banana breakfast cookies

<em>These Banana Oatmeal Breakfast Cookies are easy to make, tasty, and perfect for breakfast on-the-go! Full of fiber, complex carbs, and healthy fats to keep you full.</em>

Banana Oatmeal Breakfast Cookies 

& spotty banana

(150 g) gluten-free rolled oats, divided

applesauce

baking powder

cinnamon

sea salt

(35 g) chopped walnuts (or another nut/seed)

maple syrup, for added sweetness (Optional – if bananas are not sweet enough)

Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. Peel the ripe banana and break it off into &#8220;chunks&#8221; in a medium bowl. Mash the banana with a fork until it forms a paste.

Next, add 1/2 cup of the oats to a blender and process for 30 seconds, or until a fine flour forms. Add in the oat flour, remaining oatmeal, applesauce, cinnamon, baking powder, salt, and maple syrup, if using. Mix until everything is evenly incorporated, then fold the chopped walnuts into the batter.

Use around 3 tablespoons of batter to form 6 even &#8220;cookies&#8221;, then use damp hands to press each cookie onto the tray &#8211; they will not spread out in the oven, so shape them how you&#8217;d like them to be. Bake for 15-18 minutes, then remove from the oven and transfer to a baking rack to let cool completely.

Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!

Hello, I am a mom(of a teenager), and felt the need to be creative in the kitchen and to prepare food that included fruits. When these showed up, although, I did not have applesauce, or baking soda...I improvised. I used  some crunchy peanut butter to hold the oats together along with a tbls. of  honey. I folded in raisins and a bit more banana. I added a bit of allspice and cinnamon and then...I prayed. I prayed they would be edible. They were just great! Thanks!

Hi Caitlin! This recipe looks delicious! I was wondering how this would work with steel-cut oats, because that is all I have at home at the moment. Would the cookies still remain intact?

So good!! I used 2 cups of oats and no nuts and almond butter instead of apple sauce and they turned out super crunchy and delicious, I kinda may have eaten most of them in one sitting

ALOHA Cat,I have never participated in any comments before, but I MUST say cookies look so "ono" (delicious)! Thx for sharing. Miki

I’ve already made this thrice! Third batch in the oven right now and my kitchen smells amazing???? used almond flour instead of oat flour too and it turned out super delicious!

delicious cookies!  i'm hosting my daughter's friend who is diabetic...  i'm not familiar with calculating carbs/sugar in a recipe...  can anyone help me with this?  thank you!

Thank you for the recipe! These are so delicious, I might just eat all of them today. ????

These are wonderful! I love to make several slightly different versions when I batch make these, usually one the regular way, one with shredded coconut and more nuts and seeds, and one with cocolate chips. I always add a bit of pumpkin pie spice, nutmeg, allspice, and cloves (sometimes vanilla too) when a recipe calls for cinnamon - if you have them they're a game changer :) I also always add a little bit of flax and chia for extra nutrients, and I find it doesn't alter the texture/moisture. Overall perfect breakfast for a busy college student like me. Thanks for another lovely recipe Caitlin!

Just made this yesterday and added all the seeds I had - pumpkin seeds, hemp seeds plus goji berries and cacao nibs. Chewy, healthy and easy. Thanks Caitlin!

Thanks for this super simple recipe, Caitlin! I added some mini Enjoy Life chips bc my hubby &amp; I love the banana/chocolate combo. So good!

Hi Caitlin !
I'm a French fan of your recipes and of your personality ;) I tried this cookie recipe for my breakfasts this week and they were sooooo good ! My Mum tried them and she found they are delicious too. I really love the texture of it, plus they are really healthy, nourrishing and easy to make… Thank you so much for this recipe and for your creativity !
Have a very nice day and take care &lt;3

OMG- so good!!! i left out the applesauce and maple syrup, just added a bit of water and threw some hemp seeds in there too. I baked them in a donut mold and they turned out so cute!  YUM YUM YUM. Thank you!

I'm very happy I made these cookies. Delicious! Thanks for the recipe! ????

Love your recipe! I skip the applesauce with no problems. I usually add berries and flax meal. On one desperate day I made them with sweet potato instead of bananas-- it worked! Delicious no matter what! Thank you for breakfast!!

I just made these and they are really great! "Essentially oatmeal, but in cookie form" is the best way to describe them, which is great for me because I love oatmeal :). I used sliced almonds instead of walnuts and when they were ready to eat I topped them with vanilla almond butter YUM! I had 3 cookies and I'm saving the rest for tomorrow. Thank you Caitlin!

I love this recipe! So easy, quick, and delicious. Will definitely be making it a lot more!

My husband is always on the go; he loves breakfast food but he detests the thought of having to sit down and eat breakfast (pffft men...). These have been a saver! He’ll take them on his way to work and it’ll satisfy his hunger until lunch. 
Not to mention they’re delicious! They taste like tiny apple pies! ☺️❤️

These cookies are super good and it’s an added plus how wholesome the ingredients. Super easy to make, I didn’t have to go out and buy anything (but I did replace the applesauce with banana). My family loves them and I make them all the time when we don’t eat the bananas fast enough. The first time I made them, I made the bad mistake of putting them into a container when they weren’t cool yet. They ended up being softer (but still good) so make sure to let them cool completely to keep them crispy.

Seriously can’t thank you enough for this recipe its my go-to! Love that it’s made with healthy ingredients. I add in agave, vanilla extract, nutmeg, flaxseeds, &amp; goji berries and it’s absolutely amazing. Can’t wait to try other substitutes too.

Made these this morning and they were surprisingly good!  I didn't have apple sauce so I just substituted it for another ripe banana and  I added in a little bit of honey to sweeten it up. I love that they're healthy and  that they kept me full for a while. These will be my go-to breakfast for when I have a couple of ripe bananas left :)

I like to make a huge batch of these and put them in the freezer. Then on my way out the door I put three in my bag and eat them on the way to work! Great quick breakfast to have on hand.

Stumbled upon this pearl last week with a huge craving, but very little time. So so good and done in no time ! Was out of apple sauce so replaced it with 2 tbs of natural peanut butter. I used one generous tbs of date syrup instead of maple syrup and added chia seeds &amp; sunflower seeds. Also added a dash of nutmeg &amp; ginger powder. Spilled a bit of oatmeal in the batter but they still turned out fine ! Thank you :D

Made these with peanut butter instead of applesauce and sugar free chocolate chips instead of the walnuts, they were delicious!!!!! About to make them for the second time

Gluten-free banana chocolate chip breakfast cookies made with wholesome, healthy ingredients. You won't miss the flour, butter, and added sugar! Please use certified gluten free oats to assure cookies are GF. Use dairy-free chocolate chips to assure cookies are vegan.

Banana Chocolate Chip Breakfast Cookies

(190 grams) quick oats* (not whole oats)

salt

(250 grams) homemade almond butter*

(82 grams) pure maple syrup (or honey)

large ripe bananas, mashed (about 1 cup)

(60 grams) dark or semi-sweet chocolate chips

(33 grams) sliced almonds

Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.

Each cookie will be 3 Tablespoons of dough. Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.

Bake for 15 minutes until edges are very slightly brown. Don&#8217;t bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week.

I took your advice here and it turned out amazing! ! I added 2 Tbsp each of flax and chai seeds and toasted coconut!

I have made this recipe 20xs over in the last 5 years - it's by far my favorite Sally recipe. My husband travels a ton and these have gotten him through so many times as meal replacements when he is on the road. I use peanut butter instead of almond butter, cut back on the maple syrup, and add some flax seed and raisins to each recipe. I always make a triple recipe each time to freeze, so we always have them on hand. "Breakfast cookies" have become fan favorites among the musicians he travels with! :o) Thanks, Sally!!

I made these this morning with store bought crunchy peanut butter, maple syrup, semi-sweet chocolate chips, and the optional sliced almonds. They were easy to make, and the flavor was good (and I don't love bananas!). The only reason I rated 4 stars instead of 5 is that the cookies were softer and mushier than I would have preferred. Are they supposed to be this way? I weighed ingredients so am fairly sure measuring wasn't the issue. Unless I used a bit too much mashed banana? I only baked the cookies for 15 minutes because I didn't want to overbake them per the instructions. Overall, these are a nice change for breakfast. Thanks!

Froze these after they cooled and serve them straight out of the freezer to my teething toddler (minus the choc chips).

I had some very ripe bananas and these were the perfect use. I took a bite when it had cooled and it was delicious! Can’t wait to have one with my breakfast in the morning!

I have made these cookies...oh probably 100 times - not including many, many double and triple batches. 
This recipe is, hands down, my favorite, go-to, for-anything cookie recipe. Yes to the breakfast and GF of course, but I've also made this as a postpartum cookie with the addition of some protein powder, a lactation cookie (added some ground flaxseed), teething cookie (without the chocolate). I've eaten this cookie straight out of the oven, cooled and frozen (I like them frozen the best). I have made this cookie vegan, nut-free, and a combo GF/vegan/nut-free. I've even made this with frozen bananas (defrost, drain and add slightly more oat flour). 

I have brought it into work and watched them be devoured. I have recommended this recipe to countless people. The only person who didn't like it (ONLY), doesn't like bananas in general. 

If I could leave 10 stars, I would.
It's a total winner.

I love how quick this is!! I made it with rolled oats that I didn’t process because I just didn’t read the directions close enough. But it’s still a hit with the kids! And I love using up bananas quickly and without having to have anything come to room temp! I will enjoy sneaking in some flax and chia in the next batch, and I might experiment with some oat bran. Thanks!!

My whole family loves these; I've been making them for years. So great for a post-hike snack for the kids. I'm wondering if I can substitute pureed pumpkin for the banana? Bananas hurt my stomach so I can't really enjoy these as they are. If so, how much do you think? Thanks, Sally!

I eat something along these lines every morning with some plain yogurt and berries. I usually add a third banana and 1/4 applesauce and ditch the sweetener. They are still plenty sweet and perfect for the morning!!

This recipe was a great way to use up ripe bananas! I doubled the recipe with no issues.

Gluten-free almond butter banana breakfast cookies combine pantry staple ingredients for a sweet, nutritious, make-ahead breakfast studded with chocolate chips!

Almond Butter Banana Breakfast Cookies Recipe

banana

egg (see note for substitutes)

vanilla extract

+ drippy almond butter (around 200 grams)

tapioca flour

sugar

Tablespoons flax meal

Preheat the oven to 350 F and line a baking sheet with parchment paper. Set aside.

In the bowl of a small food processor or blender combine the banana, egg, and vanilla until blended. Transfer to a large bowl and mix in the almond butter until smooth.

In another large bowl, whisk together the flour, sugar, flax meal, baking powder, and salt.

Pour the dry ingredients into the bowl of the wet ingredients and mix until well combined. Do not overmix. Fold in the optional mix-ins (oats and/or dark chocolate chips).

Using a small cookie scoop or 1 Tablespoon spoon to scoop the dough (if using oat flour, then shape into a ball), and place on the prepared baking sheet (see notes).

Bake the cookies for 10-12 minutes or until the cookies are baked. Note &#8211; If you are using oat flour, the cookies will not spread in the oven so once they are out of the oven, gently press the cookie down with the hand or back of an oiled spoon. If using tapioca flour, the cookie will evenly spread while baking.

Store in an airtight container at room temp for up to 7 days or freeze for up to 2 months.

I am embarrassed to say how much I love almond butter. Currently I have 8 jars in my pantry! Thank you so much for these delicious cookies!

I'm totally on board with cookies for breakfast!

These really should be called ‘breakfast lunch and dinner cookies’! They are so delicious and easy to make my crew wants them for every meal!

These cookie are incredible! You just can't go wrong with cookies for breakfast!

This recipe is so tasty! A healthier option of a treat for breakfast!

Kinda obsessed over these, they look amazing!

Thanks.They were easy to make and so yummy. What's the best way to store them? I kept them in a container with parchment paper in the fridge, but they got a bit moist.

https://content.jwplatform.com/videos/kAR8JCDD.mp4

Make cookies part of a healthy breakfast with these Almond Butter Banana Breakfast Cookies! This gluten-free breakfast cookie recipe is made with simple wholesome ingredients and unrefined sugars. Portable, easy, delicious! Flourless cookie option included. 

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Top 3 banana breakfast cookies recipes from across the web

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Banana Oatmeal Breakfast Cookies

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The most viewed banana breakfast cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine