Banana Breakfast Cookies make a wholesome, yummy breakfast on-the-go…plus they’re naturally sweetened, gluten-free, and perfect for using up ripe bananas!
Craving more healthy-ish cookies? You might enjoy Wholesome Breakfast Cookies, One-Bowl Whole Wheat Chocolate Chip Cookies, and Oatmeal Lunchbox Cookies.
May I interest you in a COOKIE FOR BREAKFAST?!?!
Oh. Do I have your attention now? Good. Because that’s exactly what I’m sharing today…oatmeal banana cookies studded with chopped nuts, kissed with peanut butter (or your favorite nut/non-nut butter), and sweetened with a touch of honey. They’re easy to make, they’re healthy, and they’re downright addictive. They’re also gluten-free (as long as you make them with certified GF oats) and you can 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.
Now don’t get me wrong…I enjoy a good cookie for breakfast as much as the next (30) 8-year-old. But these Banana Breakfast Cookies are appealing for so many more reasons. First of all, 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 overripe bananas to bake with…and then I scramble to use them up before they go bad. What can I say…it’s an illness.
In addition to bananas, these cookies boast additional wholesome ingredients, including oats, nuts, and nut butter. Of course, 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.
How to Make Banana Breakfast Cookies
Finally, these Banana Breakfast Cookies are an absolute cinch to make. No mixer is even required! Simply…
- Mash the ‘nanners.
- Dump all of the ingredients into a bowl.
- Mix with a wooden spoon.
- Plop the resulting (stiff) dough onto a cookie sheet.
- 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! Easy, tasty, healthy Banana Breakfast Cookies. Now you can have your cookie (for breakfast)…and eat it, too. 😉
More Wholesome Breakfast Ideas
- Wholesome Breakfast Cookies
- Apple Cinnamon Baked Oatmeal
- Chewy No-Bake Granola Bars with Coconut Oil
- Whole Wheat Pancake Bites
Banana Breakfast Cookies
Ingredients
- 2 cups quick oats
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large bananas, ripe or slightly overripe, mashed (about 1 cup)
- 1/2 cup peanut butter, or your favorite nut or non-nut butter, like almond butter or sunflower seed butter
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1/2 cup chopped pecans, or your favorite nut
- 1/4 cup chocolate chips or raisins, optional
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 1/4-cup measuring cup for 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.
Notes
- For slightly sweeter cookies, you may increase honey to 1/4 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.
Adapted from Food Network
Tara
Fantastic recipe! From my teenager to my toddler, everyone loved them. But who doesn’t love a bit of chocolate as a meal 😁 I love that they are nutritious, portable, and freezable. Thanks for easing a busy Mom’s burdens with this recipe!
Kathleen
These were delicious! I only used 1 tablespoon of honey but added coconut flakes and chia seeds. Made exactly 12!
Amy
Very healthy yummy coookie, didn’t even use the sugar.
KathyA
Due to having young kids I’m always looking for new recipes to use the bananas that don’t get eaten fast enough…this recipe is by far my favourite that I’ve found in some time. I doubled the recipe knowing that 12 cookies just wouldn’t be enough to last around my house. I also added nutmeg and clove and used a combination of chocolate chips and peanut butter chips (and of course added a bit more than the recipe called for). It was easy to put together, came out soft and thick, and made the house smell amazing even before they started baking. Thank you for the amazing treat! This recipe definitely has made it into my favourites!
Laura
This was a tasty recipe! It was quick and easy to mix up and they stayed moist in the oven. I pulled them right as some edges were turning brown and they were perfect.
Anita
Wow this was absolutely excellent!!! Thank you.
Lois
I made these last week and added some coconut to them. They were great! I’ve been eating 3 per day for my lunch dessert and I have 6 left for the next 2 days. So, then I’ll have to make something else.
Carolyn A
Delish very mild flavor and soft cookie. Pleasantly surprised, I didn’t add nuts , and changed to almond extract, and almond butter.
Teresa
😋 Very good breakfast, lunch, or dinner cookies.
I had 4 bananas to use up, so I doubled the recipe and modified it based on the ingredients I had on hand. I only had 2 cups of rolled oats left, so I added 2 cups of flax meal to the recipe, used pure maple syrup, instead of honey, and added chia seeds, walnuts, dates and chocolate chips. After reading the reviews, I also added a little more cinnamon, and maple syrup for more flavor.
I found that adding the flax meal, also helped with crispiness, and tasting the the cookie mix before baking it, allowed me to modify the sweetness 😎
Lacey
Our family loves these! Especially me! They’re super delicious! It’s nice to have a healthy treat that fully satisfies my cravings! And fills me up till the next meal! These are by far my favourite healthy cookie ever! Thank you!
Mary
These cookies were so good! Thick, not too sweet and very satisfying.
Janice
Can the cookies be frozen?
Samantha Skaggs
Hi Janice! I’ve never frozen these because they always disappear so fast at our house, but I see no reason why freezing wouldn’t work fine. 🙂
Belen
I MADE THESE COOKIES AND THEY CAME OUT PRETTY GOOD. I USED A NUT BUTTER THAT WAS CHOCOLATE AND HAZELNUT MIX SO THEY CAME OUT ‘CHOCOLATEY’ LOOKING. I ADDED WALNUTS AND RAISINS BUT I MADE IT EXACTLY AS DIRECTED. I AM SURPRISED TO SEE THAT THEY ARE SO HIGH IN CALORIES. I’VE BEEN LOOKING FOR A HEALTHY ALTERNATIVE TO NORMAL COOKIES AND I THOUGHT THIS WAS IT. THE INGREDIENTS ARE VERY HEALTHY AND I WAS HOPING THEY WERE LOW CALORIE TOO. GOOD COOKIE RECIPE AND VERY EASY TO MAKE. DO YOU KNOW WHAT I CAN DO TO LOWER THE CALORIE COUNT? WHAT CAN I CHANGE OR SUBSTITUTE?