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Banana Breakfast Cookies

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

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.

Banana Breakfast Cookies

How to make Banana Breakfast Cookies

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.

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 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.

Banana Breakfast Cookies
Banana Breakfast Cookies

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.

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 #marshasbakingaddiction. I’d love to see!

Banana Breakfast Cookies
Banana Breakfast Cookies
Banana Breakfast Cookies

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Banana Breakfast Cookies

Banana Breakfast Cookies

Yield: 14 cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

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!

Ingredients

  • 2 large ripe bananas, mashed
  • 1/2 cup (125g) smooth peanut butter
  • 1 teaspoon vanilla extract
  • 2 cups (180g) quick oats
  • 1/2 teaspoon ground cinnamon, optional
  • 1/2 cup (90g) chocolate chips

Instructions

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat.
  2. In a large bowl, mix together the bananas, peanut butter, vanilla, oats, and cinnamon until combined. Fold in the chocolate chips.
  3. 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.
  4. 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.

Notes

These cookies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information:
Yield: 14 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 138Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 71mgCarbohydrates: 17gFiber: 2gSugar: 7gProtein: 4g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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