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.
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.
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
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!