Healthy Banana Breakfast Cookies Recipe

If you’re looking for a quick, nourishing, and absolutely tasty way to start your day, I’ve got just the thing for you: a Healthy Banana Breakfast Cookies Recipe that’s basically magic in cookie form. I absolutely love this recipe because it combines wholesome ingredients with just the right hint of sweetness and crunch, plus it’s super easy to throw together. Whether you’re rushing out the door or want a grab-and-go snack for your kiddos, these cookies have become my go-to morning treat, and I’m sure you’ll feel the same once you try them!

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Ingredients You’ll Need

What’s great about the ingredients in this Healthy Banana Breakfast Cookies Recipe is that they work beautifully together to create a naturally sweet, satisfyingly chewy cookie that’s good for you. Plus, they’re mostly pantry staples, so you might already have what you need.

• Ripe bananas: The star of the show! Use extra ripe bananas for maximum sweetness and moisture.
• Natural peanut or almond butter: Adds creaminess and healthy fats; natural types work best because they’re less processed.
• Pure maple syrup: A wholesome sweetener that’s less refined than sugar and complements bananas perfectly.
• Egg or flax egg: Acts as a binder; flax egg is a great vegan substitute.
• Vanilla extract: Brings warmth and depth to the flavor.
• Oat flour: Use gluten-free if needed; it lends a tender texture.
• Flaxseed meal: Packs omega-3s and fiber, plus helps bind the dough.
• Ground cinnamon: Adds subtle warmth and spice.
• Baking soda: Gives your cookies a little lift.
• Kosher salt: Enhances all the flavors.
• Old-fashioned rolled oats: For heartiness and chewiness.
• Hemp hearts: Small but mighty for extra protein and texture.
• Chia seeds: Another nutritious boost with a slight crunch.
• Semi-sweet chocolate chips: That touch of indulgence we all love, balanced with healthy ingredients.
• Chopped walnuts (optional): Adds crunch and nuttiness if you fancy it.
• Flaky sea salt (topping): Just a pinch on top transforms these cookies into something special.

Variations

I love how flexible this Healthy Banana Breakfast Cookies Recipe is—you can really tailor it to what you have on hand or your dietary needs. Over time, I’ve tried a few tweaks that turned out great and maybe you’ll want to try them too!

• Nut-free version: Swap the peanut/almond butter for sunflower seed butter—it works great and keeps things allergy-friendly.
• Vegan option: Just use a flax egg instead of an egg and make sure to pick dairy-free chocolate chips.
• Extra chewy: Add a tablespoon of molasses or replace some maple syrup with mashed dates for richer sweetness and chew.
• Mix up the add-ins: Try dried cranberries, raisins, or even pumpkin seeds for a fun seasonal twist.

How to Make Healthy Banana Breakfast Cookies Recipe

Step 1: Preheat and Prepare

Start by setting your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup so much easier—I always appreciate that! While the oven heats, you’ll be ready to dive into mixing the dough.

Step 2: Mix Wet Ingredients

In a large bowl, mash two extra ripe bananas until smooth. Add half a cup of natural peanut or almond butter, a quarter cup of pure maple syrup, one large egg (or flax egg if vegan), and two teaspoons of vanilla extract. Stir everything until it’s nicely combined and creamy. When I first made this, I was surprised how easy it was to mix by hand—no mixer needed!

Step 3: Combine Dry Ingredients

Next, add one cup of oat flour, three tablespoons of flaxseed meal, half a teaspoon each of ground cinnamon, baking soda, and kosher salt. Stir these into your wet ingredients until just blended. Then fold in one cup of old-fashioned rolled oats, two to three tablespoons of hemp hearts, one tablespoon of chia seeds, one-third cup of semi-sweet chocolate chips, and if you like, a third cup of chopped walnuts. Letting the dough rest for five minutes here helps the chia and flax absorb some moisture, which gives the cookies a perfect, tender texture.

Step 4: Scoop and Bake

Using a large cookie scoop or spoon, drop about 3 tablespoons of dough onto the parchment-lined baking sheet, spacing them roughly 2 inches apart. I like to press a few extra chocolate chips on top of each cookie for a pretty, melty finish. Bake for 10 to 14 minutes until the cookies are set but still soft in the middle. Keep an eye on them around the 10-minute mark so you don’t overbake.

Step 5: Cool and Enjoy

Once out of the oven, sprinkle a little flaky sea salt on top to elevate the flavors—this is a trick I picked up and it really makes a difference! Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. These cookies smell incredible fresh from the oven, but I promise they taste even better once they cool a bit.

How to Serve Healthy Banana Breakfast Cookies Recipe

Garnishes

I always sprinkle a few extra chocolate chips on top while baking and after the oven, a tiny pinch of flaky sea salt — this contrast between sweet and salty is my personal fave. You might also like to dust with cinnamon or drizzle a little melted nut butter for a fancy touch.

Side Dishes

These cookies are filling on their own, but for a fuller breakfast, I sometimes serve them with a bowl of Greek yogurt and fresh berries or a hot cup of herbal tea. If you’re making lunchboxes, a side of apple slices or carrot sticks pairs nicely too.

Creative Ways to Present

For a special breakfast spread, try arranging the cookies on a pretty platter with scatterings of hemp hearts, chia seeds, and a small bowl of dipping peanut butter or maple syrup. They also make fun “build-your-own” cookie sandwich bars with yogurt or nut butter fillings—always a hit for weekend brunches or kids’ parties!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days; they stay soft and delicious. If you want them freshly soft later, letting them sit at room temp for a bit or warming briefly helps bring back that just-baked texture.

Freezing

If you make a big batch (and I recommend it!), these cookies freeze beautifully. Just pop cooled cookies into a freezer-safe container or bag with parchment between them, and they’ll last up to 3 months. It’s a game-changer for busy mornings!

Reheating

To reheat, I let frozen cookies thaw at room temperature, then warm them for 10-15 seconds in the microwave to get that fresh-out-of-the-oven feeling again. You can also pop them in a toaster oven at 300°F for about 5 minutes—just watch closely to avoid drying out.

FAQs

Final Thoughts

I love how this Healthy Banana Breakfast Cookies Recipe feels like such a treat but remains wholesome and easy enough for any day of the week. It’s the kind of recipe that turned my mornings from hectic to happy because I always have a grab-and-go option that actually fuels me throughout the morning. Give it a try sometime—I bet you’ll fall in love with how simple healthy breakfasts can be.

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