Banana Oatmeal Breakfast Cookies


Last Updated on January 26, 2021

These banana oatmeal breakfast cookies taste just like banana bread, but in cookie form! They’re a delicious whole-grain option for a midday snack or light breakfast, and are gluten-free, dairy-free and nut free!

Banana Oatmeal Breakfast Cookies

I’m always trying to create easy grab-n-go recipes. Not because I’m rushing out the door in the mornings (work from home life), but because I like to have things readily available before I sit down for breakfast.

These banana oatmeal cookies are soft-baked, and lightly sweetened with coconut sugar. They’re delicious with a serving of fruit, crumbled over some yogurt, or paired with a glass of plant-based milk.

Banana Oatmeal Breakfast Cookies

What you’ll need to make these Banana Oatmeal Breakfast Cookies

You’ll need a few simple ingredients for these cookies. These are ingredients I always keep stocked in my pantry, and love to use in my baking!

  • ripe bananas- the spottier, the better for baking!
  • rolled oats
  • oat flour- buy it pre-made or blend your own from rolled oats!
  • coconut sugar
  • coconut oil
  • eggs
  • vanilla exract
  • cinnamon
  • dairy-free chocolate chips- I love using these mini, allergy-friendly ones!

I love these cookies with chocolate chips, but you can fill them with anything you like. Walnuts or dried fruit would be great options.

Banana Oatmeal Breakfast Cookies

These cookies are so easy to make, and a perfect way to use up some ripe bananas. Be sure to tag me on Instagram if you try them, and check out some of my other favorite banana recipes below!

More banana recipes you may like

Chocolate Chip Banana Pancakes

Chocolate Chunk Banana Oatmeal Bars

Cinnamon Swirl Banana Bread

Banana Oatmeal Breakfast Cookies

5 from 10 votes
Course: Breakfast, Snacks


Prep time


Cooking time


Total time




  • 1 + 1/2 cups rolled oats

  • 1 + 1/2 cups oat flour

  • 2 large bananas, mashed (1 cup)

  • 1/2 cup 1/2 softened coconut oil

  • 2 large eggs, at room temp

  • 1/2 cup 1/2 coconut sugar

  • 1 tsp 1 vanilla extract

  • 1/2 tsp 1/2 cinnamon

  • 1/2 tsp 1/2 baking soda

  • 1/4 tsp 1/4 salt

  • 1/2 cup 1/2 mini dark chocolate chips


  • Preheat your oven to 350 F.
  • In a medium sized bowl, whisk together your mashed banana, eggs, sugar, coconut oil, and vanilla extract until smooth.
  • Add in your oats, oat flour, cinnamon, baking soda and salt. Stir together until evenly mixed.
  • Fold in your chocolate chips.
  • Line a baking sheet with parchment paper (you may need 2 trays), and scoop out 2 tbsp worth of batter about 1″ a part from one another.
  • Bake for 12-15 minutes, until the edges begin to brown. My oven needed 13 minutes.
  • Keep stored in an airtight container in a cool place for up to 3-4 days, or refrigerate for up to 1 week.

Did you make this recipe?

Tag @somethingnutritious on Instagram- I’d love to see your creations!


  1. Kirstin James

    These are amazing! Pleasantly surprised that they’re sweet but not over powering at all. Just a hint. Love these so much and honestly they could even serve as an actual cookie for me they’re that good. Love! Will be making them again!

  2. Hi! Can you use rye flour or APF? Thank you!

  3. These are amazing!!!!!! I substituted the oat flour for almond meal and they turned out perfect. I also used a dark coffee chocolate and the hint of coffee added a nice flavour. They are so easy to make with ingredients at home and will be making these weekly forsure. Thank you Gal – I’m obsessed 🙂

    • I’m so glad you tried them, Rachel! And happy to hear the almond flour worked well as a replacement.

  4. Wow, these taste exactly like banana bread! Made these cookies today and my husband loves it! I will definitely make these again!

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