Banana Oatmeal Breakfast Cookies
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 naturally gluten, dairy and nut free.
I love to prep a batch for the week, and freeze some as a quick meal prep to have on hand.
I’m always trying to create easy grab & go recipes. Even though I work from home, I still like to have things readily available before I sit down for breakfast when I just want something light.
These cookies come together in just one bowl, and are an easy way to use up any spotty bananas. They’re soft-baked, and lightly sweetened with coconut sugar.
I love them with a serving of fruit, crumbled over some yogurt, or paired with a glass of milk or coffee.
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- for a neutral taste, use refined coconut oil
- eggs
- vanilla exract
- cinnamon
- dairy-free chocolate chips- I love using these mini, allergy-friendly ones
- baking soda + salt
I love these cookies with chocolate chips, but you can fill them with anything you like. Walnuts or dried fruit would be great options.
- Whisk together the wet ingredients- mashed bananas, coconut oil, sugar, eggs and vanilla extract
- Mix in the dry ingredients- rolled oats, oat flour, cinnamon, baking soda and salt
- Fold in the chocolate chips, then shape into cookies using a 2 tbsp cookie scooper
- Bake for about 12 minutes, then let cool for 5 minutes
Make ahead and freeze
One of the reasons I love this recipe is that it makes a nice amount of cookies to be able to freeze for later. You can double the batch to stash your freezer with, or keep the recipe as is and store some in the freezer for up to 3 months.
I like to keep some out on the counter in a container for up to 4 days, or refrigerate them for up to a week, then warm them when ready to enjoy.
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
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 and scoop out 2 tbsp worth of batter about 1 inch apart 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, refrigerate for up to 1 week or freeze for up to 3 months.
So easy and fast! Also very delicious.
Thank you, Vanessa!
I’ve never tried these in the air fryer. If I had to give my best guess, I would suggest air fry on 325 F for around 10 minutes and check them after that.
These took 3 minutes to make and are soooo good. Everyone loved them!