Healthy Banana Oatmeal Breakfast Cookies
Quick and wholesome banana oatmeal cookies perfect for busy mornings or a nutritious snack. Made with simple pantry staples, these cookies are chewy, soft, and naturally sweetened.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 3 ripe medium bananas, mashed
- 2 cups rolled oats (about 180g), old-fashioned oats preferred
- 2 tablespoons ground flaxseed (optional)
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional; walnuts or pecans)
- 1/2 cup dark chocolate chips or raisins (optional)
- 2 tablespoons maple syrup or honey (optional)
- 1/4 cup nut butter (optional; almond or peanut butter)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Mash the bananas in a large bowl using a fork or potato masher until smooth with a few lumps remaining (about 2–3 minutes).
- Stir in the nut butter (if using), maple syrup or honey, and vanilla extract until combined and smooth (about 1–2 minutes).
- In a separate bowl, whisk together the oats, ground flaxseed, baking powder, cinnamon, and salt.
- Gradually add the oat mixture to the banana mixture, folding gently with a spatula or wooden spoon until sticky but well combined. Add more oats if too wet, 1 tablespoon at a time.
- Fold in chopped nuts and chocolate chips or raisins if desired.
- Scoop heaping tablespoons of dough onto the baking sheet spaced about 2 inches apart. Flatten slightly with the back of the spoon.
- Bake for 12–15 minutes until edges are golden and tops feel set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use ripe bananas for natural sweetness and better binding. Do not overmix once oats are added to keep cookies tender. Chill dough 10–15 minutes if too sticky. Line baking sheet with parchment or silicone mat for easy cleanup. Cool cookies completely before storing to avoid sogginess. Baking time varies by oven; 12 minutes yields softer cookies, 15 minutes yields chewier edges.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7
- Sodium: 100
- Fat: 5
- Saturated Fat: 0.5
- Carbohydrates: 22
- Fiber: 3.5
- Protein: 3.5
Keywords: banana oatmeal cookies, healthy breakfast cookies, quick breakfast, wholesome snack, gluten-free breakfast, no refined sugar cookies