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! You’ll love these 30-Min Banana Chocolate Chip Bars using Almond Flour!
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!
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.
More oat breakfasts to try:
- Healthy Oat Flour Pancakes
- Chocolate Overnight Oats
- Easy Banana Overnight Oats
- Gluten Free Gingerbread Oatmeal Cookies
- Baked Apple Cinnamon Oatmeal
- 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
- Preheat oven to 350F.
- In a large bowl, mash the bananas.
- Add the eggs, peanut butter, and agave nectar to the bowl. Whisk to combine.
- Add the almond flour, baking powder, and salt to the bowl. Whisk to combine.
- Fold the oats and most of the chocolate chips into the batter, save some to press into the tops of each cookie.
- Line a baking sheet with parchment paper. Use a cookie scooper or ice cream scoop to scoop the cookies out onto the baking sheet.
- Press the remaining chocolate chips into the tops of the cookies.
- Bake for 15 minutes.
- Allow to cool for 5 minutes and then transfer to a cooling rack and enjoy!
- Serving Size: 1 cookie
- Calories: 151
- Sugar: 11g
- Sodium: 64mg
- Fat: 7.7g
- Saturated Fat: 2.3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.1g
- Fiber: 1.8g
- Protein: 4.7g
- Cholesterol: 27mg