Chocolate Oat Breakfast Cookies
Our Back-To-School Breakfast Cookies are just what your kids (and you) need this year! So many quick breakfasts that save you time in the morning cost your family in the long run, because they are absolutely packed with added sugar.
These Breakfast Cookies have no added sugar, simple whole-food ingredients, and we have yet to meet a person who doesn’t love them. The batter comes together in less than 10 minutes and is made from mashed up ripe bananas, rolled oats, almond butter, our whole date sugar, and whatever toppings you’d like. We used our whole date-sweetened chocolate bar collab with @raakachocolate, but you can use chopped up unsweetened chocolate, dates, apricots, and any nut you desire – we especially love pecans!
These Breakfast Cookies aren’t just for kids – these wholesome cookies provide delicious energy for anyone, and we’ve been known to have 4 or 5 in one sitting!
- Preparation 10 min
- Cook 18 min
- Serves approximately 15-18 cookies
Ingredients
- 1 very ripe banana, mashed
- 1/4 cup creamy pure almond, peanut, or sunflower seed butter
- 1 spoonful chia seeds
- 3/4 cup rolled oats
- Handful of Just Date Dark or Milk Chocolate Chips
Instructions
- Mash up ripe bananas with nut butter until a smooth paste forms.
- Add chia seeds, rolled oats, mix until a dough is form.
- The bananas should loosely bind together the oats. Add a little more oats if the mixture seems too wet.
- Fold in chocolate chips. Spoon dough onto a parchment-lined baking sheet and press down gently into a cookie shape with the back of the spoon.
- Bake at 325°F for 15 minutes.
