Banana Breakfast Cookies
We may earn a commission if you decide to make a purchase through our links, at no cost to you. As an Amazon Associate I earn from qualifying purchases. Please read our privacy policy for details.
These banana breakfast cookies are chewy, tasty, and packed with fiber. They’re easy to make and perfect for breakfast on the go or midday energy boost.
Made with wholesome vegan ingredients, they’re a great way to justify why you can have cookies for breakfast.
These banana oat breakfast cookies are also satisfyingly chewy and sweet for a quick afternoon pick-me-up.
So before you toss those browning bananas on your counter or settle for a boring bowl of oatmeal, give them a new life as breakfast cookies!
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox!
Rushing out the door? We have sweet and savory breakfast options to keep you fueled without slowing you down!
Grab a breakfast burrito on your way out, or satisfy your sweet tooth with a jar of peanut butter cup overnight oats.
Why You’ll Love This Banana Breakfast Cookies Recipe
- These vegan banana breakfast cookies are packed with fiber thanks to oats, whole wheat flour, and flaxseed.
- These delicious and hearty oat banana cookies are easy to take anywhere, perfect for breakfast on the go.
- You only need simple ingredients to whip up these banana oat breakfast cookies. They’re also great for using up overripe bananas and extra oats!
Ingredients And Substitutions
Ground flaxseed and water – These vegan banana oat healthy cookies swap the egg with a flax egg to bind everything together.
Whole wheat flour – We’ll use fiber-packed whole wheat flour for the structure of the cookies. Use whole wheat pastry flour for softer oat banana breakfast cookies.
Rolled oats – Of course, this banana oat breakfast cookie recipe needs oats. They provide a hearty, chewy texture and a bonus fiber boost.
Baking powder and baking soda – To help the dough rise.
Coconut sugar – We’ll use the less-processed coconut sugar as our sweetener for these healthy banana breakfast cookies.
Coconut oil – Adds moisture and contributes to the tenderness of the oat and banana cookies.
Banana – Binds the dough and naturally sweetens the healthy oat banana cookies.
Vanilla extract – Enhances the flavor of the vegan cookies.
Dried cranberries – Load up your banana cookies with different goodies! Try other dried fruits like dried apricots and raisins. You can also add texture and flavor with hemp seeds, chopped walnuts, shredded coconut, or dark chocolate chips!
Tips For Making This Recipe
Use a Ripe Banana
The riper the banana, the sweeter these banana breakfast cookies will be! I’m talking about that brown, spotty, almost-mushy banana you’d use for banana bread.
Make Them Gluten-Free
For gluten-free banana oat breakfast cookies, use certified gluten-free oats and a 1:1 flour blend instead of whole wheat flour.
Storage Tips
Store leftover banana oat cookies in an airtight container for up to 2 days at room temperature. For longer storage, refrigerate them for 4 days or freeze the cookies in a freezer-safe container for 2 to 3 months.
Banana Oat Breakfast Cookies Recipe FAQs
Can you use ground oats instead of whole wheat flour?
We’ve only made these oat banana cookies with whole wheat flour and oats, but I’ve seen other breakfast cookies that use a combination of ground oats and whole oats for the dough.
Should I use quick oats or old-fashioned oats for oatmeal cookies?
For deliciously chewy cookies, use old-fashioned oats. Quick cooking oats might not bake up well and affect the texture of the cookies.
What can I substitute for oats in cookies?
We haven’t tried making these banana breakfast cookies without oats, but I’ve seen oatmeal cookie recipes suggest quinoa flakes as a substitute for chewiness.
Can you use a frozen banana in vegan banana breakfast cookies?
Yes! Just thaw the frozen banana and drain the excess liquid well to keep the wet ingredient ratio balanced.
Can you substitute coconut oil in cookies?
You can replace the coconut oil with the same amount of melted vegan butter or unsweetened applesauce for moisture.
More Delicious Vegan Breakfast Recipes
- Overnight Oats: 4 Ways
- Oatmeal Pumpkin Breakfast Bowl
- No Bake Tropical Granola Bar Bites
- Chewy Granola Bar Bites
- Whole Wheat Chocolate Chip Pancakes
I found this recipe for Chocolate Quinoa Breakfast Cookies that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Banana Breakfast Cookies
Ingredients
- 2 tbsp ground flaxseed
- 6 tbsp water
- 1 cup whole wheat flour
- 1 1/2 cups rolled oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup coconut sugar
- 2 tbsp coconut oil, melted
- 1 medium ripe banana, mashed
- 1 tsp vanilla extract
- 1 cup dried cranberries or any dried fruit
Instructions
- Preheat the oven to 350°F. Line the baking sheet with parchment paper and set aside. You can also use a silicone mat.
- In a small bowl, combine the ground flaxseed and water. Let rest for 10 minutes to thicken.
- In a large bowl, combine the flour, oats, baking powder, baking soda, salt, and coconut sugar.
- Add the flax egg, oil, mashed banana, and vanilla to the dry ingredients. Mix well.
- Fold in the dried fruits.
- Drop tablespoon-sized scoops on the prepared baking sheet.
- Bake for 12 minutes or until the banana breakfast cookies are lightly golden.
Notes
- The riper the banana, the sweeter these banana breakfast cookies will be! I’m talking about that brown, spotty, almost-mushy banana you’d use for banana bread.
- For gluten-free banana oat breakfast cookies, use certified gluten-free oats and a 1:1 flour blend instead of whole wheat flour.
- Store leftover banana oat cookies in an airtight container for up to 2 days at room temperature. For longer storage, refrigerate them for 4 days or freeze the cookies in a freezer-safe container for 2 to 3 months.
PIN FOR LATER!
I dont have whole wheat flour, can I use oatmeal ground into flour instead?
Thank you.
.
Hello Wendy, we haven’t tested the recipe with that sub, I am thinking it would not work, but can’t say for sure since we haven’t tested it. If you try, let us know 🙂
🙂 The HFHL Team
These look amazing but I could hardly call them healthy if I eat the whole batch myself! Yum!
I completely hear that Lisa! They’re definitely addicting!
I can’t wait to try these, especially for my kids after school starts! My one question is what kind of oatmeal do you use? Quick or old fashion? Thank you!
Gina, I hope you do try them! I make them all the time and we all love them! I use old-fashioned oats.
Thanks! I made these as is and OMGoodness….Delicious! Even my kids don’t know they’re healthy 🙂
These are some of the FAVORITES!! I’m so glad you and the kiddos are lovin’ them! And thanks for letting me know you tried them. I love hearing feedback.
I’m so happy they turned out for you! They’re practically fool-proof. And yes, perfect for on-the-go or while feeding baby!
Could I use the whole egg? If I do a double batch I’ll just end up making icecream with the yolks, which kinda defeats the purpose of healthy breakfast.
You know, I wish I had an answer for you, but I’ve never tried it with the whole egg, so I wouldn’t want to lead you wrong. but I do have a better idea for you, if you’re trying to stray from making a treat… what about using egg yolks in a non-edible way. hair conditioner. face mask. There are ton of DIY beauty ideas on Pinterest that would use up your egg yolks. Hope that helps!
You had me at cookie for breakfast! these sound delicious Holly!
These sound amazing. My girls are always up for a cookie and adding something healthy into will not deter them.
In my defense as the wife in the story, I wake up better after I snooze, but I sure do LOVE these breakfast cookies though. They are one of my fave on the go breakfast. They don't crumble and fall apart and they are easy to eat in the dark. Thanks wifey.
Thank you Karren. They're so easy – and basically really hard to resist.
nicely done I'll have to give them a try
Ok…. I will HAVE to make these. They sound ans look delicious!