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!
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
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
Post originally published on September 17, 2015.
Sarah Gordinier
Can you spread the mix out in the pan and make these more of a bar?
Samantha Skaggs
I haven't tried that before, Sarah, but it's certainly a good idea and I bet it would work. You'll just have to experiment a bit with the baking time. Please let us know how it turns out if you decide to give it a try! ๐
Patti
These are delicious with a cup of coffee or a glass of milk. I make them smaller.
Norma Grech
Now my favourite breakfast!
Pierrette
While checking the web to find a different recipe to use up my ripe banana, this one caught my eye, and my taste buds, so I had to try it. The cookies are so easy to make. While baking them,the kitchen's smell made my husband come up from his office to see what I was making. Then, came the taste test! WOW! These cookies are scrumptious, healthy. Because I'm also sure they'll disappear quickly in this household, I'll have to hide some! Thanks for the great recipe, certainly a keeper!
AMY ROWELL
Soooooo gooooood!!!!!
Ashley DeMuth
Delicious breakfast cookies! Iโve brought two double batches into the ED where Iโm a nurse and theyโre a big hit! Iโve traded the pecans for walnuts for the second batch and they were just as great! Very easy to make and bake perfectly at 15 minutes!
Jessie
Used the exact ingredients except for old fashioned oats instead of quick. So I instead used a food processor to blend all of the ingredients, adding chocolate chips at the very end. Then made 8 larger cookies. Turned out great.