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.
2/3CupUnsweetened Shredded Coconut – lightly packed (SEE NOTES)
½CupMashed Bananas (about 1 large banana)
¼CupHoney (or maple syrup for vegan-option)
¼CupNut Butter of Choice (SEE NOTES)
1 ¼tspGround Cinnamon
1tspEACH: Vanilla Extract & Baking Powder
¼CupAdd-Ins- Chopped Roasted Nuts, Baking Chips, Dried Fruits or Seeds (SEE NOTES)
Preheat oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
Prepare cookie dough: In the bowl of a food processor, add the oats and coconut. Pulse until finely chopped, about 18 pulses. (The ingredients should be broken down, but not so processed they resemble flour).
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 the nuts or chocolate chips. 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: Cookies will not spread or flatten during baking, so make sure you flatten them now. (SEE NOTES)
Bake for 16-18 minutes, or until the bottom edges are lightly golden in color.
Cool: Remove from oven and allow cookies to cool for 5-10 minutes on pan. Transfer to a wire rack and allow cookies 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.
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.
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).
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!
If you like a variety of add-ins, try using a combination! Use 2 tablespoons each of two add-ins or 1 tablespoon each of four! 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!
Gluten-Free: To make this recipe gluten-free, use certified gluten free oats.
Vegan: To make this recipe vegan, make sure you use maple syrup instead of honey.
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 spoon or your hands to slightly flatten them into cookies roughly the same thickness.
Nutritional information is a rough approximation based upon 12 servings (1 cookie per serving).