Banana Breakfast Cookies Recipe

I’m so excited to share this Banana Breakfast Cookies Recipe with you! It’s one of my favorite ways to kickstart a busy morning without sacrificing taste or nutrition. These cookies are perfectly soft, lightly sweetened with honey and ripe bananas, and packed with wholesome oats and nuts to keep you energized till lunchtime.

What makes this Banana Breakfast Cookies Recipe really stand out is how quick and easy it is to throw together, especially when you’re juggling a morning routine. They bake up beautifully with a gentle cinnamon touch and just the right amount of chocolate chips (or raisins) to satisfy your sweet tooth without being overwhelming. Trust me, once you try these, you’ll want to keep a batch ready in your fridge or freezer.

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Ingredients You’ll Need

I’ve found that the magic of this Banana Breakfast Cookies Recipe comes from using just ripe bananas and a mix of oats and nut butter. Each ingredient plays a role in creating moist, flavorful cookies that hold together without added flour.

• Quick oats: These help keep the cookies chewy with a lovely texture—you want quick oats, not instant or steel-cut.
• Cinnamon: Just a pinch enhances the natural sweetness and adds warmth to the flavor.
• Baking powder and baking soda: These work together to give a gentle lift—don’t skip either!
• Salt: Balances sweetness and deepens flavor.
• Mashed bananas: Ripe and even overripe bananas bring natural sweetness and moisture that bind everything perfectly.
• Peanut butter: Your go-to nut butter works great here—adds protein and richness. Almond or sunflower seed butter are good alternatives if you need a swap.
• Honey: A touch of natural sweetness that keeps these cookies wholesome.
• Vanilla extract: Elevates the flavor with a mellow sweetness and extra depth.
• Chopped pecans: For crunch and nuttiness—you can switch to walnuts, almonds, or skip if you prefer.
• Chocolate chips or raisins (optional): I love chocolate chips, but raisins also make a nice chewy surprise.

Variations

One of the things I love most about the Banana Breakfast Cookies Recipe is how easy it is to make your own. A few swaps here and there can make it fit any dietary preference or mood perfectly.

• Add-ins Galore: I sometimes toss in shredded coconut or swap pecans for walnuts just to keep things interesting.
• Nut-Free Version: If nuts aren’t your thing, try using sunflower seed butter and swap chopped seeds for nuts.
• Sweetener Swap: When I want a different sweetness level, maple syrup works wonderfully instead of honey.
• Boost the Protein: Adding a scoop of your favorite protein powder leads to an even more filling breakfast cookie.

How to Make Banana Breakfast Cookies Recipe

Step 1: Mix the Dry Ingredients

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. Whisk together the oats, cinnamon, baking powder, baking soda, and salt in a large bowl until everything’s well combined. This helps the leaveners distribute evenly and prevents clumps in your cookies.

Step 2: Add the Wet Ingredients

In with your mashed bananas, peanut butter, honey, and vanilla extract. I usually mash the bananas super well so they mix smoothly. Stir everything together until you get a sticky, uniform dough that’s ready for the next step. The dough will feel thick but not dry—if it’s too wet, just add a few more oats.

Step 3: Fold in Nuts and Chocolate Chips

Fold in the chopped pecans and chocolate chips (or raisins) gently to spread those tasty bits evenly throughout the dough. This is where the cookies get their fun mix of textures and little bursts of flavor in every bite.

Step 4: Shape and Bake

Using a scant ¼-cup measuring cup, scoop twelve dollops of dough onto your baking sheet. Flatten each cookie gently with your hand or the back of a spoon — this helps them bake evenly and get that perfect chewy texture. Bake for 14 to 16 minutes until edges look set but cookies still feel soft to the touch. Let them cool fully on the sheet before moving them to a container to keep that moisture locked in.

How to Serve Banana Breakfast Cookies Recipe

Garnishes

I love sprinkling a tiny pinch of flaky sea salt on top right when the cookies come out of the oven—it’s an unexpected little boost that makes the sweetness pop even more. Sometimes I add a few extra chocolate chips on top before baking for a pretty, melty finish.

Side Dishes

Pairing these with a hot cup of coffee or your favorite tea makes mornings feel luxurious. For a more filling breakfast, add a Greek yogurt or a piece of fresh fruit alongside.

Creative Ways to Present

For weekend brunch or special occasions, I like stacking these cookies on a platter with fresh berries and a drizzle of honey on top. They also make fantastic grab-and-go breakfast gifts wrapped in parchment and tied with twine.

Make Ahead and Storage

Storing Leftovers

I keep mine in an airtight container at room temperature for up to three days, but honestly, they rarely last that long! For longer storage, the fridge works well too, just remember to warm them slightly before enjoying.

Freezing

Freezing is a game changer for Banana Breakfast Cookies Recipe. I freeze mine in a single layer on a tray first, then transfer them to a zip-top bag so they don’t stick together. They thaw quickly at room temperature or you can microwave for about 15 seconds to warm up.

Reheating

To reheat leftover cookies, I recommend 10-15 seconds in the microwave or pop them in a toaster oven for a few minutes. They come out soft and chewy again, just like fresh from the oven.

FAQs

Final Thoughts

I absolutely love how these Banana Breakfast Cookies Recipe come together—simple, wholesome ingredients that taste delicious and keep me full all morning. When I first tried this recipe, I was amazed at how satisfying a cookie could be for breakfast! If you’re looking for an easy, tasty option to kick off your day or fuel an afternoon break, I highly recommend giving these a try. You’ll have a new favorite that’s as versatile as it is delicious.

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