Banana Breakfast Cookies

Banana Breakfast Cookies make a wholesome, yummy breakfast on-the-go. This banana recipe is naturally sweetened, gluten-free, and perfect for using up ripe bananas!

Banana Breakfast Cookies, banana recipe with text overlay.

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Craving even more healthy-ish cookies? You might enjoy Wholesome Breakfast Cookies, One-Bowl Whole Wheat Chocolate Chip Cookies, and Oatmeal Lunchbox Cookies!

Are you always on the hunt for new, different banana recipes? Well, if so...may I interest you in a COOKIE FOR BREAKFAST?!?!

Ingredients

Oh. Do I have your attention now?

Good.

Because that's exactly what I'm sharing today...Banana Breakfast Cookies that are loaded with banana and oatmeal, studded with chopped nuts, kissed with peanut butter (or your favorite nut/non-nut butter), and sweetened with a touch of honey.

Banana Breakfast Cookies ingredients including overripe banana, oats, nuts, and chocolate chips.

What Makes Them Great

Aside from satisfying your search for banana recipes to use up an ongoing abundance of ripe bananas, these Banana Breakfast Cookies have a few other things going for them:

  • They're easy to make.
  • They're healthy.
  • They're downright delicious!
  • They're also gluten-free (as long as you make them with certified GF oats).
  • And you can even make them vegan (using agave syrup or kosher maple syrup in place of the honey), in case you happen to care about those kinds of things.

My kids actually don't care about the pedigree of their breakfast. Their primary concern is that breakfast tastes good...better yet if it's served under the guise of dessert. So yup...anytime "breakfast" and "cookie" are used in the same breath, my offspring are pretty much guaranteed to be immediate fans.

Close-up of Banana Breakfast Cookies on blue and white plate.

And have I mentioned that this is a great recipe for your how-am-I-going-to-use-up-all-of-these-ripe-bananas file???

I don't know about you, but I buy extra bananas every time I go the grocery store just so I'll have ripe bananas to bake with...and then I scramble to use them up before they go bad. What can I say...it's an illness.

Optional Add-Ins

In addition to all of the good-for-you ingredients stuffed into these, feel free to add a handful of chocolate chips or raisins if you wish to balance out all of that goodness with a bit of sweet decadence. 😉

One of the best ripe banana recipes, piled onto a platter.

How to Make Them

Finally, these Banana Breakfast Cookies are an absolute cinch to make. No mixer is even required! Simply...

  1. Mash the 'nanners.
  2. Dump all of the ingredients into a bowl.
  3. Mix with a wooden spoon.
  4. Plop the resulting (stiff) dough onto a cookie sheet.
  5. Then pop the pan in the oven and wait patiently for your breakfast of champions to emerge!

These treats are not only perfect as a quick breakfast on a busy morning or even for eating on the run, but they're also excellent tucked into a lunchbox or enjoyed as a snack.

That's all folks! This is guaranteed to become one of your favorite banana recipes...easy, tasty, healthy Banana Breakfast Cookies!

Now you can have your banana oatmeal cookies (for breakfast)...and eat them, too. 😉

Banana Breakfast Cookies on plate and platter, with pecans and chocolate chips.

More Overripe Banana Recipes

Banana Breakfast Cookies

Banana Breakfast Cookies make a wholesome, yummy breakfast on-the-go. This banana recipe is naturally sweetened, gluten-free, and perfect for using up ripe bananas!
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 servings
Calories: 174kcal
Print Pin Rate

Video

Ingredients

Instructions

  • Position rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper and set aside.
  • Measure oats, cinnamon, baking powder, baking soda, and salt into a large bowl; whisk to combine. Stir in mashed banana, peanut butter, honey, vanilla, pecans, and chocolate chips. Scoop dough using a scant ¼-cup measuring cup to form 12 cookies. Flatten the top of each cookie on the baking sheet and bake for 14 to 16 minutes. Allow cookies to cool completely on baking sheet before storing in an airtight container.

Equipment Needed

Notes

  • For slightly sweeter cookies, you may increase honey to ¼ cup.
  • Cookies will not spread, so its shape on the baking sheet is how it will look once it's baked.
  • For gluten-free cookies, just be sure to use GF certified oats. For vegan cookies, you may substitute agave nectar or kosher maple syrup for the honey.

Nutrition

Calories: 174kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Sodium: 193mg | Potassium: 223mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg
Made this recipe? I'd love to see on IG!Mention @FiveHeartHome or tag #FiveHeartHome!

Adapted from Food Network
Post originally published on September 17, 2015.

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311 Comments

  1. Hello. Are the cookies supposed to be soft when cooled down? Sort of chewy? Are delicious though but wasn’t sure if the consistency was supposed to be more “hard”

    1. Hi Zee! I'm sorry that I can't advise, but I've never made these cookie in an air fryer. Please come back and let us know how it worked if you decide to give it a try! 🙂

  2. These cookies turned out perfect & are delicious! I will make them again- soft & tasty!!! I followed the recipe did not change anything😄