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Banana Breakfast Cookies are made with simple ingredients and have an irresistible chewy texture! They come together with less than 10 minutes of prep time and 15 minutes of bake time. You’ll love that you can store these cookies in the freezer making them a great idea for meal prep!
Breakfast cookies are the new muffins! My freezer is typically stashed with a variety of breakfast muffins, but I am changing it up this week. Whether it’s a back to school lunchbox, an afternoon snack, or even the holidays, these Banana Breakfast Cookies are delivering happiness. In my quest to meal prep a week’s worth of snacks and breakfast foods for my hungry teenagers, I came up with these deliciously fun banana cookies. Banana cookies are giving us more pep in our step for school mornings!
Reasons you will love these cookies
- They’re healthy! These cookies are packed with easy, high-fiber, nutrient-rich foods ingredients. If you noticed, I love adding chia seeds to a lot of my recipes like this along with oats, hemp seeds, and more…. As a nutritionist, I want my kids to have an easy grab and go food that delivers on flavor and nutrients. These cookies definitely fit the bill!
- So easy to make! (You know I’m all about simple and delicious, healthy meals.) All we do is combine wet and dry ingredients. 15 minutes is all you need to bake.
- The texture is perfect! These banana cookies are moist and chewy, but also layered with oats and seeds. Maple syrup is also used as our main sweetener with just the right amount of sweetness.
- Perfect for meal prep! I made a batch of these on the weekend and promptly stored in the freezer. Each morning my kids have pulled 1-2 out for a quick grab and go breakfast.
Ingredients needed to make Breakfast Cookies
Here are the ingredients you need for this recipe:
- Old Fashioned Rolled oats: rolled oats are going to provide a great texture, layers, but also bump up the fiber intake!
- Almond flour: I love the addition of almond flour that helps these cookies to bind, but also keep them moist and chewy.
- Ripened bananas: bananas provide a natural sweetener here.
- Maple syrup: also a natural sweetener! You can use honey as an alternative.
- Peanut butter: this is our main source of fat to provide moisture, but you can also use almond, cashew or sunbather in its place.
- Pecans: for extra crunch, healthy fats, and earthy taste. You can sub with walnuts or different type of nut.
- Egg: for binding the cookies. If you want to sub a flax egg, that can also work.
- Flax seed, chia seeds, and hemp seeds: this boost of nutrition adds protein, fiber, and healthy fats! I also love how they add a seed-y texture. You can play around with the ratio here. For example, if you don’t have hemp seeds go ahead and up the chia seeds in place.
- Cinnamon, baking soda, & sea salt: a few of our baking essentials.
How to make breakfast cookies:
This recipe couldn’t be any easier.
- Mix the wet ingredients first by mashing the banana, then adding the egg, maple syrup, and peanut butter.
- Stir together the dry ingredients: oats, almond flour, hemp seeds, flax seeds, chia seeds, cinnamon, baking soda, pecans, and sea salt.
- Add the dry ingredients to the we and continue to stir until no dry pockets remain. Create a thick dough.
- Line a baking sheet with parchment paper and scoop a ball of dough along the baking sheet keeping at least 2 inches apart.
Customizable cookies
These cookies are easily customizable! I mentioned above that you can swap the nuts or the nut butter. You can also add in chocolate chips and I have made them with chocolate chips a few times. The only reason I skipped in this recipe was because I didn’t have any on hand when I photographed. They are delicious with or without!
Storing
You can store these cookies in an air tight container in the freezer. This is my favorite way to make them because they defrost at room temperature in only about 20 minutes! This allows the cookies to stay fresh, but also last up to 3 months.
Banana Breakfast Cookies
Ingredients
Wet Ingredients:
- 2 large Ripe bananas
- 1/2 cup Peanut butter
- 1 large Egg
- 1/4 cup Pure maple syrup
Dry Ingredients:
- 1 cup Old fashioned rolled oats
- 1 cup Almond flour
- 1/3 cup Chopped pecans
- 3 tbsp Flaxseed meal
- 2 tbsp Hemp seeds
- 1 tbsp Chia seeds
- 1 tsp Cinnamon
- 1/2 tsp Baking soda
- 1/2 tsp Sea salt
Instructions
- Preheat the oven to 350 degrees. Prepare a baking sheet by lining with parchment paper. Set aside.
- In a large bowl, mash your banana. Then add the wet ingredients: peanut butter, maple syrup, and egg.
- In a separate bowl, stir together the dry ingredients: Oats, almond flour, pecans, flax seed, chia seeds, hemp seeds, cinnamon, baking soda and salt.
- Pour the dry ingredients into the wet. Stir until well combined and no dry pockets remain. Let the dough sit for about 5 minutes to help absorb and thicken.
- Using a medium sized cookie scoop, scoop the dough onto the parchment paper separating by 1.5. – 2 inches. Transfer to the hot oven.
- Bake for 10 – 15 minutes (depending on oven) until the cookies are set but still soft to the touch. Remove from oven and let cool for 5 minutes, then move to a cooling rack until completely cooled.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love making double batches of these and just freezing the cookies for quick, wholesome breakfast options on busy mornings for my whole family. I substitute almond butter for peanut butter for my son’s batch since he has a peanut allergy and it works great too. Every ingredient is so nutritious and purposeful…my teenager is all about packing on the protein and these are loaded with it!
In a rut with our usual breakfast items so I was pleased to see this come across this morning. I had all ingredients and they came together so quickly. My family loved these! I felt good about all the good things they were having and they loved having cookies for breakfast!
Love this, Karen! So glad you had everything on hand and loved the cookies.