These Banana Oatmeal Breakfast Cookies are filled with ripe bananas, hearty oats, flaxseed and dark chocolate chips! They're great for breakfast but can be enjoyed as a snack any time of day. Be sure to watch the recipe video too!
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.
These cookies are…
Full of good-for-you nutrients
Easy to make
Full of chocolatey-banana flavor
Similar to banana bread cookies
Hearty and wholesome
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!
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!
In a large mixing bowl, combine all of the dry ingredients.
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.
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!
Can I freeze these cookies?
Yes! They will stay in the freezer for up to 3 months. Thaw before enjoying.
1/4cupBrewer's Yeast Powder (optional for lactation cookies)
1/2tsp. baking powder
1cupdark chocolate chips (plus a little extra for garnishing the tops of the cookies)
Prevent your screen from going dark
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.
Then combine the dry ingredients in a medium sized mixing bowl: oats, flour, brewer's yeast (if using), flaxseed, cinnamon, baking powder and salt.
Fold the dry ingredients into the banana mixture with a rubber spatula until combined and then stir in the chocolate chips.
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!
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.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
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