These healthy banana breakfast cookies are made with oats, mashed bananas, and chocolate chips. They are easy to make and absolutely addictive, which your whole family will love.
These breakfast cookies are perfect for breakfast prep. I like to make a batch of these ahead so there is something to grab quickly on those busy mornings. They are filled with healthy ingredients like oatmeal, banana, chocolate chips, coconut oil, and chia seeds. They are also very versatile, so if there is another nut or seed, you can definitely play around with the flavors.
What I love about these Breakfast Cookies
Aside from the obvious benefit of utilizing overripe bananas on the counter, there are numerous reasons to enjoy these cookies.
- Soft and Chewy perfect recipe for easy and quick breakfasts, road trips, and camping weekends.
- A healthy alternative fantastic alternative to processed granola bars and cereals that are loaded with sugar.
- Made in Advanced can be prepared ahead of time for a quick on-the-go breakfast or a tasty healthy snack. You will be surprised at how fast these disappear.
Ingredients you will need
- Banana We always seem to have older bananas that are turning brown, and those are perfect for these cookies because they have a lot of sweetness and moisture.
- Oatmeal Quick oats are best for this recipe but you can use steel oats as well would suggest breaking them up a bit. The oats replace the flour in this recipe.
- Nuts Chopped pecans or walnuts
- Peanut Butter any nut butter or non-nut butter.
- Honey, You can use any sweetener, like honey, maple syrup, or agave syrup.
- Vanilla I like the additional flavor that pure vanilla brings to this cookie but any vanilla would work.
- Chocolate chips I like to use a mini chocolate chip for this recipe.
- Cinnamon If you’re not a fan of cinnamon, you can switch out the spice for a pinch of nutmeg, or a nice alternative is pumpkin spice (which still has cinnamon but is a nice combination).
- Chia Seeds These little seeds can be mixed in for some additional protein and fiber.
How to Make Banana Breakfast Cookies
- Mash up the bananas I find mashing up the banana in the bowl before you add any ingredients makes it easier.
- All ingredients Mix all ingredients into the mashed bananas until thoroughly combined.
- Heaping tablespoons Place the cookie dough onto the cookies using a tablespoon cookie scoop and press down gently with the back of a fork.
- Bake allow to bake until lightly browned and allow to cool before serving.
Frequently Asked Questions
Can I make these vegan or dairy free?
Yes, these banana oatmeal cookies are easily made with one regular egg or one flax egg. To make a flax egg, whisk together one tablespoon of ground flax seeds and two and a half tablespoons of water and set aside to thicken.
Are these chewy or crispy?
These cookies are quite chewy because of the banana in them; they are very similar to banana bread, just in the form of a nice little cookie. They will remain moist with banana and peanut butter in there.
Is oatmeal with banana healthy?
The banana and the oatmeal combo is a great one and is healthy because it contains plenty of fiber, which is great for digestion and keeping you full for longer, which will help keep the cravings at bay.
Should banana oatmeal cookies be refrigerated?
Since these cookies have wholesome ingredients in them, it is recommended that they be kept in the fridge. They will keep in the fridge for up to 5 days.
How to Make Banana Breakfast Cookies
- 2 cup quick oats
- ½ tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup banana mashed, 2-3 large bananas
- ½ cup peanut butter or your favorite nut butter or non nut butter
- 2 tbsp honey or maple syrup or alternative sweetner
- 1 tsp vanilla
- ½ cup pecans chopped
- ¼ cup mini chocolate chips or raisins
- 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. storing in an airtight container.
- Scoop dough using a scant ¼-cup measuring cup for form 12 cookies. Flatten the top of each cookie on the baking sheet
- Bake for 14 to 16 minutes. Allow cookies to cool completely