Banana Breakfast Cookies

These monster-sized banana breakfast cookies are deliciously chewy and made with wholesome ingredients for a healthy start to your day. 


  • 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


  1. Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
  2. In a large bowl, stir together banana, peanut butter, honey, and vanilla.
  3. In a small bowl, combine oats, flour, ground flax, protein powder, cinnamon, and baking soda.
  4. Stir the oat mixture into the banana mixture until combined. Stir in raisins.
  5. 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.
  6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
  7. 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.


Keywords: breakfast cookie, banana cookies, healthy breakfast