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.
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
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!
Used almond butter and chopped pecans. My kids and I loved them! I will be adding this to my favorites. Thank you!
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.
Second recipe of yours that I made and it's another huge hit with the kiddos. Thanks!
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.
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!
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!
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!
Hi! Wondering whether natural smooth peanut butter would work with this? Thanks!
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!
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.
I'm so glad I made these! Yum, yum, yum! I was worried that I wouldn't be able to eat just one for breakfast, but I found it very filling and although I love the taste and could easily keep eating them, I'm not! (this is a big win for me!) Thanks a million for the great recipe!
Wow. So yummy! I added a little more cinnamon to my liking.
Thank you for sharing 🙌😁
Fantastic recipe! From my teenager to my toddler, everyone loved them. But who doesn’t love a bit of chocolate as a meal 😁 I love that they are nutritious, portable, and freezable. Thanks for easing a busy Mom’s burdens with this recipe!
These were delicious! I only used 1 tablespoon of honey but added coconut flakes and chia seeds. Made exactly 12!
Very healthy yummy coookie, didn't even use the sugar.
Due to having young kids I'm always looking for new recipes to use the bananas that don't get eaten fast enough...this recipe is by far my favourite that I've found in some time. I doubled the recipe knowing that 12 cookies just wouldn't be enough to last around my house. I also added nutmeg and clove and used a combination of chocolate chips and peanut butter chips (and of course added a bit more than the recipe called for). It was easy to put together, came out soft and thick, and made the house smell amazing even before they started baking. Thank you for the amazing treat! This recipe definitely has made it into my favourites!
This was a tasty recipe! It was quick and easy to mix up and they stayed moist in the oven. I pulled them right as some edges were turning brown and they were perfect.
Wow this was absolutely excellent!!! Thank you.
I made these last week and added some coconut to them. They were great! I've been eating 3 per day for my lunch dessert and I have 6 left for the next 2 days. So, then I'll have to make something else.