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?!?!
Oh. Do I have your attention now?
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.
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
- 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
- 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 for 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.
- 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.
Adapted from Food Network
Post originally published on September 17, 2015.
I don't like chocolat that much and I can't find a cookie or muffin recipe with fruits which is a nonsense to me. Can I use frozen blueberries in it or it's too liquid? Thanks!
Frozen blueberries will work great! 🙂
My daughters and I LOVE these cookies. I do the recipe exactly as stated and they come out perfect every time. If we aren’t going to eat these within a couple of days I individually wrap them in foil and place them in a freezer ziploc or container. So easy to grab for on the go. They thaw pretty quickly or sometime we microwave them for 15-20 seconds. Perfect! Great for a mid morning or afternoon snack too!
I had extra bananas and this was perfect! I even threw some plant based protein powder in, and they are being eaten by the entire family!
Delicious and easy and healthy!!!!!
Great way to use overripe bananas! I was looking for something other than my usual banana bread to bake and this recipe was a hit! I can now add “breakfast cookies” to my list of favorite treats to bake! Thank you!
I love this recipe! I now buy overripe bananas just so I can make these cookies. I may consider using the bananas for something else, but your recipe always wins! The cookies are great for a snack, dessert, breakfast.... anytime. Dark chocolate chips are my favorite add-in 🙂 Thanks!!
Yummy! Substituted dates for the chocolate chips.
these were delicious but they came apart too easily/were a little crumbly even though they were moist. Not sure what I did wrong there.
Same here. The cookies fell apart. I really didn’t know how to tell when they were done????
These were awesome and delicious 😋!! I used chopped dried apricots and pecans, instead of raisins. I baked them for closer to 26 minutes, because at the recommended 16 minutes mark they were still too light and chewy for me - but I know every oven is different.
Thanks so much - this is now my go-to recipe for over-ripe bananas!!
You rock!! 👏🏽👍🏽😊
No flour, sugar or eggs, couldn’t be easier and taste delicious!
Followed the recipe exactly and they turned out perfect! I was eager to find a use for ripe bananas that wasn't my usual go-to banana bread. So happy to have found a new, quick, and healthy option that is a true keeper.
These are delicious! I’ve made similar cookies but they were always dry and tasteless but these are moist and full of flavour. Love the recipe so easy will definitely be making them again.
Delicious! Quick and easy breakfast to keep on hand. Plus cookie for breakfast? Yes please! I used almond butter since I can't have peanut butter and they stuck together really well.
Yum! I chose to use 1/4 cup honey for the first try. So good!
All I can say is wow! These cookies are so delicious, I love that they don’t have any eggs or flour. They’re so soft! I didn’t include the honey, I felt the bananas would be sweet enough and it was. I used non dairy chocolate chips and excluded the pecans as well because my husband doesn’t like them. I will be making these weekly and taking them for a work snack!
Can i freeze these?
Do you freeze before or after the cooking? X
I've made these twice now and everyone always loves them asks for the recipe.
Actually these are soo good. We are trying to eat more healthy foods instead of prepackaged snacks. Unfortunately I didn’t have any honey and I subbed in a tablespoon of brown sugar. I used 3 large bananas and 1/4 cups of choc chips bc it’s all I had. But my 11 yr old gives them 5 stars.
I made a double batch of these today with 5 overripe bananas and they are soooooo good! I planned to give 1 dozen to my brother but couldn't part with them, so I'm only giving him 6 LOL ! They are soooooo good! I love the texture and they are not overly sweet. Thank you for the recipe 🙂
SO DELICIOUS !!! I added coconut and flax . Thank you