There’s nothing better than a chewy, moist cookie for breakfast, and these Banana Oatmeal Breakfast Cookies are just that. They’re flavorful, hearty, and easy to make—perfect with your morning coffee or as a grab-and-go snack.
These cookies lean healthier than classic desserts, thanks to ripe bananas, oats and flaxseed. They’re also easy to adapt: swap nut butters, use gluten-free flour and oats, or add Brewer’s yeast powder to turn them into lactation cookies for nursing moms.
These cookies come together fast—no stand mixer, no softening butter, and no chilling required. With just a few bowls and a whisk, you can have a batch ready for the week.
These cookies are…
- Full of wholesome nutrients
- Quick and simple to make
- Lactation-friendly when desired
- Rich in chocolate and banana flavor
- Similar in comfort to banana bread
- Hearty and satisfying
- Easily customizable
- Freezer-friendly
Ingredient Notes
Most of the ingredients are pantry staples, and this recipe is a great way to use up overripe bananas.
See the recipe card below for exact measurements.
- Ripe bananas: The more brown specks, the better for sweetness and texture.
- Peanut butter: Swap almond, cashew, or sunflower butter if preferred.
- Honey: Use maple syrup as a vegan alternative.
- Flour: Use a gluten-free flour blend if needed.
- Egg: The egg improves texture, but you can omit it for an egg-free version.
Step by Step Directions
These cookies bake in about 15 minutes and need under 10 minutes of prep—ideal for busy mornings.
Full instructions are available in the recipe card below.
- Preheat the oven and line baking sheets.
- Whisk together the dry ingredients in one bowl.
- Mash the bananas in a separate bowl.
- Whisk in egg, honey, peanut butter and vanilla with the bananas.
- Fold dry ingredients into the banana mixture, then stir in chocolate chips.
- Scoop dough onto a baking sheet and flatten slightly.
- Top with a few extra chocolate chips if you like, then bake until the edges are lightly browned.
- Allow cookies to cool briefly on the sheet, then transfer to a wire rack.
Expert Tips
- Add mix-ins: Chopped walnuts, almonds, raisins, dried cranberries or pumpkin seeds all work well.
- Oats: Quick oats give a smoother texture; old-fashioned rolled oats yield a chewier cookie. Use certified gluten-free oats if necessary.
- Banana mashing shortcut: A handheld mixer quickly purées bananas for an even batter.
FAQ
Can I freeze these cookies?
Yes. Store in the freezer up to 3 months. Thaw before serving.
What can I do with old bananas?
Use them in baked goods like muffins, banana bread, or these breakfast cookies.
Can I make these gluten free?
Yes. Use gluten-free oats and a gluten-free flour blend or almond flour as a substitute.
More Cookie Recipes You Will Love
- Chocolate Chip M&M Cookies
- Lemon Crinkle Cookies
- Double Chocolate Crinkle Cookies
- Chocolate Andes Mint Cookies
- Banana Oatmeal Breakfast Cookies
- Kroll’s Kookies
- Chewy Oatmeal Chocolate Chip Cookies
- Peanut Butter Cookies
- Cinnamon Toast Crunch Cookies
the goods
Cookie Scoop
Baking Sheets
Before You Begin! If you make this recipe, please leave a review to let us know how it turned out.
Banana Oatmeal Breakfast Cookies
Ingredients
- 3 small ripe bananas, mashed (~1 cup)
- 1/2 cup creamy peanut butter
- 1/4 cup honey (or maple syrup)
- 1 large egg (optional)
- 1 tsp vanilla extract
- 2 cups quick-cook oats
- 1/2 cup all-purpose flour (or gluten-free flour)
- 1/4 cup Brewer’s yeast powder (optional)
- 2 Tbsp ground flaxseed
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup dark chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk mashed bananas with peanut butter, honey, egg (if using) and vanilla until smooth.
- In a medium bowl, combine oats, flour, Brewer’s yeast (if using), flaxseed, cinnamon, baking powder and salt.
- Fold the dry mix into the banana mixture until combined, then stir in the chocolate chips.
- Use a cookie scoop to drop dough onto prepared sheets (about 6 cookies per sheet). Press gently to flatten and add extra chips on top if desired.
- Bake 15–16 minutes, until edges are lightly browned.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.
Notes
Nutrition Information
Nutritional information is an estimate and will vary depending on ingredients and portions used.