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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!
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.
What is a breakfast cookie?
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?
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!
Banana Breakfast Cookies Recipe
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
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 Video
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
Recipe Nutrition
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!
Just made these last night and they are delicious!! They’re actually a lot softer than I expected. From your picture they look like a more chewy cookie. I’m a big fan of soft cookies, though, so I’m not complaining a bit! I absolutely love your Banana Breakfast Bars (that white choc/peanut butter glaze — YUM!!) and was about ready to start making those, but then I decided I wanted to try something different. So I browsed your site and came upon these and decided to give them a try. These turned out great! I will definitely make again (along with those banana bars!)
I’m so glad you enjoyed them!! I think, if I remember right, mine were a little chewy immediately. Once they cool they get softer -all that banana!! 🙂
I have been struggling with my toddler to eat breakfast. Not anymore! He loves them, and so do I! Thanks for the recipe 😀
I substituted honey for sugar in this recipe and they came out moist and delicious! I’d love finding more clean eating recipes from you. Everything on your site comes out perfectly for me! My KitchenAid has never gotten so much use!
Hi,
They look delicious. Can I ask what flax is? So I know what to look for in the store.
It’s like wheat germ (kind of like a ground up oatmeal). It’s supposed to be good for you. 🙂 You could sub wheat germ if you have it. The flax is sold in the baking aisle, usually, near the Bob’s Red Mill flours.
Breakfast + Cookie = perfection Love it! Thanks for sharing this recipe!
Thanks Chrissy!
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