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 Breakfast Cookies are the perfect breakfast for meal prepping.
You can even easily make the 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 in 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!
I love meal prepping these banana breakfast cookies! Sometimes I will even make a double batch of them.
I like to let them cool completely and put half of them in the fridge in a container, and half of them in the freezer for future mornings.
These breakfast 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 to make banana breakfast cookies:
Making these banana breakfast cookies is so simple.
- Mix your ingredients together until combined, 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!
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.
Substitutions for this banana breakfast cookies recipe:
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.
Chocolate chips – You can omit chocolate chips and add in dried fruit or nuts if you’d prefer
WW Freestyle note: Save .5 SP per serving by using Lily’s Chocolate
Quick cook oats: I haven’t tried this recipe with quick cook oats but I think it would work!
Storing these banana breakfast cookies:
I recommend storing these banana breakfast cookies in an airtight container in the refrigerator for up to 5 days. I would not store these on the counter as they will likely get moldy/stale tasting due to the moisture in the cookie/lack of preservatives.
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 in the freezer for up to 3 months.
Other healthy breakfast recipes you’ll love:
- Healthy Banana Bread Protein Muffins
- Baked Steel Cut Oatmeal
- Healthy Banana Bread
- Healthy Blueberry Baked Oatmeal
- Chocolate Peanut Butter Overnight Oats
Banana Breakfast Cookies
- 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 in place of
- Chocolate chips – You can omit and add in dried fruit or nuts if you’d prefer
- WW Freestyle note: Save .5 SP per serving by using Lily’s Chocolate
- 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!