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.


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?!?!


Oh. Do I have your attention now?


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'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


  • 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


  • 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.



  • 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.


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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4.93 from 370 votes (196 ratings without comment)

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  1. Hi! My kids love these! But every time I make them… they begin to discolor turning greenish/black. We use sunflower butter because of our nut allergy. Does anyone know why this is happening or can advise how to avoid this? Thank you!

    1. Hi Alexandria! I'd never experienced that before, but I looked it up and this is what I found on the Sunbutter website: "Why do my baked goods turn green when I use SunButter in place of peanut butter?"

      "When substituting SunButter in your existing recipe, you may have to reduce the baking soda/powder by about 1/3. The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. This is completely harmless! Depending on the recipe, a splash of lemon juice may help."

      Who knew?! Hope that helps!

  2. 4 stars
    A great way to use ripe bananas, easy and quick to make and very good. A real treat 😋

  3. 5 stars
    Love, love, love these! Subbed the pecans for walnuts. Going to switch out the chocolate chips for cocoa nibs. The chocolate chips were a little too sweet for a first meal of the day. Thank you!

  4. 5 stars
    My picky teenage daughter requested me to make these again. So delicious. I add in protein powder to hold us a little longer.

  5. 5 stars
    Excellent thick, hearty cookies…outstanding combination of ingredients! I also add a scoop of protein powder. Have made this cookie recipe many times! ⭐️⭐️⭐️⭐️⭐️

  6. Delicious! I skipped the nuts and added in chia seeds and ground flax seeds. So easy to make. It’s definitely on our weekly baking list now!

  7. 5 stars
    I LOVE this recipe and have made it several times. It doesn't say how many cookies are in
    a serving for the 174 calories, though. Does anyone know??

  8. 5 stars
    I halted the recipe because I only had one ripe banana and I blinded up the oats for a softer texture for the little ones. So delicious! I can’t believe these are so good, no egg or sugar! Awesome, thank you!

  9. 5 stars
    Oh my goodness! So good! Mine turned out a bit soft. Is that right? But I don't care. Delicious and I'll make more and more and more! LOL I toasted my pecans just a bit before adding with the choc chips. Sometimes I see people at the store buying over-ripe bananas at a lower price and now I know why. They're all making these cookies. And their reasonably healthy, too. Thank you!

  10. 5 stars
    These were surprisingly good! Just enough sweetness, and a very nice texture. And no guilt!
    A perfect 'carry to work in a pinch' breakfast. Thanks for posting this!

  11. 5 stars
    A neighbor shared this recipe with me about 2 years ago. They are now a staple in my house! I try to make a double batch and wrap individually in wax paper and put them in freezer ziploc. They are perfect to pop out when I need a snack, easy breakfast and I have found them to be the perfect mid morning pick me up at work with a cup of tea! Best way to use your over ripe bananas! They thaw pretty quickly but can be heated up in the microwave for a few seconds to warm if that’s how you prefer them.

    1. "Banana Breakfast Cookies: A wholesome treat to start your day! Packed with nutrients and natural sweetness, perfect for busy mornings."

  12. 5 stars
    Recipe turned out great…so yummy! I wanted to make something other than banana bread, muffins or pancakes.
    I did the 1/4 cup honey which may have made the mixture a little more wet but they turned out great. I did half with raisins and half without. Much appreciated for this recipe!

  13. 5 stars
    Love these "cookies" so much more than the processed breakfast bars. I add a little extra honey because I have a sweet tooth and that makes them just perfect. The ladies who clean my house loved them too - they are now making them for their families. Thank you for a great option for all of my overripe bananas.

  14. 5 stars
    These were really good! I only had old fashioned oats so I pulsed them in a blender a few times and turned them into quick oats per a suggestion I read elsewhere. Worked great. I also used maple syrup instead of honey. Nice way to use up ripe bananas instead of the typical Banana bread or muffin.

      1. Hi MR! I have not tried using cooked steel cut oats in this recipe, but I'm afraid that doing so would not yield the same final results.

  15. 5 stars
    Love love LOVE! Absolutely delicious! Added extra chocolate chips..yum. Question, do these need to be refrigerated?

    1. They can be stored at room temperature in an airtight container, but if they last more than a few days, I'd pop them in the fridge at that point. 🙂