Why You’ll Love This Recipe
These breakfast cookies are easy to make, customizable, and don’t require any fancy equipment. They’re naturally gluten-free (if using certified oats), dairy-free, and can be made without refined sugar. Plus, you can prep them ahead for the week, and they’re freezer-friendly. It’s everything you love about a soft oatmeal cookie, made healthy enough for breakfast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ripe bananas (mashed)
rolled oats
nut butter (peanut butter, almond butter, or sunflower seed butter)
honey or maple syrup (optional, for added sweetness)
ground cinnamon
vanilla extract
baking powder
salt
chocolate chips, raisins, or chopped nuts (optional mix-ins)
chia seeds or flaxseeds (optional, for added fiber)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add nut butter, honey or maple syrup (if using), and vanilla extract. Mix until well combined.
- Stir in the oats, baking powder, cinnamon, salt, and any optional mix-ins.
- Let the dough sit for 5 minutes to thicken slightly.
- Scoop out portions using a spoon or cookie scoop and place them on the prepared baking sheet.
- Flatten slightly with the back of a spoon, as they won’t spread much while baking.
- Bake for 12–15 minutes, or until lightly golden and firm to the touch.
- Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
Servings and timing
Makes about 10–12 cookies.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
- Chocolate Chip Banana Cookies: Stir in a handful of chocolate chips for a sweet touch.
- Apple Cinnamon: Add finely chopped apples and a little extra cinnamon.
- Carrot Cake Cookies: Mix in shredded carrots, raisins, and chopped walnuts.
- Protein Boost: Add a scoop of protein powder or a tablespoon of hemp seeds.
- Nut-Free Option: Use sunflower seed butter instead of peanut or almond butter.
- Berry Mix: Add dried cranberries, blueberries, or chopped dates.
Storage/Reheating
Store breakfast cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
To freeze, place cookies in a single layer on a tray to freeze solid, then transfer to a freezer-safe bag or container.
Reheat in the microwave for 10–15 seconds or enjoy straight from the fridge or freezer.
FAQs
Are these cookies really healthy for breakfast?
Yes, they’re made with clean ingredients like oats, bananas, and nut butter for natural energy and fiber.
Can I skip the sweetener?
Yes, especially if your bananas are very ripe, you may not need any added sweetener.
What kind of oats should I use?
Rolled oats work best. Quick oats are okay but will result in a softer texture. Avoid steel-cut oats.
Can I make these cookies vegan?
Yes, just use maple syrup instead of honey and ensure all mix-ins are plant-based.
Do I need eggs in this recipe?
No eggs are needed—mashed bananas act as the binder. If you want more structure, you can add a flax egg.
Why are my cookies too soft or mushy?
Let them bake a few minutes longer or store them in the fridge to help firm them up.
Can I make these gluten-free?
Yes, just use certified gluten-free oats to keep the recipe gluten-free.
Can I add vegetables like zucchini or carrot?
Yes, finely shredded veggies work great and add moisture and nutrients.
Can I meal prep these for the week?
Absolutely. Make a batch on the weekend and store in the fridge or freezer for quick breakfasts.
Are these cookies suitable for kids?
Yes, they’re great for school snacks or lunchboxes, and easy to customize based on your child’s preferences.
Conclusion
Breakfast cookies are a fun, easy, and nourishing way to start your day. Whether you keep them classic with banana and oats or load them up with your favorite mix-ins, they’re a wholesome alternative to sugary cereals or pastries. With just a few ingredients and no refined sugar, these cookies are the perfect balance of convenience and nutrition.
PrintBreakfast Cookies
These soft and chewy breakfast cookies are made with wholesome ingredients like oats, bananas, and nut butter. They’re a naturally sweetened, grab-and-go breakfast or snack that’s perfect for busy mornings.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10–12 cookies
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Ingredients
- 2 ripe bananas (mashed)
- 1 1/2 cups rolled oats
- 1/2 cup nut butter (peanut, almond, or sunflower seed butter)
- 2 tbsp honey or maple syrup (optional)
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 1/4 cup chocolate chips, raisins, or chopped nuts (optional)
- 1 tbsp chia seeds or flaxseeds (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mash the bananas until smooth.
- Add nut butter, honey or maple syrup (if using), and vanilla extract. Stir to combine.
- Mix in the oats, baking powder, cinnamon, salt, and optional chia or flaxseeds.
- Fold in any mix-ins like chocolate chips, raisins, or nuts.
- Let the mixture sit for 5 minutes to thicken slightly.
- Scoop dough onto the baking sheet and flatten each slightly.
- Bake for 12–15 minutes, until golden and set.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use very ripe bananas for best sweetness and texture.
- Adjust sweetness by adding more or less honey/maple syrup based on taste.
- Store in the fridge or freezer for longer freshness.
Nutrition
- Serving Size: 1 cookie (based on 12 cookies)
- Calories: 120
- Sugar: 5g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
