8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

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8-ingredient banana chocolate chip breakfast cookies (no refined sugar)

taste and texture

these banana chocolate chip breakfast cookies are naturally sweet with just the right amount of indulgence from the coconut sugar-sweetened chocolate chips.

the bananas add a fruity sweetness, while the nut butter brings a hint of nuttiness and richness.

the texture is soft and chewy, with a hearty bite from the rolled oats and just enough structure from the almond flour.

they’re satisfying without being too heavy, making them perfect for any time of day.

great for meal prep

this recipe makes 7 larger cookies, ideal for meal prepping your week’s breakfasts, snacks, or desserts.

these cookies are portable, filling, and nourishing, so you can grab one on your way out the door or enjoy it with a cup of coffee or tea.

they’re made with wholesome ingredients and contain no refined sugar, making them a great option that feels like a treat.

why they’re healthy

these cookies are packed with simple, nutrient-dense ingredients.

overripe bananas provide natural sweetness along with vitamins and potassium.

oats add fiber to keep you full and energized. almond flour contributes healthy fats and a boost of protein, while the nut butter ties it all together with richness and even more protein.

by skipping refined sugar and using coconut sugar-sweetened chocolate chips, these cookies are a great alternative if you stay away from refined sugar. it also makes them breakfast cookies, right?!

perfect for breakfast, snacks, or dessert

these cookies are incredibly versatile. they’re wholesome enough for breakfast, with a balance of carbohydrates, healthy fats, and protein.

they’re also a great midday snack or a light dessert that satisfies your sweet tooth without weighing you down.

pair one with your favorite snack like dairy-free yogurt or enjoy it on its own as a quick pick-me-up.

how to make them

making these cookies is super simple:

1. mash 3 overripe bananas in a large mixing bowl until smooth.
2. stir in creamy nut butter and vanilla extract.
3. add rolled oats, almond flour, cinnamon, and sea salt. mix until a sticky dough forms.
4. fold in coconut sugar-sweetened chocolate chips and any optional add-ins like chopped nuts or seeds.
5. scoop the dough onto a parchment-lined baking sheet and flatten slightly.
6. bake at 350°f for 15 minutes, then let cool before enjoying.

substitutions

• if you don’t have almond flour, you can substitute it with oat flour or a gluten-free all-purpose blend.
• use any nut or seed butter you prefer, such as peanut butter, almond butter, or sunflower seed butter for a nut-free option.
• swap the chocolate chips for raisins, dried cranberries, or chopped dates if you want a fruitier version.

add-in options

these cookies are customizable! here are a few ideas to make them your own:

• add 1-2 tablespoons of chia seeds, ground flaxseeds, or hemp seeds for extra nutrients.
• mix in shredded coconut for a tropical twist.
• toss in a handful of chopped nuts like walnuts, pecans, or almonds for crunch.
• sprinkle the tops with a pinch of flaky sea salt before baking for a sweet and salty combo.

storage

store these cookies in an airtight container in the fridge for up to a week.

they also freeze beautifully—just place them in a freezer-safe bag or container and freeze for up to 2 months.

when you’re ready to eat, let them thaw at room temperature or warm them up in the microwave for a few seconds.

enjoy anytime

these 8-ingredient banana chocolate chip breakfast cookies are the perfect balance of health and indulgence.

whether you’re meal prepping for busy mornings, looking for a wholesome snack, or craving a light dessert, these cookies have got you covered.

simple, nutritious, and delicious, they’ll quickly become a staple in your kitchen.

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