Why You’ll Love This Recipe

These Banana Breakfast Cookies are the ultimate healthy breakfast choice. Not only are they quick and easy to make, but they are also packed with fiber, healthy fats, and protein, keeping you full and energized throughout the morning. The bananas provide natural sweetness, while the oats give these cookies a hearty texture. With the added crunch from nuts and seeds, these cookies are both satisfying and nutritious. Plus, they are customizable—add chocolate chips, dried fruits, or your favorite spices to make them your own!

Ingredients

2 ripe bananas, mashed
1 1/2 cups rolled oats
1/4 cup almond butter or peanut butter
1/4 cup walnuts or almonds, chopped (optional)
2 tablespoons chia seeds or flaxseeds
1/2 teaspoon cinnamon (optional)
1/4 cup raisins or dried cranberries (optional)
1 teaspoon vanilla extract
Pinch of salt
1/4 cup chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, mash the ripe bananas until smooth.
Add the almond butter (or peanut butter), vanilla extract, cinnamon (if using), and a pinch of salt. Mix until well combined.
Stir in the rolled oats, chia seeds (or flaxseeds), and chopped nuts (if using). If you’re adding raisins or dried cranberries, fold them in at this stage.
If you’re using chocolate chips, fold them into the dough.
Scoop spoonfuls of dough onto the prepared baking sheet, flattening each cookie slightly with the back of the spoon.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the cookies are firm to the touch.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 10-12 cookies
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Cooling Time: 10 minutes

Variations

Chocolate Chip Banana Cookies: Stir in some dark or milk chocolate chips for a sweet treat.
Nut-Free Version: Omit the nuts and use sunflower seed butter instead of almond or peanut butter for a nut-free version.
Dried Fruit Delight: Add chopped dried apricots, dates, or figs for a fruity twist.
Spiced Banana Cookies: Add a pinch of nutmeg or ginger along with the cinnamon for a more aromatic flavor.

Storage/Reheating

Storage: Store the Banana Breakfast Cookies in an airtight container at room temperature for up to 4 days. For longer shelf life, refrigerate them for up to a week.
Freezing: These cookies freeze well! Allow them to cool completely, then store them in a freezer-safe bag or container for up to 3 months. To thaw, simply leave them at room temperature for a few hours or microwave for 10-15 seconds.
Reheating: To reheat, place individual cookies in the microwave for 10-15 seconds for a warm, soft treat.

FAQs

1. Can I make these cookies without oats?

Oats are a key ingredient in these breakfast cookies, providing texture and fiber. However, you can experiment with other grains or flour blends (such as almond flour) for a different texture, though the outcome may vary.

2. Can I use a different nut butter?

Yes, you can substitute almond butter with peanut butter, sunflower seed butter, or any other nut or seed butter you prefer.

3. Can I make these cookies without sweetener?

The ripe bananas provide natural sweetness, so you don’t need additional sweetener. However, you can add honey or maple syrup if you prefer a sweeter cookie.

4. Can I add more chocolate chips to this recipe?

Yes, if you’re a chocolate lover, feel free to increase the amount of chocolate chips to suit your taste!

5. How do I make these cookies gluten-free?

To make them gluten-free, ensure that you use certified gluten-free oats and check that your nut butter is gluten-free as well.

6. Can I make these cookies vegan?

Yes, these cookies are naturally vegan if you use plant-based nut butter and ensure the chocolate chips are dairy-free.

7. How do I prevent the cookies from being too soft?

Make sure to bake the cookies until the edges are golden brown and the center is set. If they’re too soft, you can refrigerate the dough for 10-15 minutes before baking to firm them up.

8. Can I use quick oats instead of rolled oats?

You can use quick oats, but the texture of the cookies may be slightly different. Rolled oats give the cookies a heartier texture.

9. Can I add protein powder to these cookies?

Yes, you can add a scoop of protein powder to increase the protein content. Just be mindful to adjust the wet ingredients if necessary to maintain the dough’s consistency.

10. How can I make these cookies more filling?

You can add extra seeds (like pumpkin or sunflower) or a scoop of protein powder to make them more filling. You could also add some shredded coconut for added texture and fiber.

Conclusion

Banana Breakfast Cookies are an easy and nutritious way to start your day with a wholesome, satisfying snack. With the natural sweetness of bananas and the hearty texture of oats, these cookies are packed with energy-boosting ingredients. They’re fully customizable, so you can adjust them to your taste, whether you prefer extra chocolate, nuts, or dried fruit. Perfect for busy mornings or as an afternoon snack, these cookies offer a delicious and filling option to keep you fueled throughout the day!