January 25, 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!

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.

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.

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!

Banana Oatmeal Breakfast Cookies

5 from 5 votes

Course: Breakfast, Snacks

Servings

20-24

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1 + 1/2 cups rolled oats
1 + 1/2 cups oat flour
2 large bananas, mashed (1 cup)
1/2 cup softened coconut oil
2 large eggs, at room temp
1/2 cup coconut sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup mini dark chocolate chips

Directions

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.