Homemade Banana Breakfast Cookies are chewy, hearty, and loaded with flavor. Made with real bananas and studded with chocolate chips, these cookies are guaranteed to sweeten any morning!
Banana Oatmeal Cookies
Banana breakfast cookies have it all! Made with chewy oats, sweet bananas, warm cinnamon, pure vanilla extract, and chocolate chips, these satisfy any breakfast craving. They’re wonderfully quick and easy to make, perfect for busy mornings.
These cookies hit the spot without being overly rich. The oats and bananas help keep me full until lunch and I love adding a little peanut butter on top.
Any day that starts with cookies for breakfast is a good day!
Why You’ll Love this Breakfast Cookies Recipe:
- EASY: Made with basic baking ingredients, these cookies come together easily.
- FREEZER FRIENDLY: These breakfast cookies freeze beautifully. Freeze any leftover cookies to enjoy for up to 3 months.
- BREAKFAST: It doesn’t get much better than cookies for breakfast! They’re the perfect sweet treat with a cup of coffee or to grab on your way out the door.
These cookies have all the goodness of banana oatmeal baked into every bite!
How to Make Banana Breakfast Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Whisk the dry ingredients together.
- Combine the wet ingredients.
- Mix the wet and dry ingredients together.
- Fold in chocolate chips.
- Scoop cookie dough onto a parchment-lined baking sheet.
- Freeze the cookie dough.
- Bake the cookies.
Yes! Ripe bananas are a must for this recipe. They mash easily and add a little extra sweetness, too.
I love using a cookie scoop for consistent, uniform cookies. For these breakfast cookies, I used a 2 tablespoon size cookie scoop.
I don’t recommend it. Chilling the cookie dough prevents the cookies from spreading too much while they bake.
While I haven’t personally tested a gluten free version of this recipe, try replacing the flour with a 1:1 gluten free flour replacement. Make sure to use certified gluten free oats, too.
Serving Suggestions
Start your morning right with a breakfast cookie and a delicious cup of coffee:
These banana breakfast cookies are perfectly dunkable!
Tips!
- For best results, use ripe bananas. They mash more easily and add a delightful sweetness.
- Add a pinch of ground nutmeg with the cinnamon for a little something extra.
- To ensure the cookies are the same size and bake easily, use a cookie scoop to scoop the dough. I like using a 2 tablespoon size scoop.
There are so many ways to customize this easy cookie recipe!
Can I leave out the chocolate chips?
Yes, you can omit the chocolate chips. Instead of chocolate chips, use an equal amount of chopped walnuts/pecans, cinnamon chips, or dried cranberries/cherries/raisins.
Can I add an egg to the cookie dough?
This is a naturally egg-free recipe! If you’d like to add an egg to the cookie dough, the cookies will turn out more like muffin tops than chewy cookies.
How long do these cookies last?
Store cookies in an airtight container at room temperature or in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Made for lazy weekend mornings, busy school drop offs, and anything in between, you’ll love munching on these banana breakfast cookies!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Banana Cookies Recipe
Prep: 15 minutes
Cook: 12 minutes
Total: 37 minutes
Homemade Banana Breakfast Cookies are chewy, hearty, and loaded with flavor. Made with real bananas and studded with chocolate chips, these cookies are guaranteed to sweeten any morning!
Instructions
In a medium bowl, whisk the flour, oats, cornstarch, cinnamon, baking soda, baking powder, and salt together. Set aside.
2 ½ cups all-purpose flour, 1 ½ cups old fashioned oats, 1 tablespoon cornstarch, 2 teaspoons ground cinnamon, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
Add the mashed bananas, butter, sugars, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Beat together until well mixed, about 2 minutes.
2 bananas, ½ cup unsalted butter, 1 cup brown sugar, ½ cup granulated sugar, 1 tablespoon pure vanilla extract
Pour the dry ingredients into the wet ingredients and beat just until mixed. Do not overmix.
Fold in 1 cup of chocolate chips.
1 ¼ cups semisweet chocolate chips
Line 2 baking sheets with parchment paper. Set 1 aside. Use a 2-tablespoon sized cookie scoop to scoop cookies onto the baking sheet. Try to fit all of the cookie dough balls in a single layer on the baking sheet. If the cookies aren’t holding their round shape, use your hands to press the dough balls together to form round cookies. Do not flatten cookies. Press a few of the remaining chocolate chips into the tops of each cookie.
Once all of the dough has been scooped, place the baking sheet of cookie dough balls in the freezer for 10 minutes. This prevents the cookies from spreading too much while they bake.
While the cookie dough freezes, preheat oven to 350°F.
Once the dough has chilled, place some of the chilled cookie dough balls 2 inches apart onto the second prepared baking sheet.
Bake for 10-12 minutes or until the cookie edges are just set and bottoms are slightly browned.
Let the cookies cool completely on the baking sheet before transferring to a container for storage.
Becky’s tips
Storage: Store cookies in an airtight container at room temperature or in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Calories: 131kcal (7%) Carbohydrates: 21g (7%) Protein: 2g (4%) Fat: 5g (8%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 6mg (2%) Sodium: 59mg (3%) Potassium: 86mg (2%) Fiber: 1g (4%) Sugar: 11g (12%) Vitamin A: 78IU (2%) Vitamin C: 1mg (1%) Calcium: 15mg (2%) Iron: 1mg (6%)
