It’s no secret that I’m a big fan of cookies for breakfast. They’re just the perfect grab-and-go snack food. These vegan chocolate oatmeal breakfast cookies can be made with just 3 ingredients! They’re super easy to make and my kids (and husband) love them.
I keep a batch of these in the fridge for easy snacking on busy days. They’re also really packable if you’re running out the door and need something in your belly. I’ve made them countless times, and there are so many things you can do with this recipe.
Ingredients needed for these cookies
You only need 3 ingredients to make the base recipe for these kid-friendly breakfast cookies. While they are perfectly tasty on their own, see below for some more add-in ideas to level up the flavor.
- Ripe bananas – It’s important to use ripe bananas that have some browning on them. The riper, the better. This will result in a sweeter cookie.
- Quick oats – Quick oats are the only kind of oat you can use for these cookies. They’re cut thinner and soften up after soaking up moisture and baking in the oven. You can’t use steel cut oats or else the cookies will be difficult to chew.
- Peanut butter – I use either plain peanut butter or chocolate peanut butter for these cookies. If you don’t have chocolate peanut butter, simply add in 1 tsp. of unsweetened cocoa powder. You cannot use almond butter in these cookies. The flavor simply doesn’t work with any other type of nut butter, in my experience.
These cookies get all their sweetness from the bananas. So, there is no need to add additional sugar. They stay together and bake perfectly without eggs as well. They’re naturally vegan, gluten-free and dairy-free! I love recipes with minimal ingredients.
These cookies only need 3 ingredients to be delicious. But, there are so many variations you can make! Here are some ideas to dress these cookies up even more.
- Drizzled chocolate – Drizzle chocolate on the tops of these cookies when they’re done cooking for extra sweetness.
- Shredded coconut – Add in shredded coconut for more texture and flavor.
- Dried fruit – Try adding in dried fruit, like raisins or cranberries.
- Chocolate chips – Mix chocolate chips into the dough before cooking.
- Cinnamon – A pinch of cinnamon adds a new level of flavor to these cookies and compliments the banana. You can also experiment with nutmeg.
- Nuts – Add in crushed walnuts for more protein, flavor, and crunch.
- Seeds – Experiment with sunflower or pumpkin seeds on the tops of these cookies for more crunch.
- Salt & Sugar – If you like your cookies on the sweeter side, add in a bit of sugar. A pinch of salt will also help bring out the flavors.
Tips for making the best possible batch of cookies
- Use very ripe bananas – The riper the banana, the sweeter your cookies will be. Plus, ripe bananas are easier to mash and blend with the other ingredients, creating a smoother, more uniform texture.
- Choose the right oats – For this recipe, quick oats are ideal. They have a finer texture that works well in these cookies, helping them hold together better.
- Choose a high-quality peanut butter – The brand of peanut butter you use can make a significant difference in the final taste of your cookies. A superior brand will lend a richer, more robust flavor.
- Make sure the cookies are uniform in size – Use an ice-cream scooper to make sure the cookies are all the same size. This will help to ensure they cook evenly.
- Let them cool before serving – It’s tempting to dig into a hot cookie! But, these cookies are best served when they had a bit of time to cool and form.
There are so many things you can do with this base recipe. They’re the easiest cookies to make and take only a few minutes to throw together. They’re kind of like “overnight oats” in a cookie form! I find these cookies completely guilt-free and find myself reaching for these or my carrot cake bars whenever I need a quick snack in the middle of the day.
Chocolate Oatmeal Breakfast Cookies
- 2 ripe bananas mashed
- ¾ cup quick cooking oats
- ¼ cup chocolate peanut butter or 1 tsp cocoa mixed into plain peanut butter
- Preheat oven to 350 degrees F
- Mash ripe banana with a fork or potato masher in a large bowl until smooth.
- Add in quick cook oats, peanut butter, and any additional add-on ingredients you will be using. Mix well.
- Use an ice cream scooper or spoon to drop dough onto a parchment lined baking sheet.
- Bake for 10-12 minutes and allow to cool completely before serving.
- Store in an airtight container in the fridge for up to one week. Or, freeze for later consumption.