Banana Breakfast Cookies

These Banana Breakfast Cookies are soft, chewy, and packed with wholesome ingredients like oats, bananas, and nuts. Naturally sweetened and easy to make, they’re perfect for busy mornings, meal prep, or a healthy snack on the go!

Why You’ll Love This Recipe

• Healthy and filling – Made with bananas, oats, and natural sweeteners.
• Quick and easy – One-bowl recipe, ready in 20 minutes.
• No refined sugar – Naturally sweetened with ripe bananas and honey or maple syrup.
• Customizable – Add nuts, dried fruit, or chocolate chips.
• Perfect for meal prep – Make a batch and enjoy throughout the week.

Ingredients

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

• Ripe bananas, mashed
• Rolled oats
• Almond butter or peanut butter
• Honey or maple syrup
• Cinnamon
• Vanilla extract
• Baking powder
• Chia seeds or flaxseeds (optional, for extra fiber)
• Chopped nuts (walnuts or almonds)
• Dark chocolate chips or raisins (optional)

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mash bananas – In a large bowl, mash the ripe bananas until smooth.
3. Mix wet ingredients – Stir in almond butter, honey (or maple syrup), and vanilla extract.
4. Add dry ingredients – Mix in oats, cinnamon, baking powder, and any optional add-ins.
5. Scoop and shape – Drop spoonfuls of dough onto the baking sheet and flatten slightly.
6. Bake for 12-15 minutes until golden brown.
7. Cool and enjoy – Let cool on the pan for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: 12 cookies
• Prep time: 5 minutes
• Cook time: 12-15 minutes
• Total time: 20 minutes

Variations

• Protein-Packed – Add 1 scoop of vanilla protein powder.
• Nut-Free – Use sunflower seed butter instead of almond or peanut butter.
• Extra Fiber – Stir in flaxseeds or hemp seeds.
• Crunchy Version – Add granola or toasted coconut flakes.
• Spiced Banana Cookies – Mix in a pinch of nutmeg and ginger for warmth.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps for up to a week.
• Freezer: Freeze for up to 2 months; thaw before eating.
• Reheating: Microwave for 10 seconds for a warm, fresh-baked taste.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture may be softer. Rolled oats work best for a chewy bite.

Do I need to use sweetener if my bananas are ripe?

No! If your bananas are extra ripe, you can skip the honey or maple syrup.

Can I make these gluten-free?

Yes! Use certified gluten-free oats for a gluten-free version.

Can I add chocolate chips?

Absolutely! Dark chocolate chips make them extra delicious.

How do I keep these cookies soft?

Store them in an airtight container with a slice of bread to maintain moisture.

Can I make these ahead of time?

Yes! They’re perfect for meal prep and stay fresh for several days.

Can I use applesauce instead of bananas?

Yes, but the texture and flavor will be slightly different.

Can I turn these into bars instead of cookies?

Yes! Press the dough into a baking pan and bake for 18-20 minutes.

What can I serve these with?

Enjoy with yogurt, nut butter, or a smoothie for a complete breakfast.

Are these good for kids?

Yes! They’re naturally sweetened and packed with healthy ingredients.

Conclusion

These Banana Breakfast Cookies are the perfect way to start your day with a healthy, delicious, and energizing bite. Packed with nutrients, naturally sweet, and easy to make, they’re a must-try for busy mornings. Try them today and enjoy a guilt-free breakfast treat!

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