Flourless Chocolate Chip Breakfast Cookies

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

These healthy and delish Flourless Chocolate Chip Breakfast Cookies are the absolute cat’s meow!  No flour, no refined sugar, no butter, no eggs and all natural ingredients we love like peanut butter, bananas, oats and chocolate chips!  Plus, we have a gluten-free option and vegan option, so we’re golden!

These breakfast cookies are healthy, nutritious, and delicious all at the same time! They taste amazing!  Meoooowwww!

About Our Flourless Chocolate Chip Breakfast Cookies Recipe

All that’s required for this flourless chocolate chip cookie recipe are bananas, oats, peanut butter, honey, mini chocolate chips, oat flour, vanilla, and baking powder.  That’s only 8 ingredients, unless of course you add in some random raisins, dried cranberries, nuts, coconut or whatever your little heart desires.

Another cool fact about this flourless chocolate chip cookie recipe is it’s super easy to make and it will also satisfy your sweet tooth, when you need a quick snack, breakfast on the run or some quick energy.  Obviously, I have a sweet tooth and I love these quick and healthy oat cookies, especially when there’s chocolate involved!

Ingredients for Flourless Banana Oat Chocolate Chip Breakfast Cookies

Flourless Chocolate Chip breakfast Cookie Recipe

• ripe bananas, mashed
• peanut butter
• honey or maple syrup
• vanilla extract
• old fashioned oat or certified gluten-free oats, like Bob’s Red Mill
• oat flour or GF flour, like Bob’s Red Mill
• baking powder
• salt, optional
• semi-sweet chocolate chips
• Optional: Add ½ cup peanuts or walnuts for more protein!

How to Make Oat Flour

• If you don’t have oat flour, there’s a simple solution for you!  Simply place oats in a food processor or blender and blend until they become a fine flour, pausing to pulse occasionally for optimal texture. This versatile flour can be used in any recipe that calls for it and can be easily stored in an airtight container in a cool, dry place.
• For the best gluten-free option, be sure to use Certified Gluten-free oats, such as Bob’s Red Mill. With 2 cups of oats yielding approximately 1 1/2 cups of oat flour, it’s a simple swap for a healthier, tastier option!

Instructions How to Make Flourless Banana Oat Chocolate Chip Breakfast Cookies

1. Preheat oven to 350 degrees.
2. Prepare 2 cookie sheets with parchment paper.
3. In a medium bowl, combine and whisk together the oats/gluten-free oats, oat/GF flour, baking powder and salt.
4. In another large bowl, mash bananas and then add and mix in peanut butter, maple syrup or honey and vanilla together in a large bowl until creamy.
5. Add the dry ingredients to the wet ingredients and stir until they are well combined. The batter will be slightly sticky.
6. Fold in the chocolate chips and any other add-ins you’d like.
7. Using a cookie scoop, place rounded, heaping balls of batter onto an ungreased baking sheet.  
8. Bake for 15-18 minutes for 1/4 cup cookies.  Make sure not to underbake too much, so they cook through, especially with heaping balls of oat cookie dough.  If you want flatter cookies, just smoosh them down a some or you can pan-bang them after they come out of the oven.  
9. Let cookies sit on baking pan a few minutes to continue baking, then transfer to wire rack.
10. Makes 22-24 big oatmeal breakfast cookies.

Cookie Tips

• When scooping cookies onto baking sheet, if you don’t want thick cookies, smoosh them down, if you wish for flatter cookies and shorter baking time.
• Make sure to measure your oats and oat flour at the right measurements called out, so the cookies don’t come out dry and crumbly.
• These are the kind of cookies that you don’t want to underbake in my opinion. They taste much better when they are cooked through.  If they aren’t cooked through, just put them back in the oven and finish baking a few more minutes.
• You can also have a pan-banging experience with these cookies!  When they are done, just bang the pan on your counter and they will flatten and spread out if you want!  It’s kind of fun!

More Variations

• Warm spicy vibes: Add a touch of cinnamon or pumpkin spice to your healthy breakfast cookies for a yummy flavor boost!
• Nuts and Seeds for more Fiber and Protein: Use your favorite blend of nuts and seeds!  Just substitute equal proportions of your favorite nuts like pecans, cashews, pistachios, walnuts.  For seeds throw in some pumpkin seeds, sunflower seeds, sesame seeds, hemp seeds, chia seeds or flax seeds!
• Use our favorite Nut butter!  Besides peanut butter, use cashew butter, almond butter or nut-free Sunflower seed butter! for gluten-free breakfast cookies if you have a peanut butter allergy.
• Add some fun mini m&m’s if you want to make these a little more fun! I’m sure the kids won’t mind! 🙂

Storing Breakfast Cookies

• Store for up to a week in an airtight container in the fridge or room temperature for 3-4 days.
• They also freeze incredibly well! Just freeze the cookies in an airtight container once they’ve completely cooled in the freezer.  Then just pull them out, thaw and devour!

In conclusion, incorporating healthy and delicious breakfast options into our daily routine is easier than you think. With the flourless chocolate chip breakfast cookies recipe, we have the perfect combination of taste and nutrition in one convenient treat.

From using simple and wholesome ingredients to satisfying our cravings while nourishing our bodies, we don’t have to compromise on flavor or health. So, let’s treat ourselves to these delectable cookies and start our day on a sweet and nutritious note. Besides, who doesn’t want cookies for breakfast? Only happy meows and healthy cookies, please. 🙂

Love Bananas?  Check out these 25 Delicious Ripe Banana Recipes!

Other Amazing  Flourless Recipes!

• Flourless Jumbo Peanut Butter Monster Cookies
• Coconut Flour Chocolate Brownies
• Flourless Peanut Butter Chocolate Chip Cookies
• Rich Fudgy Flourless Brownies
• Flourless Indulgent Chocolate Explosion Cake
• Healthy Peanut Butter Chocolate Oat Cookies

Flourless Banana Oat Chocolate Chip Breakfast Cookies {GF, Vegan}

Kim Lange

These breakfast cookies are healthy, nutritious, all natural and delicious all at the same time. Meoooowwww!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast, Dessert, Snack

Calories

Ingredients

  

• 3 ripe bananas mashed
• 1 cup peanut butter
• 3 tablespoons honey or maple syrup
• 1 tablespoon vanilla extract
• 2 ¼ cups old fashioned oats or Gluten-free oats
• ½ cup oat flour or GF flour see notes below how to make oat flour, if you don't have it
• 1 teaspoon baking powder
• ¼ teaspoon salt optional
• ⅔ cup semi-sweet chocolate chips
• Optional: Add 1/2 cup peanuts or walnuts for more protein!

Instructions

 

• Preheat oven to 350 degrees
• Prepare 2 cookie sheets with parchment paper.
• In a medium mixing bowl, combine and whisk together oats, oat or GF flour, baking powder and salt.
• In another large bowl, mash bananas and then add in the peanut butter, maple syrup or honey and vanilla together in a large bowl until creamy.
• Add the dry ingredients to the wet ingredients and stir until they are well combined. The batter will be slightly sticky.
• Fold in the chocolate chips.
• Using a cookie scoop, place rounded, heaping balls of batter onto baking sheet. If you want these flatter, you can smoosh them down some.
• Bake for 15-18 minutes for large scooped cookies. If making smaller cookies, adjust baking time or if you are flattening them some, again adjust baking time. You want to make sure the cookies back through.
• Let cookies sit on baking pan a few minutes to continue baking, then transfer to wire rack.
• Makes 22-24 big cookies.

Notes

How to Make Oat Flour

• If you don't have oat flour, there's a simple solution for you!  Simply place oats in a food processor and blend until they become a fine flour, pausing to pulse occasionally for optimal texture. This versatile flour can be used in any recipe that calls for it and can be easily stored in an airtight container in a cool, dry place.
• For the best gluten-free option, be sure to use Certified Gluten Free oats, such as Bob's Red Mill. With 2 cups of oats yielding approximately 1 1/2 cups of oat flour, it's a simple swap for a healthier, tastier option!

Cookie Tips

• When scooping cookies onto baking sheet, if you don't want thick cookies, smoosh them down, if you wish for flatter cookies and shorter baking time.
• Make sure to measure your oats and oat flour at the right measurements called out, so the cookies don't come out dry and crumbly.
• These are the kind of cookies that you don't want to underbake in my opinion. They taste much better when they are cooked through.  If they aren't cooked through, just put them back in the oven and finish baking a few more minutes.
• You can also have a pan-banging experience with these cookies!  When they are done, just bang the pan on your counter and they will flatten and spread out if you want!  It's kind of fun!

Keyword banana, chocolate chips, cookies, flourless, oats, peanut butter

Tried This Recipe?Let us know how it was by commenting below!