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These hearty and Healthy Breakfast Cookies are the ultimate grab-and-go busy-morning meal or satisfying snack because they are packed with protein, fiber, healthy fats, and potassium and provide plenty of fuel to keep you full throughout the day. Easy-to-make in one bowl, these banana oat cookies are a simple mixture of wholesome, nutrient-dense ingredients that bake into a delicious on-the-go breakfast in under 20 minutes.
Best Banana Oat Breakfast Cookie–A Healthy Morning Meal
Oatmeal Breakfast Cookies are the best way to bake a nutritious morning meal because they are so quick and easy to prepare using only wholesome ingredients. They are whole grain, gluten-free, dairy-free, and vegan; made without refined sugar, oil, eggs, or butter.
No flour needed, I’ve created the perfect cookie recipe of complex-carbs that’s simply a combination of superfoods: peanut butter, oats, banana and flavored with cinnamon and vanilla plus chocolate chips if you choose!
These banana breakfast cookies are thick, but not too heavy, soft, but not cake-y–they’re like a cross between a banana muffin and a chewy granola bar baked into one nourishing banana oat cookie that you can eat guilt-free for breakfast.
Each delicious bite is full of chocolatey-banana flavor; a bit crispy on the outside and tender on the inside. The secret to baking the best banana oat breakfast cookies is making sure your bananas are overripe because it brings moisture and natural sweetness to these perfect little powerhouses without the need for added sugar.
Better than a bowl of oatmeal and more flavorful than your favorite fruit, these Healthy Breakfast Cookies are full of potable fuel and a fun way to start your day, because who wouldn’t want to eat cookies for breakfast?
Why We Love This Healthy Breakfast Cookie Recipe
- Quick and easy 1 bowl recipe.
- Only uses simple wholesome, nutrient-dense ingredients; no refined sugar, oil, or butter.
- Healthy, nourishing, satisfying and deliciously soft and chewy.
- Allergen-friendly: egg-free, dairy-free, flour-free, and naturally vegan and gluten-free (if using certified GF oats)
- Customizable cookie can be made with your favorite add-ins.
- Double or triple the recipe for easy meal-prep and grab-n-go snacks.
- Perfectly portable for on-the-go breakfast, nutritious lunchbox treat, or healthy snack.
Ingredients
- Quick oats: This recipe uses quick oats which allows for them to be soft and chewy. Because there is not a lot of added moisture in the cookies, old fashioned oats are not recommended.
- Ground cinnamon
- Salt
- Creamy peanut butter: Use unsweetened, natural peanut butter for cookies without a lot of sugar. Other nut butters may also be used.
- Vanilla extract
- Bananas: Use ripe bananas that have some brown or black spots. These bananas are sweeter and will add flavor to the cookies.
- Chocolate chips: Dark chocolate chips can be used. You can also replace the chocolate chips with chopped nuts for an even healthier option.
Substitutions and Additions
- Mix-Ins: Feel free to add your favorite mix-ins for extra texture and taste. Some ideas include dried cranberries, raisins, pumpkin seeds, chia seeds, unsweetened shredded coconut, and chopped nuts.
- Nut Butter: You can substitute the peanut butter with almond butter or cashew butter. To keep it nut-free, try sunflower seed butter or even smooth tahini can be used.
- Something Sweeter: The bananas add natural sweetness to these cookies. However, if you want them sweeter, add 2-4 tablespoons of maple syrup, honey (note that honey is not vegan-friendly), or agave nectar.
Recommended Tools
- Baking sheet
- Parchment paper or silicone mat
- Large mixing bowl
- Measuring tools
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Healthy Breakfast Cookies
Healthy Breakfast Cookies are so quick and easy to make–it’s as simple as mixing together wholesome ingredients in one bowl and baking them into the best morning meal. These nourishing banana oat breakfast cookies are the perfect way to start your day, because cookies taste even better for breakfast!
- Combine all ingredients in a large bowl and mix until combined.
- Drop 2 tablespoon scoops onto the baking sheet.
Pro-Tip: I recommend baking your cookies on a parchment-lined baking sheet to avoid the cookies sticking. For larger cookies, drop ¼ cup scoops onto the baking sheet. You may need to cook a couple of additional minutes until they begin to brown. - Flatten into the shape of a cookie.
Pro-Tip: The cookies will not spread, so they will come out of the oven in the same shape that they go in. You can use a cookie cutter to help form perfect circles. - Bake at 350°F (177°C) for 14-17 minutes, or until the edges begin to brown.
- Remove from the oven, cool and serve. Enjoy!
Tips
- Use very ripe bananas for the most natural sweetness. The riper, more brown-spotty, the sweeter/better your cookies will taste.
- Let your cookies cool completely before storing.
Storage Tips
- To Store: Store your cookies in airtight container. They will keep in the refrigerator for up to one week.
- To Freeze: Flash-freeze your cookies and place the frozen cookies in a freezer bag or container back in the freezer for up to 3 months. See FAQ below.
Frequently Asked Questions
Yes, your breakfast cookies can be frozen for up to 3 months. I recommend flash-freezing on a parchment-lined tray so that the cookies do not stick together. Once they are frozen, place them in a freezer bag or container and return to the freezer. Remove from the freezer about 30 minutes before you wish to eat them.
Yes, this recipe is perfect for a gluten-free diet! Just double-check your ingredient packaging, including the oats, to ensure that they are all certified gluten-free and are not made with equipment used for ingredients with gluten.
When it comes to busy mornings, there is nothing better than a nutritious, make-ahead portable breakfast that I can literally grab and go! Luckily, I have created other easy-to-make, healthy morning meals for on-the-go fuel. Check out my delicious Peanut Butter & Jelly Energy Balls, No-Bake Peanut Butter Oatmeal Bars, and Baked Oatmeal Cups.
Other Easy Banana Recipes
- Mini Banana Bread Muffins
- Reese’s Peanut Butter Banana Bread
- Copycat Magnolia Bakery Banana Pudding
- Campfire Banana Boats
- Banana Chia Pudding
- Banana Split Fluff
Banana Oat Breakfast Cookies
Ingredients
- 2 cup (180 grams) quick oats
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup (125 grams) creamy peanut butter
- ½ tsp vanilla extract
- 2 large ripe bananas mashed (about 1 ½ cups)
- ¼ cup (45 grams) chocolate chips
Instructions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine all ingredients, stirring until well mixed.
- Drop 2 tablespoon scoops onto the baking sheet. Flatten slightly, forming the shape of a cookie.
- Bake for 14-17 minutes, or until the edges begin to brown. Remove from the oven and cool.
Jenn’s Notes
- To Store: Store your cookies in airtight container. They will keep in the refrigerator for up to one week.
- To Freeze: Flash-freeze your cookies and place the frozen cookies in a freezer bag or container back in the freezer for up to 3 months. See FAQ.
- Use very ripe bananas for the most natural sweetness. The riper, more brown-spotty, the sweeter/better your cookies will taste.
- I recommend baking your cookies on a parchment-lined baking sheet to avoid the cookies sticking.
- For larger cookies, drop ¼ cup scoops onto the baking sheet. You may need to cook a couple of additional minutes until they begin to brown.
- The cookies will not spread, so they will come out of the oven in the same shape that they go in. You can use a cookie cutter to help form perfect circles.
- Let your cookies cool completely before storing.
These cookies had good taste, but absolutely crumbled to pieces! Most of these ended up looking more like granola instead of cookies!