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Home Recipes Breakfast
★★★★★ 4.9 from 7 Reviews

Hearty Banana Oatmeal Breakfast Cookies with Almond Flour

25 min
GF Gluten-Free DF Dairy-Free
Avatar by: Lindsay Grimes
February 23, 2021 (Updated: November 1, 2022)
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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. Text overlay reads "banana oatmeal breakfast cookies."
This is an overhead image of a plate of oatmeal chocolate chip cookies. The plate is on a white counter. Text overlay reads "banana oatmeal breakfast cookies."
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! You’ll love these 30-Min Banana Chocolate Chip Bars using Almond Flour!

If you love using almond flour in your recipes check out my Ultimate List of Almond Flour Recipes and my tutorial for How to Make Almond Flour!

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.
This is a side view of an oatmeal chocolate chip cookie with a bite taken out of it. The cookie leans against another cookie. The cookie sits on a white piece of parchment paper. Another cookie is blurred in the background.

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:

  • Healthy Oat Flour Pancakes
  • Chocolate Overnight Oats
  • Easy Banana Overnight Oats
  • Gluten Free Gingerbread Oatmeal Cookies
  • Baked Apple Cinnamon Oatmeal

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

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. Recipe
GF Gluten-Free DF Dairy-Free

Hearty Banana Oatmeal Breakfast Cookies with Almond Flour

Banana oatmeal breakfast cookies are hearty and loaded with chocolate and oats! They’re gluten free and perfect any time of the day! 

AvatarRecipe by:Lindsay Grimes
★★★★★ 4.9 from 7 reviews
Prep: 10 minCook: 15 minTotal: 25 min
Print recipe Rate recipe Pin Save recipe
Servings: 13 cookies 1x

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

Instructions

  1. Preheat oven to 350F. 
  2. In a large bowl, mash the bananas. 
  3. Add the eggs, peanut butter, and agave nectar to the bowl. Whisk to combine. 
  4. Add the almond flour, baking powder, and salt to the bowl. Whisk to combine. 
  5. Fold the oats and most of the chocolate chips into the batter, save some to press into the tops of each cookie. 
  6. Line a baking sheet with parchment paper. Use a cookie scooper or ice cream scoop to scoop the cookies out onto the baking sheet. 
  7. Press the remaining chocolate chips into the tops of the cookies. 
  8. Bake for 15 minutes. 
  9. Allow to cool for 5 minutes and then transfer to a cooling rack and enjoy!

Nutrition Info:

  • 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
© The Toasted Pine Nut

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15 no bake desserts

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Reader Interactions

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If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. AvatarSora Araim says

    Posted on 7/19/21 at 6:16 pm

    I make this on a weekly basis! 
    Soooooo good! 

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 7/19/21 at 8:47 pm

      Yay!! I’m so happy you love them!! xo

      Reply
  2. AvatarMonica says

    Posted on 7/19/21 at 7:28 pm

    What can I use instead of the 2 eggs? (Egg allergy) 

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 7/19/21 at 8:50 pm

      A flax egg may work or an egg replacement if you like those! Let me know how it goes! xo

      Reply
  3. AvatarCheryl says

    Posted on 10/9/21 at 2:38 pm

    I followed the recipe but they came out a bit dry!

    ★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 10/12/21 at 5:46 pm

      Aw bummer they were a little dry! Maybe you need some riper/juicier bananas? Or your oven could be hotter than mine so just bake them for less next time. Thanks for the comment! xo

      Reply
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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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