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!
BREAKFAST COOKIES
- 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
- Bake.
- Eat?
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.
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.
IMPORTANT NOTE
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*
Breakfast Cookies
Ingredients
BREAKFAST COOKIES:
- 2 large ripe 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 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
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.
Jess says
Do these taste like banana? I do not like bananas. Would it be possible to swap avacados for bananas?
Maia says
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
Shari says
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!
Calin says
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)
Renee says
Did you receive a reply? I’m also curious as to how to store these
Irawo says
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.
Michaela says
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
Em says
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!!
Tzivi says
Brilliant. Perfectly simple. Absolutely delicious. I never comment on recipes, but for this one I just had to.
Xin says
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 😭
Alyssa says
I added a red delicious apple with some nutmeg and cinnamon. Tasted just like an apple pie. Will definately make them again.
gail says
does anyone know how many cookies this recipe makes wondering since it tells. 32 calories per cookie
Marissa says
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?
Karina says
Hi Marissa. You can try soaking them first but I can’t guarantee the results.
Mary says
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.
Karina says
Haha Mary thank you for the laugh!
Phoebe says
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?
Jackie says
Did this recipe need baking soda or baking powder? What if I were to substitute with almond flour?
Karina says
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.
Koel says
I used almond butter…it turned out tasty.
Karina says
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…?
Karina says
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
Sarah says
I have just made these with choc drops and honey will be making again with different ingredients absolutely yummy ???
Karina says
That sounds delicious! Thank you so much for sharing! I love this idea!! XO
Kate says
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!
Samantha says
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!
Thank you!!
Melody says
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.
Thanks,
Farida
Karina says
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!
Neha says
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! 🙂
CToth says
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
Karina says
Y.U.M!
Lindsay says
Hi Karina!
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.
Colleen says
Can you use apple sauce?
Crystal says
Should u store these in the fridge because of the bananas?
FoodGeekGraze says
mind blown. love love love 🙂 thank you, karina.
Katie says
do these have a strong banana flavor? i really do not like bananas but they are in every healthy recipe i could find.
Karina says
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!
RecipesOnBoard says
This is so delicious recipe Karina. Thanks for sharing.
candy says
i wanna know how much time should i bake them if i want to do it on microwave?
Karina says
Hi Candy. Maybe try it in 30 second intervals until they’re done! It won’t take long.
Kati says
Is the calorie count including the chocolate chips or just the 2 initial ingredients?
Karina says
Just the 2 ingredients 🙂
LIM says
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!
Karina says
Hi LIM, did you read the recipe? Please refer to step 1 for oven temp and step 3 for baking time 🙂
Olga says
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!!!
Karina says
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
Karina says
Thank you 🙂
Sonja says
Hi Karina
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?
Karina says
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!
Suzanne says
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! 🙂
Karina says
Hi Suzanne! I believe it’s about 160g – 170g!