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 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
Jackie Ortega
to gooey in the middle
Samantha Skaggs
Bake them a little longer next time. 🙂
Mallory
My 1.5 year old son and I LOVE these. I make them every week. I’m wondering if they’d freeze well? Expecting baby boy #2, and trying to prep some of our favorite things for the freezer for when he arrives! Thanks!
Kate
Congrats on your upcoming arrival!! I make these every few weeks. I keep a few out for breakfast the next morning and freeze the rest. When I want one, I take one out of the freezer at night and let it defrost in an airtight container right on the counter. I even warm it in the microwave for 20 seconds beforw eating the next morning and they are divine!
Katie
I’m excited to try this recipe! Just curious, had anyone tried slow cook oats? That’s all I have on hand.
Samantha Skaggs
Hi Katie! If you mean steel cut oats, I don't think that would work. Any type of old-fashioned or rolled oats will work fine, though.
Jenni
I also only had the regular oats. I used the same amount, and the cookies are great....probably a bit chewier than with quick cook oats.
Kristen Berger
I added peanut butter chips, chocolate chips, a handful of coconut and raisins. I also substituted agave nectar because I didn't have honey. MMMM....
Veronica
I love these cookies so much and I've shared them many times, thank you for sharing your recipe!
My only question: Can I freeze these for later? Maybe in a vacuum sealed bag?
Thank you
Kristin W
I was not wanting to make banana bread and I came across this recipe. These are very easy to make and the ingredients were already in my pantry. These are a good “breakfast” cookie when you don’t want something super sweet. I’m pregnant and I made these to snack on throughout the day when I want something kind of sweet, but not super unhealthy. My son likes his cookies to be sweeter and more unhealthy so I think I’ll be keeping these for myself!
Amber Ence
Used almond butter and chopped pecans. My kids and I loved them! I will be adding this to my favorites. Thank you!
Milah Jones
I just made these cookies and they were wonderful. I used Bob's Mill Gluten Free Rolled Oats and instead of Chocolate chips I used butterscotch chips. It was very good. I love the fact that is didn't have any flour of any kind and it keeps it shape. I hate flat cookies. Thank you for the recipe.
Jen
Second recipe of yours that I made and it's another huge hit with the kiddos. Thanks!
Sylvia
This was the best healthy cookie recipe I have made. I tweaked it a little as I improvised with what I had on hand. I added almond butter w/vanilla to complete my peanut butter measurement. For my chocolate I used doterra dark chocolate bark with cinnamon, cranberries, pistachios, and almonds. Just the right amount for the recipe. By the way, all your measurements were perfect! I especially loved how the shape of the cookie stays so there’s no surprises on what it’s going to look like. Thank you so much for this tasty recipe.
Shreelac
Made some modifications for lack of ingredients but yummmm. Great inspiration thank you. I used a bit of maple syrup instead of honey, sunflower seeds, and butter instead of peanut butter, and some hot chocolate powder for lack of chocolate chips. My mom gave it a thumbs up!
Mindy Atkins
Omg just made these & they are soooooooo good! Thanks for the great idea on using bananas other than bread! Just a quick question, are the calories & nutritional information per cookie or the entire recipe? I’m thinking per cookie but just checking! Thanks!
Natalia
These are uhMAYYzeeng!!! Came out perfect by following the recipe as is. Added chopped peanuts and chocolate chips, and I'm smiling from head to toe as I eat one and write this review. 😁 Love having another, ripe banana recipe option. Thank you for sharing! ❤️
PS - I also love the checklist of ingredients that you can mark off as you go!
Lindsay
Hi! Wondering whether natural smooth peanut butter would work with this? Thanks!
Samantha Skaggs
Yes! I use natural peanut butter as well. Chunky or smooth is just a matter of personal preference (or what you happen to have on hand). Hope you enjoy!
Nik
Thanks so much for sharing. I sort of stumbled upon your page. I didn't want to make our usual banana bread and your recipe was the first to pop up. Loved it! Can't wait to see what else you have.