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!
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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.
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.
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. 😉
How to Make Them
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! 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. 😉
More Overripe Banana Recipes
- Chocolate Banana Smoothie
- Zucchini Banana Bread
- The BEST Banana Pancakes
- Soft Baked Banana Oatmeal Bars
Banana Breakfast Cookies
Video
Ingredients
- 2 cups quick oats
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mashed banana, from approximately 2 large or 3 medium overripe bananas
- ½ cup peanut butter, or your favorite nut or non-nut butter, like almond butter or sunflower seed butter
- 2 tablespoons honey
- 1 teaspoon vanilla
- ½ cup chopped pecans, or your favorite nut
- ¼ 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 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.
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
Adapted from Food Network
Post originally published on September 17, 2015.
This is exactly what I was looking for!! I am not a big breakfast eater but know it is important. I like something a little on the sweet side instead of savory, low in sugar and healthy. This is perfect!! I followed exactly as written but did not add the optional raisins. The only thing I will adjust next time (definitely making this often!!) is to use half the soda and/or salt—it was a bit too salty for me.
This is a MUCH better version of the Kind bars. I love it!
Thank you so much for this recipe!!
These were delicious. I was looking for a way to use up some over ripe bananas and stumbled on this recipe. We LOVE them! Will definitely make these again and again! 🩷🍌🍪
Do you keep them refrigerated?
Hi Tracy! It's really up to you! I store mine at room temperature for up to a few days. If there are any left after that, I pop them in the fridge. 🙂
hi! i would love to try this recipe. i have all the ingredients needed except for the honey. i was wondering if 100% pure maple syrup would work as a good substitution? if so, would it be a 1:1 ratio?
Hi Ella! Yes, you can substitute the same amount of maple syrup for the honey. 🙂
Just made these tonight, and they are delicious! My kids approve too 🙂
I wonder if you could add protein powder to these? Or would that dry them out to much? Totally fine if ya don’t know and I just need to use trial and error on my end 😜 these are amazinggg as is though! They go GREAT with coffee!
Hi Sarah! I wish I could say, but I honestly don't know as I haven't tested it. Great idea, though! I bet adding protein powder would work fine as long as you don't add too much. If you decide to give it a try, please come back and let us know how it turned out! 🙂
Delicious and quick! I used dark chocolate chips, steel cut oats and pecans. Next time I’ll add raisins as well.
Just tried these and we love them. The only thing I did was add an extra banana (4) I didn't add anything extra but next time I'll double the recipe and add raisins. Also used sugar free maple syrup as hubby is diabetic. These will be great for my grandkids because they wont know how healthy they are. Only that they taste good.
I accidentally ordered four Bunches of bananas instead of four bananas. found this recipe and gave it a try. I only had old fashioned oats and used them instead of quick oats but it turned out great. I made several batches and froze some. I'm sharing them with my 90-year-old mom. she has some dietary restrictions that make it difficult for her to find quick and easy snacks.. I think she's going to like these a lot.
Can you freeze these after baking?
Yes! 🙂
This recipe is tasty and smart. I increased the amount of honey for my preference. In October 2023 my cholesterol was 540. In April 715. I started eating 1 cookie and 2000 mg of fish oil for breakfast daily. Sprinkle in a couple of walking miles and a simple salad for dinner and as of July 7th my cholesterol is at 121! As mentioned, TASTY and SMART.
Delicious and healthy for my family!
Wow, Samantha, these breakfast bars are wonderful! My husband has been dieting to bring down his cholesterol for the past couple of months and he is so happy to have a homemade, healthy snack. I made some fresh peanut butter for the batter and I topped my bar with unsweetened applesauce. A great batter to play around with for a variety of options. So delicious,
thank you!!