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Stack of Banana Oatmeal Breakfast cookies
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5 from 1 vote

Banana Breakfast Cookies

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!
Prep Time15 minutes
Cook Time30 minutes
Additional Time0 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 24 cookies
Calories: 115kcal
Author: Marcie

Equipment

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.
    1 large banana, 1/3 cup pure maple syrup, 1/4 cup coconut oil, 1/4 cup almond butter, 2 large eggs
  • Add the oats, baking powder, cinnamon and salt, and stir until incorporated, then stir in the coconut flakes and chocolate chips.
    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
  • 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

  • Pro tip: The riper your banana is, the sweeter flavor your cookies will have.
  • Customize the cookies with your favorite add-in's such as white chocolate chips, dried fruit, nuts or seeds.
  • Store banana breakfast cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for one week.

    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