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Chocolate Chip Breakfast Cookies

A plate piled high with golden brown chocolate chip breakfast cookies, featuring visible oats and chocolate chunks.
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Make these soft and chewy chocolate chip breakfast cookies for a quick and healthy grab-and-go breakfast or snack. They are freezer-friendly and perfect for busy mornings.

Ingredients

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  • 1 ripe banana, mashed
  • 1/4 cup nut butter (peanut, almond, or cashew)
  • 1 large egg
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
  • Optional: 1 tablespoon chia seeds or flax seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, mash the ripe banana.
  3. Add the nut butter, egg, and applesauce to the bowl. Mix until well combined.
  4. Stir in the vanilla extract.
  5. Add the rolled oats, baking soda, and salt. Mix until just combined. Do not overmix.
  6. Fold in the chocolate chips and any optional seeds.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart. Flatten them slightly with the back of a spoon.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers should still look slightly soft.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For softer cookies, do not overbake.
  • Store cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • Freeze cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
  • These cookies are a great option for meal planning and can be part of a healthy meal prep routine.

Nutrition

Find it online: https://www.unfoldrecipes.com/chocolate-chip-breakfast-cookies/