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.

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.

How to make Breakfast Cookies

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.

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!

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