These oatmeal banana breakfast cookies are a delicious breakfast option with wholesome ingredients. If you're looking for easy breakfast options, you'll love these. Make a batch at the beginning of the week and enjoy them all week long!
Why You’ll Love This Recipe
- These are a great make ahead breakfast or snack on the go.
- These wholesome breakfast cookies are packed with nutritious ingredients.
- They are packed with chocolate chips making them perfect for a sweet tooth.
- They're a little lighter than regular cookies with less added sugar.
Ingredient Notes
- Ripe bananas - be sure to use very ripe bananas. Bananas with brown spots will have perfect sweetness.
- Natural almond butter - natural almond butter is our go to here, but natural cashew butter or natural peanut butter will also work great.
- Pure maple syrup
- Egg
- Vanilla extract
- Old fashioned oats - be sure to use old-fashioned oats, not quick oats.
- Oat flour - you can use only oat flour, or the combination of ¾ cup oat flour + ¼ cup vanilla protein powder. To make your own oat flour, blend oats in a food processor or blender until you're left with a fine powder.
- Ground flax - also known as ground flaxseed meal. You can find this at most grocery stores. It is simply ground flax seeds.
- Cinnamon
- Baking soda
- Salt
- Chocolate chips - for a dairy-free option, we recommend Enjoy Life. Milk, semi-sweet, or dark chocolate chips all work great. Peanut butter chips could also be a fun addition.
- Shredded coconut flakes (optional)
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large mixing bowl
- Spatula
- Measuring cups and spoons
- Baking sheet
- Cookie scoop (optional)
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Preheat the oven to 350 degrees fahrenheit. Add the bananas to a large bowl and mash well. Next, add the almond butter, maple syrup, egg, and vanilla extract and mix well.
Add the oats, oat flour, ground flax, cinnamon, baking soda, and salt. Mix until combined. If the batter is still slightly runny, add the additional 1/4 cup of oat flour as needed.
Add the chocolate chips and shredded coconut flakes and mix well.
Let the mixture sit for 5 minutes.
Line a baking sheet with parchment paper. Use a cookie scoop and scoop 12 cookies onto the prepared cookie sheet. Bake the cookies for 9-12 minutes, or until golden brown on top.
Be sure to enjoy a few warm cookies. Let the cookies cool completely before storing in the fridge or freezer.
Tips & Variations
- Hemp seeds and chia seeds are also a great addition. Chopped dried fruit or sunflower seeds are also a great addition.
FAQ
Be sure to let the cookies cool completely before storing in an airtight container for up to 4 days, or in the freezer for up to 2 months.
These cookies are gluten-free, be sure to use certified gluten-free oats. For dairy-free cookies, be sure to use dairy-free chocolate chips. These cookies are vegetarian, but not vegan.
If you like these oatmeal breakfast cookies, check out a few of our other easy breakfast recipes:
If you make this breakfast cookies recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Banana Oatmeal Breakfast Cookies
Ingredients
- 2 medium ripe bananas
- 1/2 cup natural almond butter
- 1/3 cup pure maple syrup
- 1 egg
- 1 tsp vanilla
- 1 cup old-fashioned rolled oats
- 1 1/4 cup oat flour (plus an additional 1/4 cup if needed)
- 2 tbsp ground flax
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 1/3 cup shredded coconut flakes
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Add the bananas to a large mixing bowl and mash well. Add the almond butter, maple syrup, egg, and vanilla extract and mix well.
- Add the oats, oat flour, ground flax, cinnamon, baking soda, and salt. Mix until combined. If the batter is still slightly runny, add the additional 1/4 cup of oat flour as needed.
- Add the chocolate chips and shredded coconut flakes and mix well. Let the mixture sit for 5 minutes.
- Line a baking sheet with parchment paper. Use a cookie scoop and scoop 12 cookies onto each sheet. Bake the cookies for 9-12 minutes, or until golden brown on top. Let the cookies cool completely before storing in the fridge or freezer.
Notes
- Feel free to add a few teaspoons of chia seed and hemp seed if you prefer.
- If you don't have ground flax seed, feel free to swap it for an additional 2 tbsp oat flour.
- These cookies are gluten-free, be sure to use certified gluten-free oats. For dairy-free cookies, be sure to use dairy-free chocolate chips. These cookies are vegetarian, but not vegan.
- You can either purchase pre-made oat flour or make your own by blending oats into a fine powder in a food processor or blender.
- You can also add vanilla protein powder to the recipe. To do that, use 1 cup oat flour + 1/4 cup vanilla protein powder instead of 1 1/4 cup oat flour.
The recipe can be found on My Fitness Pal by searching "BWB Breakfast Cookies."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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