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?!
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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.
These cookies are…
- 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!
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.
- 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.
- 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!
Yes! They will stay in the freezer for up to 3 months. Thaw before enjoying.
Yes. Be sure to use gluten free oats and Bob’s Red Mill gluten free flour. Almond flour is also a great substitution.
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!
Banana Oatmeal Breakfast Cookies
- 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)
- 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!
Hi, I’m Tawnie!
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.More about Tawnie