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These Breakfast Cookies are a dream come true for busy mornings. They’re low fat, low calorie, and made with just a few simple ingredients. You won’t need flour, oil, dairy, eggs, or refined sugar to whip them up.
This healthy breakfast cookies recipe took the internet by storm a few years back, and it’s easy to see why. Soft, naturally sweet, and only 48 calories each, these little banana oatmeal breakfast cookies are back to make mornings a whole lot easier and tastier.
What Makes This Recipe So Good
These Breakfast Cookies are the ultimate grab-and-go treat for anyone who wants a quick, wholesome start to the day. They’re made with naturally sweet bananas and oats, so you can satisfy your cookie cravings while still feeling good about what’s in them.
What makes this healthy breakfast cookies recipe special is how simple and versatile it is. You can mix in chocolate chips, nuts, or dried fruit to make them your own, and they’ll still stay soft, chewy, and delicious. With these oatmeal breakfast cookies, you can meal prep a batch for the week and enjoy them anytime you need a boost.
What Goes Into These Healthy Breakfast Cookies
These Breakfast Cookies are all about keeping things simple. You only need a couple of pantry staples to get started, then you can have fun mixing in your favorite add-ins to make each batch a little different.
- Bananas: The natural sweetener and binder for these healthy breakfast cookies. Make sure they’re spotty and ripe for the best flavor and texture.
- Quick Oats: The hearty base that gives these oatmeal breakfast cookies their chewy texture and helps keep you full longer.
- Nut Butter: Peanut butter or any nut butter adds richness and a hint of healthy fats that make each bite extra satisfying.
- Chocolate Chips: Optional, but highly recommended! They melt beautifully into the cookies for a little extra indulgence without going overboard.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Breakfast Cookies
- Preheat the Oven: Set your oven to 175°C (350°F) and line a baking sheet with parchment paper to make cleanup easy later.
- Prepare Bananas: Peel and mash the bananas in a shallow bowl until smooth and creamy with just a few small chunks left for texture.
- Add the Oats: Stir the quick oats into the mashed bananas, mixing until everything is well combined and evenly coated.
- Choose Add-Ins: Fold in any extras, like peanut flour, chocolate chips, honey, or dried fruit, to customize your Breakfast Cookies.
- Scoop the Dough: Drop one tablespoon of cookie dough onto the prepared tray for each cookie, spacing them slightly apart.
- Shape: Flatten each gently with the back of a spoon. They won’t spread like regular cookies, so shape them how you want.
- Bake to Perfection: Place in the oven and bake for 15–20 minutes, or until the tops are lightly golden and just set to the touch. Keep an eye on them after 10 minutes.
- Cool and Enjoy: Let the cookies cool on a wire rack before digging in, or store them in an airtight container for grab-and-go breakfasts all week.
Pair these Breakfast Cookies with something extra cozy to make your mornings feel special. They go beautifully with Lamington French Toast with Raspberry Jam Syrup for a little indulgence, or a warm bowl of Nutella Hot Chocolate Oatmeal when you’re craving chocolate for breakfast.
For something savory, enjoy them alongside Egg Muffins for a perfect balance of sweet and protein-packed bites that will keep you full and happy all morning.
Tips For Making Breakfast Cookies
- Use overripe bananas with plenty of brown spots for the sweetest flavor and softest cookies.
- Quick oats give the best texture, but rolled oats can work too if you prefer a heartier bite.
- If the mixture feels too wet, add a few extra tablespoons of oats until it holds together nicely.
- Don’t skip shaping the cookies before baking. They won’t spread on their own, so flatten them to the size you want.
Recipe FAQ’s
Yes, you can. Rolled oats will give your Breakfast Cookies a chewier, slightly heartier texture. Just make sure to mix well so the bananas coat the oats evenly.
Keep them in an airtight container at room temperature for up to three days, or refrigerate for up to a week. You can also freeze them for longer storage.
Yes they are! There are no eggs, dairy, or honey required. Just make sure any add-ins you choose are plant-based.
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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.
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!
I baked my cookies ? at 350 degrees for 16 minutes. Hope this helps 🙂
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
Y.U.M!
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.
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.