You can feel good about starting the day with these banana breakfast cookies. These monster-sized cookies are deliciously chewy and made with wholesome ingredients to keep you energized for hours.
While I wouldn’t recommend eating cookies and milk for breakfast every day, this is one recipe you could do just that and get away with it or enjoy one for a guilt-free snack with coffee.
Banana Oatmeal Breakfast Cookies
The banana makes a healthier swap for butter and eggs while adding a hint of sweetness, so you don’t have to use as much honey. It also gives these breakfast cookies a moist and chewy texture we all adore.
Are Banana Breakfast Cookies Healthy?
With 260 calories, 36 grams of carbohydrates, 4 grams of fiber, and 6 grams of protein per cookie, I’d say these are a pretty nutritionally balanced cookie. The fat and carbohydrates come from optimal sources such as nut butter, flax, and oats.
There are many health benefits of oats, making them a useful baking ingredient, especially for breakfast. They’re rich and fiber and protein and also lower on the glycemic index, so these oat-filled cookies give you a constant supply of energy, not an energy crash half an hour later.
Swaps and Substitutions
Thankfully, this cookie recipe is forgiving, so you can easily swap ingredients for options you prefer or have readily available.
- banana: swap for ½ cup pumpkin puree
- peanut butter: exchange for a nut butter alternative like soy or sunflower butter
- raisins: use dried cranberries, chopped nuts, chocolate chips, frozen blueberries instead
How to Make Banana Breakfast Cookies
Grab those ingredients, a couple of mixing bowls, and let’s make some breakfast cookies!
Preheat the oven to 350F and lightly coat 2 large baking sheets with baking spray.
- Combine the wet ingredients
In a large bowl, combine the banana, nut butter, honey, and vanilla.
- Make the dough
In a separate bowl, combine the oats, flour, flax, protein powder, cinnamon, and baking soda. Add the wet ingredients and stir to create a dough.
- Fold in
Stir in the raisins or your choice of add-ins.
Using a ¼ measuring cup, scoop and drop the dough onto the prepared baking sheets. Use the back of a spoon to flatten each cookie to ½-inch thick.
Bake for 14 to 16 minutes or until lightly browned. Remove from the oven and allow to cool before serving.
Just like Cookie Monster devours cookies, your kids (and you!) will love these cookies at the first bite. Check out how easy they are to make in the video below:
Can you make these Banana Breakfast Cookies Gluten-Free?
You can make these breakfast cookies gluten-free by using a 1:1 gluten-free baking flour and making sure the oats are certified gluten-free.
The other ingredients in this recipe are naturally gluten-free, with the possible exception of oats. Be sure to look for oats that are certified gluten-free if you need them.
Egg-Free Banana Breakfast Cookies
These breakfast cookies do not contain eggs. Instead, the ingredients bind with the peanut butter, honey, and banana, which means this cookie dough is 100% safe to eat “raw”.
How to Store Breakfast Cookies
If you want to prep ahead, bake these breakfast cookies ahead and store in an airtight container for up to 3 days or freeze them for 2 months.
Thaw them at room temperature overnight or warm them up in the microwave for 15 seconds.
Make Next: Baked Oatmeal
Banana Breakfast Cookies
- ½ cup mashed banana, approx 1 large
- ½ cup smooth peanut butter
- ½ cup honey or maple syrup
- 2 teaspoons vanilla extract
- 1 cup old fashioned oats
- ¼ cup flour
- ¼ cup ground flaxseed*
- ¼ cup vanilla protein powder*
- 2 teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ cup raisins, optional
- Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
- In a large bowl, stir together banana, peanut butter, honey, and vanilla.
- In a small bowl, combine oats, flour, ground flax, protein powder, cinnamon, and baking soda.
- Stir the oat mixture into the banana mixture until combined. Stir in raisins.
- Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 ¾-inch round, about ½ inch thick.
- Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
- Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.
- Make sure to use old-fashioned oats (not quick or instant) for this recipe. Using quick/instant oats will make the cookies lose their shape.
- Make this recipe gluten-free by using a 1:1 gluten-free all-purpose baking flour.
- You may substitute the ground flaxseed (flax meal) for the same amount of flour.
- If your mixture is too thick, add a tablespoon or two of water to the mixture. Some protein powders are thicker than others and they will yield slightly different textures to the dough.