This post may include affiliate links. Thank you for your support.

Ditch the cereal rut and fuel your mornings with deliciously healthy banana breakfast cookies! Made with good-for-you-ingredients, like rolled oats, mashed bananas, salty nuts, and wholesome chia seeds, these flourless banana oatmeal breakfast cookies are perfect for busy mornings or any time a sweet craving strikes. Best of all, you’ll need just simple ingredients and 25 minutes to bake your way to breakfast bliss!

Featured comment: These Banana Breakfast Cookies have me almost jumping out of bed. I just happened to have every ingredient on hand to make these. Woohoo! These are so good!!” – Lisa

Photo of a dozen banana oatmeal breakfast cookies with chocolate chips on a wire baking rack.

Update: This post was originally published in March 2020. I made updates to the post below to include more information about flourless oatmeal cookies. Plus, I added step-by-step photos and a recipe video to show you how easy this drop-style breakfast cookie recipe is to make! 

Ever wanted a cookie breakfast? Now all your wildest breakfast dreams can come true with this healthier cookie recipe!

Table of Contents

About this recipe for breakfast banana cookies

Because cookies for breakfast are always a good idea! Especially if they are easy to prepare, made with pantry staples, healthy and packed with good-for-you ingredients!

These banana breakfast cookies are moist with a deliciously soft and chewy texture. Made with a flavorful blend of fruity bananas, nutty oats, tropical coconut, creamy nut butter, sweet honey and your choice of (limitless) add-ins, these cookies are free from flour, oil, dairy, eggs and refined sugar.

These hearty, wholesome, and healthy banana oatmeal breakfast cookies are made with basic ingredients in just one bowl. Plus, this cookie recipe is completely customizable based on what ingredients you have on hand or what your family loves, so you will never get bored!

They are perfect for grab-and-go breakfasts, lunch boxes, afternoon snacks or even desert. I highly suggest you make a double batch and keep some on hand in the freezer for when you need a guilt-free treat in your life.

  • Quick and easy recipe – made entirely in the food processor or 1 mixing bowl!
  • Zero oil, butter or refined sugar!
  • Naturally vegetarian, vegan (if using maple syrup) and gluten free (if using certified gluten-free oats)!
  • Totally customizable with your favorite ingredients!
  • Soft, chewy, hearty, wholesome and oh-so satisfying!
  • Loaded with protein, fiber and potassium!
  • Cookies for breakfast – need I say more?!

Breakfast cookies, also known as banana cookies or healthy oatmeal cookies, are a type of drop cookie with a soft and chewy texture. Breakfast cookies consist of a mixture of fiber-rich whole grain oats, warm spices and natural sweeteners along with other ingredients, such as nut butter, bananas, apple sauce and coconut flakes. Seeds, nuts, dried fruits, such as raisins and dates, and confections, such as chocolate can also be added.

They’re nutritional powerhouses and loaded with protein, fiber, nutrients and heart-healthy fats. While breakfast cookies are a breakfast food, they also make a wonderful afternoon or post-workout snack and guilt-free dessert!

Overhead photo of a food processor bowl with rolled oats, mashed bananas, peanut butter, honey, and ground cinnamon.

Ingredients in healthy banana cookies

Breakfast cookies are made with basic ingredients and can easily be customized based on what you have on hand or what ingredients you love!

Basic Ingredients

  • Rolled Oats: Also known as old fashioned oats, rolled oats are a type of whole-grain made from oat groats that have been de-husked, steamed and rolled into flat flakes. Oats are the base of the cookies and they provide a fabulously chewy texture!
    • Don’t have a food processor at home? No worries! Substitute quick oats, finely chop the coconut flakes and mix together these cookies in a large bowl instead!
  • Unsweetened Shredded Coconut: This contributes a mild coconut flavor and a touch of chewy moisture.
  • Bananas: Bananas not only flavor the cookies, but they are also used to bind the ingredients together.
    • You can replace the mashed bananas with pumpkin puree or apple butter.
  • Honey: Honey provides a hint of natural sweetness.
    • Use a vegan honey substitute or maple syrup.
  • Nut Butter: Acts as both the flour and butter in these cookies. You can use any variety of nut butter you like. However, the type you use will slightly alter the taste and texture.
    • You can use any variety of nut butter you like! Try smooth or crunchy peanut butter, almond butter, cashew butter, or even cookie butter! For a nut-free option, try sunflower seed butter.
  • Cinnamon: Cinnamon gives the cookies a warm, aromatic taste.
  • Pure Vanilla Extract + Kosher Salt: Both ingredients provide and enhance the flavor in the cookies
  • Baking powder: While these cookies do not actually “rise”, baking powder gives the cookies a softer texture.
  • Add-ins: ¼ cup of your favorite “extras” are added to customize these cookies to your taste! You can use nuts, seeds, dried fruit, chocolate chips or even peanut butter chips! (See below for comprehensive list of ingredients to add to your cookies)

If you’ve got leftover oats, put them to good use in these recipes: Blueberry Oatmeal Bars, Protein Bliss Bites, and Soft Raisin Oatmeal Cookies.

Optional Add-ins

Mix and match tasty add-ins to create breakfast cookies you and your family love! Feeling decadent? Try a mix of sweet and milk chocolate chips! Want something more wholesome? Use a mix of dried fruits and nuts! Get creative and have fun finding your perfect cookie recipe!

  • Baking Chips: Baking chips are a great way to add a touch of delicious decadence! Try chocolate chips (milk, semi-sweet or dark) white chocolate chips, peanut butter chips, butterscotch chips, cinnamon chips or caramel!
  • Seeds: Toss in some super seeds for added nutrition! Sunflower seeds, chia seeds, pumpkin seeds, sesame seeds, flax seeds and hemp seeds are all great options!
  • Chopped Nuts: Nuts are good way to add a boost of fat, fiber and protein! Mix and match peanuts, cashews, macadamia, almond, pecans and pistachios!
  • Dried Fruit: Raisins, cranberries, dates, prunes, figs, apricots or apples are a wonderful way to add a touch of delicious chew to your cookies!
  • Protein powder:  Looking for an easy nutrient boost? Add a teaspoon to a tablespoon of your favorite protein powder!
  • Finishing Drizzle: Try drizzling your cookies with melted chocolate or melted nut butter to really take these cookies over the top! Tip: Make sure you let your cookies cool completely before drizzling with chocolate or nut butter!

Overhead photo of the healthy banana breakfast cookie dough topped with chocolate chips in a food processor bowl.

How to make breakfast cookies?

These breakfast cookies are super easy to make! Ten minutes of prep and a food processor (or large mixing bowl) is all you need to make healthy banana cookies of your dreams!

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)

  1. Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
  2. Make the cookie dough: In the bowl of a food processor, add the oats and coconut. Pulse until finely chopped.
  3. Add the banana, honey, nut butter, cinnamon, vanilla, baking powder and salt. Process until the mixture resembles a wet, sticky dough.
  4. Toss in your favorite add-in. Pulse until just combined.
  5. Scoop dough: Use a cookie scoop or large spoon to drop a spoonful of cookie dough onto the baking sheet. Repeat with remaining dough.
  6. Shape cookies: Gently shape the balls into a cookie and flatten them slightly.
  7. Bake for 16-18 minutes, or until the bottom edges are lightly golden in color.
  8. Cool: Remove from oven and allow cookies to cool for 5 minutes on the pan. Transfer to a wire rack and allow cookies to cool for an additional 15 minutes.
  9. Serve and enjoy!

Note: If you don’t have a food processor, you can substitute quick oats and finely chop the shredded coconut yourself. Then, mix everything together in a large mixing bowl and proceed with the recipe as directed.

Step by step photos: making banana oatmeal breakfast cookies at home

Overhead photo collage of how to make breakfast cookie recipe step by step with written instructions on each step.

FAQs: frequently asked questions

Are breakfast cookies with banana healthy?

These banana oatmeal breakfast cookies are a healthier breakfast option! They are loaded with good-for-you ingredients, such as oats, bananas, nut butter, honey and coconut! Plus, they’re made without any flour, eggs, oil, dairy or refined sugar!

  • Oats: Rolled oats, also known as old-fashioned oats, are an extremely healthy whole grain! They’re rich in fiber, low in fat and a great source of protein, vitamins and minerals!
  • Bananas: Bananas are extremely healthy and nutritious! They’re high in potassium and pectin (a form of fiber) and rich in antioxidants, magnesium and vitamins C and B6. Plus, they contain a small, but significant amount of vitamin A and calcium. Bananas have also been shown to provide benefits for digestion, heart health and weight loss.
  • Nut Butters: Nuts and nut butters are a good source of protein. Plus, they’re high in essential vitamins, such as vitamin B6, and minerals, such as magnesium, potassium and zinc.
  • Honey: While honey isn’t high in vitamins or minerals, it is rich in antioxidants which can help prevent inflammation, lower blood pressure and improve cholesterol.
  • Coconut: Unsweetened coconut flakes are high in dietary fiber, iron and zinc! Plus, they’re a good source of manganese and other minerals, such as phosphorus and iron.

Are these cookies gluten free?

To make gluten free banana breakfast cookies, use certified gluten-free oats. If you have strict dietary or health restraints, always read product labels to ensure the brand you are using is safe and meets your needs.

Are they vegan?

To make vegan cookies, replace the honey with an equal amount of vegan honey substitute or maple syrup.

Overhead photo of freshly made breakfast banana cookies on a sheet of parchment paper.

Serving breakfast cookies banana

Breakfast cookies aren’t just for breakfast! They also make an easy lunch box treat, wonderful snack (perfect for after school or post-workouts!) and a delicious dessert!

Breakfast: You can serve breakfast cookies as you would any other morning meal! They are the ultimate easy grab-and-go breakfast! Pair them with a cup of coffee or tea for a quick way to start your day! Or, try dunking them in milk or hot chocolate for a more relaxing morning!

Snack: Pack a soft and chewy cookie in your child’s lunch box for a wholesome treat! Or, serve cookies with fresh fruit and nuts for an easy afternoon snack!

Dessert: If you are looking to turn these hearty cookies into an extra special dessert treat, try drizzling them with chocolate or any variety of melted nut butters!

What to serve with cookies for breakfast?

These cookies are wholesome and hearty enough the be enjoyed as a stand-alone breakfast. However, there are a plethora of breakfast dishes you can serve with these cookies! Keep things grab-and-go with a smoothie or breakfast sandwich! Or, serve these cookies with eggs, breakfast meats and potatoes if you are serving a crowd!

  • Fruit: You favorite fresh seasonal fruit, fruit salad, or fruit parfait is a wonderful light option. Try macerating fresh fruits for the best, juicy flavor!
  • Dairy: A cup of your favorite whipped yogurt or cottage cheese is a creamy, healthy choice!
  • Smoothie: Nutrient-rich smoothies are a delicious way to keep things healthy!
  • Granola: Crunchy granola, like cinnamon apple granola or chocolatey granola, bars, or granola cups are a great way to load up on fiber!
  • Sandwiches and Wraps: Make-ahead breakfast wraps, quesadillas and egg breakfast sandwiches are my personal favorite!
  • Eggs: Load up on protein with your favorite style of eggs. Try scrambled eggs with avocado, poached, soft-boiled, fried, rolled omelets, or fluffy omelet-style eggs. Or for a heartier egg breakfast, try casseroles, like this crustless quiche with spinach or sausage and egg breakfast casserole.
  • Potatoes: Potatoes and cookies sounds like my type of way to start the day! Hash browns, breakfast potatoes and home fries are some obvious options.
  • Breakfast meats: Do you have a meat eater in your family? Load up on the crispy bacon, candy bacon, ham, sausage or Canadian bacon.

Overhead, close-up photo of healthy breakfast cookies on a parchment paper lined wire rack.

Storing oatmeal banana breakfast cookies

These cookies are perfect to have on hand for breakfasts on the go, easy afternoon snacks and even healthy desserts! I like to make a double batch and keep them in the freezer to have on hand whenever a healthy cookie craving strikes!

How to store healthy cookies with bannana?

Banana breakfast cookies should be stored in an airtight container or zip-closure bag. Cookies will keep well in the refrigerator for up to 1 week.

Banana cookies freeze beautifully! Both unbaked cookie dough and fully baked cookies can be stored in the freezer for up to 3 months.

To freeze cookie dough, drop the dough by the spoonful onto a parchment paper lined baking sheet. Flash freeze the cookie balls for 2-3 hours or until frozen through. Transfer cookie dough balls to a freezer-safe resealable bag.

To bake frozen cookie dough, place dough portions onto a parchment paper lined baking sheet. Let stand at room temperature for 30 minutes prior to baking. Bake according to recipe directions, increasing bake time by 1-2 minutes.

To freeze baked cookies, allow the cookies to cool completely on a wire rack. Transfer cookies to a freezer-safe resealable bag. Baked cookies can be eaten straight from the freezer, defrosted or warmed.

Defrost cookies in the refrigerator overnight or on the counter until they reach room temperature.

Baked cookies can be slightly warmed in microwave for a few seconds. Do not over-microwave cookies or it will alter their texture.

Close-up photo of four healthy banana cookies with oats.

These big, hunky, chunky banana cookies are the ultimate!! It’s the perfect quick and easy breakfast recipe both you and your kids will love! And, bonus, it’s secretly healthy too!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More banana breakfast recipes!

 

The best Banana Breakfast Cookie recipe👇

Overhead photo of freshly baked banana breakfast cookies cooling on a wire rack.

Healthy Breakfast Cookies with Banana

5 from 5 votes
Author: Cheyanne Holzworth
Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 cookies
Print Recipe Pin Recipe
This Banana Breakfast Cookie recipe is insanely simple to prepare and completely customizable!  Loaded with oats, mashed bananas, coconut and nut butter, this easy recipe is perfect for meal prep and breakfasts on-the-go!  With no flour, oil, dairy, eggs or refined sugar, it's a healthy way to enjoy cookies for breakfast! 
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 Food Processor (for making the banana cookies)
  • 1 baking sheet (for baking the breakfast banana cookies)

Ingredients 

  • 1 Cup Old Fashioned Rolled Oats – lightly packed (SEE NOTES)
  • 2/3 Cup Unsweetened Coconut Flakes – lightly packed (SEE NOTES)
  • 2/3 Cup Mashed Bananas (about 1 1/2 large bananas)
  • ¼ Cup Honey (or maple syrup for vegan-option)
  • ¼ Cup Nut Butter of Choice (SEE NOTES)
  • 1 ¼ tsp Ground Cinnamon
  • 1 tsp EACH: Vanilla Extract & Baking Powder
  • ½ tsp Kosher Salt
  • 6 TBS Your Favorite Add-Ins - Chopped Roasted Nuts, Baking Chips, Dried Fruits or Seeds, PLUS MORE FOR TOPPING! (SEE NOTES)

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
  • Start cookie dough: In the bowl of a food processor, add the oats and coconut. Pulse until finely chopped, about 18 pulses.
    (Note: The ingredients should be broken down, but not so processed they resemble flour).
  • Add Remaining Ingredients: To the bowl, add the banana, honey, nut butter, cinnamon, vanilla, baking powder and salt. Process, stopping once to scrape down the sides of the bowl, until the mixture resembles a wet, sticky dough.
  • Add in your favorite mix-ins and pulse until just combined.
  • Scoop cookie dough: Use a cookie scoop or large spoon to drop a spoonful (roughly 1 ½ tablespoons) of cookie dough onto prepared baking sheet. Repeat with remaining dough.
  • Shape cookies: Use the back of a spoon or your hand to gently flatten each cookie ball slightly. (Note: The cookies will not spread or flatten during baking, so make sure you flatten them now. SEE NOTES)
    OPTIONAL: Top the cookies with a bit of your favorite topping, gently pressing to adhere to the cookies.
  • Bake for 16-18 minutes, or until the bottom edges are lightly golden in color.
  • Cool: Remove from oven and allow cookies to cool on the pan for 5 minutes. Transfer the cookies to a wire rack and allow to cool for an additional 15 minutes.
  • Serve and enjoy! Store leftover cookies in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.

Video

Notes

  1. If you don't have a food processor, you can substitute quick oats and finely chop the shredded coconut yourself.  Then, mix everything together in a large mixing bowl.  
  2. Nutritional Booster: If you would like to give these cookies a nutritional boost, try adding chia seeds! Cut the amount of shredded coconut to 1/3 cup and add 1/3 cup of chia seeds to the food processor in step 3 (with the bananas).
  3. Nut Butter: You can use any variety of nut butter you would like! Try creamy or crunchy peanut butter, almond butter, cashew butter or even cookie butter!
  4. Tasty Add-ins: If you like a variety of add-ins, try using a combination! Use 2 tablespoons each of three add-ins or 1 tablespoon each of six! Note: If you use a salted and roasted nut, make sure you cut down on the amount of kosher salt you add to the cookie dough!
  5. Gluten-Free: To make this recipe gluten-free, use certified gluten free oats.
  6. Vegan: To make this recipe vegan, make sure you use maple syrup instead of honey.
  7. Flattening cookies: Cookies will not spread out or flatten during the baking process, so it is imperative you flatten the cookies prior to baking. Use the back of a lightly greased spatula, spoon or your hands to slightly (and gently!) flatten them into cookies roughly the same thickness.
Nutritional information provided as a curtesy. Nutrition facts are an estimate based upon 12 servings (1 cookie per serving).  Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 141kcal    Carbohydrates: 17g    Protein: 3g    Fat: 8g    Saturated Fat: 3g    Sodium: 101mg    Potassium: 145mg    Fiber: 4g    Sugar: 8g    Vitamin A: 6IU    Vitamin C: 1mg    Calcium: 47mg    Iron: 1mg
Course: Breakfast, Snack
Cuisine: American

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. If you would like to reference this recipe, kindly link directly to this post.