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Low fat and low calorie Breakfast Cookies are super easy to make and perfect for meal prep! No flour, oil, dairy, eggs or refined sugars.
Super quick and easy to make, healthy 2-ingredient breakfast cookies (or banana cookies) took the internet by storm a few years ago and now they’re BACK! I posted these healthy breakfast cookies when I was just starting out on Instagram, with people all over the place going nuts for them because they come in at only 48 calories EACH!
BREAKFAST COOKIES
While our Best Fudgy Brownie Cookies and Chocolate Chip Cookies are undoubtedly delicious, they don’t exactly pass for a healthy, well-balanced breakfast. That’s why we’ve created cookies you can grab on-the-go when you don’t have time for breakfast.
- Kid’s LOVE them in school lunch boxes and enjoy them as snacks ✔︎
- Husband loves them (that’s the deal sealer) ✔︎
- Mother’s NEED them as emergency breakfast-on-the-go ✔︎
The reason I’m calling them breakfast cookies is because that’s what they’ve become in my house of chaos. Move over cereal.
Breakfast cookies are the ultimate transportable breakfast cereal *slash* porridge *slash* oatmeal without a bowl. I can’t tell you how many times these cookies have saved us during the typical morning chaos. Running late for school runs while spilling hot coffee all over my pants. Arguing with kids while unloading and loading (or cramming) the dishwasher. Last minute uniform ironing followed by an emergency evacuation with kids in tow which almost always ends in manic driving. All by 8:30am, leaving no time to eat breakfast in between. I need a drink… I mean, a coffee.
The struggle is real.
HOW TO MAKE BREAKFAST COOKIES
- Mash bananas together with quick oats.
- Add in anything else you like.
- Bake.
- Eat!
It kind of feels unnecessary writing out an entire post for these breakfast cookies when they’re so damn good, however, a few followers have asked for printable versions of the recipe. So, I took step-by-steps to show how easy these are to make.
ADDITIONS
Once you’ve made the base (2 bananas, 1 3/4 cup quick oats), you can add anything you like. I love chocolate chips (um, no surprises), peanut flour (or any nut butter you have), ground cinnamon and I LOVE adding honey. It makes them super moist in the middle, adding an epic soft-chewiness. BUT! You don’t have to. Because who am I to tell you what to do? Exactly.
TIPS
If you haven’t made breakfast cookies before, it’s important to note that they don’t spread and shape themselves into normal cookie shapes. How they’re placed on the cookie sheet is how they will come out. Flatten them down with the back of a metal spoon (or use your fingertips lightly dipped in a bit of water as the dough is a little sticky), and shape them into round cookies.
BREAKFAST COOKIES MEAL PREP
Once your breakfast cookies are baked, allow them to cool for a few minutes before eating them. They are hard to resist, but it is better than the 80 degree burns. Serve as you would breakfast. Dunk them in milk, coffee, milky tea, or hot chocolate. The world is your breakfast cookie.
You’ll be making these weekly. Monthly. Ummmm. Daily. They are the perfect on-the-go meal prep cookie!
MORE HEALTHY BREAKFAST RECIPES
Breakfast Egg Muffins 3 Ways (Meal Prep)
Cauliflower Hash Brown Egg Cups (Low Carb + Gluten Free)
*ORIGINALLY PUBLISHED FEB 17, 2016*
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Breakfast Cookies
Ingredients
BREAKFAST COOKIES:
- 2 large bananas
- 1 3/4 cups quick oats
OPTIONAL ADD-INS:
- 4 tablespoons peanut flour or any nut butter
- 1/4 cup chocolate chips I use semi-sweet, dark or miniature
- 1-2 teaspoons honey adjust to your taste preference
- 1/4 cup cacao nibs
- 1/4 cup Nutella or any hazelnut spread
- 1/4 cup peanut butter chips
- 1/3 cup crushed peanuts pecans, peanuts, almonds, walnuts, etc
- 1/3 cup dried fruit think cranberries, raisins, sultanas, chopped dates
- 1-2 teaspoons pure vanilla extract adjust to your taste preferences
- 1/4 cup shredded coconut
Instructions
- Preheat oven to 175°C | 350°F.
- Mash bananas in a shallow bowl. Add in the oats and mix well to combine. Fold in any optional add-ins you like (I added 4 level tablespoons of peanut flour, 1/4 cup chocolate chips and 2 teaspoons of honey into these).
- Line baking tray/sheet with baking/parchment paper and drop one tablespoon of cookie dough per cookie onto tray. Press down with the back of a metal spoon and shape into cookies (these will not spread into shape like normal cookies).
- Bake for 15-20 minutes depending on your oven, or until cookies are lightly golden on top and just set to the touch. (Keep an eye on them after 10 minutes, as they can bake faster depending on how hot your oven is before baking.)
- Remove and allow to cool on a wire rack.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super good! I made them for my family and they really enjoyed them! Super easy to make as well and I love all the options of the different add ins!
I made one batch and it gave me 18 cookies… Divide the dough in 4 portions.
So 4 chocolate chip cookies, 4 with honey and coconut, 4 with cinnamon and a little bit of brown sugar, and 4 with crunchie peanut butter!
The whole family was fan! So easy, takes next to nothing to make, and tasty!
Thank you!
Hello, I’m looking to make this recipe but confused on wether the calories change of you add chocolate chips? Or wether that already included in the calorie portion size?
Thanks
I have made these several times for my family. We love them!!!
Do these taste like banana? I do not like bananas. Would it be possible to swap avacados for bananas?
I don’t think so. The sweetness of the cookie comes from the banana. It doesn’t taste too much like bananas. I would say that if you don’t like banana, try half the amount of bananas and more oats plus honey to make it sweet on its own
Very tasty. I made a half batch because I only had one banana and added about 1 tablespoon brown sugar, a teaspoon of honey, about 1/8 teaspoon of salt, 1/2 teaspoon vanilla, a tablespoon of peanut butter and 1/3 cup peanut butter chips. They turned out great. Even my banana hating hubby liked them! They’re hearty cookies, with more of the texture of a moist brownie than a cookie, so I may try them as a bar cookie next time. The add in possibilities are endless. I can’t wait to try a variety of combos. Thanks for the recipe!