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.
Delish very mild flavor and soft cookie. Pleasantly surprised, I didn't add nuts , and changed to almond extract, and almond butter.
😋 Very good breakfast, lunch, or dinner cookies.
I had 4 bananas to use up, so I doubled the recipe and modified it based on the ingredients I had on hand. I only had 2 cups of rolled oats left, so I added 2 cups of flax meal to the recipe, used pure maple syrup, instead of honey, and added chia seeds, walnuts, dates and chocolate chips. After reading the reviews, I also added a little more cinnamon, and maple syrup for more flavor.
I found that adding the flax meal, also helped with crispiness, and tasting the the cookie mix before baking it, allowed me to modify the sweetness 😎
Our family loves these! Especially me! They’re super delicious! It’s nice to have a healthy treat that fully satisfies my cravings! And fills me up till the next meal! These are by far my favourite healthy cookie ever! Thank you!
These cookies were so good! Thick, not too sweet and very satisfying.
Can the cookies be frozen?
Hi Janice! I've never frozen these because they always disappear so fast at our house, but I see no reason why freezing wouldn't work fine. 🙂
I MADE THESE COOKIES AND THEY CAME OUT PRETTY GOOD. I USED A NUT BUTTER THAT WAS CHOCOLATE AND HAZELNUT MIX SO THEY CAME OUT 'CHOCOLATEY' LOOKING. I ADDED WALNUTS AND RAISINS BUT I MADE IT EXACTLY AS DIRECTED. I AM SURPRISED TO SEE THAT THEY ARE SO HIGH IN CALORIES. I'VE BEEN LOOKING FOR A HEALTHY ALTERNATIVE TO NORMAL COOKIES AND I THOUGHT THIS WAS IT. THE INGREDIENTS ARE VERY HEALTHY AND I WAS HOPING THEY WERE LOW CALORIE TOO. GOOD COOKIE RECIPE AND VERY EASY TO MAKE. DO YOU KNOW WHAT I CAN DO TO LOWER THE CALORIE COUNT? WHAT CAN I CHANGE OR SUBSTITUTE?
Thank you for this recipe!
The only item I did different was to put the oatmeal in my Bullet blender for 5 sec to basically make oatmeal flour.
My 14 year old daughter - who "hates" oatmeal - loved em 😊
They are delicious, healthy and still flavourful. Made them in the morning and it didn’t take too long. I used normal butter instead of nut butter. Just a question, the cookies turned out a bit soft and won’t turn hard and crispy. Is that normal or is that because I used normal butter?
I think that's normal for these cookie, Kylie...mine never get hard and crispy. 🙂
I made a double batch and used white chocolate chips and pecans. They are delicious and so easy to make. Even my 15 month old loves them!
I've made these twice and they are amazing, I pop them in the toaster to warm them up before heating and it makes a quick and easy breakfast. This last time I didn't have bananas so I subbed that in for canned pumpkin and they were just as tasty, I would add a little more pumpkin if doing them this way again as they weren't as moist as the banana ones but just as tasty.
Amazing recipe. I’m just wonder about the calories count, so the 175 for how many cookies?
Hi Nora! Please keep in mind that the nutrition calculations are just estimates. That being said, for this recipe, one serving is 1 cookie, assuming you made 12 cookies total out of the batter. Hope that helps! 🙂
Have made twice ! Huge hit !
I am making with granola today as I am out of oats ! Waiting now for the results ;)! Also have shared with two friends !
Thank you
i make these all the time - by the double batch! I love that recipes that give me the option of varying it up based on what I have in my kitchen. I have been using coconut shreds as my nuts addition and they are great! I have also used different nut butters and different sweeteners... Love these!!!
Just made these with butterscotch chips instead of chocolate and they are AMAZING! I followed the rest of the directions to a T. Highly recommend!
These are super easy and delicious! Not too sweet, perfect for breakfast or anytime snack. I added 1/2 cup trail mix with 1/4 mini chocolate chips....so good!
I like the cookies made with almond butter.
I used the clear Karo because young children cannot have honey or maple syrup. I also added the chocolate chips and pecans. I agree that they remind me of Cliff bars that my whole family enjoys. This is a winner and I will make these again with extra bananas. I usully make banana bread. In the future I may use brown sugar or spenda brown sugar.
WOW - these are just fantastic. I usually make banana bread with my ripe bananas but now I have a new favorite. I cannot express how "cakey" and moist they are. So delicious. I made mine with walnuts and milk chocolate chips, ate with coffee and DELICIOUS. I stored mine in the refrigerator and grabbed one every morning before going to work. For people that love Clif Bars or other bars in the morning these will change your life!
We all loved these! I added chia seeds for extra protein and iron and I doubled the cinnamon bc we really like cinnamon. They were perfect!!
Can these be frozen? If. So how do you recommend freezing them and is the texture the same when they thaw?