These breakfast cookies can be best described this way: it’s like if a granola bar and a muffin had a baby. They’re soft, a little chewy, and perfectly hearty, making them a great breakfast option! They only have about 5 main ingredients so they are super easy to make with what you have in your pantry. And we’re always looking for ways to use up ripe bananas, right?
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Tips, tricks and suggestions for these breakfast cookies
- Don’t like bananas? You can replace them with applesauce or yogurt.
- Need to make these 100% gluten-free? Make sure to use GF oats. (There is no flour in this recipe!)
- Vegan? Use coconut oil or vegan butter instead of regular butter.
- This recipe makes 6, but you can easily double it to make 12 cookies, and freeze some if needed.
Substitutions for banana breakfast cookies
These are so easy to customize and make these cookies your own.
- Try add-ins like white chocolate chips, caramel chips, instead of chocolate chips, or use mini chocolate chips or chopped up dark chocolate.
- Replace the nut butter with chocolate spread if you love sweet breakfasts
- Replace the chocolate chips with raisins or dried cranberries.
- Additional chopped nuts (peanuts, almonds, cashews) or seeds (pumpkin seeds, sunflower seeds) would also add a great crunch to these cookies.
Related: Meal Prep On A Budget: Spend $25 On Food This Week (Free Meal Plan)
How to eat these cookies for breakfast or a snack:
I would eat two of these for breakfast and one as a snack, but you know your body and preferences best! If one is enough, great. If you want more than two, great.
To round it out, pair these cookies with yogurt, more fruit, or scrambled eggs. My recipe makes 6 medium-sized cookies, but you can make them smaller if you want! To double this recipe, simply double the ingredients.
Related: Kid-Friendly Recipes: 15 Go-To Meals Parents Always Make for Their Kids
How to store these breakfast cookies
Store these cookies in an airtight container in the fridge for up to 6 days. Why: at room temp, they get a little too soft. No need to reheat these cookies! They’re great cold or at room temp.
You can also freeze these cookies! Let them cool completely before adding them to an airtight container and putting them in the freezer for up to 3 months.
Happy prepping!
Related: Meal Prep Snacks: The Best Snacks To Take To Work Or School
And don’t forget to check out our other delicious breakfast recipes!
- Berry Parfait Recipe with Homemade Granola
- Easy, Vegan Tofu Scramble for Meal Prep
- Savory Muffins With Cheddar Cheese
- Blueberry Lemon Pancakes For Meal Prep
- Horchata Overnight Oats
Quick Banana, Oat and Nut Butter Breakfast Cookies
Ingredients
- 2 ripe bananas
- 1 TBSP butter melted, sub coconut oil
- 2 TBSP nut butter any kind works, optional but ideal to use because it’s a binder instead of eggs
- 1-1/4 cup old fashioned oats use GF if needed
- 1 tsp cinnamon
- 1/4 cup coconut flakes optional
- 1 TBSP chia seeds optional
- 1/2 cup chocolate chips optional, sub raisins, other kinds of chips or chopped nuts
Instructions
- Preheat your oven to 350 F.
- Mash the bananas in a bowl, then stir in the butter and nut butter.
- Add the oats, cinnamon, coconut flakes and chia seeds. Mix until combined, then fold in the chocolate chip cookies.
- Prepare a baking sheet with cooking spray. Form the dough into 6 medium-sized cookies (two per serving) and bake for 25 minutes, until they’re firm to the touch and golden brown.
- Let cool completely at room temp, then store in the fridge in meal prep containers!
Jennifer says
Hi! Thanks for the free recipe! If replace the bananas with applesauce, how much applesauce should we use?
Talia Koren says
about 1-1.5 cups!
Marcia says
Would you share the nutritional information for this recipe?
Talia Koren says
We prefer to not share nutritional information per our philosophy around Intuitive Eating and keeping our site safe for those recovering from eating disorders! Our recipes can be plugged into tracking apps if needed.
Vivian Krueger says
I made a double batch of these cookies and they are delicious! They’re so easy to make and the possible add-ins are endless – I added chopped walnuts and dried apricots. There is a TYPO in #3 of instructions: “then fold in the chocolate chip cookies” 😀 should just be “chocolate chips”. Thanks for your great recipes and tips, glad you’re feeling better.
Talia Koren says
Thanks for letting us know!!
Meredith says
These are excellent! I made it as written but skipped the nuts, chia seeds, and coconut. I just added about an extra 1/4 to 1/2 of oats since my mix was still really wet. It came out absolutely delicious! Thanks for this simple, quick, healthy recipe.