Banana Oat Breakfast Cookies
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.
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
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 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.
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
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