Name: Banana Oatmeal Chocolate Chip Breakfast Cookie
Prep time: 5 min
Cook time: PT-490427H7M40S
Cuisine: Vegan
Ingredients: 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water); ½ banana, smashed; 1 tsp pure maple syrup; 1 TBSP SunButter (or any nut or seed butter); ½ TBSP unsweetened almond milk; ½ cup gluten-free old-fashioned rolled oats; 1 TBSP vegan dark chocolate chips + more for topping

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Banana Oatmeal Chocolate Chip Breakfast Cookie made with oats, banana, and dark chocolate chips. Bakes in 25 minutes for a fun breakfast!

Sometimes reality TV is weirdly comforting to me.

The day I first made this a single serve breakfast cookie I was simultaneously binge-watching Love Is Blind Season 2 on Netflix.

Judge me, but watching these “love stories” unfold from the comfort of my living room was wildly cathartic.

And inspired me to make an equally cozy baked breakfast.

I alternated between sitting on the TV couch and standing by the oven to check on the cookie progress.

When it was done I enjoyed mouthfuls of cookie while watching drama unfold on the TV screen.

I’ve made plenty of breakfast cookies on Flora & Vino, but I’ve never made a *single* breakfast cookie.

This Banana Oatmeal Chocolate Chip Breakfast Cookie is made with, oats, banana, and dark chocolate chips.

Each cookie has all of the healthy nutrition of a bowl of oats, shaped and baked into a crave-able cookie!

It bakes in just 22 minutes with 7 ingredients you probably already have on hand.

I was inspired by Eating Bird Food to create a breakfast cookie that’s made for one!

And by one, I mean you, boo!

The base of this cooke is gluten-free old-fashioned rolled oats.

Solo Banana Oatmeal Chocolate Chip Breakfast Cookie

It’s sweetened with banana and a touch of maple syrup.

The recipe as no-added-oil and incorporates nut or seed butter for creaminess.

I added dark chocolate chips for a banana-oatmeal-chocolate chip flavor profile.

Basically, it’s a healthy breakfast in a delightful dessert format.

What You Need

Here’s what you need:

ground flaxseed
banana
maple syrup
SunButter
unsweetened almond milk
gluten-free old-fashioned rolled oats
vegan dark chocolate chips

That’s it!

How to Make a Banana Oatmeal Chocolate Chip Breakfast Cookie

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Add the ground flaxseed and filtered water to a medium-sized mixing bowl and allow it to gel for ~5 minutes.

During this time you can gather the rest of your ingredients and smash the banana!

I like to smash my banana separately on a plate before adding it to the bowl so it mashes faster and more evenly.

Next, add the smashed banana, maple syrup, SunButter, almond milk, and oats to the same mixing bowl.

If you don’t have SunButter, any nut or seed butter will work in its place.

Stir everything well to combine, making sure the oats are well coated.

The end mixture should be thick and sticky.

Fold in the dark chocolate chips to evenly distribute them throughout the batter.

Swaps and Substitutions

Spread the batter on the parchment lined baking sheet in a large thin circle, using a spatula or the back of a spoon.

Sprinkle some more dark chocolate chips on top and gently press in with your hands.

Add as many as you want; I’m not judging!

If you’re not feeling the banana and dark chocolate combination, try subbing in fresh blueberries instead.

Transfer the baking sheet to the oven and bake the big cookie for 20-22 minutes, until it’s golden brown underneath and around the edges.

How to Serve a Banana Oatmeal Chocolate Chip Breakfast Cookie

Allow the cookie to cool briefly, then serve it immediately on a big plate.

I love mine served with a drizzle of nut butter and a side of fresh fruit.

And a steaming mug of hot coffee, please.

Now that’s

Notes on Meal Prep

Enjoy this Banana Oatmeal Chocolate Chip Breakfast Cookie for a fun plant-based breakfast idea!

It feels like eating dessert for breakfast in a compact cool cookie shape packed with plant-based protein, fiber, and healthy fats.

And this breakfast cookie isn’t just for breakfast!

You can also make one for snacking, dessert-ing, and everything in between.

Each cookie is portable and dense, so it will hold up well wherever your day takes you.

Try doubling or tripling the recipe to make multiple cookies to enjoy now and later.

They meal prep well and can be reheated and enjoyed for days to come.

Enjoy!

More Vegan Breakfast Cookies

I Want to Hear From You

If you make this Banana Oatmeal Chocolate Chip Breakfast Cookie recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren