Banana Breakfast Cookies


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Banana Breakfast Cookies are loaded with everything you need to get your day off to a good start. Oats, nuts and of course bananas!

This easy breakfast cookie recipe is reminiscent of our favorite banana bread recipe and is perfect to grab and go on a busy morning!

a stack of Banana Breakfast Cookies on a cooling tray

Cookies for Breakfast?

Breakfast cookies are soft cookies packed with nuts, dried fruits, and whole grains (and a few chocolate chips for good measure). The texture of these cookies is not like regular Chocolate Chip Cookies or Oatmeal Cookies because they don’t have much added fat and they do have a lot of moisture from the bananas.

The texture is more similar to a banana bread.

To Make Breakfast Cookies

Breakfast cookies require very little prep.

Banana breakfast cookies process, two bowls, one with banana and one with egg and oats added

  1. Place all dry ingredients in a large mixing bowl.
  2. In a separate bowl, whisk together wet ingredients.
  3. Make a well in the dry ingredients, pour in the liquid and stir to combine.
  4. Drop spoonfuls on a parchment-lined cookie sheet, press with a fork to flatten. Bake, cool and serve.

two images of making banana breakfast cookies, ingredients before mixing and after mixing

Add Ins

You can substitute other nuts, seeds or dried fruit for the raisins and walnuts according to your preference. Almonds, peanuts, cashews, sunflower seeds, pepitas, dried currants or dates are all suitable options that will work equally well.

Banana Breakfast Cookies prepped on a baking tray

How to Store

Banana breakfast cookies will last in the refrigerator for four days, or in the freezer for up to four months. This makes them a convenient make-ahead cookie.

Remove as many as you need in the morning and return the rest to the freezer. They defrost quickly but can be microwaved for a  few seconds to warm slightly if needed.

More Grab ‘n Go Breakfasts

We love these banana cookies because they make mornings simple and delicious. Just grab one of these on your way out the door and munch them on your way to work or school for a quick and filling breakfast on the go!

a stack of Banana Breakfast Cookies on a cooling tray
4.8 from 43 votes
Review Recipe

Banana Breakfast Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies
Author Holly Nilsson
Easy breakfast cookies are perfect for any time of day!! Bananas, oats and nuts make these delicious.

Ingredients

  • 3 bananas mashed
  • 2 cups quick cooking oats
  • cup applesauce
  • 1 egg
  • ¼ cup almond milk
  • ¼ cup raisins
  • ½ cup walnuts chopped
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ cup chocolate chips optional

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Instructions

  • Preheat oven to 350°F.
  • Mix all ingredients in a large bowl until well combined.
  • Place heaping tablespoons on a parchment lined pan and gently press with a fork.
  • Bake 15-18 minutes or until lightly browned. Cool completely.
  • Store in the refrigerator up to 4 days.

Recipe Notes

Nutritional information does not include optional ingredients.

Nutrition Information

Calories: 63, Carbohydrates: 10g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 7mg, Potassium: 105mg, Fiber: 1g, Sugar: 2g, Vitamin A: 20IU, Vitamin C: 1.4mg, Calcium: 12mg, Iron: 0.5mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword breakfast cookies
Course Breakfast
Cuisine American

stack of healthy breakfast cookies

Banana Breakfast Cookies in a stack
Banana Breakfast Cookies closeup in a stack
Banana Breakfast Cookies overhead on a plate, and on a cooling rack

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About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Thought this turned out well at high altitude. Skipped applesauce bc it seemed really moist and that was a good move. Customized a little with different add-ins based on what I had. Cinnamon was a great idea. I made it a bar cookie style bc at altitude, cookies tend to spread. Thank you, Holly, for a delicious breakfast treat using over-ripe bananas and oatmeal.5 stars

  2. Is there a cup/gram measurement for the bananas? Bananas vary in size, and when recipes call simply for a ‘banana’ I don’t know what size to use.
    Thanks

    1. Hi Terry, for this recipe we just used 3 average-sized bananas. You can try adding your mashed banana a little at a time, the dough should hold together fairly well and hold its shape to the point that you need to push it with a fork to flatten the cookie.