Banana Oat Breakfast Cookies (Healthy & Easy)
These banana oat breakfast cookies are flourless, made with ripe bananas, quick oats, and peanut butter, and naturally sweetened with maple syrup. They’re high in fiber, gluten-free, dairy-free, and ready in 20 minutes for an easy grab-and-go healthy breakfast cookie.
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 & prep the pans. Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Mash the bananas. In a large mixing bowl, mash the bananas until smooth. Make sure you have 1 cup mashed.
- Add the wet ingredients. Stir in the egg, runny nut butter (I used peanut butter), maple syrup, and vanilla until combined.
- Add the dry ingredients. Mix in the quick oats, cinnamon, and salt to form a thick batter.
- Add mix-ins. Fold in walnuts and chocolate chips (optional). For a lower-sugar cookie, skip the chocolate chips.
- Scoop the dough. Use a 1.5-tablespoon cookie scoop to portion the dough onto your baking sheets. No rolling needed — just drop, then gently press the tops to flatten slightly. The cookies won’t spread much.
- Bake. Bake for 12–15 minutes, or until the bottoms are lightly golden.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
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.
Mix-Ins: I left a whole section above with all the options from coconut to trail mix. As a rule of thumb, add a maximum of ⅔ cup of mix-ins to these breakfast cookies. This means, for example, that you can do ⅓ cup of walnuts and ⅓ cup of dried fruit. You pick the mix-in but keep to those measurements.
Egg Replacement (Vegan): Substitute 1 egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
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.
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.
The nutritional information below is for 1 of 18 cookies with chocolate chips and walnuts.
Nutrition
Calories: 103kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 88mg | Potassium: 100mg | Fiber: 1g | Sugar: 5g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!
