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!

banana breakfast cookies stacked on a cooling rack

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.

Bananas, egg and oats in a bowl for making breakfast cookies

  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.

Dough for banana breakfast cookies in a bowl

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 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!

4.31 from 13 votes
Review Recipe

Banana Breakfast Cookies

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


  • 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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  1. Preheat oven to 350°F.

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

Recipe Notes

Nutritional information does not include optional ingredients.
Nutrition Information
Calories: 63, Fat: 2g, Saturated Fat: 1g, Cholesterol: 7mg, Sodium: 7mg, Potassium: 105mg, Carbohydrates: 10g, Fiber: 1g, Sugar: 2g, Protein: 2g, Vitamin A: 20%, Vitamin C: 1.4%, Calcium: 12%, Iron: 0.5%

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

Keyword breakfast cookies

banana breakfast cookies stacked on a cooling rack

Banana breakfast cookies stacked on a cooling rack.
Banana breakfast cookies stacked on a cooling rack.
Banana breakfast cookies stacked on a cooling rack.

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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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  1. 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?

  2. Just made the Banana Breakfast Cookies and they are delicious!
    I will definitely make them again. Thanks for the recipe!

  3. 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!!

  4. 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.

  5. Sounds yummy!   I want to try substituting craisins for the raisins, and white chocolate chips for the regular chocolate chips for a second batch!

  6. 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!

  7. 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!

  8. 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.

    1. 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.

  9. 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!!!

  10. 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 –

  11. 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???

    1. 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).

  12. 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!

    1. 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.

  13. 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!

  14. Excellent and easy, no problems. I am a Weight Watcher member and wonder if anyone has the Smart Points for these cookies ?

  15. 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!

  16. I absolutely love both the cloud bread and the breakfast cookies, found both first!! Can’t wait to find more!! Thank you

  17. 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.

  18. Hiii

    This really looks nice…But is there an alternative to applesauce? Right now don’t have it and wanted to make these

  19. 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.

  20. 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.

  21. 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:(

  22. 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.

  23. 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

  24. 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!

  25. 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

  26. The recipe says “heaping tablespoons” but it doesn’t specify how many to place in the parchment paper. How many tablespoons per cookie?

  27. 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

  28. 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?

  29. I thought they were a little bland, so added some raw honey and also some chia seeds. Are they supposed to be soft inside?

  30. 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

  31. 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

  32. 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!

    1. Your version sounds great too! I don’t think anyone here will mind substituting pumpkin flavor into our dessert recipes. Yum!

  33. 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.

    1. 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.

  34. 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

    1. 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?

  35. 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

  36. 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

  37. 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!

  38. 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!

  39. 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

    1. I just made them for my vegan daughter and left out the egg and chocolate chips. They worked out fine and held together well.

  40. 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!

  41. 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!

  42. 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.


  43. 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?

    1. 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.

  44. 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.

    1. 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!

    1. 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!

  45. How many calories would these cookies contain? And what would be the nutritional information? Can you use Almond Milk instead?

  46. 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.

  47. In the similar recipe made into muffins – why not use Truvia instead of sugar? The sugar content would spike her insulin response.

  48. 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.

    1. 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.

  49. 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.

  50. I also dont tolerate cinnamon well. Can’t for the life of me figure out what other spice i could use substitute. Tks!

    1. 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.

  51. 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!

    1. 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.

  52. 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 %

  53. 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?


    1. 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!

  54. I made these this morning. Love it & may try apples instead of bananas next time. A great grab & go for breakfast!

  55. 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?

  56. 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

    1. 2 cookies is one serving. Each serving will have approximately 123 calories depending on ingredients (and including the optional chocolate chips).

      1. 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!

  57. 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?

    1. 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.

  58. In the process of making these, silly question, the batter can last for four days in the fridge or the cooked biscuits?

        1. 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.

  59. 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.

    1. 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.

  60. 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!

    1. They turned out great with the old fashioned oats and I substituted walnuts for pecans! Thank you for sharing this wonderful recipe!

      1. 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!

    1. Thank you Roberta! I would suggest using 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.

        1. 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.

          1. 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.

    1. I am unable to provide nutritional information. If you head over to you can easily get the nutritional information under the “recipes” tab. It’s free to use.

  61. 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.

    1. 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!

    1. 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!

      1. 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.