If you’d told me a few years ago I’d wake up excited for a cookie (instead of, you know, toast), I’d probably have laughed you out of my tiny kitchen. But here we are! The first time I made these delicious breakfast cookies, my youngest declared it “the best morning ever!”—though she did once claim she could taste the difference between full-fat and skim milk, so take her reviews with a grain of salt. Still, I’ve made these so many times they’ve become part of the morning drill in our house. Sometimes I joke that the smell of them baking is better than my alarm clock—though to be fair, actual bacon will always win in a nose-off.

Why You’ll Love This (Or At Least I Do!)

I make these when the usual breakfast suspects are met with that classic kid eye-roll (you know the one). My family goes a bit mad for these because a) they’re chewy and not rock-hard, b) they actually keep you full until lunch (rare for a cookie, right?!), and c) they have chocolate chips in them (which, let’s face it, is the actual selling point). I’ve tried fancier recipes but, honestly, the simpler the better. Plus, they’re a brilliant way to clear out those slightly limp bananas. I used to hate tossing overripe ones, but not anymore!

Gathering Your Cookie Crew (Ingredients!)

2 medium ripe bananas (the spottier, the sweeter; or just use applesauce in a pinch—I do when I forget to buy bananas!)
1/3 cup melted coconut oil (but really, I’ve grabbed olive oil, even plain canola, and it still works…just a bit lighter on coconut flavor)
1/4 cup honey or maple syrup (sometimes I go half-and-half if I can’t decide, and one time I used agave because it was on sale—still tasty!)
1 tsp vanilla extract (my grandmother always insisted on Nielsen-Massey, but come on, whatever’s in the cupboard is fine)
1 large egg
1 1/2 cups rolled oats (if you accidentally grabbed quick oats, ignore any purists—they work, it’s just less chewy)
3/4 cup plain flour (whole wheat or even almond flour if you’re feeling fancy)
1/2 tsp baking soda
1/2 tsp cinnamon (optional, but I think everything’s better spiced in the morning)
1/4 tsp salt
2/3 cup chocolate chips (okay, I just grab two big handfuls; walnuts or dried cranberries are fun too)

Let’s Make Some Cookies!

Preheat your oven to 350°F (that’s 180°C for the metric among us). Line a baking sheet with parchment. Or just grease it—who’s judging?
In a big bowl, mash up your bananas until mostly smooth. (This is where I usually sneak a taste—no shame.)
Add melted coconut oil, honey/maple syrup, vanilla, and the egg. Give it all a decent whisk until it looks vaguely smooth. Don’t worry if it’s a bit lumpy—mine always is.
Tip in the oats, flour, baking soda, cinnamon, and salt. Stir it gently, just until it all comes together—no need for serious muscle. Overmixing? That’ll steal your cookie’s thunder—trust me.
Fold in the chocolate chips (or whatever add-ins you fancy). Or pour extra in your mouth while baking, no judgment here.
Scoop out balls about 2 tablespoons big—use a spoon or, let’s be real, your clean hands. Space them out on your tray; they don’t spread loads, but still need breathing room.
Bake for 10–12 minutes, until just golden around the edges. They’ll still be a bit soft in the middle, but that’s the magic (they firm up as they cool). If they look slightly underdone, that’s honestly perfect.
Let them cool a wee bit on the tray—this step is weirdly hard, the smell is unreal—but otherwise, dig in!

Notes (Things I Learned the Hard Way)

If you skip the parchment, expect a bit of stickiness. Not the end of the world, but saves scrubbing later.
Don’t panic if the dough’s wetter than usual, especially with extra banana. Just add a smidge more oats—works fine.
I once tried microwaving the coconut oil in the container. Not smart. Just melt what you need.
Cookies taste slightly sweeter the next morning (at least I think so), but they’re good any time.

Sometimes I Do It This Way (Variations I’ve Tried)

Swap chocolate chips for raisins or dried blueberries if you want to feel more “breakfasty.” My husband claims it’s basically trail mix then.
Peanut butter for half the coconut oil? Oh yes. Adds a nice creamy touch, though a little more sticky.
Once, I chucked in shredded zucchini (hiding veg, right?), but honestly, it made the dough too wet—would not repeat.
If you’re dairy-avoiding, use dairy-free chips and skip the egg for a flaxseed substitute. Works alright, though not quite as fluffy.

Equipment: What You Need or How I Wing It

Officially, you want a mixing bowl, a wooden spoon, baking sheet, and parchment. But, I’ve stirred the dough in a big saucepan before when I couldn’t find a clean bowl. Works a treat! If you’ve only got foil instead of parchment, butter it up well—it’s not perfect, but it won’t stick too badly.

Can They Survive Until Tomorrow? (Storage)

Store the cookies in an airtight tin or even a plastic bag—whatever’s handy. They’re best in the first two days, but actually, I think they taste better the next day. Though, honestly, in my house they never last more than a day because folks treat them like snacks.

How We Like ’Em (Serving Suggestions)

I love them warm with a bit of yogurt and some berries scattered over the top (my daughter insists hers needs a dollop of peanut butter instead). Or just dunked straight into a mug of tea—proper British style. If you’re feeling wild, a splash of maple syrup over a stack feels like fancy brunch, though I’ve only bothered on weekends.

Things I’ve Messed Up (Pro Tips, Hard-Won)

Once, I rushed the mixing step and ended up with flour pockets, which, trust me, is a mouthful of surprise. So, just mix until combined, but don’t go wild.
Leaving them in too long dries them out. Err on the side of underbaked—they firm up with time.
If your bananas aren’t spotty enough, microwave them for 20 seconds to soften (I picked up this tip from an Aussie mate—ta, Jen!)

FAQ: Real Questions I’ve Gotten (and Honest Answers)

Do I have to use oats? Yep, that’s really what holds the whole thing together. But, sometimes I’ll do half oats, half muesli if that’s what’s lying about.
Can I make these vegan? Actually, yeah—it’s totally possible. Just swap the egg for a flax egg (1 tbsp ground flax plus 2.5 tbsp water, stir and let sit). Tastes a bit different, but most folks won’t notice.
Why aren’t my cookies spreading? Oh, that’s normal. This dough doesn’t act like classic cookie dough; if you want flatter cookies, squash the balls a bit with a fork before baking.
Can I freeze the dough? For sure. Just scoop onto a tray, freeze, then bag ’em up to bake later. Actually, I think they bake up better from frozen (a happy accident, when I forgot a tray in the freezer once).
Does it work with coconut flour? Er, not quite the same—coconut flour soaks up loads of liquid, so you’d need way less. I haven’t nailed it yet… but let me know if you crack the code!

And hey, before I forget—I once dropped a whole batch of wet dough on the floor, so if that ever happens, just stare in disbelief for a moment, then cut your losses. And maybe have toast that day. Life’s too short to argue with gravity!

Delicious Breakfast Cookies