Banana Breakfast Cookies – Deliciously soft, chewy, and healthy banana cookies that are loaded with oats, peanut butter, and chocolate chips. Perfect for a sweet breakfast or a quick snack!
Banana Breakfast Cookies
I bring you a cookie recipe that is not only incredibly delicious, but also good enough to eat for breakfast.
These Banana Breakfast Cookies are super soft and chewy, they’re big on flavour (thanks to the banana and peanut butter), and loaded with chocolate chips. Made from only 6 simple ingredients, these cookies are also vegan – if you use vegan chocolate chips.
They take 10 minutes to throw together, and 15 minutes in the oven. If you love bananas and peanut butter, you need to go make these cookies right now!
Looking for more breakfast cookies? Check out my Pumpkin Breakfast Cookies.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Bananas: You’ll need 2 large ripe bananas.
- Smooth peanut butter
- Vanilla extract
- Quick oats
- Ground cinnamon: Optional, but I love the flavour it adds!
- Chocolate chips: You can use milk, dark, or semi-sweet.
How to make Banana Breakfast Cookies
To make these banana oatmeal cookies, simply start by grabbing a large mixing bowl, and mix together the mashed bananas, peanut butter, vanilla, oats, and cinnamon until fully combined.
Fold in the chocolate chips.
NOTE: You can add up to 2 teaspoons of honey, maple syrup, or agave to the mixture for extra sweetness if desired, but I find these cookies are already perfectly sweet for my tastes (and I have a big sweet tooth!).
Roll the mixture into 1.5oz balls and place them onto a baking tray lined with parchment paper or a silicone mat. The mixture will be quite sticky, but should be easy to manage.
Flatten the dough balls, and shape into circles.
Bake for 15 minutes or until firm to the touch and lightly golden on top. Allow to cool for 5 minutes on the baking tray before transferring them to a wire rack to cool completely.
TIP: To enjoy these cookies like they’ve just come out of the oven, simply place one in the microwave for a few seconds. Warm, chewy cookie perfection!
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Banana Breakfast Cookies are:
- super quick and easy to make
- so soft, chewy, and delicious
- LOADED with flavour
- healthy enough for breakfast or a snack!
How long will these banana cookies last? These cookies can be stored in an airtight container at room temperature or in the fridge for up to 1 week.
Can I freeze these cookies? Yes! They also freeze well for up to 3 months. Be sure to thaw them overnight in the fridge, and warm up in the microwave if desired.
Tried this recipe?
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
Try these healthy recipes next!
- Blueberry Breakfast Smoothie
- Chocolate Avocado Banana Pudding
- No-Bake Peanut Butter Coconut Energy Bites
- Chocolate Peanut Butter Banana Smoothie
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Banana Breakfast Cookies
Ingredients
- 2 large ripe bananas, mashed
- ½ cup (125g) smooth peanut butter
- 1 teaspoon vanilla extract
- 2 cups (180g) quick oats
- ½ teaspoon ground cinnamon, optional
- ½ cup (90g) chocolate chips
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat.
- In a large bowl, mix together the bananas, peanut butter, vanilla, oats, and cinnamon until combined. Fold in the chocolate chips.
- Roll the mixture into 1.5oz balls and place them onto the prepared baking tray. The mixture will be quite sticky. Flatten the balls out and shape into circles.
- Bake for 15 minutes or until firm to the touch and lightly golden on top. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
Video
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
This is now my go-to recipe when I have over ripe bananas. I’ve made it several times and they always come out perfect! Thanks for sharing!!
I’m so glad you enjoy them, Bonnie! 🙂
thank you for these! i have tried 2 others and they were stodgy stodgy. these are great! i used chunky PB because that’s what i eat and large flake oats. i used 1T of mix to make the cookies and got 22. a bit thin maybe? but sure packed w nutrients. thanks again!
I plan to make these as is for my youngest, but my oldest hates peanut butter. I’ve looked for an alternative and the only one that sounded decent was nutella. But that will significantly up the sugar content and the chocolate. Any other ideas? And if I do opt for nutella, would you just leave out the chips altogether or is there a replacement I could consider?
Have you considered almond butter? Nutella would be fine (as well as any cookie butter – like Biscoff). You can leave out the chocolate chips if using Nutella.
I’ve never tried almond or any other nut butter. I need to do that! I made them this morning. I doubled the recipe and used half plain peanut butter (no sugar) and half nutella. I ran out of oats so I used half old fashioned oats and half organic plain instant oatmeal. I’m a novice baker – I never know what to do when I need to substitute – so I was totally improvising blind! I also used the chocolate chips as I figured my kids would be more willing to try them with chocolate chips. It worked! They came out pretty good and my kids loved them! With the nutella they were a bit too sweet for my taste, but overall good. Next time I will make sure to have the right oats and maybe use cranberries instead of chocolate chips. And I’ll try another nut butter. Thanks for the recipe and the advice!!
Can these Banana Breakfast Cookies be considered gluten free?
Could you use Steele cut oats? I have a container of them and am trying to find an oat cookie/ muffin recipe with bananas that utilizes Steele cut oats
Quick oats are rolled and partially cooked, which softens them and makes them perfect for baking. Steel cut oats are too hard for use in cookie recipes. BUT, you could try making the cookie dough in a blender, and folding in the chocolate chips after. Good luck!
I have made these this morning and they taste great but are a bit soggy. Are they supposed to be like that or shall I bake them a bit more please?
These are soft cookies, but should firm up more as they cool completely. You can bake them for longer if you prefer.
I was really surprised that these turned out so well without any leavening, sweetener or binder! Works for a quick breakfast for sure!
Hi there Marsha, I was wondering if you have ever baked these as a bar? My kids love them as cookies but to make it a bit easier on me, I like the whole bar thing – just let me know. Thanks, Mo
Yes, of course! You can use either 8×8 or 9×9-inch pan depending on how thick you want the bars. Or double the recipe and use a 13×9-inch pan. Enjoy! 🙂
Great for breakfast, keeps you going until lunch. I also added coconut and craisins for a ” little extra”. My employees tried them and kept asking for them! Complete success!
If I have old fashioned oats instead of the quick oats will the recipe still work? If so do I need to change anything such as cook time?
Hi Rachel – yes you can use old-fashioned oats instead, no need to change anything 🙂
Love this recipe! I followed it even the cinnamon and it tastes great!
I’m so glad you enjoyed them! 🙂