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!
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
- 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.
Video
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.
Amazing easy treat! It was a tad salty for me so next time I will put less. Overall amazing choice that I will continue to use in the future!
Very quick and easy recipe. And they tasted amazing. I used maple syrup in place of the honey.
I made one change - used tahina instead of peanut butter as I wanted these to be school-friendly for my daughter and they turned out just okay. I had to jazz it up but dipping the cookies in melted chocolate because we didn’t like the taste. 🤷🏻♀️
I’ll probably try making it again with peanut butter over the holidays to see if the tahina was the problem. Otherwise it was good texture-wise and I loved that it was really easy to throw together
As I was putting this recipe I thought there was no way these would bind and hold up. WRONG! These are fantastic! Really wonderful. This is a new favorite that will replace banana bread when I have overripe bananas. I can’t get enough as one reviewer said, they are perfect with a cup of coffee in the morning when all the ingredients collapse in your mouth from the warm coffee.
Love the these cookies! I make them often! I add chia and flax seeds to make them even healthier! I eat them for breakfast with my coffee at least 2-3 days a week!
Just made them. So delicious!
I followed the recipe and it was so easy!
My new favorite breakfast food!
These cookies are delish!
Can you omit the peanut butter ??
Hi Travis! I'm afraid the cookies will turn out noticeably different without the peanut butter. They might still taste fine, but I can't say for sure since I haven't tried it myself. I typically recommend substituting another type of nut butter (or non-nut butter, like sunflower seed butter) in place of the peanut butter. 🙂
The oats are obviously very dry and uncooked. I want to try this recipe again, maybe soaking the oats a bit or increasing the liquid somehow.
Best cookies ever. Healthy and delicious. I make them every week. My whole pickleball team loves them
Had bananas I needed to use up. Super easy to make and everyone loves them. Was even more excited to see that the required no flour and no eggs.
These were excellent! One of the best, if not the best breakfast cookies I’ve ever had!
My daughter loved this recipe but I did add flour and turned them into mini muffins!! The cookies just weren’t cutting it and kept falling apart
Amazing recipe! I omitted the honey and used 2 tsp lakanto monkfruit sweetener golden granulated. I used 1/2 tsp of pumpkin pie spice in place of the cinnamon and mixed in 1/2 cup of omega 3 trail mix rough chopped. I've tried many recipes and this is by far the best!
Have you already frozen them? If yes how are they when defrosted?
we love them!!!!
Easier and more predictable than banana bread. Great instructions! I’ve refrigerated them for this sticky season in FL! Will make again — very tasty.
I’ve made these several times! It is a great way to use up old bananas which happens most times I buy them. The ingredients are “good for you” and the result is a deliciously soft oatmeal cookie. It’s nice to be able to eat a guilt free cookie, knowing that they are healthy. 1 is more than satisfying.
This is one of the worst things I have ever eaten. Yuck! They were mushy and disgusting. After sealing them overnight, they were even worse.
Sorry to hear that, Miche. Your experience is not the norm for this recipe...it sounds like your cookies may have been underbaked? I'd love to help you troubleshoot.
just made these and they are delicious! My toddler also loves them. Thank you for sharing.
Sweet but not too sweet!
Is the Calories and Carbs listed for one Cookie?
Yes. 🙂
So good!! New fave cookie recipe. I’m going to freeze some, hopefully they’ll turn out!