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breakfast banana cookie with chocolate chips on parchment paper

Banana Breakfast Cookies

Marni Katz
These super simple breakfast cookies have just 5 ingredients and can be mixed up in just minutes!
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 16 cookies
Calories 90 kcal



  • 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.


These are best eaten the same day they are baked OR stored in the freezer.  They taste great frozen or just slightly thawed.  Packaged in an airtight container they will stay fresh in the freezer for up to 3 months.


Calories: 90kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 21mgSodium: 49mgPotassium: 98mgFiber: 2gSugar: 6gVitamin A: 52IUVitamin C: 1mgCalcium: 16mgIron: 1mg
Keyword breakfast cookie, Dairy Free, gluten free, healthy snack
Tried this recipe?Let me know what you think!