2 cup semi-sweet chocolate chips

Instructions

Line baking tray(s) with parchment paper and set aside. Preheat the oven to 350 degrees F. 

Scoop the 1/4 cup coconut oil into a microwave-safe bowl. Microwave until melted and clear, about 30 to 45 seconds. 

In a large bowl with a handheld electric mixer or in the bowl of a standing mixer, place the bananas, coconut oil, and peanut butter. Mix well. Add the sugar, egg, and vanilla. Mix again. Add the baking soda, salt, flax seed, flour, and wheat germ and blend well. 

Gently mix in the rolled oats. Stir in the chocolate chips. Scoop a heaping tablespoon (so about 2 tablespoons of batter total) onto the baking tray and flatten a bit with your palm. Place cookies a couple inches apart. You should have 16 cookies total, which may not fit on one tray. 

TIP: Use an ice cream scoop that has been sprayed with cooking spray to scoop heaping scoops. 

Bake until cookies are golden brown, about 15 minutes.

Nutrition Information:

Yield:

16

Serving Size:

1 cookie
Amount Per Serving: Calories: 172

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