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Chocolate Chunk Breakfast Cookies


  • 4 Ripe Bananas
  • 1/2 Cup Greek Vanilla Yogurt
  • 1/4 Cup Butter Softened
  • 2 Eggs
  • 1 TBSP Vanilla
  • 2/3 Cup Packed Dark Brown Sugar
  • 2 Tsp Baking Soda
  • 2 1/2 Cups White Whole Wheat Flour
  • 2 Cups Oats
  • 1 Cup Oat Bran
  • 1/2 tsp salt optional
  • 1/2-1 Cup Chocolate Chips or Chunks


  • Preheat Oven to 350 degrees F.
  • If possible, line your baking sheets with a Silpat or parchment paper (you can skip this step, just make sure to remove your cookies from the baking sheet the moment they come out of the oven, they are inclined to stick).
  • In a food processor (or mixer) puree/blend together bananas, yogurt, butter, eggs and vanilla until well combined. In a separate bowl, mix together brown sugar, baking soda, white whole wheat flour, oats, oat bran and salt (if using). Combine wet and dry ingredients, stirring until combined but do not over mix.
  • Drop by scoops (approximately two tablespoons in size, which for me was a small ice cream scoop) onto a cookie sheet. Bake for 10-14 minutes or until they are lightly browned. Remove from oven and immediately remove from pan and transfer to a wire rack, allowing to cool.
  • Makes approximately 32 cookies. We keep ours in the freezer to remain fresh, and either take out the night before and let thaw or just pop in the microwave for a few seconds. Enjoy!
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