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 ones when I was just starting out on Instagram with people all over the place going NUTS making them, because they come in at only 48 calories EACH!
- Kids 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. School runs = running late 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 HEALTHY BANANA BREAKFAST COOKIES
- Mash bananas together with quick oats
- Add in anything else you like
It’s kind of unfair to write out a whole post on these Breakfast Cookies when they’re not really a recipe. 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.
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.
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 alternate 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*
- 2 large ripe bananas
- 1 3/4 cups quick oats*
- 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 nuts of choice (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
- 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.
Emily Leishman says
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!
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?
Shiv Saroya says
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!
This is perfect for the kids!!! I am just wondering how long I can keep them after they baked? and were should I store them (cookie jar of fridge)
Did you receive a reply? I’m also curious as to how to store these
Hey Calin and Renee there’s a note at the bottom of the recipe that I’ve copy/pasted here.
Hope this helps x
**Storage: Store cookies in an airtight container for two-three days, or freeze the batch and reheat when needed.
These are delicious! So great to find a healthy cookie recipe without a supermarket shelf of ingredients!
The initial texture was a little weird I must admit as I’m used to that cookie crunch. But they taste delish.
I added some hemp protein, peanut butter, honey, and coconut threads, topped with a dark chocolate button
These are actually really good. I love chocolate chip cookies so much and they’re my biggest treat weakness! But I am really trying to cut back of processed foods, so these are a great healthier alternative. I added in tablespoon of peanut butter and cacao tablespoon! Yum!!
Brilliant. Perfectly simple. Absolutely delicious. I never comment on recipes, but for this one I just had to.
Hi, what does it taste like without any additions? I was thinking of trying it out soon but don’t really have anything to add in, will it taste bland?
It looks amazing btw ?
I added a red delicious apple with some nutmeg and cinnamon. Tasted just like an apple pie. Will definately make them again.
does anyone know how many cookies this recipe makes wondering since it tells. 32 calories per cookie
So we don’t cook the oats at all? I can’t digest the oats like this i wonder if I could soak them first?
Hi Marissa. You can try soaking them first but I can’t guarantee the results.
I’ve just made these and they taste really good. Oops! I forgot to flatten them – what a good excuse to make some more (as if I need one). Thanks.
Haha Mary thank you for the laugh!
Made these tasty and healthy cookies yesterday, texture was kind of weird but once the flavours kicked in, SUPER DELICIOUS!! Didn’t add any sugar but the banana made the cookies sweet 🙂 Added some peanut butter and dark chocolate chips and they were wonderful. Want to make more! May I ask how to and how long can you store these cookies?
Did this recipe need baking soda or baking powder? What if I were to substitute with almond flour?
Hi Jackie. No need for baking powder or soda. I have never used almond flour in these! If you try it out please let me know how you go.
I used almond butter…it turned out tasty.
Oh no! I am sorry to hear that they didn’t turn out as you would have hoped. Unfortunately, it could be a variable of different things that could cause this to happen. Thanks for trying one of my recipes. I hope that the next one you try turns out how you wish. Thanks for following along with me!! xo
JoAnn Dunlop says
Hi I want to make these but I don’t have peanut flour.. All purpose and whole wheat are the only 2 I have. Our am I to put peanut butter in…?
You will just add the bananas and oats for the recipe. The peanut flour is just an option if a different variety of these cookies. You are welcome to add in any type of flour or peanut butter if you like that too! Enjoy! XO
I have just made these with choc drops and honey will be making again with different ingredients absolutely yummy ???
That sounds delicious! Thank you so much for sharing! I love this idea!! XO
Oh my gosh, it looks soooo delicious!! Great recipe! I love cookies for breakfast and now I have to make these because I don’t want to eat anything else for my breakfast!
For those who aren’t a fan of bananas:
Tried these tonight, but substituted pumpkin for the banana. I used 1 1/4cup of pumpkin. I also added 1 tsp of honey and 30 g of chocolate chips. Based at 350 for about 17 minutes.
They turned out well, but I feel like they would have been bland without the chocolate chips. I topped with some cinnamon and it helped! Think I’ll add cinnamon into the mixture and a tad more honey the next time!
I’m a few months late to the party, but these are delicious! I added almond butter, honey, and dark chocolate chips. My sweet-tooth kids were begging for a second one before even finishing their first! I served them warm with “nice cream” on top for a decadent but healthy dessert substitute. Thanks for sharing this simple, but genius, recipe!
kay allan says
My husbands new favourite cookie !
Farida S says
I can’t believe these have only two ingredients! They look delicious, will add them to my regular breakfast.
YAY! Two ingredients is awesome, right?!? So glad that you like them! Thanks so much for sharing!
Priyanka Sahni says
Awesome recipe. Thanks for Sharing We will try this today
Jessica G. says
What would happen if you added an egg or two to this recipe, just for protein?
Tymeron Smith says
That sound fantastic! Great idea! Let me know how it turns out!
Hi Karina, I love all your recipes. Two questions about these – 1. Do we have to freeze the dough for a bit, as I do with my other cookie dough recipes? And 2. If we want to freeze them, do we freeze the dough or after baking? Thanks!
Princess Cortland says
I baked my cookies ? at 350 degrees for 16 minutes. Hope this helps 🙂
Princess Cortland says
I made this!!! Absolutely love ? They taste so good!!!!! Thanks so much! 🙂
Mmmm I made these using homegrown bananas and added lots of cinnamon along with two Tbsp coconut flour and 2 tsp clover honey. Half the dough I added mini chocolate chips and toasted pecans and the other half I added chopped Ghrardelli caramel chips. I loved the ones with caramel chips. I got 36 cookies, I must have made them small, baked 20 mins.
Excellent healthy treat.
Thank you for sharing this recipe. I’m going to try it today. I have a question about the peanut flour. Is this something that coconut flour can substitute? I bought coconut flour and about a week ago and have been trying to learn what I can do with it.
Can you use apple sauce?
Should u store these in the fridge because of the bananas?
mind blown. love love love 🙂 thank you, karina.
do these have a strong banana flavor? i really do not like bananas but they are in every healthy recipe i could find.
Hi Katie. The banana flavour isn’t too strong, but if you don’t like the taste of banana, it may be strong enough for you. I have readers who have used apple sauce as a substitution if that helps!
This is so delicious recipe Karina. Thanks for sharing.
i wanna know how much time should i bake them if i want to do it on microwave?
Hi Candy. Maybe try it in 30 second intervals until they’re done! It won’t take long.
Is the calorie count including the chocolate chips or just the 2 initial ingredients?
Just the 2 ingredients 🙂
Thank you for the wonderful recipe! I will try this out! um, one curious point there, how hot should the oven be? for how long? Thank you again!
Hi LIM, did you read the recipe? Please refer to step 1 for oven temp and step 3 for baking time 🙂
I made it! Awesome recipe! And like that I can vary the addition 🙂 in my case I added peanut butter and cinnamon. Thanks for the handy recipe!!!
Ah that’s awesome Olga! I love your substitutions! YUMMMM!!!
Sarah | Well and Full says
I can’t believe these have only two ingredients! They look so good! 😀
Sudarshan Hebbar says
Beautiful recipe. Looks yumm.. thanks for sharing it
Thank you 🙂
Where you have listed ‘Peanut Flour (or any Nut Butter)’….I’m a little confused…is a flour or a butter referred to here as these are obviously 2 different things, one being dry and the other being wet? And would peanut flour be available in supermarkets or would I need to go the a health food store?
Hi Sonja! Peanut flour turns to peanut butter consistency when mixed with a wet ingredient (in this case, the banana turns it into a paste). It’s a low cal or low fat option for those watching their calorie/fat intake. I buy mine from my supermarket, health food stores, or online stores like Vitacost or iHerb. In this recipe, both peanut flour or nut butters work due to the type of recipe it is! I hope this helps!
Tamara A. says
No way!!! I NEED to try this!!!!
Bethany @ Athletic Avocado says
2 ingredients? These cookies are genius! I’ve always loved bananas and oatmeal together!
Hi Karina! I have just found your website and am busy bookmarking recipes to try out. Everything looks amazing!
Do you know how many grams of oats you’re using in this recipe, please? As a non-American, I don’t know what a ‘cup’ measurement equates to, and Google doesn’t give consistent answers.
Many thanks! 🙂
Hi Suzanne! I believe it’s about 160g – 170g!