by Holly
This easy breakfast cookie recipe is reminiscent of our favorite banana bread recipe and is perfect to grab and go on a busy morning!
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.
- Place all dry ingredients in a large mixing bowl.
- In a separate bowl, whisk together wet ingredients.
- Make a well in the dry ingredients, pour in the liquid and stir to combine.
- Drop spoonfuls on a parchment-lined cookie sheet, press with a fork to flatten. Bake, cool and serve.
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.
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!
- Overnight Refrigerator Oatmeal
- Make Ahead Egg Muffins
- 10 Minute No Bake Granola Bars
- Blueberry Bran Muffins
Banana Breakfast Cookies
Ingredients
- 3 bananas mashed
- 2 cups quick cooking oats
- 1/3 cup applesauce
- 1 egg
- 1/4 cup almond milk
- 1/4 cup raisins
- 1/2 cup walnuts chopped
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 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
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
I haven’t made them yet, so no rating. You don’t include this in the information, so I will ask if there is any reason these couldn’t be frozen, also?
OOps, just saw the answer, sorry for not reading through first. :-\
No worries Jbear! Have fun baking.
Could I use regular milk instead of the almond milk?
Definitely Debbie!
Super easy, super yummy! Picky kid eater approved. I used regular milk and dried tart cherries.
So happy everyone loved it Sherry!
How many of these equal a serving?
Our batch made 24 cookies. So one serving is based off of one of our cookies. Hope that helps Lola!
Just made the Banana Breakfast Cookies and they are delicious!
I will definitely make them again. Thanks for the recipe!
So happy to hear you enjoyed them Mary! This recipe is definitely a keeper.
Would using 1 cup flour and 1 cup oats help give it more of a regular cookie texture?
I have only made the recipe as written. Let us know if you try it Amber!
Can the cookies be frozen?
Yes, these will freeze well!
Hi! I love this recipe! Could you tell me if you always eat them out of fridge or can you reheat in microwave? They just taste so good warm out of the oven!!
You can do either, it’s personal preference.
Is there a substitute for apple sauce? Thanks!
I’ve only made these as written. You could try extra bananas.
What can you substitute for almond milk if you have a allergy?
You can use regular milk (or soy milk).
Thank you :)
Enjoy!
Went looking for these after having had a similar cookie in a coffee shop. I don’t know if I’d put these down as being as good as those but it’s a good starting point. (The coffee shop ones are vegan but I’m not so I’m fine with having the egg.)
For the people who said they came out tasting flat, with my first batch I agreed with you. Adding 1/4 teaspoon of salt fixed that and I’m going to write that in when I save the recipe. I appreciate not having the added sugar but I do think a small amount of flavorful sweetener (honey, brown sugar, molasses or maple syrup) would round out the flavor nicely.
I left out the chocolate and doubled the raisins to keep them breakfast-friendly.
i was thinking of making these with blueberries instead of raisins do u think that would work?
I haven’t tried it but sounds delish!! Let us know how it goes!
Sounds yummy! I want to try substituting craisins for the raisins, and white chocolate chips for the regular chocolate chips for a second batch!
Sounds like excellent substitutions to me! Enjoy, Carol!
I just took these out of the oven. Delicious! I substituted flax instead of egg to make it vegan, and I tripled the cinnamon. I did everything else exactly as the recipe was written. I will be making these again and again. Thanks for this recipe!
You’re welcome! So glad to hear you love them Carolyn!
Just tried it, love it! So delicious! They may only last at least two days tops around my house.
So quick and easy to make, my 2.5 year old whipped these up this morning! The texture caught me off guard at first (for some reason I was expecting a normal cookie texture which is my mistake!), but once I adjusted to it I was impressed. These are delicious! I omitted the nuts and added extra raisins since I don’t like nuts very much. Usually I make a big batch of oatmeal banana muffins and freeze them for breakfasts and snacks but this was a great change from the usual!
I’m so glad to hear that you loved these Elizabeth!
Did not enjoy at all. Very flat tasting. Only deviation was to use a powdered egg replacement to make them egg free as well as gluten and dairy free. Maybe some brown sugar would help. Don’t think I will try recipe again. Can’t imagine kids would eat them.
About how many bananas make a cup instead of three so many different sizes
Approximately 3-4 depending on the size of the bananas.
These were terrible. Would not recommend
Sherry, I’m sorry that these didn’t work for you. Most readers have had great success with these Banana Breakfast Cookies. I’ve tested and made this recipe many times and it has worked well for me as written.
This are AMAZING!!!!!! This first batch isn’t going to last long at all!! Looks like I will be making more tomorrow or the next day!! Perfect for my diabetic neighbour too!! Thank you!!!
I am so glad you enjoyed this recipe!
some spoke of the different sizes and ripeness of the bananas – I read once to run the bananas through the microwave and then strain the juice, boiling it down to half or whatever….and then adding the pulp back – certainly increases the flavor, of course. You have to be careful and not let the juice burn, which I did once –
Just curious, I noticed under directions that it says to store the cookies in refrigerator for up to 4 days??? So they are only good for 4 days, why???
For best freshness and taste, the cooked biscuits can last for 4 days (they are so moist, I would freeze them if you keep them longer than that).
I made these and packed them in my son’s lunch. They taste amazing and have a great texture. Love these.
I didn’t add raisins or walnuts, and added about a half cup of natural peanut butter and tad bit extra milk because of peanut butter they are delicious my 4 year old is waiting at the oven for more!
Mine have a rubbery texture. They’ve been a tremendous disappointment to my family & my ego too :(
Mine weren’t rubbery but the texture is different than a typical cookie since they don’t have a lot of fat or flour in them.
Love that these are healthy! So easy to grab a couple and hurry out the door to school, work, or wherever. I liked the flavor…not too sweet!
So glad you loved them!
Excellent and easy, no problems. I am a Weight Watcher member and wonder if anyone has the Smart Points for these cookies ?
I am on Weight Watchers and wonder if anyone would know Smart Points for these cookies ?
I just added this to my recipe builder on my WW app and points are 2 each
I did make this recipe and it was delicious! I will certainly make it again for my family and friends.
can you use regular milk
Yes, that would work perfectly.
These are amazing! Only change I made was: 1. No nuts, I really don’t love nuts. 2. Used craisins as my raisins were rock hard! Delish!
I’m so glad you loved them!
Can you leave out the nuts? I’m not a big walnut fan. I do like almonds. Could I substitute?
Yes, you can definitely leave them out or sub in almonds.
Will try these
I absolutely love both the cloud bread and the breakfast cookies, found both first!! Can’t wait to find more!! Thank you
Thank you, Judy! I hope you find many more recipes to try out {and love!}
I think these would make a great post game / workout snack too! I’m really trying to find alternatives to offer my kids (and their teammates) after they play in an organized sports game (baseball, soccer). I’m kind of tired of the sugary treats, candy and gatorade so many kids are given after a game. Kind of defeats the purpose of exercising.
These are great for after school and after games or practices! I am sure the kids will love them!
Hiii
This really looks nice…But is there an alternative to applesauce? Right now don’t have it and wanted to make these
I’ve only made these as written. You could try extra bananas.
Has anyone made them without the nuts? Just wondering how it affects the taste and how well they hold together if you skip an ingredient. I can’t have nuts in my house because of allergies.
You can leave the nuts out. I hope you will enjoy it.
How long will these keep in the Freezer?
They should be okay to eat for a while. I try to eat food from the freezer within a week or two.
I just made these and they are delicious! They have a ton of flavour and are super easy to make. This is a quick way to use up our bananas that are going brown.
Isn’t it wonderful when you can use bananas for baking? Glad you enjoyed these cookies!
Not sure what I did wrong but they seem a bit rubbery and under done but I’ve cooked them long enough and the second batch even longer:(
I am hoping To make these, as I am dealing with what Appears to be IBS. Therefore I am gluten and dairy free at this time.
Do you have the nutritional information without the chocolate chips? I’m wondering if this would make a good cookie for a diabetic. I’m trying learn to cook for my husband. Thanks
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
are these gluten free
Would egg white beaters work as well? I just made them and used whole oats, because that was what I had. I added a bit more oats as they looked fairly loose and let them sit for a bit to thicken up. Has anyone tried fresh juice in place of the milk for the liquid. They came out well! I think the next batch needs to be baked a bit longer. Adding the chocolate chips curbed my sweet tooth! Next time Michigan dried cherries. They are so good!
Hi,
These look delicious! Even though the sugar is low, if I used unsweetened applesauce and I’d would eliminate the raisins, (personal preference) and the chocolate chips(although I love them) wouldn’t the sugar and the carbs be significantly reduced? Thanks
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your information.
The recipe says “heaping tablespoons” but it doesn’t specify how many to place in the parchment paper. How many tablespoons per cookie?
Just one spoonful per cookie! I hope you enjoy the recipe Sabrina!
Just made these this morning! Super easy and very delicious! A very healthy breakfast/snack to go.
Made these and they are wonderful. I added salt though after the first batch.SUPER MOIST with no oil!
Hi Holly, I’m thinking of making the recipe of banana breakfast cookies tomorrow. I have a question; how many cookies per serving? is it one or two?
Thank you
The nutritional information provided is per single cookie.
DELICIOUS! Thank you!
Should you refrigerate the dough before forming into cookies and baking? Making these now and it seems a little soft I’m afraid they’d all run together?
Because these don’t have oil/butter, they don’t tend to spread very much.
I thought they were a little bland, so added some raw honey and also some chia seeds. Are they supposed to be soft inside?
Yes, they are soft inside.
Hey I just made these and they taste great!! They look much darker than your pics but they’re not burnt and they have a texture like banana bread, kinda spongy. Is that right? Haha and I followed the recipe but no nut/chips and added 1/4 dried cranberries w/ the raisins and used regular milk
They are very soft, more like banana bread.
I want to use pumpkin and pumpkin spice but not sure how much and if I need to omit anything else. Suggestions would be great. Thanks
Not sure if anyone has posted something similar, but last night I made these and replaced the three bananas with 1.5 cups of pumpkin puree and 1/4 cup brown sugar (no raisins, added nutmeg and cinnamon) and they are DELICIOUS! A nice autumn version of an awesome recipe!
Your version sounds great too! I don’t think anyone here will mind substituting pumpkin flavor into our dessert recipes. Yum!
Is there a way to add sweet potatoes (baked from dinner out) or pumpkin puree? If so, how much and would I then add more liquid or apple sauce and THM on plan sweetener. I have no clue to how much to add. I do know this is my sister and my favorite breakfast except we back in a small rectangular baking pan.
I have only made the recipe as written so I can’t say for sure how it would work. You might like to try replacing some of the banana.
They were really good and I put some coconut in and cranberries instead of chocolate chips
Looks delicious! I am breakfast and lunch cook in an elder care facility. My residents will love these!
Hi, these sound amazing. Only problem is I am gluten intolerant and can’t use the oats. Do you have any idea what would work in place of the oats? Thanks, Anne
I’m sorry, I have only made these as written. I am not sure what would be the best sub for the oats. Possibly coconut, more nuts, or maybe quinoa?
Bobs Red Mill sells gluten free Quick Oats.
Hi Holly, I just tried the cookies out.i substituted the milk with Greek yoghurt , I used almonds instead of walnuts and I left out the choc chip and added two tablespoons of honey.. it is absolutely delicious. Thanks for sharing.. I hope they would be a little less in calories now that I’ve substituted three ingredients… as I can’t stop eating them. I also added a bit of desiccated coconut and cranberries
Just made them & I used rolled oats & golden raisins and dark choco chips and it turns really good. Hubby loves it! Definitely make them again. Thank you
Yummy! Dark chocolate would be delicious in this too. Thank you for sharing!
I made these but tweeked them quite a bit. I made them vegan to start, using a flax egg instead of a regular, I substituted pumpkin puree in place of the apple sauce, I used a dried fruit medely in place of the raisins, I only had an 1/8th cup walnuts so I added coconut to make up the difference, and I added clove and nutmeg for spicier flavor. They turned out great!
I wanted to make these nut free so they would be school safe. I used regular milk, pumpkin seeds instead of nuts and added chopped dried apricots. Batter seemed a little wet so I added about 1/4 cup more of oats.
Great for those early morning hockey practices!
Thanks for this recipe can’t wait to try it
Is it possible to leave the milk or almond milk out? Or could something else be substituted? Thanks
You could certainly try it without or add a little bit of water/juice to get the recipe to the right consistency.
These look good what can I use instead of egg to make these Vegan?
I don’t follow a vegan lifestyle so I am not sure what you can use instead.
I just made them for my vegan daughter and left out the egg and chocolate chips. They worked out fine and held together well.
I don’t have applesauce. What can I use instead??
You can try another fruit puree such as pumpkin puree.
these look so YUMMY, I am sooo have to make , I think my kids will love them and there heathy.
Hi there. Just wondering if anyone has tried making these with steel cut quick oats?
I would love a steel cut oat recipe as well. They are most preferred in my household!
I’m allergic to walnuts. How does this turn out if you don’t use the walnuts? Thanks!
You can leave out the walnuts or substitute another type of nut or even coconut.
Love them!!! I can’t stop eating them!!
So glad you loved them!
Have you tried freezing these?
I haven’t but I think it would work just fine!
I made your banana breakfast cookies and decided to add some vanilla protein powder… Amazing! My husband and 2 boys love them. And, I feel good about us all eating cookies for breakfast. Thank you so much for the recipe!
So glad your family enjoyed these!
Good morning! Cookies are in the oven. I substituted the oats with equal cooked quinoa PLUS 1 cup of raw steel cut oats. I also doubled the raisins. The consistency was a bit loose, but thick enough to use a cookie scoop, then use a fork to mash down. Cooked for 20 minutes. This was an interesting twist on the recipe, but the hubby is eating them… Fresh and warm, right out of the oven!
Thank you for sharing, I love quinoa but haven’t used it in baking before!
Made these this morning – delicious! Thanks for the recipe.
Question (maybe I missed it) but how many cookies does one batch make? Just want to make sure I am making them the right size.
Thanks!
So glad you enjoyed them. This recipe makes 24 cookies.
Iam allergic to nuts do i have to.put them in.
You can leave the nuts out.
Hi, I just made these. They taste yummy but are still quite moist inside. Not too sure what i did wrong- maybe i made the heaps to big? I converted the temp to degrees centigrade to 180. Maybe that could have been a problem?
This recipe should make 24 cookies (if you made less they may have been a little bit larger and required more time). Did you press them down with a fork? They will be a little bit soft and moist but not ‘wet’.
180C should be about right for temperature.
Do the bananas have to be ripe? I just bought 3 fresh bananas to use but not sure if I’ve to wait for them to be ripe.
They’re better if they’re ripe as they have more sugars and are softer. If your bananas are not ripe you can place them in a paper bag to speed the process or ripen them in the oven at 300 degrees until the skins are black and shiny. Our grocery store often sells overripe bananas at a discount towards the back of the store so you can always check there or ask the produce guy if they have any!
What can be used instead of the apple sauce ?
I have only made this recipe as written.
Hi!! Can you tell me how to do the apple sauce??
I purchase a no sugar added applesauce.
What is sugar content and Calorieshe? Looks amazing
I have added the nutritional information to the post above, enjoy!
Can I substitute Granola for the oats?
I have only tried this as written. I’m not sure if the granola would work the same way as the oats do soak up some of the moisture from the bananas. If you do try it, I’d love to hear how it works out for you!
Hi, love the cookies. Do u know how many calories are in one cookie, even approximately??
I have added the nutritional information to the post above, enjoy!
Does the banana flavour come out strong?
Yes, these do have a strong banana flavor.
What could I use instead of apple sauce? Is this just to sweeten or does it make a difference with the texture as well?
I have only made this recipe as written so I can’t say for sure.
Do you use unsweetened applesauce?
Yes, I use unsweetened applesauce.
How many calories would these cookies contain? And what would be the nutritional information? Can you use Almond Milk instead?
I have added the nutritional information to the post above, enjoy!
I just found this Recipe on Facebook. I have been looking for a breakfast cookie recipe, it looks like I found it. I also have software that calculates the Nutritional Value of recipes based on ingredients. I noticed in the comments that some folks were asking for it. So here it is per cookie.
Nutritional Information
Banana Breakfast Cookies
Amount Per Serving
Calories: 51
Calories from Fat: 21
% Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 1%
Cholesterol 6mg 2%
Sodium 4mg 0%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Protein 1g 2%
Sugars 2g
Vitamin A 0%
Vitamin C 0%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Do you have nutritional info available for these? They look terrific!
I have added the nutritional information to the post above, enjoy!
In the similar recipe made into muffins – why not use Truvia instead of sugar? The sugar content would spike her insulin response.
Mine are in the oven now, added unsweetened coconut instead of nuts. Excited to try one!
Coconut would be yummy in these!
How were they with coconut?
I love this because there is no flour. My nephew and I have celiac disease. They are greatt
So glad you enjoy them!
Do you have a cook book
I do not have a cookbook at this time.
Hi, so my cookies were a bit soft n had a spongy,soggy texture.
Is that how it’s meant to be. My kids loved the stuff in it but not so much the texture.
Mine are a bit soft but not soggy. If your bananas were extra large, you might need to add an extra minute or two to the cooking time.
Where is the nutrition information?
I found it…
I just made this. These cookies are so so good!!! Definitely a keeper!!
So glad you enjoyed them!
Looks really good
What are the Calories and carbs?
Do you have nutrition facts in these cookies?
Awesome, can’t wait to try!
want to make but wondering what the calorie, fat, protein, etc. counts..
Really good – thanks! Mine was a bit soupy but I had rather large bananas in the freezer. It still held together fine. I added a tablespoon of flax for protein – should’ve done a little more – subbed raisins for cranberries, and used regular rolled oats which worked just as well. I did rub them between my hands to break them down a bit as I measured them out. My calculations came out to 93 calories per cookie. This is really adaptable, next time I’m adding coconut I think! Too bad my teenager blows through 3 bananas a day, they rarely get ripe in my house.
Please us serving sizes and calorie count. Thank you.
I also dont tolerate cinnamon well. Can’t for the life of me figure out what other spice i could use substitute. Tks!
You can leave out the cinnamon and they’ll still be great!
Have you considered nutmeg? Maybe pumpkin pie spice would taste good, but be sure to check ingredients on the pumpkin spice. It might include cinnamon, I don’t know.
Can these be frozen? Thinking ahead for school days and work
Yes, these will freeze well!
Do you freeze them before or after cooking ?
I freeze these after cooking.
Can I sub something for the applesauce?
Made these today, really like them but wondering are they suppose to be kinda on the rubbery side? Thanks going to be so nice to grab for breakfast at 5am!
Mine weren’t rubbery but the texture is different than a typical cookie since they don’t have a lot of fat or flour in them.
I’m going to try incorporating some protein powder in the recipe to bump up the protein. Here’s the Nutrition Facts as it is now –
Nutrition Facts
Servings 24.0
Amount Per Serving
calories 93
% Daily Value *
Total Fat 4 g 6 %
Saturated Fat 1 g 6 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 8 mg 3 %
Sodium 5 mg 0 %
Potassium 86 mg 2 %
Total Carbohydrate 14 g 5 %
Dietary Fiber 2 g 7 %
Sugars 6 g
Protein 2 g 4 %
Vitamin A 1 %
Vitamin C 3 %
Calcium 1 %
Iron 5 %
Thank you, I’m gonna try them tomorrow!
93 calories per serving…
How many per serving?
2 cookies per serving.
How many calories does each cookie have?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
I love these!!! I hope you don’t mind, but I made some substitutions using your recipe as a guide, so thank you for putting this online!
I used a flax egg, dried cranberries, pistachios, extra cinnamon, and crystallized ginger. So freaking good!!!
I’m creating my own blog (eventually). Can I link to your recipe but include my customization?
Thanks!!!
These cookies are really great for subbing in what you have on hand! Congratulations on your new blog! You are most welcome to link to my recipe while rewriting the recipe to include your changes. Have a great day!
I made these this morning. Love it & may try apples instead of bananas next time. A great grab & go for breakfast!
I’m so glad you enjoyed this!!
My son is allergic to cinnamon. Is there a different spice I could use in place of it? Would pecans work well on place of walnuts?
Pecans would be fine. You could skip the cinnamon and add another spice in its place.
Try nutmeg and cloves.
Can the apple sauce be substituted with something else?
I have only made the recipe as written so I can’t say for sure. You could try another fruit puree.
Honey will work …..
Sprang from my bed to make these this morning the recipe is simple, I’m baking them now, batter came out fine used butterscotch chips and pecans house smells heavenly. Thanks for sharing
Yum! Butterscotch chips would be great in this recipe!
Can I have the recipe
The recipe is listed above.
I might try with a few peanut butter and chocolate chips. Like an Elvis breakfast treat LOL
Yummy idea!!
Do you have the nutritional facts for these cookies? and how many cookies in 1 serving?
2 cookies is one serving. Each serving will have approximately 123 calories depending on ingredients (and including the optional chocolate chips).
I was reading through comments as I love doing, and it cracked me up that you finally just calculated the nutrition facts after having to direct so many people to myfitnesspal. Ha! You are patient :)
Looking forward to making this recipe with my browning bananas!
:) Thank you Delaney! I hope you enjoy these!
Are you using sweetened or unsweetened applesauce?
I use unsweetened but either will work in this recipe!
Made these today and added oat bran along wth peacans. Thank you great recipe..
I made these, minus the nuts because we were out, and they were slimy and wet, not moist and delicious. I had a heck of a time forming them into cookies, then an even more difficult time getting them off the parchment paper. I added a cup of blended-to-powder oats and an extra egg and tried again, and they’re still kind of a slimy texture in the middle. Any suggestions?
I’m not sure why these didn’t work for you, I’ve made them several times and never had those issues. Were your bananas extra large? What type of oats are you using? You might like to try adding your 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.
In the process of making these, silly question, the batter can last for four days in the fridge or the cooked biscuits?
The cooked biscuits can last for 4 days (they are so moist, I would freeze them if you keep them longer than that).
How long do you microwave them for when taking them out of the freezer?
I would just let them defrost on the counter for about 20-30 minutes or microwave them for about 10-15 seconds. Microwaves can vary but they won’t take long.
Do you have the nutrition facts for recipe?
I’m sorry I am unable to provide nutritional information. You can enter your ingredients here to calculate your calories.
Any thoughts on what you might could use as a substitute for the raisins? Blueberries or strawberries perhaps?
You could leave the raisins out or try dried cranberries.
I used rolled oats, and substituted slivered almonds for the walnuts. The batter was quite liquid and did not hold together at all, but I went ahead and baked them as instructed… they turned out beautifully! They made the house smell wonderful. They are a mildly sweet, nutty, deliciously nourishing way to start a morning with the kids.
I’m so glad you loved them Sarah!
If you let the batter sit for 10 minutes before you bake them it will let the oats soak up some of the moisture and it won’t be so runny. I prefer using rolled oats, as well.
Thanks for the recipe. Pinned!
Has anyone tried substituting the egg for a “flax egg”?
I’m curious about this, too…did you try it?
I just made these with a flax egg because I used my last eggs this morning. It worked perfectly!
Do the bananas have to be really ripe like when making banan bread?
Yes, it makes them easier to mash and a little bit sweeter.
I’m making these with two very large bananas and with old fashioned oats. Hoping that they turn out, ill update you on how it looks!
They turned out great with the old fashioned oats and I substituted walnuts for pecans! Thank you for sharing this wonderful recipe!
Thanks, I’m gonna make them as well, I’ve got both quick oats and rolled oats…hmmm, decisions decisions…lol
I’ll keep you posted!
any way to get the nutritional value for the breakfast cookies? They look yummy.
Love you site and recipes.
Thank you Roberta! I would suggest using myfitnesspal.com to get nutritional information. They make it very easy and it’s free. You can just pop the link into their recipe builder to get the information.
Basically no protein a.k.a too much carbohydrate. You would need to eat something in addition to avoid insulin spike…
You could add a scoop of protein powder
We follow the starch solution diet by Dr McDougal and I got my mom off her insulin. I make an oatmeal muffin that is simular but has added sugar added 1/2 cup for 12 and i have her numbers in the 110s to 130s.
So do you think these will be okay for your mom to eat? My 18 year old granddaughter is away at college and doesn’t have time before her first class to eat breakfast so right now she is eating a granola bar, which is very costly and I’m sure not good for her with diabetes. The bar has pretty much the same ingredients as these cookies so I think she’d like them. She said they have a roomy little refrigerator so she’d be able to store them. Going to try making them and when she comes home for Labor Day weekend, see if she likes them…thanks everyone for sharing the recipe and the comments.
Just made these. My house smells so delicious and the kids love them!
Can you give us the nutritional count please.
I am unable to provide nutritional information. If you head over to MyFitnessPal.com you can easily get the nutritional information under the “recipes” tab. It’s free to use.
If someone does this, can you post it here in comments? ;)
Nevermind! continued to scroll and read and came to it! Thanks!
I love these, I make a batch and stick them in the freezer and pull them as needed. They are quick and easy to make.
Could these possibly be made into bars instead of cookies?
I’ve only made the recipe as written so I can’t say for sure. I’d love to hear how it works for you if you do try it!
Can you only use quick cooking oats?
I have only made this using quick cooking oats. If you use a different type of oats, please let us know how it works out for you!
I used rolled oats and they work just fine! Delish!
Those look delicious. Just wondering how much of difference does making them without the raisins make?
They’d still work out perfectly if you skipped the raisins.
I don’t care for raisons either so use cranberries or any dried other fruit but cook them first. should be real good.
I make a cookie with dried cranberries in them..I think this would be a GREAT alternative to raisins too!! = )
can you use regular milk?
Yes, that should work just fine!
Just an FYI…been making these for years…reci poo e from DIABETIC cookbook. Thought you and others might like to know.
ALSO…if all of you wouls pay attention and read this ENTIR post…the nutrition info for cookies is posted here after cookie instructions.
Thank you Joanne. The nutritional information was just added recently due to the number of requests for it.
do you know how many cookies per serving size
for the nutrition facts label
The nutrition facts are per cookie.
Thanks for the nutritional value, it’s a great help