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Thick & Chewy Healthy Oatmeal Breakfast Cookies

A stack of three homemade chocolate chip breakfast cookie on a white plate, ready to eat.
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Make these thick and chewy breakfast cookies for a satisfying, grab and go breakfast. They use simple ingredients like oats and banana, making them perfect for meal prep.

Ingredients

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  • 2 cups rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ripe medium banana, mashed
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the rolled oats, baking soda, cinnamon, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This takes about 2 minutes.
  4. Beat in the egg and vanilla extract until just combined.
  5. Stir in the mashed banana until it is fully incorporated into the wet ingredients.
  6. Gradually add the dry oat mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the chocolate chips using a spatula.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. For thicker cookies, press the dough down slightly with the back of a spoon, but do not flatten completely.
  9. Bake for 10 to 12 minutes, or until the edges are lightly golden brown. The centers will still look slightly soft.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set to a chewy texture.

Notes

  • For a gluten free breakfast cookies option, use certified gluten free rolled oats.
  • Store these freezer friendly breakfast cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
  • If you want high protein breakfast cookies, add 1/2 cup of your favorite protein powder to the dry ingredients.

Nutrition

Find it online: https://kitchenican.com/breakfast-cookie-recipe-thick-chewy-oatmeal/