Chewy Chocolatey Breakfast Cookies

 Who says you can’t have chocolate, or cookies, for breakfast?  Not me!

But these aren’t just any cookie.  These are packed full of whole grains with whole wheat flour and oats.  They have protein and calcium from Greek yogurt.  Potassium, vitamins & fiber from bananas.   With only 1/4 of a cup of butter, compared to the standard cup of butter in most cookie recipes, these cookies are a-okay to start your day with.   The ingredient list is super similar to what I use to make muffins, but somehow calling it a cookie makes it feel even more decadent.  It’s a little easier to get out of bed at the crack of dawn if there is a chocolate cookie waiting for you.

After recently making Chocolate Chunk Breakfast Cookies

my daughter insisted that I come up with a chocolate breakfast cookie.  Challenge accepted.  And owned.   These are GOOD.   Like good for any cookie GOOD.   The fact that are made with whole wheat, oatmeal, yogurt and banana are like a really happy bonus.    Seriously.  MAKE THESE COOKIES.  Trust me.    Big, chewy, fudgey, moist, chocolatey cookies.   You won’t miss all the extra butter or white flour, I promise!

These are pretty simple and straight forward, like making any other cookie.

Because of the yogurt, when you mix the ingredients they take on a slightly curdled look.  That’s okay, don’t freak out. :)

The dough is pretty sticky, so if you have parchment paper or a Silpat, pop those onto your cookie sheet prior to baking.  Otherwise just make sure to get them off of your baking sheet as soon as you get them out of your oven.

I used a cup of white chocolate chips in these, but by all means, go with milk, dark, semi-sweet chocolate chips, nuts or any other mix in that strikes your fancy.  I can’t add nuts due to my daughter’s nut allergy, but boy these would rock with some walnuts in them!

Okay, here is the recipe!   This made 24 generously sized cookies for me, but you could always make slightly smaller cookies if you want.   I put about eight of them in a container and put the rest in a freezer bag and popped them into the freezer.  I love to keep the freezer stocked with muffins and things like this, they are the ultimate quick and easy grab and go breakfast or snack.   Enjoy!

Chocolate Breakfast Cookies

24 Cookies

Chocolate Breakfast Cookies

Cookies for breakfast? Absolutely! These cookies are packed full of whole grains with white whole wheat flour and oats, have protein and calcium from Greek yogurt and the goodness of bananas. With only 1/4 cup of butter, they are much lower in fat than your standard cookie, yet are packed full of delicious flavor. Feel free to substitute your favorite mix-ins in place of the white chocolate chips, or even leave them out, they will still taste great! These are a great start to the day for picky eaters!


  • 1 1/4 cups white whole wheat flour
  • 1 1/2 cup oats
  • 2/3 cup cocoa powder, preferably dark cocoa
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 cup of butter, softened
  • 1/2 cup Greek yogurt (I used vanilla flavor)
  • 1 large ripe banana
  • 1/2 cup sugar
  • 2/3 cup brown sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 1 cup White Chocolate Chips or other mix in of your choice


Preheat oven to 350 degrees.

In a large bowl, combine your white whole wheat flour, oats, cocoa powder, salt, baking soda and baking powder. Set aside.

In a mixing bowl, combine your softened butter, Greek yogurt and banana. Mix with a mixer until smooth. Add in sugar and brown sugar and mix until well combined. Mixture may have a slightly curdled appearance due to the yogurt, don't worry, this is okay. Add in your eggs and vanilla and mix well.

Slowly add in dry ingredients to wet ingredients, stirring until combined, but not over mixing. Add in your chocolate chips or other mix ins.

Drop your cookies onto a cookie sheet lined with parchment paper or a Silpat (if you do not have these, make sure to lightly spray your pans with cooking spray and remove cookies immediately after taking out of the oven, to avoid sticking). Use approximately two tablespoons of cookie dough per cookie (a large cookie scoop). Leave 2" of space between cookies.

Bake for approximately 10-12 minutes. Remove from oven and allow to cool.


Leftovers can be stored in freezer bags in the freezer. Take a cookie out for breakfast and pop into the microwave for a few seconds to defrost.

Want to try another breakfast cookie?  Don’t miss the peanut butter banana white chocolate version!

Chocolate Breakfast Cookies. These delicious cookies are made from similar ingredients as muffins, but cookies for breakfast is SO fun!


  1. Jocelyn @BruCrew Life says

    Uuummm cookies for breakfast? You know I’m all over this :-) I’m loving how fudge-y these look!!!

  2. Crystal says

    Absolutely delicious!! What a great healthy way to have chocolate for breakfast!! Yay!!! Thanks for the recipe!!

  3. Pam says

    I made the chocolate chuck b’fast cookies and my son loved them! I can’t imagine that he wouldn’t like these- probably more. Great as a mid-morning work snack too.

  4. Dana Lenzo says

    So what could we substitute for the bananas? Can have bananas in our house and I would love to figure a way so we can take them on road trips :)

  5. says

    Just made this recipe (and cut the recipe in half). Seriously, awesome. thanks so much for this recipe – I am such a chocoholic so this is perfect for me. I made mine to make 11 large cookies…and I just ate 3 of them. I liked that you couldn’t really taste the banana or greek yogurt at all.

  6. nicole says

    2 things.
    1) I can’t eat yogurt, what could I use instead?
    2) can you taste the banana at all?

    • says

      Nicole, you can taste the banana, but only slightly. Not sure what the issue is for you when it comes to yogurt, but if it’s a dairy allergy, maybe the So-Delicious Coconut or Almond Greek Yogurts? Or since it’s replacing butter, you can always go back to just 1 cup of butter. Hope that helps. Sorry, I love Greek yogurt in recipes, so I use it to replace other things, not vice versa. :(

  7. Marilyn says

    Made these today, the first day of summer for my kids school. Loved spending the time with my 15 year old who loves chocolate as much as I do. They did NOT disappoint… YUM!

  8. Anna says

    I just made these today and they turned out great! Substitutions I made were – vanilla yogurt (not Greek), Egg Beaters and Splenda Baking Blend. Thanks for another yummy treat!

    • says

      Hi Rebecca, sorry, while I’ve made a lot of substitutes, when it comes to dairy about the only swap I really know is trading out butter for a dairy free product like the Earth Balance sticks, not sure on yogurt.

    • says

      Jacquee, you could possibly try pumpkin. I have not tried it, so I can’t say for sure how it would work, but I use pumpkin in my chocolate bread all of the time. If you don’t add spices, the flavor doesn’t really come through. Using more Greek yogurt could be another option. Again, I haven’t tried them in this particular recipe though. Hope that helps!

    • says

      Janet, sorry I haven’t figured that out. I know there are some nutritional calculators online that you could plug the ingredients into that will help figure that out.

    • says

      Rachel, I’ve never made them without the cocoa powder, and they won’t be a chocolate cookie, but you can certainly try, and yes, you would want to up the flour to replace the cocoa. If you try it, let me know how it works out.

  9. Kara says

    Made these this morning with my 3 and 5 year old! They both love them — as do I. The only substitution I made was using Splenda in place of the sugar. We made 36 cookies with this recipe (and they are pretty big!) By my calculations (which I did on Fitness Pal) each cookie is about 80 calories and 1.3 grams of fat.

  10. roberta wolf says

    Just made these — so good! I made them as pan cookies (9×12 pan, 325 deg). Delicious, cakey and fudgy. I had an extra banana so I threw that in and used peanut butter chips. Will definitely make again, thank you for sharing your recipe.

  11. Angelique says

    Great idea! My 5 year old is thrilled at the prospect of cookies for breakfast. I made these with a couple of modifications and am happy to report success- I added a cup of shredded zucchini to bump up the veggies in my son’s life and reduced the sugar by 1/3c. Thank you so much for sharing!!

  12. Shannon Shack says

    Ok the batter is just plain delicious! I subbed 1 cup of coconut sugar for both the brown and white sugar, coconut oil for the butter, and sour cream for the yogurt. My add-ins were 3/4 c unsweetened shredded coconut and 3/4 c semi sweet chocolate chips. YUMMY. I have to send these with my kids to school so I don’t eat them all!


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