Healthy Breakfast Cookies
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Okay, but who doesn’t love an excuse to eat cookies for breakfast?! These Healthy Banana Oatmeal Breakfast Cookies are soft, chewy, naturally sweet, and packed with cozy banana, peanut butter, oats, and chocolate chips.
They’re definitely on the healthier side compared to your classic chocolate chip cookie, but you’d never know it from the taste. They’re perfect with your morning coffee, as an afternoon snack, or any time you want to satisfy your sweet tooth while avoiding a sugar crash.
And I love how easy these are to make. No stand mixer, no waiting for butter to soften, and no chilling the dough. Just mix, scoop, bake, and you’re done!
However, if you’re looking for more of the real thing, be sure to try my Chewy Oatmeal Chocolate Chip Cookies, Peanut Butter Oatmeal Cookies (with Blueberries or Chocolate Chips!), Mini Chocolate Chip Cookies, Small Batch Chocolate Chip Cookies, or Really Good Chocolate Chip Cookies.
Table Talk with Tawnie
You know me as the cookie queen, but sometimes the craving strikes for a healthier cookie! Filled with plenty of wholesome ingredients, and a great way to use some over ripe bananas that I know you have on your kitchen counter! 🙂
- Bananas: Use very ripe bananas for the best natural sweetness and moisture. The more brown spots the better!
- Oats: Quick oats will give the cookies a softer, more uniform texture, while old-fashioned oats will create a heartier, chewier cookie.
- Peanut butter: You can use almond butter or any other nut butter you enjoy (cashew butter or sunflower butter are also yummy options).
- Honey: You can also use maple syrup for a vegan option.
- Egg: I have tested the recipe without an egg, and I personally like the texture better using an egg, but they can be made without it if you need a vegan option!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix wet ingredients
Combine the wet ingredients until well combined.
Add dry ingredients
Add the dry ingredients and stir until everything is evenly incorporated. Then fold in the chocolate chips.
Scoop and shape
Scoop the cookie dough onto the prepared baking sheet. Gently press down on each cookie with your fingers or the back of a spoon to flatten into a cookie shape. Press a few extra mini chocolate chips on top.
Bake!
Bake for 15–16 minutes. Allow the cookies to cool, then ENJOY!!
Expert Tips
- Use ripe bananas: The riper and more spotty your bananas, the sweeter and more flavorful your cookies will be.
- Use a hand mixer to mash your bananas: Break the bananas into a bowl and beat with a hand mixer until smooth! It’s a quick, easy method I also use for my banana bread.
- Measure the mashed banana: Since banana size can vary, aim for about 1 cup of mashed banana for the best texture.
- Let the mixture rest: If you have time, give the oat mixture about 5 minutes to sit before scooping. This allows the oats and flaxseed to absorb some of the moisture and helps the cookies hold together.
- Don’t skip flattening! These cookies hold their shape during baking, so pressing them down beforehand is key.
- Let them cool: They’ll firm up as they cool, so don’t worry if they seem soft when they first come out of the oven.
Variations / Substitutions
- Make them nut-free: Swap the peanut butter for sunflower seed butter or another nut-free seed butter.
- Try a different nut butter: Almond, cashew, or natural peanut butter all work well.
- Add some crunch: Stir in chopped walnuts, pecans, or almonds.
- Add dried fruit: Raisins, dried cranberries, or chopped dates are an easy way to change up the flavor.
- Lactation cookies: Add a 1/4 cup of Brewer’s yeast powder to make these lactation cookies.
Storage / Freezing
- Storage: Store cookies at room temperature for up to 3 days, or in the fridge for 1 week.
- Freeze: Store in the freezer for up to 3 months. Thaw before enjoying.
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Ingredients
- 1 cup mashed ripe bananas (about 3 small to medium bananas)
- 1/2 cup creamy peanut butter
- 2 Tbsp. honey
- 2 Tbsp. brown sugar
- 1/4 cup unsalted butter (melted, or melted coconut oil)
- 1 large egg
- 1 tsp. vanilla extract
- 2¼ cups oats (quick-cooking or old-fashioned)
- 2 Tbsp. ground flaxseed
- 1/2 tsp. ground cinnamon (or more, to taste)
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/2 cup mini chocolate chips (plus more for topping)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- Mix the wet ingredients: In a large mixing bowl, combine the mashed bananas, peanut butter, honey, brown sugar, melted butter (or coconut oil), egg, and vanilla extract. Stir until well combined.1 cup mashed ripe bananas, 1/2 cup creamy peanut butter, 2 Tbsp. honey, 2 Tbsp. brown sugar, 1/4 cup unsalted butter, 1 large egg, 1 tsp. vanilla extract
- Add the dry ingredients: Add the oats, ground flaxseed, cinnamon, salt, and baking powder. Stir until everything is evenly incorporated, then fold in the mini chocolate chips.2¼ cups oats, 2 Tbsp. ground flaxseed, 1/2 tsp. ground cinnamon, 1/2 tsp. salt, 1/2 tsp. baking powder, 1/2 cup mini chocolate chips
- Scoop and shape: Scoop the cookie dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Gently press down on each cookie with your fingers or the back of a spoon to flatten into a cookie shape. These cookies won't spread much as they bake, so be sure to shape them to your desired thickness before baking. Press a few extra mini chocolate chips on top, if desired.
- Bake: Bake for 15–16 minutes Start Timer, or until the cookies are set and lightly golden around the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Bananas: Use very ripe bananas for the best natural sweetness and moisture.
- Oats: Quick oats will give the cookies a softer, more uniform texture, while old-fashioned oats will create a heartier, chewier cookie.
- Don’t skip flattening! These cookies hold their shape during baking, so pressing them down beforehand is key.
- Storage: Store cookies at room temperature for up to 3 days, in the fridge for 1 week, or in the freezer for up to 3 months.
- 2026 recipe update: I’ve made a few changes to this recipe from the original to include extra oats instead of flour, a mix of honey and brown sugar, melted butter for a softer texture, and less chocolate for a more balanced bite. I also removed the Brewer’s Yeast, but feel free to add it if making as lactation cookies!
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photography by Lorena Masso
I love making these cookies! They are so easy to make and a good change from making banana bread with overripe bananas. I make a few substitutions: I use almond butter because we have a peanut allergy in our house. Instead of flax seed I use chia seeds. For the flour I use King Arthur gluten free 1:1 flour. They are absolutely delicious! Thank you!
I love those substitutions Maria! So happy to hear you love these cookies! 🫶🏻
Can one use a natural healthier peanut butter or does it need to be brands like Skippy or Jiff etc.
feel free to use whatever you like, I just find they bake better with those brands.
I love this recipe! Was looking for something new to make with ripened bananas and this was perfect! Thank you! 10/10
They look great 🙂 thank you so much!
I have not made these yet. Do I have to use brewers yeast?
No it’s optional 🙂
Delicious and very easy to make. Had to swap the flaxseed for chias because we didn’t wanna run to the store. My kid helped me and was in love with them. Thank you! Will definitely bake them again.
That sounds delicious! Thank you so much 🙂 I love baking with my kids!
This was very tasty and easy to make. Also great leftover!!! I may add some cranberries too next time.
These cookies were phenomenal. I have been looking for the right cookie recipe for my teenagers, which is healthier because we do not eat cereal. They can grab one in the mornings instead of going to school on an empty stomach and eating snacks all day. My only problem now is they don’t last very long and they have already asked me to bake more!!
I’d give these a 3.5/5 admittedly due to my changes that probably resulted in a drier, less sweet cookie than I’d like. I only had 2 bananas, so I added some extra as applesauce to make up the liquid ingredients. I also used 3 Tbsp instead of 1/4 cup honey and did probably 1/2 cup chocolate chips instead of 1 cup. All of the above resulted in a more dry, only mildly sweet cookie. I’ll still eat them but definitely wish I had stuck to the recipe a bit more closely.
Thanks for making! They aren’t an overly sweet cookie anyways since they’re “for breakfast” hehe. If you’d like a sweeter cookie made with bananas you could try my banana bread cookies! https://krollskorner.com/recipes/desserts/banana-bread-cookies/
Yummy!!! So good. My 4 yo helped and the bananas weren’t mashed like I would and it was a messy process, but the final product was perfect!!
toooo cuteeee! I’m glad they final product was yummy 🙂 thank you!
Just made these and I was a little skeptical of the brewers yeast taste! These are delicious and I’ll be making another batch to freeze for returning to work!
They look so yummy Sarah! Thank you so much 🙂