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Banana Breakfast Cookies are my favorite way to have cookies for breakfast! These are a healthy banana cookie with oatmeal and chocolate chips. They’re perfect for an on-the-go breakfast or a snack with a cup of coffee, or to use up all those overripe bananas!

stack of cookies


Banana Cookies for Breakfast

COOKIES FOR BREAKFAST should be a thing. These Breakfast Cookies are the perfect breakfast or snack when you want something to chew that’s a little sweet but better for you.

Breakfast Cookies are the perfect go-to breakfast when you want a healthier option that’s also satisfying.

cookies on wood board

They’re healthier cookies that you can eat for breakfast or a mid-morning snack, or anytime of day you want something delicious that’s better for you.

You could also call these banana cookies or banana oatmeal cookies, but either way they’re not a traditional cookie; they’re more like a cookie and a granola bar got married.

Basically, these are a cookie that’s chewy and soft with a bit of sweet but lots of healthy things too.

Ingredients Needed

I don’t do fad diets, so these aren’t Keto or vegan or gluten-free but they are full of regular ingredients that you most likely already have in your pantry.

  • Overripe bananas – make sure they’re spotted and brown
  • Coconut Oil – you can also use vegetable oil
  • Sugar – just a bit of granulated sugar for sweetness
  • Flour – I used all purpose flour but you could use a combination of all purpose and whole wheat flour
  • Quick Oats – If you don’t have them, did you know you can make your own quick oats?

Click to see the recipe card below for full ingredients & instructions!

What is flax and why is it in these cookies?

Flax is a plant-based food that has been said to do all sorts of wonderful things (like lowering the risk of heart disease and cancer). Now, I can’t vouch for that, I just know that flaxseed is a good source of fiber and omega-3 essential fatty acids, which are good for you, so I like to add ground flax to smoothies, muffins, pancakes and other recipes.

You can find flaxseed (ground or seed) in the baking aisle or healthy foods aisle. However, you can omit it if you don’t want to use it in this banana breakfast cookie recipe.

bananas, oil, peanut butter in clear bowl.
banana mixture with egg, flax, baking soda, vanilla in large clear bowl.
mixture with oats and flour in large clear bowl.
cookie dough on silpat on cookie sheet

How to make Breakfast Cookies

  1. Mix bananas, coconut oil, and peanut butter with a hand or stand mixer until combined.
  2. Mix in sugar, egg, baking soda, vanilla, and flax.
  3. Mix in flour and oats and blend until just combined. Stir in chocolate chips.
  4. Scoop 2 tablespoon sized cookies onto your baking sheet. Flatten slightly with the palm of your hand (they will not flatten by themselves while baking). Bake for about 10 minutes until they start to get golden brown. Cool before removing from cookie sheet.
stack of cookies

Cookies for a Snack

I love making a big batch of these and freezing them. I warm them in the microwave and enjoy for breakfast or:

  • As a post-workout snack
  • As an afternoon snack
  • Or, pop them in a lunchbox! Kids love them!

Over the years readers have told me lots of swaps they’ve made with these cookies. It’s easy to adapt these for the diet you follow!

Reader Review
“I tried this recipe and it just vanished within a day. My teenager daughter loved them. Thank you for sharing such a healthy recipe.”
Neena

Diet Variations

  • Omit granulated sugar and use 2 tablespoons honey
  • Omit granulated sugar and use your favorite sugar-free sweetener (follow the guidelines of that sweetener for swap amount)
  • Use vegetable oil instead of coconut oil
  • Omit oil and use an equal amount of unsweetened applesauce
  • Use a combination of whole wheat and all-purpose flour or substitute all the all-purpose with white whole wheat flour
  • Omit the chocolate chips and use nuts instead
  • Add 1/2 teaspoon cinnamon to the batter
  • Make them larger using a 1/4 cup measure
stack of cookies

Banana Breakfast Cookies Recipe

4.67 from 12 votes
Banana Breakfast Cookies are a healthy banana cookie with oatmeal and mini chocolate chips! Eat cookies for breakfast – they're portable for on-the-go.

Recipe Video

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 20 cookies
Serving Size 1 cookie
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Ingredients
 

  • 2 overripe bananas
  • ¼ cup coconut oil liquid
  • 2 tablespoons (33g) peanut butter
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 tablespoon ground flax optional
  • 1 cup all-purpose flour
  • 1 ½ cups (128g) quick oats
  • ¼ cup mini chocolate chips
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Instructions

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  • Mix bananas, coconut oil, and peanut butter with a hand or stand mixer until combined. Mix in sugar, egg, baking soda, vanilla, and flax. Mix in flour and oats and blend until just combined. Stir in chocolate chips.
  • Scoop 2 tablespoon sized cookies onto your baking sheet. Flatten slightly with the palm of your hand (they will not flatten by themselves while baking). Bake for about 10 minutes until they start to get golden brown. Cool before removing from cookie sheet.
  • Best served warmed in the microwave! Keep some in the freezer for a fast morning breakfast.

Recipe Notes

Substitutions:

  • Omit granulated sugar and use 2 tablespoons honey
  • Omit granulated sugar and use your favorite sugar-free sweetener (follow the guidelines of that sweetener for swap amount)
  • Use vegetable oil instead of coconut oil
  • Omit oil and use an equal amount of unsweetened applesauce
  • Use a combination of whole wheat and all-purpose flour or substitute all the all-purpose with white whole wheat flour
  • Omit the chocolate chips and use nuts instead
  • Add 1/2 teaspoon cinnamon to the batter
 
You can also bake these as 1/4 cupfuls for a larger cookie.

Recipe Nutrition

Serving: 1cookie | Calories: 116kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 68mg | Potassium: 88mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Click here for easy ways to use overripe BANANAS!

Banana Breakfast Cookies are a healthy banana cookie with oatmeal and mini chocolate chips! Eat cookies for breakfast – they’re portable for on-the-go. Change them up with other flavors easily – these are the perfect healthy cookie recipe!

Favorite Banana Breakfast Recipes



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.67 from 12 votes (4 ratings without comment)

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106 Comments

  1. These are deceptively addicting. I wasn’t sure how they’d come out since the batter was so wet but I just tried to make due and form them into circles anyhow. Turns out they don’t spread at all and look like little mini banana cakes! I like that they’re thick, and bready. That’s my kind of cookie! Add in the chocolate chips and this is a winner in my book. My picky daughter, and I mean PICKY even ate two right out of the oven. I also noticed that 4 more disappeared today. Thank you for a healthier cookie\breakfast alternative. I will make more today with bananas on their way out to freeze!

    Reply

  2. These are wonderful. I’m chewing one as I type. I used what I had on hand: veg oil instead of coconut oil, 2 Tblsp Splenda instead of 1/4 cup sugar (I find if you substitute in equal amounts you get that bitter taste), finely chopped walnuts instead of chocolate chips. I also included the cinnamon that was listed under substitutions (don’t think I’ve ever made an oatmeal cookie without cinnamon!). Now, if I can just leave the rest of them alone!!!

    Reply

  3. Unfortunately, these cookies are very bland. I used canola oil in place of the coconut oil, but I doubt that made any difference. Perhaps using maple syrup or brown sugar (1/2 cup?) in place of the white sugar, and adding cinnamon would add more flavor. I might try this recipe again using those substitutions.

    Reply

    1. I just Googled “peanut butter substitute” and saw several ideas. Almond butter is a good choice or you could use something like Nutella if you wanted to make them a little chocolate flavored (and maybe leave out the chocolate chips). I really don’t taste the peanut butter in them but then, I love peanut butter.

      Reply

  5. I just made these, because I usually make banana bread, but I end up eating most of the loaf myself. I figured my husband would eat more if they were cookies. Delicious taste, but I feel like they need a little salt. I ended up slathering some peanut butter on top, and that added the salty element that they were missing.

    Reply