Start your day with these flourless, healthy banana oat breakfast cookies! They taste like banana bread and are oil-free, butter-free, and naturally gluten-free. Perfect for a high-fiber grab-and-go breakfast or post-workout snack.
Best peanut butter banana oatmeal breakfast cookies
Cookies for breakfast?! Yes, please. These banana bread oatmeal breakfast cookies are so delicious, secretly healthy, 100% gluten-free, and easy to make in under 20 minutes. I love banana bread, but sometimes I want a cookie! So these are just perfect.
These breakfast cookies are made with quick oats, nut butter (I used peanut butter), maple syrup, bananas, one egg, vanilla, walnuts, and cinnamon. That’s it! The ingredients are simple, wholesome, and good for you.
These low-sugar, high-fiber breakfast cookies are also FLOURLESS! There is no flour in the recipe. How cool is that?
We love enjoying these breakfast cookies with a bowl of yogurt in the morning, with eggs, or even as a quick post or pre-workout snack. I am training for a 70.3 Ironman and eat these before every endurance workout! I cannot wait to hear what you think.
Why you’ll love these breakfast cookies:
- 20 Minutes: Quickly make these breakfast cookies are made in one bowl.
- Flourless: There is no flour in these cookies.
- Healthy: They’re a high-fiber and low-sugar healthy snack and breakfast.
- Gluten-Free & Dairy-Free: Great for all diets!
- No Oil or Butter: These cookies are SO MOIST without oil.
- Filling: Enjoy two of these cookies with some eggs or yogurt for a filling, satiating meal.
- Refined Sugar-Free: These breakfast cookies have no added sugar!
- Try these 3 ingredient peanut butter oatmeal balls next!
Ingredients needed
This is the best breakfast cookie recipe. They’re protein-packed, healthy, chewy, sweet, and made with 7 simple ingredients. These cookies are gluten-free, dairy-free, and refined sugar-free. You can even make them vegan! Here is a list of everything you need so you are prepared:
- Bananas: They add moisture and naturally sweeten these cookies without adding refined sugar. You need 2 bananas for this recipe.
- Egg: You only need 1 egg to hold the ingredients together and add some protein. If you are vegan, you can use a flax egg.
- Nut Butter: I love using peanut butter because it tastes so good, but you can also use almond, cashew, or sunflower. It adds richness, flavor, and healthy fats to keep you full.
- Maple Syrup or Honey: Adds natural, refined-sugar-free sweetness and enhances the overall taste.
- Vanilla Extract: a must!
- Quick Oats: These cookies are flourless! How cool is that? Instead, you need quick oats as the base, which are high in fiber, grains, and protein.
- Ground Cinnamon: Adds warmth and depth to the flavor.
- Mix-Ins: My go-to’s are walnuts and chocolate chips. But you can use any type of nut, like peanuts, cashews, pecans, or almonds. I left a lift of breakfast cookie variations lower down in the post too!
Kitchen tools needed
Here is a quick list of kitchen utensils you’ll need to make this 20-minute breakfast cookies recipe:
- Mixing bowl
- Fork or masher
- Baking sheets
- Parchment paper
- Cookie scooper
- Measuring cups and spoons
How to make banana oatmeal breakfast cookies
These banana oat peanut butter breakfast cookies are so easy to make in under 20 minutes. They’re perfect for meal prep snacks and on-the-go breakfasts. Here are detailed step-by-step instructions with pictures for visual reference so any level baker can make them; scroll to the bottom of this post for the full recipe and ingredient measurements.
Step 1:
First, Preheat oven to 350°F and line two large baking sheets with parchment paper.
Step 2:
In a large mixing bowl, mash the bananas. Make sure you have 1 cup of mashed bananas.
Step 3:
Now, add in the egg, runny nut butter (I love peanut butter), maple syrup, and vanilla.
Step 4:
Mix in the quick oats, cinnamon, and salt until a batter is formed. Then, mix in the walnuts and chocolate chips, if desired. For a lower sugar option, skip the chocolate chips.
Step 5:
Use a cookie scooper to portion out about 1.5 Tablespoons of dough for each cookie. Place the dough portions directly on the prepared baking sheets – no need to roll the dough with your hands! Space each cookie about 2 inches apart, but don’t worry; the cookies won’t spread much during baking.
Step 6:
Bake for 12 – 15 minutes, until the bottoms are lightly browned. Then, allow the breakfast cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to finish cooling. Enjoy your easy and delicious banana bread oat breakfast cookies!
Expert recipe tips
- Light Flatten the Cookies: These cookies do not have baking soda or baking powder so that they won’t spread. I recommend slightly tapping the tops to achieve a “cookie shape.” Do not flatten them; they should be at least one inch thick.
- High-Quality Nut Butter: Choose a runny nut butter to ensure easy mixing and a smoother batter.
- Quick Oats vs. Rolled Oats: Quick oats work well for a smoother texture, but feel free to use old-fashioned oats if you prefer a chewier consistency.
- Lower-Sugar: Skip the chocolate chip cookies and add 1/4 cup more chopped nuts.
- Use Spotty Brown Bananas: This ensures the cookies are sweet without adding sugar.
- Variations: I left a list in the next section, but you can add mix-ins like coconut shreds, nuts, chocolate chips, raisins, dried cranberries, flax seeds, apples, etc.
Breakfast cookies variations:
There are so many ways you can customize these healthy banana oat breakfast cookies. As a rule of thumb, add a maximum of 2/3 cup of mix-ins to these breakfast cookies. This means, for example, that you can do 1/3 cup of walnuts and 1/3 cup of dried fruit. You pick the mix-in but keep to those measurements.
- Coconut: Include 1/4 cup of shredded coconut for a tropical touch.
- Dried Fruit: Add 1/3 cup of mixed dried fruits, such as raisins, cranberries, or chopped apricots.
- Nutty: Include 1/3 cup of mixed chopped nuts, like almonds, walnuts, or pecans.
- Seeds: Mix in 2 tablespoons of seeds, such as chia, flax, or sunflower seeds.
- Zesty: Grate the zest of one orange or lemon to infuse a citrusy aroma and taste.
- Pumpkin Spice: Mix in 1/2 cup of pumpkin puree, 1/2 cup of mashed banana, and 1 teaspoon of pumpkin spice for a fall-inspired version.
- Dark Chocolate: Substitute 1/3 cup of chocolate chips with dark chocolate chunks for a richer flavor.
- Trail Mix: Combine 1/3 cup of your favorite trail mix ingredients like nuts, seeds, and dried fruits.
Easy ingredient substitutions:
Here is a list of my recommended ingredients substitutes for this breakfast cookie recipe:
- Egg Replacement (Vegan): Substitute 1 egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
- Nut Butter Alternatives: Use peanut, almond, cashew, pecan, granola, or sunflower butter.
- Sweetener Swap: Replace maple syrup or honey with agave syrup, brown rice syrup, or a sugar-free alternative for reduced sweetness.
- Oats Variation: Use old-fashioned oats instead of quick oats for a heartier texture.
- Chocolate: Remove or substitute with white chocolate chips, dried fruit, seeds, or chopped nuts instead of traditional chocolate chips.
- Banana: If you don’t like the flavor of bananas, use apple sauce or turn these into pumpkin spice breakfast cookies with pumpkin puree and pumpkin spice.
Frequently Asked Questions
What to serve with breakfast cookies?
The sky is the limit! We love serving these banana oat breakfast cookies on their own for a quick morning treat, adding them to a bowl of yogurt and fruit for a wholesome meal, or enjoying them as a sweet side with eggs for a balanced breakfast. You can even meal prep breakfast cookies as a quick afternoon snack.
Can I use any oats for these cookies?
Quick oats work well in this cookie recipe, but you can use old-fashioned oats for a slightly different texture. The cookies may be a bit chewier. Do not use steel-cut oats.
Can I substitute the peanut butter for something else?
Yes! You can use almond butter, cashew butter, maple butter, granola butter, or sunflower seed butter instead of peanut butter.
Can I make a nut-free version?
Absolutely! If you have nut allergies or prefer a nut-free version, you can omit the walnuts without significantly altering the recipe. Also, remember to use sunflower butter instead of peanut butter.
Are these cookies gluten-free?
If you use gluten-free oats, these cookies can be gluten-free.
Is it okay to skip the chocolate chips for a lower-sugar option?
Skipping the chocolate chips is a great way to reduce the sugar content. You can also consider using sugar-free chocolate chips if available.
Can I make these cookies without eggs for a vegan version?
Yes! You can substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with three tablespoons water for each egg) to make these banana oat breakfast cookies vegan.
How to store and freeze breakfast cookies:
Storing: Store the cookies in an airtight container at room temperature for a few days, in the refrigerator for up to 7 days, or in the freezer for up to 5 months.
Freezing: Freeze these banana bread breakfast cookies by placing them in a single layer on a sheet, then transfer them to a sealed freezer bag. They can be frozen for up to 2-3 months. Defrost in the refrigerator overnight or at room temperature for a few hours.
If you love this recipe, try these recipes next!
- Snickerdoodle Oat Milk Smoothie
- Chocolate Zucchini Banana Bread
- Nut-Free Protein Bars
- Single Serve Banana Bread
- Fluffy Microwave Baked Oats
- Oat Milk Chia Pudding
- Baked Oats without Banana
- 3 Ingredient Peanut Butter Oatmeal Balls
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Banana Oat Breakfast Cookies
Ingredients
- 1 cup mashed bananas, (about 3 medium or 2 large ripe bananas), 230g
- 1 larger egg
- ⅓ cup runny nut butter, peanut, almond, or sun flower
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 ¾ cups quick oats
- 1 tsp ground cinnamon
- ½ tsp salt
- ⅓ – ½ cup walnuts, chopped
- ⅓ cup chocolate chips, optional
Instructions
- Preheat oven to 350°F and line two large baking sheets with parchment paper.
- In a large mixing bowl, mash the bananas. Make sure you have 1 cup of mashed bananas.
- Add in the egg, runny nut butter (I love peanut butter), maple syrup, and vanilla.
- Mix in the quick oats, cinnamon, and salt until a batter is formed.
- Mix in the walnuts and chocolate chips, if desired. For a lower sugar option, skip the chocolate chips.
- Use a cookie scooper to portion out about 1.5 Tablespoons of dough for each cookie. Place the dough portions directly on the prepared baking sheets – no need to roll the dough with your hands! Space each cookie about 2 inches apart, but don’t worry the cookies won't spread much during baking. Lightly pat the tops of the cooking down.
- Bake for 12 – 15 minutes, until the bottoms are very lightly browned.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to finish cooling. Enjoy your easy and delicious banana bread breakfast cookies!
Notes
Nutrition
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Heide says
So easy and so so tasty! Added a little cocoa powder to make them extra chocolatey! Was a perfect study snack, will definitely make again!!
Tati Chermayeff says
Thanks, Heide! That is a great idea to add cocoa powder – I have to try!
Emma says
they were so yummy & gooey! I can’t wait to make them again 🙂
Tati Chermayeff says
Emma, YAY!! So excited you loved this recipe 🙂 It’s my favorite too.