Healthy Banana Breakfast Cookies are a delicious breakfast! Made with simple ingredients and gluten/dairy free – your whole family will love them!
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These Healthy Banana Oatmeal Cookies are the perfect breakfast for meal prepping.
They’re made with wholesome ingredients like oats, ripe bananas, and chia seeds while also having chocolate chips for a little sweetness.
You can even easily make the oatmeal banana cookies without chocolate chips to cut back on the sugar. (Although, who doesn’t love a little chocolate?!)
Plus, these cookies pretty much taste like banana bread..which, who doesn’t love banana bread?!
Why we love these breakfast cookies:
- Easy to make – These cookies are super simple to make and only take 25 minutes to make last for up to 5 days in the fridge!
- Customizable – You can customize these cookies depending on what you have on hand. We also have Gingerbread Breakfast Cookies and Pumpkin Breakfast Cookies recipes.
- Portable – If you love oatmeal but need an on-the-go breakfast – try this recipe!
One of the things many people struggle with is getting a healthy breakfast on busy mornings. So many people reach for unhealthy grab and go items in the morning.
I find that when I take a few minutes on a Sunday night to prep something for myself, then I am set up for the week and don’t need to think about my breakfast!
Making something like a Sausage Egg Bake, Chocolate Peanut Butter Oatmeal, or these cookies can set you up for success for the week ahead!
These healthy banana cookies are perfectly portable, and taste amazing! Plus, you only need a few ingredients to make them!
Ingredients for banana breakfast cookies:
To make banana breakfast cookies you’ll need:
- mashed bananas
- an egg
- coconut oil
- old fashioned oats
- chia seeds
- chocolate chips. The chocolate chips are optional but highly recommended. You can also add collagen if you’d like!
There are some substitutions for this recipe below if you’d like to change it up!
How ripe should the bananas be? Your bananas should be fairly ripe. You’ll want brown spotted bananas. You can make these with non-ripe bananas but they will be harder to mash.
How to ripen bananas? If your bananas aren’t ripe you can put them in a brown paper bag with an apple so that they can ripen quicker
How to make banana breakfast cookies:
Making these banana breakfast cookies is so simple.
- Mix your ingredients together until combined, and let the batter sit for 5 minutes (it helps the chia seeds to bind with the batter!).
- Drop by 1 tablespoon balls on a parchment lined baking sheet.
- You’re going to want to press the cookies down/shape them a bit with your hands because they won’t spread much on their own. Bake at 350 for 10-15 minutes and you’ll have the best breakfast cookies!
Substitutions for this banana breakfast cookies recipe:
There are a few substitutions for this banana oatmeal chocolate chip cookies recipe. We also have two other breakfast cookie recipes – Healthy Gingerbread Breakfast Cookies and Healthy Pumpkin Breakfast Cookies.
Banana: – You can substitute banana with pumpkin puree or applesauce.
Oats: You can make this recipe with old fashioned oats or quick cook oatmeal. Old fashioned oats will be a little heartier while quick cook oats will be chewier/softer.
Coconut Oil: You can use olive oil or avocado oil in place of coconut oil
Collagen: You can omit the collagen peptides from this recipe if you’d like. They add a little bit more protein so I always add them in. I haven’t tried substituting protein powder for the collagen peptides but that might also work.
Chia Seeds: Chia seeds help bind together the cookies. I wouldn’t recommend omitting them.
Cinnamon: You can omit the cinnamon or substitute with pumpkin pie spice.
Chocolate chips: You can omit chocolate chips and add in dried fruit or nuts if you’d prefer
If you love cookies as much as I do – try these Whole Wheat Chocolate Chip Cookies or Protein Cookies
Tips for banana breakfast cookies recipe:
- How ripe should bananas be? The riper the banana, the sweeter the cookie! I have used completely brown bananas in this recipe and they work great. You can use a yellow banana, but the cookies will not be as sweet. If you’re using a yellow banana I recommend putting it in the microwave for 20-30 seconds to make it easier to mash.
- Get creative! There are lots of substitutions for this recipe included below.
- Use olive oil on your hands when shaping the cookies. If you’re finding the dough is sticking to your hands, spray them with a little olive oil or cooking spray. This will help the dough to not stick to your hands and let you easily shape the cookies.
Storing these banana breakfast cookies:
Refrigerator: I recommend storing these banana breakfast cookies in an airtight container in the refrigerator for up to 5 days.
Because there is no flour in these cookies they hold a little more moisture, and when stored at room temp they likely will get moldy. Just pop them in the microwave for a few seconds before eating to warm them up!
Freezing: These cookies freeze very well! You can put them in a ziploc bag or a container and store them in the freezer for up to 3 months.
Optional Add-Ins for these Healthy Banana Cookies
You can add all kinds of things to these healthy banana cookies! Here are some ideas:
Banana Breakfast Cookies
Old fashioned oats are best for cookies. They hold their shape and texture well.
Other healthy breakfast recipes you’ll love:
Looking for more easy breakfast recipes? Check out these 30+ Healthy Oatmeal Recipes.
Banana Breakfast Cookies
- 1 cup banana mashed (approx 3 medium bananas)
- 1 tablespoon coconut oil melted
- 1 egg
- 1 1/4 cup old fashioned rolled oats gluten free if necessary
- 1 teaspoon cinnamon
- 2 tablespoons chia seeds
- 3 tablespoons mini chocolate chips
- 2 tablespoons collagen peptides optional
- Preheat oven to 350 and prepare a lined baking sheet with parchment paper or a silpat baking sheet.
- Mash bananas until smooth. Add bananas to a mixing bowl and stir in coconut oil and egg until combined
- Add all remaining ingredients together in a large bowl + allow it to sit for 5 minutes (the chia seeds will start to bind + make the batter thick)
- Scoop 1 tablespoons of dough and form into shape of a cookie. Make sure to press the cookies down flat. (Because these cookies do not have any baking powder/soda or flour, they do not rise or expand. The cookies will stay whatever shape you bake them at)
- Bake at 350 for 10-15 minutes, or until cookies are a light brown on the edges.
- Allow cookies to cool + store in an airtight container in refrigerator.
- Collagen– You can omit the collagen peptides from this recipe if you’d like. They add a little bit more protein so I always add them in. I haven’t tried substituting protein powder for the collagen peptides but that might also work.
- Oil – You can use olive or avocado oil in place of coconut oil
- Chocolate chips – You can omit chocolate chips and add in dried fruit or nuts if you’d prefer
- Banana – You can substitute banana with pumpkin puree or applesauce.
- Quick cook oats: I haven’t tried this recipe with quick cook oats but I think it would work!
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