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.
These are delicious! I used almonds and added a little extra chocolate chips. This will go into my rotation for when i have ripe banans.
These were really delicious! How long do they last in the refrigerator?
Hi Annie! They should be good for about a week in the refrigerator. 🙂
Delicious and easy to make. My kids loved them.
Fantastic recipe! Quick, easy, healthy and delicious!
These were delicious! so fast to throw together (even with the help of my 2 littles) and came out perfect! plus who doesn't love cookies for breakfast?! highly recommend! thanks for the recipe!
I cooked 6 cookie doughs in oven,and 6 in my Airfryer. I did add a small scoop of vanilla Protein powder, so did not put in vanilla, I added about 6 chopped up dates,also tablespoon Flax seeds, only a dessert spoon of honey, becuase of sweetness of dates.Airfryer, 140,c for 12 minutes, and then I turned them over and went for another 4 minutes, as it is an air fryer and I still used a baking sheet.They were absolutly yummy and not too cookie doughy inside. So recommend Air fryer and protein powder. Like wise in oven just as good.
They came out soooo yummy! I used old fashioned rolled oats and still came out perfect. Is it best to store them in the fridge? Will they last longer that way?
Glad you enjoy them, Jennafer! I usually store my breakfast cookies in a container on the counter for a day or two and then pop them in the fridge, which definitely extends how long they last. 🙂
I've been making these for years. My favorite and everyone else loves them.
super easy and soft..mmmmgood thank you
I have regular rolled oats, can I substitute for quick cooking?
Hi Jann! Some people have reported success making this recipe with regular old-fashioned oats, but it's possible that they won't absorb the wet ingredients the same as quick oats would, resulting in a runnier dough. So if you don't have quick oats, I'd recommend pulsing your regular oats in a blender or food processor a few times to break them down just a bit and turn them into "quick oats." Then measure and proceed with the recipe. Hope that helps! 🙂
Would rather they were s bit more firm and crispy. They come out like a soft flapjack.
Hi Nigel! Yes, these are soft cookies and will never turn crispy, but you can firm them up by baking slightly longer. 🙂
Hello. Are the cookies supposed to be soft when cooled down? Sort of chewy? Are delicious though but wasn’t sure if the consistency was supposed to be more “hard”
Yes, they turn out soft and chewy rather than hard and crunchy. 🙂
can i put it in the air fryer to cook?
Hi Zee! I'm sorry that I can't advise, but I've never made these cookie in an air fryer. Please come back and let us know how it worked if you decide to give it a try! 🙂
Hi Zee, I did use my airfryer, 140c 12 mins, (still using baking sheet) then turned cookies over and did for another 4 mins, perfect.Recommend
These cookies turned out perfect & are delicious! I will make them again- soft & tasty!!! I followed the recipe did not change anything😄
These were amazing. I used raisins and gluten free oats. Perfect!!