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!
Why You’ll Love These Breakfast Cookies
These cookies are made with wholesome, nutrient-dense ingredients like whole grains, nuts, seeds, and fruits, which provide fiber, protein, and healthy fats to help keep you full and energized.
So next time you’re tempted to grab a granola bar, reach for these oatmeal breakfast cookies instead—they’re cheaper, better for you, and made with ingredients you actually recognize. And don’t think of them as just a breakfast option—they are perfect any time you’re craving a cookie without the guilt.
- maria doss
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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!" ★ ★ ★ ★ ★
Breakfast cookies are satisfying, wholesome, and practical for busy mornings. A couple of these cookies paired with a glass of milk make a healthy breakfast for both adults and kids. It is similar to the baked oatmeal cups with banana, but in a muffin form!
Ingredients
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 sliced almonds, sweetened shredded coconut, pumpkin seeds, dried cranberries and dark chocolate chips.
- Maple Syrup - Adds natural sweetness and moisture helping bind the oat biscuits.
- Cinnamon - Adds some cozy flavor. Feel free to use vanilla.
- Baking Soda - It helps with browning and a crispy texture for the breakfast cookie.
More Healthy Cookies
Oatmeal Breakfast Cookies
Ingredients
Wet ingredients
- 1 large ripe banana
- ½ cup creamy almond butter or peanut butter (don't use natural style nut butters)
- 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 sunflower seeds
- ¼ cup dried cranberries or use raisins
- ¼ cup shredded coconut sweetened or unsweetened
- ¼ cup semi sweet chocolate chips (use vegan chocolate chips to make it vegan)
Instructions
- Prep. Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper.
- Mix the wet ingredients. Add the peeled banana to a large bowl and mash it well until completely smooth and free of lumps. Add the almond or peanut butter, maple syrup, cinnamon, baking soda, and salt, then whisk until the mixture is smooth, well combined, and lump-free.
- Stir in the dry. Add all the dry ingredients and mix using a spatula.
- Scoop. Using a ¼ cup measuring cup or an ice cream scoop, portion mounds of cookie dough onto the parchment-lined baking sheet, spacing evenly.
- Shape. Using the back of a spoon or your fingertips, gently flatten the cookies to about ½-inch thickness. I also like to smooth the edges to get a round shape.
- Bake. Bake for 15 to 20 minutes or until the edges are deep golden brown in color, rotating the pan halfway through baking. Place the 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.
Variations
High-Protein: Reduce the oats and increase the amount of sliced almonds and seeds. Be sure to finely chop the almonds, so they’re about the same size as the oats for even texture.
Nut-Free: Use sunflower seed butter instead of almond or peanut butter, and replace sliced almonds with extra seeds or oats.
Vegan: Simply use vegan chocolate chips—the rest of the recipe is already vegan.
Gluten-Free: Use certified gluten-free oats to make this recipe gluten-free.
Dairy-Free: Swap in dairy-free or vegan chocolate chips.
Without Banana: Replace the banana with ½ cup plus 2 tablespoons applesauce for moisture and natural sweetness.
Kid-Friendly: Add extra chocolate chips for a more kid-approved version.
How to make breakfast cookies?
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°F or 177°C until the edges are deep golden in color.
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.
Tips for Success
- 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.
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.
Frequently Asked Questions
Breakfast cookies usually turn out dry when there isn’t enough moisture or fat in the dough. Here are the most common reasons this happens:
1. The banana wasn’t large or ripe enough: A small or underripe banana doesn’t provide enough moisture. For best results, use a very large, super-ripe banana to keep the cookie dough soft and moist.
2. Too many dry ingredients: Oats and seeds absorb liquid quickly, which can make the cookies crumbly if the ratios are off.
3. Overbaking: Breakfast cookies continue to firm up as they cool, so even a few extra minutes in the oven can dry them out.
They usually don’t hold together when the ratio of wet to dry ingredients is off. Ingredients like almond or peanut butter, mashed banana, and maple syrup provide the moisture, sweetness, and binding needed to hold the cookies together. If there isn’t enough of these wet ingredients, the dough can turn crumbly and fall apart after baking.
To fix this, make sure your banana is well mashed and ripe, measure the nut butter and sweetener accurately, and avoid adding extra dry ingredients unless you adjust the moisture to balance it out.
Yes, you can use protein powder in breakfast cookies, but a little goes a long way. Protein powder absorbs a lot of moisture, so using too much can make the cookies dry or crumbly. It works best when you replace a small portion of the dry ingredients, such as oats, rather than adding it on top.
For best results, use 1–2 tablespoons of protein powder with about 1 cup of oats, and make sure the dough his moist. Also, choose a protein powder you enjoy the taste of, since its flavor will come through in the finished cookies.
A cookie becomes a breakfast cookie when it’s designed to be a balanced, nourishing morning meal rather than a dessert. They are made with wholesome, nutrient-dense ingredients like oats, nuts, seeds, nut butter and fruit. These ingredients provide fiber, protein, and healthy fats, which help keep you full and energized through the morning. They’re practical for busy mornings, easy to grab and go, and still feel fun and comforting to eat—making them a satisfying breakfast option for both adults and kids.
Breakfast cookies and granola bars are both grab-and-go options, but they’re quite different.
Breakfast cookies are soft, chewy, and cookie-like—tasty enough to enjoy with milk or coffee, yet filling and balanced. Made with wholesome ingredients like oats, nuts, seeds, and fruit, they provide fiber, protein, and healthy fats to keep you energized. They’re also easy to customize—vegan, gluten-free, nut-free, or high-protein—without losing their texture.
Granola bars, on the other hand, are denser and often rely on oats and sweeteners for structure. They’re convenient for snacking but don’t always feel like a full breakfast and can be higher in sugar. Homemade breakfast cookies are not only healthier because you control the ingredients, but they’re also much more affordable than store bought granola bars.
Hi, I’m Maria — a professional food blogger with over 9 years of experience sharing easy, healthy dinners, baking ideas, and high-protein recipes. I also love creating simple, flavorful dishes that you can make quickly in the air fryer or Instant Pot. My goal is to help you cook real food —but make it exciting, tasty, and never boring. More about maria ->
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 ♡
Karen J. Quick
I just made these cookies, and my family just loved them so much. We're all trying to eat more healthy, and these cookies surely help!
Maria Doss
Love to hear that - 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
Kim
Love these cookies! Filling and satisfying 😊Thank you !