It’s a great morning when it begins with cookies—especially these Banana Breakfast Cookies. Chewy and satisfying, they combine wholesome rolled oats, ripe banana, almond butter and a touch of maple syrup for natural sweetness. With no refined sugar and naturally dairy-free and gluten-free options, these cookies are a versatile choice for meal prep breakfasts, on-the-go snacks or a lighter dessert.
I enjoy a cookie for breakfast when it’s made with simple, nourishing ingredients. These Banana Breakfast Cookies follow that idea: rolled oats provide whole-grain fiber, ripe bananas and maple syrup add natural sweetness, and almond butter contributes healthy fats and creaminess. They’re easy to make and tailor to your preferences—add dark chocolate, coconut, nuts or dried fruit to suit your taste.
The batter takes about 10 minutes to mix and the cookies bake in just 10–13 minutes, making this a fast meal-prep option that yields a batch ready in under 45 minutes from start to finish.
Why you’ll love this recipe
- Chewy, naturally sweet cookies that highlight banana and warm cinnamon.
- Made with rolled oats and no refined sugar; naturally dairy-free and adaptable to be gluten-free if you use certified oats.
- Quick to prepare and ideal for batch cooking, breakfast meal prep, snacks or a lighter dessert option.
- Easily customizable with chocolate chips, coconut flakes, nuts, seeds or dried fruit.
Recipe ingredients
- Rolled oats – Use old-fashioned rolled oats for the best chewy texture; quick oats will yield a different texture.
- Banana – A very ripe banana provides sweetness and moisture.
- Almond butter – Swap for another nut or seed butter if preferred.
- Maple syrup – Honey can be used as an alternative.
- Coconut oil – Or substitute another neutral oil.
- Add-ins – Mini dark chocolate chips and unsweetened coconut flakes are used here, but chopped nuts, seeds or dried fruit all work well.
See the recipe section below for exact quantities and full instructions.
How to make banana oat breakfast cookies
These cookies are straightforward and forgiving. Follow the steps below for reliable results. Plan on about 45 minutes total time including prep and baking.
Pro tip: The riper the banana, the sweeter the flavor and the more banana aroma the cookies will have.
Full instructions are included in the recipe card below.
- Mash the banana in a large bowl until mostly smooth.
- Whisk in maple syrup, melted coconut oil, almond butter and eggs until combined.
- Stir in rolled oats, baking powder, cinnamon and salt until the mixture comes together.
- Fold in coconut flakes and chocolate chips or your preferred add-ins.
- Scoop the dough onto parchment-lined baking sheets about 2 inches apart and gently flatten the tops so cookies are roughly 2–2½ inches across.
- Bake one sheet at a time on the middle oven rack at 350°F (175°C) for 10–13 minutes, until golden and set. Cool on a wire rack before storing or serving.
Recipe FAQs
They can be. Rolled oats are naturally gluten-free, but some brands are processed in facilities that handle gluten-containing grains. If you need the cookies to be gluten-free, choose certified gluten-free oats.
Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. For longer storage, freeze fully cooled cookies for up to 3 months; thaw at room temperature before eating.
Recipe notes
- Pro tip: A very ripe banana gives the best flavor and sweetness.
- Customize with white chocolate chips, dried fruit, chopped nuts or seeds depending on preference.
- For a dairy-free version, ensure chocolate chips are dairy-free; for gluten-free, use certified oats.
More breakfast options you’ll love:
- Banana oatmeal muffins
- Banana snack cake
- Banana waffles
- Blueberry baked oatmeal
- Gluten-free banana bread
- Banana blueberry oatmeal bread
- Peanut butter banana muffins
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see your version.
Banana Breakfast Cookies
Servings: 24 cookies
Prep Time: 15 mins • Cook Time: 30 mins • Total Time: 45 mins
Ingredients
- 1 large banana, mashed (about 1/2 cup)
- 1/3 cup pure maple syrup (or honey)
- 1/4 cup coconut oil, melted (or other oil)
- 1/4 cup almond butter (or other nut/seed butter)
- 2 large eggs
- 2 1/2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsweetened coconut flakes
- 1/3 cup mini dark chocolate chips (or preferred mix-in)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, whisk together the mashed banana, maple syrup, melted coconut oil, almond butter and eggs until combined.
- Add the rolled oats, baking powder, cinnamon and salt. Stir until incorporated, then fold in coconut flakes and chocolate chips.
- Using a 1/2-ounce scoop or tablespoon, drop dough onto prepared sheets about 2 inches apart. Gently flatten each to about 2–2½ inches in diameter.
- Bake one sheet at a time in the center of the oven for 10–13 minutes, until the cookies are golden and set. Cool completely on a wire rack.
- Store cooled cookies in an airtight container at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen for up to 3 months.
Notes
- The riper the banana, the more pronounced the banana flavor and sweetness.
- To make them gluten-free, use certified gluten-free rolled oats.
- Swap add-ins freely: chopped nuts, seeds, dried fruit or different chocolate varieties all work.
Nutrition (per cookie, estimated)
Calories: ~115 kcal • Carbohydrates: ~13 g • Protein: ~3 g • Fat: ~7 g • Fiber: ~2 g • Sugar: ~5 g
Nutrition is an estimate calculated from a standard food database and should be used for guidance only.