Banana breakfast cookies are full of wholesome ingredients and perfect for busy mornings! Make a batch to take for on-the-go breakfasts all week!
Can you really have cookies for breakfast?
Yes you can! Having a batch of breakfast cookies handy are perfect for those extra busy mornings when you don’t want to skip breakfast but still want to have something to fill you up.
These cookies are packed with bananas, nuts, rolled oats, and dried fruit and are sweetened with maple syrup and cinnamon, so they are nutritious and delicious.
What ingredients do I need for this breakfast cookie recipe?
These cookies are full of wholesome ingredients that will keep you going all day. You’ll need the following:
- Ripe bananas
- Rolled oats
- Cider vinegar
- An egg
- Almond butter (or your favorite nut butter)
- Coconut oil
- Maple syrup
- Dry ingredients: almond flour, gluten-free baking flour, ground flaxseed, baking powder, baking soda, cinnamon and salt
- Tasty mix-ins: chopped pecans, dried tart cherries, dried cranberries or mini chocolate chips (Want to take your pecans to the next level? Check out this tutorial on How to Toast Pecans!)
Make these egg-free/vegan
If you aren’t able to tolerate eggs, you can substitute the egg with 2 tablespoons of applesauce or a flax egg. Additionally any nut butter will work in this recipe. My favorites are almond butter or peanut butter!
What if the bananas I have aren’t ripe enough?
Are you ready to bake a batch of banana breakfast cookies but your bananas aren’t ripe enough? When the bananas are bright yellow and firm to the touch, they’re good for eating raw but not baking. You need soft bananas with brown spots.
Here are a few ways to speed up the ripening process.
- Place bananas in a warm location, like near a heater or above your refrigerator.
- Place your bananas in a brown paper bag and fold the top over loosely. Check regularly and remove bananas from the bag once they are ripe. To make the bananas ripen faster, add an apple, pear or tomato to the bag.
- In the oven. Place unpeeled bananas on a parchment-lined baking sheet and bake in the oven at 300ºF. Check regularly. When the bananas peels start turning black, they’re ready.
- In the microwave. Poke holes all over unpeeled bananas with a fork or sharp knife. Place the bananas on a plate and microwave for 30 seconds. Let cool and check if the bananas are soft. If not, microwave for an additional 30 seconds. Repeat until the bananas are soft enough.
How to Make Banana Breakfast Cookies
Making these delicious breakfast cookies is super easy.
Preheat the oven and line a baking sheet with a silicone liner or parchment paper.
- Mash the bananas with a fork and mix in oats and cider vinegar. Let the mixture sit for about 10 minutes for the oats to soften.
- Mix together the egg, almond butter, coconut oil, maple syrup, and vanilla until evenly combined.
- Add the almond flour, gluten-free baking flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt and mix together until combined.
- Mix in the banana/oat mixture along with the pecans, dried cherries, and chocolate chips.
- Scoop batter into mounds onto a baking sheet. Spread to flatten slightly before baking.
- Bake until golden and set.
How do I store these cookies?
The best thing about these cookies is that you can make a large batch of them ahead of time and then, on busy mornings, just grab them and go! Store them in an airtight container in the refrigerator for a few days, or frozen for a few weeks.
Banana Breakfast Cookies
delicious start to your morning. Your family will love these convenient breakfast treats!
- 2 medium ripe bananas
- 1 1/2 cups gluten-free rolled oats
- 1 teaspoon cider vinegar
- 1 egg, or sub 1/4 cup applesauce or a flax egg for egg-free
- 1/2 cup almond butter, or nut butter of choice
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/2 cup chopped pecans
- 1/2 cup dried tart cherries, or dried cranberries
- 1/2 cup mini chocolate chips, (optional)
- Preheat the oven to 350F. Line a baking sheet with a silicone liner or parchment paper.
- In a medium bowl, mash the bananas with a fork until smooth. Add the oats and cider vinegar and mix together. Let sit for 10 minutes for the oats to soften.
- In the bowl of a stand mixer (or in a large bowl with a hand mixer), add the egg, almond butter, coconut oil and maple syrup. Mix until evenly combined.
- Add the dry ingredients and mix until incorporated. Mix in the banana/oat mixture.
- Stir in the oats, pecans, dried cherries, and chocolate chips. Scoop 3 tablespoon sized mounds onto a baking sheet. Spread to flatten slightly before baking. Bake for 13-15 minutes until golden and set. Cool on the rack for a few minutes, then transfer to a rack to cool completely.
- Cookies can be kept in an airtight container in the refrigerator for a few days or frozen for a few weeks. Enjoy!