Healthy Banana Breakfast Cookies
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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 healthy 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:
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.
- Add all ingredients to a bowl.
- Mix your ingredients until combined, and let the batter sit for 5 minutes (it helps the chia seeds bind with the batter!).
- Drop by 1 tablespoon balls on a parchment lined baking sheet. 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. If you have extra bananas, try these Banana Oatmeal Pancakes!
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, Oatmeal 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:
- chopped nuts
- chopped seeds
- extra spices like cinnamon, ground ginger or nutmeg
- dried fruit
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
Ingredients
- 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 ground cinnamon
- 2 tablespoons chia seeds
- 3 tablespoons mini chocolate chips
- 2 tablespoons collagen peptides optional
Instructions
- 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.
Notes
- 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!
Can you use Flaxseed instead of Chia Seeds?
I don’t think that would work. Flaxseeds dont have the same texture as chia seeds that help them bind. maybe ground flax seeds would work but I can’t be sure without trying it – sorry!
These are sooo good! My husband and I are on our third batch!
Turned out perfect, I used all ingredients as listed except for the collagen. My bananas were a little larger but I still used three, the dough was a little more wet but the texture turned out great, I just had to bake closer to 15 min rather than the minimum 10. I liked eating mine with some unsweetened peanut butter on top. Will be making again!
This needs a large pinch of salt, but is otherwise a lovely breakfast.
We love these cookies! They are good for breakfast, as a snack or dessert. The recipe is so flexible.
I’ve added hemp seeds, pumpkin seeds, goji berries and various other nuts. Noatter what I use they always come out great.
These cookies turned out sooo good! The recipe was super easy to follow. I shared the recipe with some friends and family and they all loved it!
Thanks, Olivia! So glad you liked them!
I don’t have chia seeds or flaxseeds. Can i make these without chia seeds..? What should I substitute it with?
I’ve never made this without the chia and flax seeds so I’m not sure how it work. I’m sorry but I can’t offer a substitution here
I just baked these and they came out of the oven looking great! I can’t wait to try them. My only wonder is why there’s no baking powder to raise them a bit. I feel like it would improve the cookies.
Baking powder gave them a bitter taste when I tested this recipe. If you want to try it feel free!
Getting ready to make these. I don’t have Chia seeds – are they necessary for the recipe?
Chia seeds help with the texture. I haven’t made it without them so I’m not sure!
Love this! My son loves them too. They have the perfect amount of sweetness. I use ground flax seed instead of chia seeds and freeze them in packs of 2 for an easy breakfast.
Thanks, Rachel! So happy you both like them!
So easy and yummy! I added unsweetened coconut flakes.
Great idea!! I b et that was so yummy!
Awesome healthy little snack, especially for my toddlers! It’s not a sweet treat, so don’t think it’ll replace oatmeal cookies. I subbed the egg for a heaping gloop of Greek yogurt, subbed 1T chia for whole flax seeds, added a little vanilla and also 1T of brown sugar because I didn’t add any chocolate chips or fruit or anything. Highly customizable, thank you for the great formula – now to change up more variables next time 😋
So glad you all like them, Jess! Thank you!
My kids are a big fan of these cookies and I like that they are pretty easy to make. I’ve never used the collagen but hope to try it sometime. Instead I add a few tbsp of flaxseed and hemp hearts to pack even more nutrition in the cookies. The only downside is that the batches I have made always take longer to bake (20-30 minutes normally) and it is hard to tell when they are done because they don’t brown much on the top. But nevertheless, great clean recipe! Thank you!!
So glad you liked them, Amy!!
This was the first recipe that I tried from this website and I absolutely love them. I could eat then so day!
Thank you so much!!
Great recipe!! Great way to use up some ripe bananas too!
So glad you liked the, Krystal!
Mmm… yummy! I’m lickin my lips just looking at these cookies! They’re perfect for a delicious breakfast. I like that the cookies are made with simple ingredients. Plus, the recipe is gluten and dairy free.
Thank u for sharing the idea and all of your useful tips. Can’t wait to give the recipe a try. I’ll probably make the cookies for my cookie exchange next week. Hope I won’t fail.
Thanks, Ann! I hope you love them!
I made these tonight with some over ripe bananas I had on hand and they were fantastic!! These definitely will be apart of my meal prep!
So glad you liked them, Elizabeth!! They’re perfect for meal prep 🙂
I made these for the first time last weekend. They are delicious! I will definitely be making again!!
I’m so glad you liked them Melanie!!
I’m making these cookies and did the calorie calculations on my own and got that each one has about 166 calories, not 54 calories. I did not include the collagen peptides, and I swapped the coconut oil for canola oil. Can you explain your calorie count that got you to 54 calories per cookie?
Hi Jennifer – Depending on the exact ingredients you used, your calorie count might be different. These are just estimates. I emailed you a screenshot of the calculations so you could see what ingredients = what. Hope that helps!
I adjusted because I had 4 bananas to use up, so I used 2 eggs, 2tbsp coconut oil, 2c of oats, 3tbsp chia, 1/4c chocolate chips and got 24 cookies using my cookie scoop and according to my calorie counting app they’re 76 calories each so 54 cals making 20 cookies with the original recipe seems right to me? Did you check the values on the app? I’ve clicked on an incorrect entry that said 2 cups of oats was over 1500 calories before.
Anytime I have ripe bananas I pull up this recipe! My kids devour them and it’s a sweet treat I can feel good about. I like to add some unsweetened cranberries for some tartness.
Oooh I love the addition of the cranberries – that sounds yummy! Glad your kids like them 🙂
I sometimes buy bananas just to let them get over ripe, so I can make this recipe! So delicious and great for a quick breakfast on the go! (Or snack with my mid afternoon coffee!)
I’m totally with you on buying extra bananas! These are the perfect little treat or breakfast! So glad you like them!
I’m pregnant and looking for quick snacks to store in the freezer after my kid is born. These look like a winner! I have everything on-hand except the chia, but I do have ground flaxseed — do you think that would make an acceptable substitute?
They would totally be great snacks to have on hand! I haven’t made these with ground flaxseed but I think it should work. If you try it let me know!
I’ll try making this for my toddler. I’m sure it will be a hit!
They definitely will be!!
YAAAAS I’m all about Sunday meal prep too. It’s like in my DNA now. I totally get it. I’ve been trying to find other breakfasts for my toddler aside from eggs every morning – THESE ARE IT!!!!!
Same!! It’s weird if I don’t do it. And your kids would LOVE these! Plus you’d be the coolest mom ever… cause’ cookies for breakfast = awesome!!
Totally digging the collagen in here! I bet that helps with the texture! Also, I love your pin button – p.s. it is really quick to load! Win-win!
Aw thank you!! Love using collagen peptides when I bake, they’re the best! And so happy you like my pin button + that it loads quickly! That’s what I like to hear 🙂
I love these cookies. Made them for my whole family and they were gobbled up! I did add some vanilla vegan protein into the cookie (substitute for the collagen ) and I loved the way they turned out
Delicious
Thank you so much, Gina! So glad you liked them. Love the addition of protein!