Pecan Breakfast Cookies, from Holley Grainger

Chunky Chocolate Chip Pecan Breakfast Cookies

  • Author: Holley Grainger
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 12 breakfast cookies 1x
  • Category: Breakfast or Snack, Breakfast
  • Cuisine: breakfast, Lunchbox


  • 3/4 cups very ripe mashed banana (about 2 medium)
  • 1 large egg
  • 3 Tbsp honey
  • 1 tsp vanilla extract
  • 1 3/4 cups old-fashioned rolled oats
  • 1/2 cup pecan pieces
  • 1/4 cup semi sweet or dark chocolate chips
  • 1 tsp cinnamon


  1. Combine bananas, egg, honey and vanilla in a medium bowl until thoroughly mixed. Combine oats, pecans, chocolate chips and cinnamon in another medium bowl. Make a well in the center of the dry ingredients. Add the banana mixture to the oat mixture and stir until combined.
  2. Evenly scoop 1/4 cup cookie batter onto a parchment paper lined baking sheet using hands to shape if necessary. (For smaller cookies, scoop 2 Tablespoons batter.)
  3. Bake at 350 degrees for 12-14 minutes or until cookies are golden brown. Remove from the oven and allow to cook on the baking sheet for 5 minutes.
  4. Transfer to a wire rack to cool completely.



*Freezer instructions: Once cookies have cooled completely, store them in the freezer in an airtight container for up to 3 months.

*Reheating instructions: Wrap cookie in a paper towel and reheat in the microwave for 15 seconds. Repeat by 10 second intervals if not warm all the way through.

*Don’t have ripe bananas? Ripen your bananas in the oven in just 20 minutes.