Banana Chocolate Chip Oatmeal Breakfast Cookies (Gluten-Free, Refined Sugar-Free)

The story behind these cookies…

This past weekend, we blessed our sweet baby — a special and sacred moment for our little family. After the blessing, served one of those giant Costco cookie platters to share with family and friends. (You know the kind — soft, chewy, and impossible to ignore.)

Well… my toddler definitely noticed them. She kept begging for cookies, and between the blessing day, Fourth of July candy, and way too little sleep all around, her tantrums have been on another level this week. I could feel it in her — too much sugar, too much stimulation, and not enough calm.

So this morning, when she once again spotted that cookie platter, I decided to redirect her attention — and energy — with something just a little more nourishing.

I mashed up a banana, stirred in some oats and peanut butter, and tossed in a handful of Sam’s Club no-sugar-added chocolate chips (sweetened with stevia!). In 15 minutes, we had warm, soft cookies that hit the spot for both of us.

These are naturally sweetened, toddler-approved, and so easy to make. No flour. No refined sugar. No oil. Just real ingredients you probably already have.

🍪 Baked Banana Oat Cookies

Ingredients:

• 1 ripe banana (mashed)
• 1 tbsp peanut butter (natural, unsweetened)
• 2 tsp maple syrup (optional — my toddler liked them fine without, but I needed the extra sweetness)
• ½ tsp vanilla extract
• ¼ tsp cinnamon
• ½ cup oats (quick oats work best for texture and binding)
• 2 tbsp chocolate chips (we use the dairy free, sugar free ones from Sam’s Club)
• ¼ tsp baking powder
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mash the banana until mostly smooth.
3. Stir in the peanut butter, maple syrup, vanilla, cinnamon, baking powder, and a pinch of salt.
4. Add oats and chocolate chips. Mix until combined.
5. Scoop into 8 small mounds on the baking sheet.
6. Bake for 12–15 minutes, until lightly golden and set.
7. Cool for a few minutes before serving.

These cookies are best fresh out of the oven, but they’ll keep for a couple of days in an airtight container — perfect for those snack-time moments when you need something fast, comforting, and just a little more nourishing than a sugar crash.

🫶 More Than Just a Cookie

Making these was more than just baking. It was a small moment of reset — for me and for my daughter. A chance to pause, connect, and share something warm and wholesome in the middle of a chaotic, sugar-fueled week.

If you’re in that post-holiday, overstimulated toddler phase, I see you. These cookies won’t fix everything – but they might help just a little – and satisfy your sweet tooth at the same time.