These Oatmeal Breakfast cookies are one of the healthiest cookies you'll eat! Made using banana, they are vegan, flourless, healthy, nutritious, eggless with a gluten-free and dairy-free option!
5 Star Reviews
One reader Carolyn writes, "I make this recipe all the time! It is a perfect make-ahead breakfast. I like to serve with yogurt" ★ ★ ★ ★ ★
Another reader Jenni writes, "These were yummm!! Thanks for the recipe!" ★ ★ ★ ★ ★
Are oatmeal cookies healthy? Traditional oat cookies usually aren’t! But I made these super healthy by using wholesome, nutritious breakfast ingredients like rolled oats, banana, maple syrup, and almond butter—plus a generous mix of nuts, seeds, and dried fruits.
My favorite part? They offer endless customization options, allowing you to use whatever healthy ingredients you have at home or your personal favorites.
The oatmeal banana breakfast cookies are similar to my healthy carrot cookies but include even more nutritious ingredients, giving them a heartier and chewier texture than the carrot oat cookies.
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Reasons to Love
- Naturally vegan, egg-free & flourless – with easy gluten-free and dairy-free options
- One-bowl recipe – quick, easy, and no mess
- Chewy, hearty texture – with perfectly crisp edges
- Seriously delicious – one of the best-tasting healthy oat cookies you'll try
- No butter or oil – a wholesome choice for a quick morning breakfast
- Made with nutritious, feel-good ingredients
- Easily customizable – add your favorite nuts, seeds, dried fruits or nut butter
- Versatile snack – enjoy for breakfast, after-school, post-workout, or a guilt-free dessert
Ingredients you'll need to make healthy oatmeal banana cookies
Scroll down to the recipe card below for full information on ingredients and amounts.
- Banana - You will need one large very ripe banana (about ½ cup + 2 tablespoons when mashed). Use very ripe, heavily speckled bananas that give oat and banana cookies moisture and natural sweetness.
- Oats - Use rolled or old-fashioned oats for a heart texture and crispness.
- Almond butter - Use creamy, regular almond butter and not the natural kind. I prefer Barney's brand almond butter because it requires no stirring. Peanut butter makes a great replacement.
- Nuts and Seeds - I used a mix of slivered almonds, sweetened shredded coconut, pumpkin seeds, dried cranberries and dark chocolate chips.
- Maple Syrup - Adds natural sweetness and also necessary moisture for binding the oat biscuits.
- Cinnamon - Adds some cozy flavor. Feel free to use vanilla.
- Baking Soda - It helps with the browning and crispy texture for the breakfast cookie.
Oatmeal Breakfast Cookies
Ingredients
Wet ingredients
- 1 large ripe banana
- ½ cup creamy almond butter or use peanut butter
- 3 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Dry ingredients
- 1 ½ cups rolled oats
- ¼ cup sliced almonds
- ¼ cup pumpkin seeds or use flax seeds, sunflower seeds
- ¼ cup dried cranberries or use raisins
- ¼ cup shredded coconut sweetened or unsweetened
- ¼ cup semi sweet chocolate chips
Instructions
- Pre heat oven to 350°F and line a baking sheet with parchment paper.
- Add the peeled banana into a large bowl and mash well. Add almond butter, maple syrup, cinnamon, baking soda and salt. Whisk until very smooth and lump-free.
- Add all the dry ingredients and mix using a spatula.
- Using a ¼ cup measuring cup or an ice cream scoop, portion mounds of cookie dough onto the parchment-lined baking sheet, spacing evenly.
- Using the back of a spoon or your fingertips, gently flatten the cookies to about ½-inch thickness.
- Bake for 15 to 21 minutes, until the edges are deep golden brown in color. Rotating pan halfway through baking.
- Place pan on a wire rack to cool completely.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Substitutrions & Variations
Here are some easy ideas to truly personalize these healthy oatmeal banana biscuits! You have the liberty to make numerous ingredient substitutions:
- Choose your nut butter - Feel free to use peanut butter or sunflower seed butter instead of almond butter.
- Oats - While I prefer rolled oats for their crispy and substantial texture, instant oats can be substituted with a softer texture.
- Gluten-free - Use gluten-free certified oats to make them gluten-free.
- Dairy-free - Use vegan chocolate chips to make them dairy-free.
- Don't want to use Banana - Use applesauce instead of mashed banana.
- Dried cranberries - Use raisins instead to make healthy oatmeal raisin cookies.
- Maple syrup - Use honey or brown sugar instead of maple syrup.
- Add-ins: Use about 1 and ½ cups total of your favorite add-ins. Some of my favorite add-ins to choose from are dried cranberries, raisins, pumpkin seeds, flax seeds, sesame seeds, roasted peanuts, sliced almonds and chocolate chips.
How to make breakfast cookies with oats?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Step 7 - Transfer about ¼ cup dough onto a parchment lined baking sheet, spacing about an inch apart. Flatten into about ½ inch thickness. Bake the easy oatmeal breakfast cookies at 350 degrees for about 30 minutes.
Best Way to Store
Store this sweet banana oat breakfast cookie in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed zip lock bag for up to 2 months. When ready to enjoy, thaw the biscuits at room temperature for a few hours.
They boast crisp edges on the first day of baking, gradually softening by the following day. However, their delicious sweet flavor remains unchanged.
Recipe tips
- Use creamy almond butter or peanut butter, not a natural or crunchy variety.
- Use a well ripened banana - They rely on the natural sweetness of ripe bananas as one of their primary sources of sweetness. Therefore, use a banana that is very ripe, with a vibrant yellow hue and plenty of brown spots.
More Healthy Oats Cookie Recipes for Breakfast
- Healthy Carrot Cookies are made using 6 wholesome ingredients, they have a soft and chewy texture, and are a guilt-free treat.
- Oat Flour Cookies with chocolate chips are easy, healthier, and have a gluten-free and dairy-free option.
- Eggless Oatmeal Cookies are chewy with crisp edges and packed with oats and chocolate chips.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Kitchen at Hoskins on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Carolyn
I make this recipe all the time! It is a perfect make-ahead breakfast. I like to serve with yogurt.
Maria Doss
Happy to hear hun, have a great weekend - Maria
Lisa S.
These are tasty, healthy, vegan and gluten free. I added dates the 2nd time I made them for a slightly sweeter taste. Also, 22 minutes max baking time (turning halfway and exchanging the trays from top to bottom and vice versa) works better.
Maria Doss
That’s so great to hear! So glad you love it and appreciate the tips – Maria ♡
Carol
I just made these cookies and the first batch got very well done. Tried second batch and even 20 minutes was too long. I have a newer oven so not sure if that was the issue. They taste ok but would taste better if not so over cooked. I would recommend checking them after 13 minutes. Otherwise good recipe and I will definitely try again. Thanks for an easy, healthy breakfast cookie.
Nancy
These are great for in the go breakfast. I also add 1/4c chia seeds to amp up the omega-3 and protein!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Jenni
These were yummm!! Thanks for the recipe!
Maria Doss
Love to hear that - Maria ❤️
Sue
Baking time is way off. I burnt my cookies at 18 minutes
Maria Doss
Thanks for the feedback! We know ovens can vary, so we've updated the recipe based on your suggestion - Maria
Sanne
I love these cookies. I make them a lot. I love finishing lunch with one. I put half a batch in the freezer. They’re not as good as freshly baked ones, but I find they still taste good.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Lissa
Hi. Can I use regular butter instead of peanut butter?
Thank you, Lissa
Maria Doss
Hi Lissa, Regular butter won’t work for this recipe. If you need a peanut-free alternative, try using almond butter or sunflower seed butter instead - Hope it helps
A
Can I use a frozen banana or will it be too wet?
Maria Doss
You can absolutely use frozen banana—just make sure to thaw it first, discard any excess liquid that drains off, and then use the softened banana as needed - Maria