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

Meaningful Eats

Banana Breakfast 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!

Course Breakfast, Snack
Cuisine American
Keyword banana breakfast cookies, banana cookies, gluten free breakfast cookies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 cookies
Author Erin Collins


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


  • 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!


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!


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