Banana Breakfast Cookies

Why You’ll Love This Recipe

Banana Breakfast Cookies are not only quick and easy to make, but they’re also loaded with fiber, natural sweetness, and protein to keep you full and energized throughout the morning. The oats provide a hearty base, while the bananas add moisture and a subtle sweetness. These cookies are the perfect balance of chewy texture and wholesome ingredients, and they’re an excellent option for meal prep or a healthy on-the-go snack. Plus, they’re customizable, so you can add whatever mix-ins you like—perfect for picky eaters or anyone with dietary preferences!

Ingredients

• 2 ripe bananas, mashed

• 1 1/2 cups old-fashioned oats

• 1/4 cup nut butter (peanut butter, almond butter, or cashew butter)

• 1/4 cup honey or maple syrup

• 1/2 teaspoon vanilla extract

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/4 cup mini chocolate chips (optional)

• 1/4 cup dried cranberries or raisins (optional)

• 1/4 cup chopped nuts (walnuts, almonds, or pecans) (optional)

• 1 tablespoon chia seeds or flax seeds (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork until smooth.

3. Mix the wet ingredients: Add the nut butter, honey or maple syrup, and vanilla extract to the mashed bananas. Stir until everything is well combined.

4. Add the dry ingredients: Stir in the oats, cinnamon, and salt. If you’re adding any optional mix-ins (chocolate chips, dried fruit, nuts, or seeds), fold them into the dough until evenly distributed.

5. Scoop the dough: Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Gently flatten each cookie with the back of the spoon to form a cookie shape.

6. Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are firm to the touch. Keep an eye on them to ensure they don’t overbake.

7. Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your banana breakfast cookies as a healthy start to your day!

8. Serve: These cookies are perfect for a quick breakfast or as a snack throughout the day.

Servings and Timing

• Servings: 12-14 cookies

• Prep Time: 10 minutes

• Cook Time: 10-12 minutes

• Total Time: 20-25 minutes

Variations

• Add-ins: Feel free to add in extra ingredients like coconut flakes, sunflower seeds, or even a few tablespoons of protein powder for an extra protein boost.

• Vegan version: To make these cookies vegan, substitute the honey with maple syrup and use a plant-based nut butter.

• Lower sugar: If you want a less sweet version, you can reduce the amount of honey or maple syrup and rely more on the natural sweetness of the ripe bananas.

• Spices: Experiment with other spices like nutmeg, ginger, or pumpkin pie spice for a different flavor profile.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. They also keep well in the fridge for up to 1 week.

• Freezing: You can freeze these cookies for up to 3 months. Once baked and cooled, place them in a freezer-safe container or bag. To thaw, simply leave them at room temperature for a few hours or reheat in the microwave for 15-20 seconds.

FAQs

1. Can I use quick oats instead of old-fashioned oats?

Yes, you can use quick oats in place of old-fashioned oats. However, the texture may be slightly different, as quick oats are finer and may result in a softer cookie.

2. Can I skip the nut butter?

Yes, you can skip the nut butter if you prefer, or substitute it with yogurt or applesauce for a lower-fat option.

3. Can I add fresh fruit to these cookies?

Fresh fruit, such as fresh berries, is not ideal for these cookies since they may release too much moisture during baking. However, dried fruit (like raisins, cranberries, or apricots) works great!

4. Can I make these cookies gluten-free?

Yes! Use certified gluten-free oats to make these cookies gluten-free. Just be sure to check that all other ingredients, such as baking supplies, are gluten-free as well.

5. How do I make these cookies sweeter?

To make these cookies sweeter, you can increase the amount of honey or maple syrup, or add a small amount of brown sugar or coconut sugar.

6. How do I know when the cookies are done?

The cookies are done when they are golden brown around the edges and firm to the touch. They will firm up more as they cool.

Conclusion

Banana Breakfast Cookies are the perfect balance of health and indulgence, offering a quick, satisfying breakfast or snack that’s both delicious and nutritious. With the natural sweetness of ripe bananas and the wholesome texture of oats, these cookies will fuel you through your morning while keeping you full and satisfied. Customize them with your favorite mix-ins for a cookie that’s uniquely yours. Whether you enjoy them fresh out of the oven or as a meal prep option, Banana Breakfast Cookies are a tasty treat the whole family will enjoy!

Banana Breakfast Cookies

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Banana Breakfast Cookies are a healthy, quick, and delicious option for a grab-and-go breakfast. Made with ripe bananas, oats, and optional mix-ins like nuts, seeds, and dried fruit, these cookies are soft, chewy, and packed with nutrients.

• Author: Catherine
• Prep Time: 10 minutes
• Cook Time: 10-12 minutes
• Total Time: 20-25 minutes
• Yield: 12-14 cookies
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 ripe bananas, mashed
• 1 1/2 cups old-fashioned oats
• 1/4 cup nut butter (peanut butter, almond butter, or cashew butter)
• 1/4 cup honey or maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup mini chocolate chips (optional)
• 1/4 cup dried cranberries or raisins (optional)
• 1/4 cup chopped nuts (walnuts, almonds, or pecans) (optional)
• 1 tablespoon chia seeds or flax seeds (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. In a large mixing bowl, mash the ripe bananas with a fork until smooth.
3. Add the nut butter, honey or maple syrup, and vanilla extract to the mashed bananas. Stir until everything is well combined.
4. Stir in the oats, cinnamon, and salt. If you’re adding any optional mix-ins like chocolate chips, dried fruit, nuts, or seeds, fold them into the dough until evenly distributed.
5. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet. Gently flatten each cookie with the back of the spoon to form a cookie shape.
6. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are firm to the touch. Keep an eye on them to ensure they don’t overbake.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your healthy breakfast cookies!

Notes

Feel free to add extra ingredients like coconut flakes, sunflower seeds, or protein powder for an additional boost.To make these cookies vegan, substitute honey with maple syrup and use a plant-based nut butter.If you prefer a less sweet version, reduce the amount of honey or maple syrup and rely on the natural sweetness of the bananas.Try other spices like nutmeg, ginger, or pumpkin pie spice for a different flavor profile.

Nutrition

• Serving Size: 1 cookie
• Calories: 130
• Sugar: 8g
• Sodium: 90mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 0mg