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!

homemade banana breakfast cookies on cooling rack

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. For a more classic cookie, try these Gluten-Free Oatmeal Raisin Cookies.

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!

close up image of oatmeal cookie with bananas, raisins, and nuts

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.

  1. Place bananas in a warm location, like near a heater or above your refrigerator.
  2. 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.
  3. 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.
  4. 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.

photo collage shows steps in making a banana cookie recipe

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.

  1. 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.
  2. Mix together the egg, almond butter, coconut oil, maple syrup, and vanilla until evenly combined.
  3. Add the almond flour, gluten-free baking flour, ground flaxseed, baking powder, baking soda, cinnamon, and salt and mix together until combined.
  4. Mix in the banana/oat mixture along with the pecans, dried cherries, and chocolate chips.
  5. Scoop batter into mounds onto a baking sheet. Spread to flatten slightly before baking.
  6. Bake until golden and set.

up close shot of cookie on cooling rack

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.

More Breakfast Cookie Recipes – If you enjoyed these Banana Breakfast Cookies, then you need to try my Carrot Cake Power Cookies and these Pumpkin Power Breakfast Cookies.

close up of oatmeal cookie with bananas, raisins, and nuts
5 from 9 votes

Banana Breakfast Cookies

Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Servings 12 cookies
Banana breakfast cookies are a quick and easy breakfast idea that provide a healthy and
delicious start to your morning. Your family will love these convenient breakfast treats!



Ingredients

Wet Ingredients:

  • 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

Dry Ingredients:

  • 1/2 cup almond flour
  • 1/3 cup gluten-free 1:1 baking flour
  • 2 tablespoons ground flaxseed
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt less if you are using salted almond butter

Mix-Ins:

  • 1/2 cup chopped pecans
  • 1/2 cup dried tart cherries or dried cranberries
  • 1/2 cup mini chocolate chips (optional)

Instructions 

  • 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!

Notes

MAKE IT EGG-FREE: Substitute 1/4 cup applesauce or a flax egg for the egg. 
HOW TO STORE: These cookies can be kept in an airtight container in the refrigerator for a few days, or frozen for a few weeks.
Any nut butter will work in this recipe. My favorites are almond butter or peanut butter!

Nutrition

Calories: 314.12kcal | Carbohydrates: 31.04g | Protein: 7.02g | Fat: 19.53g | Saturated Fat: 6.23g | Cholesterol: 14.77mg | Sodium: 157.06mg | Potassium: 279.27mg | Fiber: 4.79g | Sugar: 14.7g | Vitamin A: 228.48IU | Vitamin C: 1.71mg | Calcium: 97.23mg | Iron: 1.6mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    LOVED these. I didn’t see the vanilla measurement posted, so I just added 1/2 tsp. To make it healthier for my toddler, I omitted the chocolate chips with pepitas (for iron), and used what I had – walnuts instead of pecans. Thanks!

  2. 5 stars
    I just made a batch of these and they were really tasty. We added more cranberries and less chocolate chips. Still so good!

  3. 5 stars
    Cookies for breakfast sounds like such a wonderful way to start the day! These look delicious & I love how they can keep well too.

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