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 even 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
- 1 cup mashed banana, from approximately 2 large or 3 medium overripe bananas
- 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 350ยฐF. 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
Mary
Made using date syrup in place of honey, added chopped pecans, dried cranberries and mini chocolate chips and one tbsp of cocoa powder to up the chocolate factor. Loved by adults in the family. I make smaller cookies so there are more to share. At the smaller size got a yield of 2 dozen. I want to make again with dried cherries.
Barb
Excellent breakfast meal. Used Adams peanut butter, no sugar in it so you can add a bit more sweetener. Used maple syrup instead of honey.
Used organic thick rolled oatmeal. Gives fabulous texture and doesnโt crumble in a bag in the freezer.
No eggs, no flour - a real winner!
Jean
These taste great! I was hunting a new recipe for ripe bananas and luckily found this one. I also try recipes as written the first time except for substituting agave for honey.
I needed to cook them longer and flip them to dry the bottoms a bit. What else can I do to make them firmer?
Mel
These are an awesome cookies! For breakfast or anytime. I used maple syrup (didn't have honey) and threw in a 1/4 cup coconut flakes for fun. So easy and delicious...will definitely make often. Thanks!
Lucero w
Best breakfast cookies. I made 3 batches: one with almond butter, sunflower and pumpkin seeds, and almonds, cashew butter and chocolate chips and the other with cashew butter and raisins .
ashley m schultz
are the nutritional facts for one cookie?
Samantha Skaggs
Yes. ๐
Hannah
I really loved how these cookies came out with one exception: the amount of salt. I was a bit skeptical of 1/2 a tsp of salt but I always like to try a recipe as is the first time. It was too much salt for my taste, but I think if I reduced the salt to 1/8 or 1/4 a tsp it would be an awesome cookie. The salt concentration needed might also vary depending on the peanut butter used. I would just recommend adding a smaller amount to start, taste test, and add more as desired. I love that there are no eggs so you can totally do that for this recipe.
Other than that this was a great, healthier way to use ripe bananas and I definitely plan on making these again. Thanks for sharing the recipe!
Patricia M Arenas
Me and my kids LOVED this recipe! I made some with raisins for myself and some with chocolate chips for the kids! Healthy Good are two words to describe these cookies! Definitely will be making them again! Thanx!
Debra M Grasso
I added the chocolate chips and raisins. Yummy ๐ will definitely keep this recipe.