0 from 24 votes
Banana Oat Breakfast Cookies
Start your day with these flourless, healthy banana oat breakfast cookies! They taste like banana bread and are oil-free, butter-free, and naturally gluten-free. Perfect for a high-fiber grab-and-go breakfast or post-workout snack.
Prep Time
8 mins
Cook Time
8 mins
Total Time
20 mins
Servings: 18 cokies
Calories: 103 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 cup mashed bananas (about 3 medium or 2 large ripe bananas), 230g
- 1 larger egg
- ⅓ cup runny nut butter peanut, almond, or sun flower
- 2 tablespoon maple syrup or honey
- 1 teaspoon vanilla extract
- 1 ¾ cups quick oats
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ⅓ - ½ cup walnuts chopped
- ⅓ cup chocolate chips optional
Instructions
- Preheat oven to 350°F and line two large baking sheets with parchment paper.
- In a large mixing bowl, mash the bananas. Make sure you have 1 cup of mashed bananas.
- Add in the egg, runny nut butter (I love peanut butter), maple syrup, and vanilla.
- Mix in the quick oats, cinnamon, and salt until a batter is formed.
- Mix in the walnuts and chocolate chips, if desired. For a lower sugar option, skip the chocolate chips.
- Use a cookie scooper to portion out about 1.5 Tablespoons of dough for each cookie. Place the dough portions directly on the prepared baking sheets - no need to roll the dough with your hands! Space each cookie about 2 inches apart, but don’t worry the cookies won't spread much during baking. Lightly pat the tops of the cooking down.
- Bake for 12 - 15 minutes, until the bottoms are very lightly browned.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to finish cooling. Enjoy your easy and delicious banana bread breakfast cookies!
Cup of Yum
Notes
- Light Flatten the Cookies: These cookies do not have baking soda or baking powder so that they won't spread. I recommend slightly tapping the tops to achieve a "cookie shape." Do not flatten them; they should be at least one inch thick.
- Mix-Ins: I left a whole section above with all the options from coconut to trail mix. As a rule of thumb, add a maximum of ⅔ cup of mix-ins to these breakfast cookies. This means, for example, that you can do ⅓ cup of walnuts and ⅓ cup of dried fruit. You pick the mix-in but keep to those measurements.
- Egg Replacement (Vegan): Substitute 1 egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan option.
- Quick Oats vs. Rolled Oats: Quick oats work well for a smoother texture, but feel free to use old-fashioned oats if you prefer a chewier consistency.
- Storing: Store the cookies in an airtight container at room temperature for a few days, in the refrigerator for up to 7 days, or in the freezer for up to 5 months.
- Freezing: Freeze these banana bread breakfast cookies by placing them in a single layer on a sheet, then transfer them to a sealed freezer bag. They can be frozen for up to 2-3 months. Defrost in the refrigerator overnight or at room temperature for a few hours.
- The nutritional information below is for 1 of 18 cookies with chocolate chips and walnuts.
Nutrition Information
Calories
103kcal
(5%)
Carbohydrates
13g
(4%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
1mg
(0%)
Sodium
88mg
(4%)
Potassium
100mg
(3%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
14IU
(0%)
Vitamin C
1mg
(1%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cokies
Amount Per Serving
Calories 103
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 88mg | 4% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 14IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.