Chewy Chocolate Chip Banana Breakfast Cookies


  • 3 extremely ripe bananas
  • 1 1/2 cups gluten-free old fashioned rolled oats
  • 1 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips
  • a dash of salt

YIELD: 11 cookies

Nutrition Information:

  • Per Cookie
  • Calories - 72kcal
  • Total Fat - 2g
  • Carbohydrates - 13g
  • Dietary Fiber - 2g
  • Sugars - 6g
  • Protein - 1g


Whirl the oats in a blender or food processor for 1-2 pulses, just to break the oats down a bit, you still want some larger pieces, but also some flour like parts.

Mash the bananas in a mixing bowl, add the vanilla and salt, mix.

Add the oats to the banana mash and mix.

Scoop out the "dough" with a cookie scoop or spoon and form into cookie shape on a cookie sheet lined with parchment paper.

Bake for 12-15 minutes in a pre-heated 350 degree F oven.

Store for 2-3 days in an airtight container at room temperature or 5-6 days in the fridge.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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