Banana Breakfast Cookies

It’s guaranteed to be a good day when it starts with cookies! These Banana Breakfast Cookies are chewy and delicious with the goodness of wholesome rolled oats and no refined sugar. They’re perfect for meal prep breakfast, snacks and even dessert!

I love eating cookies for breakfast. Of course I don’t mean chocolate chip cookies…they have to be wholesome and nutritious if I’m going to start my day with them!

My banana oatmeal cookies and pumpkin breakfast cookies are completely suitable for breakfast because they’re packed with whole grain rolled oats, no refined sugar or dairy.

These Banana Breakfast Cookies are fashioned the same way, with creamy almond butter and fun add-in’s to take them over the top.

They make eating breakfast fun, but truthfully they’re great any time of day. 🙂

Why you’ll love this recipe:

• Banana breakfast cookies are chewy, delicious and packed with chocolate chips, coconut and the warm flavor of cinnamon.
• They’re packed with whole grain rolled oats and there’s no refined sugar, dairy or gluten.
• They come together in minutes and they’re great for meal prep breakfast, snacks or dessert.
• They can be customized with your favorite add-in’s.

Recipe ingredients

Ingredient notes

• Oats. For best results, use rolled oats for this recipe as quick oats will not lend as much texture.
• Banana. Overripe bananas are best for this recipe as they have a sweeter flavor.
• Almond butter. Sub with your favorite nut butter or sun butter.
• Maple syrup. Substitute with honey if desired.
• Coconut oil. Sub with your favorite oil.
• Add-in’s. I added mini dark chocolate chips and unsweetened coconut flakes to my cookies, but your favorite dried fruit, chopped nuts or chocolate chips will work great.

How to make healthy breakfast cookies

These banana oat breakfast cookies are extremely easy to make, and are ready in about 45 minutes from start to finish.

See the recipe card below for full instructions.

• Mash the banana in a large mixing bowl.
• Add the maple syrup, coconut oil, almond butter and eggs and whisk well to combine.
• Add the oats, baking powder, cinnamon and salt and stir until incorporated.
• Stir in the chocolate chips and coconut flakes.
• Scoop the dough onto the prepared baking sheet about 2″ apart, flattening the tops until the cookies are 2-2½” in diameter.
• Bake one sheet at a time on the middle rack of the oven for 10-13 minutes, or until the cookies are golden and set.

Recipe notes

• Store banana breakfast cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for one week.
• Substitute the coconut, chocolate chips and nuts with your favorite add-in’s!

More healthy breakfast options!

• Almond flour pancakes
• Banana waffles
• Blueberry baked oatmeal
• Blueberry overnight oats
• Crockpot steel cut oats
• Protein Donuts by Clean Eating Couple
• Oat flour pancakes

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Banana Breakfast Cookies

Servings: 24 cookies

Prep Time: 15 minutes mins

Cook Time: 30 minutes mins

Additional Time: 0 minutes mins

Total Time: 45 minutes mins

Banana Breakfast Cookies are chewy and delicious with the goodness of wholesome rolled oats and no refined sugar. They're dairy and gluten-free, and perfect for meal prep breakfast, snacks and even dessert!

Print Recipe Pin Recipe

1

reviews
Leave a Review »

Equipment

• Pyrex Glass Mixing Bowls
• Rimmed Baking Sheets 16 3/4″ x 12″
• Parchment Paper
• OXO 9″ Wire Whisk

Ingredients

• 1 large banana mashed (about 1/2 cup)
• 1/3 cup pure maple syrup sub with honey or coconut sugar
• 1/4 cup coconut oil melted; sub with your favorite oil
• 1/4 cup almond butter or your favorite nut butter
• 2 large eggs
• 2 1/2 cups old fashioned rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 1/2 cup unsweetened coconut flakes
• 1/3 cup mini dark chocolate chips or your favorite

Instructions 

• Preheat the oven to 350 degrees. Line (2) baking sheets with parchment paper and set aside.
• In a large bowl, whisk together the banana, maple syrup, coconut oil, almond butter and eggs until combined.
• Add the oats, baking powder, cinnamon and salt, and stir until incorporated, then stir in the coconut flakes and chocolate chips.
• Using a ½" cookie scoop, scoop the dough onto the prepared baking sheet about 2" apart, flattening the tops until the cookies are 2-2½" in diameter. Bake one sheet at a time on the middle rack of the oven for 10-13 minutes, or until the cookies are golden and set.
• Remove from heat and cool completely on a wire rack. Enjoy!

Notes

• Store banana breakfast cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for one week.
• Substitute the coconut, chocolate chips and nuts with your favorite add-in’s!

Nutrition

Serving: 1cookie, Calories: 115kcal, Carbohydrates: 13g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 64mg, Potassium: 108mg, Fiber: 2g, Sugar: 5g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Breakfast

Cuisine: American

Author: Marcie

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally posted in January 2016. The recipe has been modified to be gluten-free, and the photos have been updated to reflect that. The text has also been modified to include more recipe information.

Sharing is caring!