Chocolate Chip Banana Oatmeal Cookies: Easy Peasy Healthy Fun!

🍪 Sometimes, you just want to eat something in the form of a cookie.  Breakfast cookies are also great for ‘on the go’ breakfast meals or just quick breakfasts you can make in advance.  👍My family loved these! 😄My 1st batch disappeared & I actually made a second batch with my final 3 ripe bananas (Recipe & extra photos below).  I prepped the ingredients did while the ovens pre-heated to temperature.

✅ I re-discovered oatmeal earlier this year and have found it to be as versatile as eggs in the meal department.  This is a simple recipe for simple, tasty breakfast cookies and the perfect use of some overripe bananas…the riper the better as that is where the ‘sweet’ comes from in this easy peasy healthy ingredients recipe!

Chocolate Chip Banana (soft) Breakfast Cookies 🍌🍫

😋Extra FYI Info:

  • Yield changes with size of mashed bananas, so always recalculate if you are counting calories or Weight Watchers Smart Points based on how many cookies you end up with.  YUM!

  • SmartPoints Info:  My batch made 30 ‘cookies’ at 1sp each time ⚠️BUT, 3 cookies = 4sp, 8 cookies = 10sp ⚠️, etc…. extra items add up in the tracker so always calculate carefully!

  • Some cookies will have more chocolate chips than others…you can always distribute more evenly after you portion them out.

  • Ripe Bananas are a MUST for this recipe.

  • Cookies are soft, so grab a napkin.


  • 2 cups uncooked old fashioned oats
  • 3 medium RIPE banana(s), Mashed
  • 1/3 cup unsweetened applesauce
  • 1⁄4 cup Califia Farms Unsweetened vanilla pure almond milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 6 Tbsp Toll House Original semi-sweet morsels
  • 1 pinch table salt (could leave this out, but I think that a pinch of salt helps with the overall flavor)


  1. Heat Oven to 350.
  2. Line Baking Pans with Parchment (or use a non-stick pan or spray with non-stick cooking spray).
  3. Mix all Ingredients in large bowl until blended. I blended everything but the oats and chips first, then added them in.
  4. Use heaping tablespoons of mixture to form cookies on pans & use a fork to slightly flatten them.
  5. Bake 15-18 minutes until lightly browned.
  6. Cool completely. This is the hard part as you’ll want to scoop them up and eat them immediately.
  7. Store in refrigerator for 4 days. I have not tried to freeze them, but I froze my other breakfast cookies, so I think these would like freeze fine.  If you try it, please let me know in the comments how freezing them worked out.

📲Additional Notes:

You can modify the amount of chocolate chips to affect the point value.

I cannot use sugar-free products, but I imagine that sugar-free chocolate chips would also help out with the point value.

You could also add nuts, almonds, raisins, etc…but we love chocolate chips in this house, so that is what I go with.


⭐️Special inspirational thanks⭐️ to: @mlkkguy on the Weight Watchers Connect site for posting the original recipe.

Happy Breakfast Cookie Baking!  




  1. Too bad I ate one of my 3 of really ripe bananas! The math to use two bananas is beyond my precoffee morning brain ability! This recipe will definitely get made soon! Yummy

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