Breakfast can be the craziest time of day and making sure your family has healthy (and quick) choices available can be a challenge. Enter the banana breakfast cookie. Made with just a few clean ingredients, these cookies are a great way to start the day! Make a big batch, pop them in the freezer, and enjoy more relaxed mornings from now on!
“This post may contain affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.”
Why you must have these breakfast cookies in your life!
One of the best things about these cookies is how quickly you can get them made. This is truly a 30 minutes or less kind of recipe. With measuring kept to a minimum (just the oats) and no need to get out any special kitchen equipment, there is no excuse not to make these.
But they aren’t just easy to make. These banana breakfast cookies are awesome to eat. In our house, these cookies always get chocolate chips and aren’t just for breakfast. They are a great afternoon snack for everyone, whether after school or during that mid afternoon work slump. They have “good for you” ingredients that keep you full and satisfied for more than just a few minutes!
And the best part is that they get stored in the freezer! That’s right, make a batch, or even a double batch and pop them into the freezer. Then eat them straight from the freezer (just let them defrost for 5 minutes or you’ll break a tooth) or take them with you on the go and eat them once they are fully defrosted. Delicious either way!
A few notes on the ingredients:
- Bananas: Fresh v. Frozen - In this recipe overripe bananas that haven't been frozen work best. You can use frozen bananas, but first, let them defrost and keep any liquid they produce during defrosting to add into the recipe.
- Old Fashioned Oats: I like to use old fashioned oats for these cookies. They are a pantry staple and provide the right texture for this cookie.
How to make banana breakfast cookies
Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
In a mixing bowl combine the oats, bananas, eggs and vanilla. Mix until everything is well incorporated and there are no chunks of bananas or oats without batter.
Stir in the chocolate chips or any other ingredients you might want to mix in. Think about nuts, raisins, craisins, etc. I like to stick to no more than about ½ cup of any one ingredient. And this step is totally optional (but not in my house).
Then using a standard sized cookie scoop, scoop cookies onto the parchment lined baking sheet. These do not need to look perfectly round. Because of the uneven/chunky texture of the batter these are much more free form breakfast cookies than your standard dessert cookie.
Pop them into the preheated oven and bake at 350 degrees for about 20-25 minutes until the edges and tops are golden brown. You’ll get 16-18 cookies per batch.
Let cool on the baking sheet for about 5 minutes and then cool completely on a cooling rack.
These banana breakfast cookies are best stored in the freezer (unless you are going to eat them within a day or so). Put them into an airtight container and store for up to 3 months.
These cookies are super allergy friendly
These breakfast cookies are one of the cleanest recipes I’ve made yet. Nothing processed, all real food and still totally delicious!
No substitutes needed to make them gluten-free, dairy-free or nut-free! Other than the chocolate chips (totally optional), they have no added sugars either.
Frequently Asked Questions
While my family has a bit of a sweet tooth, not everyone wants chocolate chips for breakfast. In that case, you can swap the chocolate chips for an equal amount of chopped walnuts (or any nuts), craisins or any other dried fruit you like.
YES. Definitely freeze these. Because they have so few ingredients, they don’t stay fresh on the counter very long. Store them in an airtight container (I use something like these plastic storage containers) and take a few cookies out as needed.
One more simple tip: Storing overripe bananas
Let’s talk about the best way to store overripe bananas! For this recipe, I like to actually use overripe bananas that have not been frozen. So I just leave them on the counter until they are super spotty brown and then use them.
For other recipes, like smoothies or banana bread, I like to peel the bananas, put them on a parchment covered sheet pan and freeze until solid. Then transfer the bananas into a zip top bag until needed.
Looking for more simple breakfast recipes? Try these:
When you try this recipe and love it 😍 let me know by leaving a comment below or 5 ⭐ rating!
Banana Breakfast Cookies
- 2 eggs
- 2 cups old fashioned oats
- 2 mashed bananas
- 1 TB vanilla
- ½ cup chocolate chips
- ¼ teaspoon kosher salt
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix eggs, bananas, oats, vanilla and salt together in a large mixing bowl until the batter is well combined. Add in the chocolate chips (or other mix-in if using).
- Using a cookie scoop, portion the dough onto the prepared parchment lined baking sheet and bake at 350 degrees for 20-25 minutes. Look for a golden brown top and golden brown edges.
- Let cool on the baking sheet for about 5 minutes and then move to a cooling rack to cool completely.
Want more recipes like this delivered right to your inbox? Be sure to subscribe below and never miss a thing!