Banana Oatmeal Breakfast Cookies (Lactation Friendly)
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There’s nothing like a chewy, moist, deliciously perfect cookie and I’ve mastered these banana oatmeal breakfast cookies for you guys! Because who doesn’t like cookies for breakfast?!
I’ve made epic chocolate chip cookies and decadent cookies & cream cookies too, but these oatmeal breakfast cookies are a little more on the healthy side, making them totally ideal to have with your morning coffee.
Plus, they are easily made into lactation cookies by adding Brewer’s Yeast Powder for all of my lactating mama’s out there!
I love how fast these cookies come together too. No stand mixer needed, waiting for butter to soften or cookie dough chill time. All you’ll need are a few mixing bowls and a whisk to whip these up for the week for a quick breakfast.
- Full of good-for-you nutrients
- Easy to make
- Lactation friendly
- Full of chocolatey-banana flavor
- Similar to banana bread cookies
- Hearty and wholesome
- Easily customizable
- Freezer friendly!
Ingredient Notes
The awesome thing about these cookies is that you probably have most of the ingredients already in your pantry. Plus, it’s a great way to use up the ripe bananas sitting on your counter!
You can scroll down to the recipe card for the full list of ingredients and measurements.
- Ripe bananas: The more brown specks the better!
- Peanut butter: You can use almond butter or any other nut butter you enjoy (cashew butter or sunflower butter are yummy options).
- Honey: You can also use maple syrup instead if you need a vegan option.
- Flour: Use a gluten free flour, if needed.
- 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
These cookies only take ~15 minutes in the oven and 10 minutes or less of prep time. They’re great for busy days when you want a healthy treat!
Be sure to scroll down to the recipe card for the full recipe instructions.
- In a large mixing bowl, combine all of the dry ingredients.
- In a separate mixing bowl, mash the ripe bananas.
- Whisk in the egg, honey, peanut butter and vanilla extract.
- Fold the dry ingredients into the banana mixture.
- Stir in chocolate chips.
- Use a cookie scoop to scoop onto a baking sheet or cookie sheet.
- Flatten cookies slightly using the back of a spoon, top with more chocolate chips if desired.
- Bake
Expert Tips
- Add in your favorite mix-ins: chopped walnuts, almonds, raisins, dried cranberries and pumpkin seeds are all good options.
- Types of oats to use: I recommend using the quick oats for a better consistency in this cookie. The old fashioned rolled oats will still give you a chewy cookie if that’s all of you have. If gluten intolerant, use gluten free oats.
- DYK you can use a hand held mixer to mash your bananas? Break the bananas up into a bowl and beat until smooth! I use this method with my banana bread recipe too!
FAQ
Yes! They will stay in the freezer for up to 3 months. Thaw before enjoying.
What can I do with old bananas?
Bake with them! Try my banana carrot muffins or these chocolate banana muffins!
Can I make these gluten free?
Yes. Be sure to use gluten free oats and Bob’s Red Mill gluten free flour. Almond flour is also a great substitution.
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Ingredients
- 3 small ripe bananas, mashed (~1 cup mashed)
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1 large egg
- 1 tsp. vanilla extract
- 2 cups quick cook 1 minute oats
- 1/2 cup all-purpose flour
- 1/4 cup Brewer's Yeast Powder (optional for lactation cookies)
- 2 Tbsp. ground flaxseed
- 1 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup dark chocolate chips (plus a little extra for garnishing the tops of the cookies)
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 oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a large bowl, whisk together the mashed bananas, peanut butter, honey, egg and vanilla until smooth.3 small ripe bananas, mashed (~1 cup mashed), 1/2 cup creamy peanut butter, 1/4 cup honey, 1 large egg, 1 tsp. vanilla extract
- Then combine the dry ingredients in a medium sized mixing bowl: oats, flour, brewer's yeast (if using), flaxseed, cinnamon, baking powder and salt.2 cups quick cook 1 minute oats, 1/2 cup all-purpose flour, 1/4 cup Brewer's Yeast Powder (optional for lactation cookies), 2 Tbsp. ground flaxseed, 1 tsp. cinnamon, 1/2 tsp. baking powder, 1/2 tsp. salt
- Fold the dry ingredients into the banana mixture with a rubber spatula until combined and then stir in the chocolate chips.1 cup dark chocolate chips (plus a little extra for garnishing the tops of the cookies)
- Use a cookie scoop to scoop dough onto cookie sheet, 6 cookies per sheet. Press the cookies down gently with the back of a spoon or measuring cup. Place a couple more chocolate chips on top of the cookies if desired.
- Bake for 15-16 minutes or until edges are lightly brown.
- Let cool for 5 minutes before transferring to a wire rack to cool completely. Sprinkle flaky sea salt on top, if desired. Enjoy!
Video
Notes
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.
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 🙂
Very good, quick, and simple. I made these vegan (agave syrup = honey, 1tbs flax and 3tbs water = egg). Happy to have these ready to go for busy mornings.
Hi Kelly! I am so glad. Thank you so much! xo, Tawnie
These will be great in addition to my scrambled eggs in the morning when I’m in a hurry! They are so delicious! Thanks for sharing this recipe, Tawnie!
Hi Nicole! OMG I’m so glad, thank you so much! xo, Tawnie
These cookies are so delicious!! I love that it calls for more brewers yeast than most other lactation recipes. They’re filling too.
Hi Suzy! OMG thank you SO much! I am glad you enjoyed them. I need to make them again myself and stash them in the freezer for quick fuel! xo, Tawnie
I ate so many of these when I was breastfeeding. Not sure if they helped or not, but they sure tasted good.
Cookies for breakfast sounds perfect for me! Great recipe.