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!
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Craving even more healthy-ish cookies? You might also 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
- Chocolate Chip Banana Bread
- Healthy Banana Muffins
Banana Breakfast Cookies
Video
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.
Equipment Needed
- Baking Sheet I like these from Nordic Ware!
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 have been looking for a recipe like this forever thank you so much for publishing this one! I used m&M's and raisins instead of peanuts. they turned out perfect but they're very soft so I had to be careful picking them up and moving them but they're wonderful to eat.
I just had one question about storing the cookies because there's only one kid here so how long would these store outside the freezer or fridge. Would it be better to put them in the refrigerator than the cookie tin?
I usually store them in a container on the counter for three days or so. And then, if there are any left, I pop them in the fridge. 🙂
Can you put these in the fridge to save for the week?
Yes! 🙂
Thank you! I was looking for a recipe for tired bananas and now I have a favorite breakfast!
Made using date syrup in place of honey, added chopped pecans, dried cranberries and mini chocolate chips and one tbsp of cocoa powder to up the chocolate factor. Loved by adults in the family. I make smaller cookies so there are more to share. At the smaller size got a yield of 2 dozen. I want to make again with dried cherries.
I’d like to use old fashioned rolled oats. Do you think that would work?
Yes, rolled oats will work...your cookies will just turn out a bit chewier with more texture. 🙂
Excellent breakfast meal. Used Adams peanut butter, no sugar in it so you can add a bit more sweetener. Used maple syrup instead of honey.
Used organic thick rolled oatmeal. Gives fabulous texture and doesn’t crumble in a bag in the freezer.
No eggs, no flour - a real winner!
These taste great! I was hunting a new recipe for ripe bananas and luckily found this one. I also try recipes as written the first time except for substituting agave for honey.
I needed to cook them longer and flip them to dry the bottoms a bit. What else can I do to make them firmer?
These are an awesome cookies! For breakfast or anytime. I used maple syrup (didn't have honey) and threw in a 1/4 cup coconut flakes for fun. So easy and delicious...will definitely make often. Thanks!
Best breakfast cookies. I made 3 batches: one with almond butter, sunflower and pumpkin seeds, and almonds, cashew butter and chocolate chips and the other with cashew butter and raisins .
are the nutritional facts for one cookie?
Yes. 🙂
I really loved how these cookies came out with one exception: the amount of salt. I was a bit skeptical of 1/2 a tsp of salt but I always like to try a recipe as is the first time. It was too much salt for my taste, but I think if I reduced the salt to 1/8 or 1/4 a tsp it would be an awesome cookie. The salt concentration needed might also vary depending on the peanut butter used. I would just recommend adding a smaller amount to start, taste test, and add more as desired. I love that there are no eggs so you can totally do that for this recipe.
Other than that this was a great, healthier way to use ripe bananas and I definitely plan on making these again. Thanks for sharing the recipe!
Me and my kids LOVED this recipe! I made some with raisins for myself and some with chocolate chips for the kids! Healthy Good are two words to describe these cookies! Definitely will be making them again! Thanx!
I added the chocolate chips and raisins. Yummy 😋 will definitely keep this recipe.
Super easy! Super yummy!
I didn't have quick oats on hand, so substituted muesli (yay for extra nutrients from that). Turned out great! Kids loved them - often the true test.
These are the best banana oat cookies I have tried so far! My 8 year old loves them too. I used the 1/4 cup of honey and almond butter and they are the perfect healthy snack. Those that say they are chewy...ummm...they’re OATMEAL cookies lol 😂
to gooey in the middle
Bake them a little longer next time. 🙂
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!
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!
I’m excited to try this recipe! Just curious, had anyone tried slow cook oats? That’s all I have on hand.
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.
Does it have to be quick oats or can I use regular bob mills gluten free oats
Yes, you can use regular rolled oats instead of quick oats. 🙂
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.
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....