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 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 stumbled upon this recipe ...LUCKY ME! Love, love, love these breakfast cookies!!
(my hubby too)
I just made a batch and it's in the oven now ... mmmmmm 🙂
I made these for the first time. I used 2 large overripped bananas. They turn out dry. Good flavor.
Hi Marty! They shouldn't be dry. Be careful not to bake them too long. 🙂
Thank you Samantha for sharing. I made them today and am so surprised how filling they are. I can’t wait to make them again and incorporate some modifications. I want to add more nuts and dried fruits and bring them to the family camp out at Yosemite 🥰
Where had this recipe been all my life?! I make a batch of these every week. I workout early in the morning and like to grab a cookie on my way to the gym and they’re easy to grab for breakfast on the days I have a 12 hour shift at the hospital scheduled. I love that they’re quick and easy to make, healthy, satisfying and filling. And they taste amazing!
Hi
I wanted to make a few batches of these but I was wondering how long do these cookies keep for?
I typically store these cookies in a container on the counter for three or so days. If there are any left after that, I put the remaining ones in the fridge.
Thank you for sharing the recipe. We love these cookies and made several times since I stumbled upon the recipe last fall. They are great as breakfast and snack!
Very easy to make and lots of healthy ingredients! Both myself and my kiddies loved them. Just substituted the PB for almond butter due to a peanut allergy.
My 20 month old son LOVES these! They are so yummy and easy to make. Thank you for sharing,
Thanks for the recipe, everyone seemed to love them< but I like my cookies a little more crispy. Should I just bake them longer or will that ruin them, or do you have a better option?
Because of the moisture of the bananas, I'm not sure you'd be able to get these cookies crispy.
So so so delicious!! Will definitely be making these every time I have over ripe bananas!!
Delicious healthy recipe, thanks for sharing.
Lee
How will it work if I only have old fashioned oats on hand?
Old fashioned rolled oats will work fine, Kae...your cookies will just have a bit more texture. 🙂
I prefer old fashioned rolled oats instead of quick oats and they make the cookie a little more chewy and granola like in texture.
This cookie is sooo good!! I made it vegan. Added both craisins and chocolate chips. Shared with neighbors and family. All want the recipe. I think you have a winner here. This is a keeper. I would add more cinnamon. Just my preference.
First time posting a review... Okay, was so looking forward to making these cookies this morning from ripened bananas on hand....sadly disappointed. Made exactly as described...while flavour was okay....cookies were way too soft..not sure why this is such.....but disappointed. What is the secret??
Can these be frozen if I made a large batch of them?
Sure! 🙂
These are excellent, thank you! Love that they’re not too sweet. Will make again and again.
Wonderfully hearty and filling, not to mention tasty! Thank you. This one is a winner.
These have quickly become my son's favorite snack! This most recent time, I used one cup of oatmeal and one of granola - adds a nice crunch.