This recipe for breakfast cookies is packed with nutrition and easy to make!
Bananas, oats, applesauce, raisins, nuts, and bonus chocolate chips make these filling and nutritious.
Cookies for breakfast? Kids and grown-ups alike will love them! Banana breakfast cookies are an energizing, grab-and-go snack for everyone at any time of day!
What are Breakfast Cookies?
This recipe came from my friend Erin years and years ago. It’s one I used to make for my kids to grab and go on the school bus (since they never wanted to eat breakfast!).
- Breakfast cookies are a healthy breakfast alternative to sugary cereals and processed granola bars.
- Soft and chewy breakfast cookies are the perfect recipe to take on family road trips and camping, too!
- Healthy breakfast cookies can be baked in advance for all week guilt-free snacking! Make a batch or two and watch them disappear!
- One bowl and 3 steps! Banana breakfast cookies are not only portable, but they’re an energizing way to refuel kids’ mid-morning, after school, or after practice!
What’s in Banana Breakfast Cookies?
Oatmeal breakfast cookies are chock full of healthy ingredients.
BANANAS: Bananas (especially the older, browner ones) have lots of flavor, sweetness and moisture that keep breakfast cookies soft and chewy. We add unsweetened applesauce but sweetened works just fine.
OATS: Quick-cooking oats replace flour and make breakfast cookies gluten-free (make sure to use certified gluten-free oats). The quick cooking variety is finer and the oats are thinner so they mix better in this recipe.
MIX-INS: Aside from the raisins, nuts, and chocolate chips, breakfast cookies taste great with flaked coconut, chopped dried fruit like cranberries and mangoes, shredded carrots, flaxseed, chia seeds, or sunflower seeds.
How to Make Breakfast Cookies
These quick and easy treats are the perfect grab-and-go snack!
- Thoroughly mix all ingredients in a large bowl.
- Place in heaping tablespoons on a large baking sheet and press gently with the back of a fork.
- Bake until lightly browned. Cool before serving.
Serve with a tasty healthy breakfast smoothie and supercharge the day!
Holly’s Tips
- Mash the banana right in the large bowl before adding the other ingredients, one less dish to wash!
- Use a cookie scoop to keep the cookies even.
- Line the pan with parchment paper for easy cleanup.
- These do not spread like butter filled cookie dough, gently press them with a fork before baking.
- They’re extra soft and moist with a cake like texture. Because of the moisture, these should be stored in the fridge (and not on the counter).
Variations & Swaps
- Reduce the applesauce to 1/4 cup and stir in one tablespoon of almond butter, peanut butter, or cashew butter in place of some of the applesauce.
- Swap out walnuts for pecans, almonds, pumpkin seeds, or shredded coconut.
- We find them sweet enough but add a spoonful of maple syrup or honey if you’d like.
Best Way to Store Cookies
Keep leftover breakfast banana cookies in a zippered bag in the refrigerator for up to 4 days or freeze them for up to 4 months.
More Grab ‘n Go Breakfasts
- Classic Breakfast Sandwich – freezer friendly
- Make-Ahead Egg Muffins – a healthy breakfast or snack
- 10 Minute No-Bake Granola Bars – perfect for a lunch kit
- Banana Chocolate Chip Muffins – so flavorful!
- Apple Cinnamon Rolls – with homemade glaze
Did your family love these Banana Breakfast Cookies? Leave a rating and a comment below!
Equipment
Ingredients
- 3 medium bananas mashed
- 2 cups quick cooking oats
- ½ cup chopped walnuts
- ½ cup semi-sweet chocolate chips optional
- ⅓ cup applesauce
- ¼ cup milk or almond milk
- ¼ cup raisins
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350°F.
- Mix all ingredients in a large bowl until well combined adding 1/8 teaspoons salt if desired.
- 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 for up to 4 days.
Video
Notes
- Mash the banana right in the large bowl before adding the other ingredients, one less dish to wash!
- Use a cookie scoop to keep the cookies even.
- Line the pan with parchment paper for easy cleanup.
- These do not spread like butter filled cookie dough, gently press them with a fork before baking.
- They're extra soft and moist with a cake like texture. Because of the moisture, these should be stored in the fridge (and not on the counter).
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Cookies, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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.
I just made this. These cookies are so so good!!! Definitely a keeper!!
So glad you enjoyed them!
Looks really good
Thank you, I’m gonna try them tomorrow!
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.
If someone does this, can you post it here in comments? ;)
Nevermind! continued to scroll and read and came to it! Thanks!
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.
How many per serving?
2 cookies per serving.
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.