These flourless banana oat breakfast cookies taste like banana bread and make a healthy, gluten-free grab-and-go breakfast or snack! So easy to make and super delicious.
I originally published this breakfast cookie recipe in May 2021. I’m now updating the photos, adding more step-by-step shots, and sharing new tips to make it even easier for you to make!
Cookies for breakfast? Yes, please! These banana bread oatmeal breakfast cookies are so delicious, secretly healthy, and naturally gluten-free. Plus, they come together in under 20 minutes!
I love banana bread, but sometimes I just want a cookie, so these are perfect. They're made with quick oats, nut butter (I used peanut butter), maple syrup, bananas, an egg, vanilla, walnuts, and cinnamon. That's it! Simple, wholesome ingredients you can feel good about.
Oh, and they're entirely flourless! No flour at all—how cool is that?
We love these breakfast cookies with yogurt in the morning, alongside eggs, or as a quick pre- or post-workout snack. I'm training for a 70.3 Ironman and eat these before every endurance workout! Can't wait to hear what you think.
Why you'll love this recipe:
- Ready in 20 Minutes: Quick, easy, and made in one bowl!
- Flourless: No flour is needed—just wholesome ingredients.
- Healthy: High in fiber, low in sugar, and perfect for breakfast or snacking.
- Gluten-Free & Dairy-Free: Great for a variety of diets!
- No Oil or Butter: Yet they're still incredibly moist.
- Refined Sugar-Free: Naturally sweetened with bananas and maple syrup.
The Ingredients
These breakfast cookies are protein-packed, chewy, sweet, and made with just 7 simple ingredients. They're gluten-free, dairy-free, and refined sugar-free—and you can even make them vegan! Here's everything you need:
- Bananas – Naturally sweeten the cookies and add moisture. You'll need two ripe bananas.
- Egg – Helps bind everything together and adds protein. Swap in a flax egg to make it vegan.
- Nut Butter – I love peanut butter, but almond, cashew, or sunflower butter all work! Adds richness, flavor, and healthy fats.
- Maple Syrup or Honey – A touch of natural sweetness to enhance the flavor.
- Vanilla Extract – A must for extra depth and warmth!
- Quick Oats – These cookies are flourless! Quick oats create the perfect chewy texture and add fiber and protein.
- Ground Cinnamon – Brings warmth and coziness to every bite.
Equipment Needed
- Mixing bowl
- Fork or masher
- Baking sheets
- Parchment paper
- Cookie scooper
- Measuring cups and spoons
How to make banana oatmeal breakfast cookies
Mash 2 bananas (about 1 cup), then stir in the egg, nut butter, maple syrup, and vanilla.
Mix in the oats, cinnamon, and salt until combined. Fold in walnuts and chocolate chips (or skip the chocolate for a lower-sugar option!).
Drop 1.5-tablespoon scoops onto a lined baking sheet—no need to roll!
Bake at 350°F for 12-15 minutes until lightly golden. Let them cool for 5 minutes, then transfer to a wire rack.
Top Tips
- Lightly Flatten – These cookies won't spread, so gently tap the tops to shape them. Keep them at least 1 inch thick for the best texture.
- Use Runny Nut Butter – A smooth, drippy nut butter makes mixing easier and creates a better batter.
- Use Spotty Brown Bananas – This ensures the cookies are sweet without adding sugar.
- Go Lower-Sugar – Skip the chocolate chips and add ¼ cup more nuts for a naturally sweet, crunchy option.
Breakfast cookies variations
There are so many ways to switch up these banana oat breakfast cookies! Just stick to a max of ⅔ cup mix-ins to keep the texture just right. Here are some tasty ideas:
- Coconut – Add ¼ cup shredded coconut for a tropical twist.
- Dried Fruit – Stir in ⅓ cup raisins, cranberries, or chopped apricots.
- Nuts – Mix in ⅓ cup of chopped almonds, walnuts, or pecans.
- Seeds – Add 2 tablespoon chia, flax, or sunflower seeds for crunch.
- Citrus – Grate in the zest of one orange or lemon for a fresh flavor.
- Pumpkin Spice – Use ½ cup pumpkin puree, ½ cup mashed banana, and 1 teaspoon pumpkin spice for a fall-inspired treat.
- Dark Chocolate – Swap out chocolate chips for dark chocolate chunks for a richer flavor.
- Trail Mix – Combine ⅓ cup of your favorite trail mix ingredients like nuts, seeds, and dried fruit.
Easy Ingredient Substitutions
- Egg-Free? Use a flax egg (1 tablespoon ground flax + 3 tablespoon water).
- Nut Butter Options – Swap peanut butter for almond, cashew, pecan, granola, or sunflower butter—whatever you love!
- Different Sweeteners – Use agave, brown rice syrup, or a sugar-free alternative instead of maple syrup or honey.
- Oats Choice – Prefer a chewier bite? Old-fashioned oats work too!
- Chocolate Swap – Skip it or mix things up with white chocolate, dried fruit, seeds, or extra nuts.
- No Bananas? Not a fan? Applesauce or pumpkin puree makes a fun twist!
Storage
Storing: Keep the cookies in an airtight container at room temperature for a few days, in the fridge for up to 7 days, or in the freezer for up to 5 months.
Freezing: To freeze, lay the cookies in a single layer on a sheet, then transfer them to a sealed freezer bag. They'll stay fresh for up to 2-3 months. To defrost, leave them in the fridge overnight or at room temperature for a few hours.
Frequently Asked Questions
To reduce the sweetness, skip the chocolate chips and add more nuts or seeds.
You can! Old-fashioned oats will give the cookies a chewier texture, but they'll still work perfectly.
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.
Yes! Swap the egg for a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water).
They'll stay fresh for up to 7 days in the fridge or 2-3 months in the freezer.
More vegetarian dinner recipes!
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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!
📖 Recipe
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 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 ¾ cups quick oats
- 1 teaspoon ground cinnamon
- ½ teaspoon 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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Lilly says
These were so good and simple to make! Definitely recommend for a quick healthy snack
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.
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!