Soft-baked, lower-sugar Banana Breakfast Cookies ready in under 25 minutes using pantry staples: oats, peanut butter, coconut, and chocolate chips. No butter or flour required. Kids love them and parents appreciate the whole grains, fiber, and protein. These cookies have a cake-like texture and simple ingredients. Recipe yields 20 smaller cookies.
My toddler constantly asks for cookies—sometimes at 6:40 a.m. when it’s still dark outside—so I created a breakfast-friendly cookie that’s quick, mostly naturally sweetened, and perfect for snacks. These banana oat breakfast cookies are easy to make and hold up well for little hands and busy mornings.
The texture is more cakey and substantial thanks to the oats, rather than the chewy, buttery bite of classic cookies. They’re lightly sweet—the chocolate chips provide most of the sweetness while the mashed banana keeps added sugar to a minimum. Don’t take my word for it; try them and see.
5-Star Reader Reviews ★★★★★
“I’ve made 2 batches in 2 weeks. These are perfect for my toddler and my pregnant self. I add what I have in my pantry and mix it up following this recipe as a base. Thank you, Alexis!” –Rachel
“Thanks for these amazing and simple cookies, Alexis!!! The coconut twist is my favorite part. We made it twice already and took it on our trip to Hawaii as a hearty, filling, tasty snack to munch on! Our toddler also enjoyed it very much and asked to make it again! Thank YOU! 🫶🏼🫶🏼” –Shilpi
“These cookies are phenomenal. It’s a healthy option for my teenagers. The recipe is forgiving so you can play with it…my only problem now is the family wants me to make them constantly!” –Ceridon
Behind the scenes of recipe testing
- Bananas: Use ripe, spotted or almost-brown bananas for the best banana flavor and natural sweetness. Yellow, just-ripe bananas won’t provide enough sweetness or moisture balance for these cookies.
- Peanut butter: Natural peanut butter makes the cookies richer and more satisfying. I tested almond butter and sunflower seed butter—both work, though sunflower seed butter can cause a harmless green tint due to a chemical reaction.
- Coconut: Shredded unsweetened coconut adds texture contrast and healthy fats, which help the cookies feel more substantial and interesting.
- Hemp seeds: Optional, but I add them for an extra boost of protein and healthy fats. They don’t change texture or flavor dramatically but add nutrition.
Let’s make it!
Cookies for breakfast—what a time to be alive.
Healthy Banana Oatmeal Breakfast Cookies
4.6 from 12 reviews
- Author: Alexis Joseph
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 20 cookies
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Soft-baked, lower-sugar Banana Breakfast Cookies made quickly with oats, peanut butter, shredded coconut, and chocolate chips—no butter or flour required. These kid-approved cookies pack whole grains, fiber, and protein while delivering a tender, cake-like crumb. Recipe yields 20 smaller cookies.
Ingredients
- 1 cup mashed overripe banana*
- ⅓ cup natural peanut butter
- 2 large eggs (or flax eggs)
- 1 ½ tsp vanilla extract
- 1 ½ cups old fashioned oats (certified gluten free if needed)
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp kosher salt
- ¼ cup shredded unsweetened coconut
- ⅓ cup chocolate chips
- ¼ cup hemp seeds (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an extra-large sheet pan or two half-sheet pans with parchment paper.
- Mash the bananas in a large bowl and measure 1 cup of mashed banana (a slightly heaping cup is okay, but too much banana makes the cookies overly moist). Add peanut butter, eggs, and vanilla; whisk until smooth.
- Add oats, baking soda, cinnamon, salt, shredded coconut, chocolate chips, and hemp seeds if using. Stir until combined.
- Use a spoon to drop mounds of batter onto the prepared baking sheet. The batter will be wet—resist the urge to add more oats. This amount yields about 20 cookies.
- Bake 13–14 minutes, or until the cookies are golden and set. If you used two pans, bake them one at a time for best results. Cool on the baking sheet for 10 minutes, then enjoy. Store leftovers in an airtight container on the counter for up to 2 days, then refrigerate or freeze.
Notes
*About 2 medium or 3 small bananas—measure after mashing to equal 1 cup.
If you prefer sweeter cookies, stir in ¼ cup sugar.