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Banana Chocolate Chip Breakfast Cookie

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Prep Time: 2 hours
Cook Time: 12 minutes
Total Time: 2 hours 12 minutes
Servings: 12
Calories: 157kcal
Author: Organize Yourself Skinny


  • 1 medium ripe banana peeled and mashed
  • 1/3 cup pure maple syrup
  • 1/4 cup almond butter
  • 1 large egg
  • 1 teaspoon pure vanila extract
  • 1 cup rolled oats
  • 1/2 cup wheat bran
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup chocolate chips


  • In a medium bowl mix together the banana, pure maple syrup, almond butter, egg, and vanilla extract until blended.
  • Add the rolled oats, wheat bran, cinnamon, and salt to the wet ingredients. Stir until all the ingredients are combined.
  • Stir in the chocolate chips.
  • Cover the batter and place in the refrigerator for 2 hours.
  • Preheat oven to 350 degrees.
  • Using a medium cookie scoop, portion out 12 cookies onto a baking sheet. Either use parchment paper or spray the cookie sheet with cooking spray.
  • Bake for 10 - 12 minutes or until the cookies are set. They will still look a little wet.
  • Let the cookies cool on the baking sheet for 15 minutes and then carefully move them to a wire wrack to cool completely for an hour or so.
  • Store in airtight container on the counter, refrigerator, or freezer. I kept mine in the freezer so I didn't eat the whole batch.


Sugar: 13 grams
These cookies can be prepared completely ahead of time and stored in an airtight container or freezer bags in the refrigerator (up to 5 days) and freezer (up to 3 months). Let thaw on the counter.


Serving: 1g | Calories: 157kcal | Carbohydrates: 23g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Fiber: 3g