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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 174kcal

Author Samantha Skaggs

Equipment

Baking Sheet I like these from Nordic Ware!
Large Mixing Bowl

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