Name: Banana Oatmeal Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: cookies
Ingredients: 2 ripe bananas (about 1 cup mashed); 2 eggs; 1/3 cup natural peanut butter; 1/4 cup agave nectar (honey or maple syrup also works); 1 1/2 cups blanched almond flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup old fashioned rolled oats; 1/2 cup chocolate chips

This is a side view of a stack of four oatmeal chocolate chip cookies sitting on a white counter. More cookies are blurred in the background. — Banana oatmeal breakfast cookies are hearty and loaded with chocolate and oats! They’re gluten free and perfect any time of the day!

Who loves cookies for breakfast?! 🙋🏼‍♀️ Meee. Today I’m sharing a hearty and delicious breakfast cookie recipe that you will LOOOOVE.

They’re loaded with oaty texture, sweet chocolate chips, and a perfect recipe to make on a Sunday with your spotty bananas so you have easy grab and go breakfasts for the whole week.

Plus, they’re super customizable! You can sub in different nuts, seeds, and sweets depending what flavor you’re craving and what you have stashed away in your pantry. Check out some variations below!

If you love baking, check out my roundup post for 50+ gluten free dessert recipes!

This is an overhead image of a plate of oatmeal chocolate chip cookies. The plate is on a white counter.

This is an overhead image of chocolate chip oatmeal cookies on a white piece of parchment paper.

Ingredients for banana oatmeal breakfast cookies:

Bananas. The star of the show! Make sure the bananas are super ripe and spotty. The riper the bananas, the sweeter the cookies will be!

Eggs. Just two! If you don’t like eggs you can try flax eggs or your favorite egg substitute!

Peanut Butter. I love natural peanut butter but any nut or seed butter will work here!

Agave Nectar. You can also use honey or maple syrup.

Almond Flour. I always use blanched almond flour but you can sub in oat flour or cashew flour if you can’t do almonds!

Oats. Gives these breakfast cookies some hearty texture!

Baking Powder. To fluff these cookies up!

Salt. Just a bit!

Chocolate Chips. These are optional but who doesn’t love eating chocolate chip cookies for breakfast!? I’m giving you some fun variations and alternatives down below – keep scrolling!

How to make peanut butter banana oatmeal cookies:

Mash. Mash your bananas in a large bowl.

Mix. Add the rest of the ingredients to the bowl and mix together. Then fold in your oats and chocolate chips.

Scoop. Use a cookie scoop or ice cream scooper to scoop out the cookies onto a baking sheet lined with parchment paper.

Bake. Pop them in the oven and bake them up!

This is a side view of a white and blue bowl with oatmeal cookie dough with a rubber spatula sticking out of the bowl and leaning against the side.

This is an overhead image of raw chocolate chip oatmeal cookie dough balls on a piece of white parchment paper.

How to store breakfast cookies:

Keep them in an airtight container in your pantry for about three days. Put them in the fridge for a week.

These cookies can be wrapped individually and frozen for up to 2 months. Defrost in the fridge overnight and reheat in the microwave or in the oven to your desired temp.

Breakfast cookie variations and add-ins:

Berries: It may be fun to fold in blueberries, cut up strawberries or raspberries!

Spice: Bump up the spice with some cinnamon and ginger.

Trail mix: Fold in some dried cranberries, pumpkin seeds, M&Ms and peanuts.

A hand is holding a chocolate chip oatmeal cookie with a bite taken out of it. More cookies are blurred in the background sitting on a white piece of parchment paper.

More oat breakfasts to try:

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

GF Gluten-Free DF Dairy-Free