Banana Breakfast Cookies

3.67 from 3 votes
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Banana Breakfast Cookies are my favorite way to have cookies for breakfast! These are a healthy banana cookie with oatmeal and chocolate chips. They’re perfect for an on-the-go breakfast or a snack with a cup of coffee, or to use up all those overripe bananas!

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stack of breakfast cookies with chocolate chips

Running this blog in January is a lot like going the gym in January vs February: all the people with their healthy resolutions are working out like crazy and by February they’ve fallen off the wagon, destined to pay for that gym membership for another year before they figure out how to cancel it. Except, for this blog, it’s in reverse: in January people flee because all the sugar, then they’re back by the Super Bowl.

That’s why I’ve created lots of dinner ideas and some healthier options to feel like you can indulge in a much better way. After all, moderation is key. Even I know that, which is why I don’t do fad diets. It’s about eating less than you expel in energy – and if you deprive yourself you’ll just binge eat.

That’s why COOKIES FOR BREAKFAST should be a thing. These Breakfast Cookies are the perfect breakfast or snack when you want something to chew that’s a little sweet but better for you.

Breakfast Cookies are the perfect go-to breakfast when you want a healthier option that’s also satisfying.

breakfast cookies on cutting board

What is a breakfast cookie?

They’re healthier cookies that you can eat for breakfast or a mid-morning snack, or anytime of day you want something delicious that’s better for you.

You could also call these banana cookies or banana oatmeal cookies, but either way they’re not a traditional cookie; they’re more like a cookie and a granola bar got married.

Basically, these are a cookie that’s chewy and soft with a bit of sweet but lots of healthy things too.

What’s in these healthy cookies?

I don’t do fad diets, so these aren’t Keto or vegan or gluten-free but they are full of regular ingredients that you most likely already have in your pantry.

  • Overripe bananas
  • Coconut Oil
  • Egg
  • Sugar
  • Flour
  • Mini Chocolate Chips
  • Quick Oats
  • Flax

Now, the only thing on that list you might not have is flax, but you can omit it if you don’t want to use it.

What is flax and why is it in these cookies?

Flax is a plant-based food that has been said to do all sorts of wonderful things (like lowering the risk of heart disease and cancer). Now, I can’t vouch for that, I just know that flaxseed is a good source of fiber and omega-3 essential fatty acids, which are good for you, so I like to add ground flax to smoothies, muffins, pancakes and other recipes.

You can find flaxseed (ground or seed) in the baking aisle or healthy foods aisle. However, you can omit it if you don’t want to use it in this banana breakfast cookie recipe.

half a cookie on a stack

These cookies aren’t just for breakfast: they’re a great snack too!

I love making a big batch of these and freezing them. I warm them in the microwave and enjoy for breakfast or:

  • As a post-workout snack
  • As an afternoon snack
  • Or, pop them in a lunchbox! Kids love them!

Over the years readers have told me lots of swaps they’ve made with these cookies. It’s easy to adapt these for the diet you follow!

Edit or change this recipe to fit your diet:

  • Omit granulated sugar and use 2 tablespoons honey
  • Omit granulated sugar and use your favorite sugar-free sweetener (follow the guidelines of that sweetener for swap amount)
  • Use vegetable oil instead of coconut oil
  • Omit oil and use an equal amount of unsweetened applesauce
  • Use a combination of whole wheat and all-purpose flour or substitute all the all-purpose with white whole wheat flour
  • Omit the chocolate chips and use nuts instead
  • Add 1/2 teaspoon cinnamon to the batter
  • Make them larger using a 1/4 cup measure

There are SO many more things you can do. These are a tried and true healthy cookie recipe that so many of my readers love!

stack of banana breakfast cookies

Other healthy breakfast options:

Have you made this recipe?

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Banana Breakfast Cookies

Banana Breakfast Cookies are a healthy banana cookie with oatmeal and mini chocolate chips! Eat cookies for breakfast – they're portable for on-the-go.
3.67 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 20 cookies
Serving Size 1 cookie

Ingredients

  • 2 overripe bananas
  • 1/4 cup coconut oil liquid
  • 2 tablespoons peanut butter
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 tablespoon ground flax optional
  • 1 cup all-purpose flour
  • 1 1/2 cups quick oats
  • 1/4 cup mini chocolate chips

Instructions

  • Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  • Mix bananas, coconut oil, and peanut butter with a hand or stand mixer until combined. Mix in sugar, egg, baking soda, vanilla, and flax. Mix in flour and oats and blend until just combined. Stir in chocolate chips.
  • Scoop 2 tablespoon sized cookies onto your baking sheet. Flatten slightly with the palm of your hand (they will not flatten by themselves while baking). Bake for about 10 minutes until they start to get golden brown. Cool before removing from cookie sheet.
  • Best served warmed in the microwave! Keep some in the freezer for a fast morning breakfast.

Recipe Video

Recipe Notes

Substitutions:

  • Omit granulated sugar and use 2 tablespoons honey
  • Omit granulated sugar and use your favorite sugar-free sweetener (follow the guidelines of that sweetener for swap amount)
  • Use vegetable oil instead of coconut oil
  • Omit oil and use an equal amount of unsweetened applesauce
  • Use a combination of whole wheat and all-purpose flour or substitute all the all-purpose with white whole wheat flour
  • Omit the chocolate chips and use nuts instead
  • Add 1/2 teaspoon cinnamon to the batter
 
You can also bake these as 1/4 cupfuls for a larger cookie.

Nutrition Information

Serving: 1cookie | Calories: 116kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 68mg | Potassium: 88mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Breakfast
Cuisine American
Keyword banana, breakfast, cookie

Click here for easy ways to use overripe BANANAS!

collage of breakfast cookie photos

Banana Breakfast Cookies are a healthy banana cookie with oatmeal and mini chocolate chips! Eat cookies for breakfast – they’re portable for on-the-go. Change them up with other flavors easily – these are the perfect healthy cookie recipe!

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104 CommentsLeave a comment or review

  1. Pingback: Peanut Butter Breakfast Cookies - mhilanz.com
  2. This recipe worked WONDERFULLY for me to provide the family with a grab and go meal.  Next week, I’ll double the recipe and add cinnamon.  Thank you for such a good idea.
    I rate it a 5!

  3. I just made these, because I usually make banana bread, but I end up eating most of the loaf myself. I figured my husband would eat more if they were cookies. Delicious taste, but I feel like they need a little salt. I ended up slathering some peanut butter on top, and that added the salty element that they were missing.

    1. I just Googled “peanut butter substitute” and saw several ideas. Almond butter is a good choice or you could use something like Nutella if you wanted to make them a little chocolate flavored (and maybe leave out the chocolate chips). I really don’t taste the peanut butter in them but then, I love peanut butter.

  4. Unfortunately, these cookies are very bland. I used canola oil in place of the coconut oil, but I doubt that made any difference. Perhaps using maple syrup or brown sugar (1/2 cup?) in place of the white sugar, and adding cinnamon would add more flavor. I might try this recipe again using those substitutions.

  5. These are wonderful. I’m chewing one as I type. I used what I had on hand: veg oil instead of coconut oil, 2 Tblsp Splenda instead of 1/4 cup sugar (I find if you substitute in equal amounts you get that bitter taste), finely chopped walnuts instead of chocolate chips. I also included the cinnamon that was listed under substitutions (don’t think I’ve ever made an oatmeal cookie without cinnamon!). Now, if I can just leave the rest of them alone!!!