This breakfast cookies recipe is a healthy and easy grab-and-go option, made without processed sugar or flour. Ready in just 30 minutes, it makes mornings so much easier!
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Why You’ll Love These Vegan Breakfast Cookies
I’ll be honest — when I first whipped these up, I was skeptical. No flour in cookies? It sounded too good to be true. But one bite in, and I was hooked. They’re soft, chewy, and naturally sweetened, with a texture that’s more granola bar than a traditional cookie in the best possible way.
The classic combo of peanut butter and banana never fails, and with hearty oats, melty chocolate chips, and chewy dried fruit, these are definitely a treat you can feel good about. Perfect for busy mornings, after-school snacks, or an evening bite, these cookies are made with simple ingredients and are kid-approved to boot. Here’s why you’ll want to make these banana oat breakfast cookies on repeat:
- Naturally sweetened and flourless
- Just 7 ingredients
- Kid-friendly and freezer-friendly
- Perfect for meal prep
- No fancy equipment needed
Ingredient Information And Substitutions
- Quick-cooking oats- These give the cookies their soft, chewy texture. You can use rolled oats, but the texture will be heartier.
Bananas- Make sure they’re ripe for maximum sweetness. If you’re out, unsweetened applesauce can work. - Peanut butter- Creamy is ideal, but crunchy adds great texture. Almond butter or sunflower seed butter are great swaps.
- Mini chocolate chips- Optional but fun! Dark chocolate chunks or cacao nibs work too.
- Chopped dried fruit- Cherries were used here, but cranberries, raisins, or even chopped apricots are good alternatives.
- Cinnamon- Adds a cozy, warm flavor. Feel free to add nutmeg or pumpkin spice instead.
- Salt- Just a pinch enhances all the flavors. Sea salt or kosher salt both work well.
How To Make Banana Oatmeal Breakfast Cookies
Step 1- Mix wet ingredients.
Set your oven to 350 degrees F and line two baking sheets with parchment paper.
In a large bowl mix the bananas and peanut butter until well combined.
Step 2- Combine with dry ingredients.
Add chocolate chips, dried fruit, cinnamon, and salt until the mixture is evenly combined.
Step 3- Scoop the dough and bake.
Portion the dough onto your prepared baking sheets using a tablespoon (or cookie scoop). Press down on each dough ball with your palm to flatten it slightly into a cookie shape.
Bake in a preheated oven for 15–20 minutes. Once done, remove from the oven and let the oatmeal breakfast cookies cool on the baking sheet before serving or storing.
Frequently Asked Questions
Yes — these cookies are perfect for meal prep. You can make a batch at the beginning of the week and store it in an airtight container at room temperature or in the fridge.
Yep! Just make sure you’re using oats that are labeled certified gluten-free. Oats don’t contain gluten, but they’re often processed in facilities that do. So it’s always good to double-check if you’re baking for someone with gluten sensitivities.
You sure can. Just swap the peanut butter with something like sunflower seed butter or almond butter. It still gives you that creamy texture, and it makes the cookies safe for school lunches and allergy-friendly households.
Tips For Making Oatmeal Cookies For Breakfast
- Go for super-ripe bananas. The spottier, the better! They’re naturally sweeter and help hold the cookies together without added sugar.
- If you would like chewier cookies, bake closer to 15 minutes for a softer, more tender bite.
- Prefer your breakfast oat cookies to be crunchier? Go for the full 20 minutes of baking time for slightly crisp edges with a chewy center.
- Customize your mix-ins. Swap in your favorite dried fruits or nuts to make them your own.
- These cookies won’t spread much, so gently press them into shape before baking.
- Don’t skip the salt. Even just a pinch balances out the sweetness and enhances the flavor.
- Ingredients to prep ahead- Measure the oats and mix-ins the night before. Roughly chop the dried fruit.
- Leftovers and storage- Store in an airtight container at room temp for 2-3 days or refrigerate for up to a week. Freeze cooled cookies in a bag for up to 3 months.
What To Serve With Banana Breakfast Cookies
These cookies are perfect with a hot cup of coffee, a smoothie, or even a dollop of yogurt on the side. Want to make it a full breakfast? Add some fresh fruit or a hard-boiled egg for extra fuel. Here are my favorite pairings to create a well-rounded breakfast or snack:
Other Breakfast Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Breakfast Cookies Recipe
Equipment
- or Hand mixer
- 1 Spatula
Ingredients
- 2 ripe bananas
- ½ cup peanut butter
- 2 cups quick oats
- ½ cup mini chocolate chips
- ½ cup dried cherries chopped, cranberries or raisins would also be great!
- ½ teaspoon ground cinnamon
- ¼ teaspoon Kosher salt
Instructions
- Preheat your oven to 350 degrees F and line your baking pans with parchment paper.
- Mix peanut butter and bananas until well combined. Then add oats, chocolate chips, cherries, cinnamon and salt and mix until well combined.
- Using a 1 Tablespoon cookie scoop or your Tablespoon measuring spoon, scoop balls of cookie dough onto your pans an inch or two apart.
- Then use your palm to lightly press the balls into the cookie shape (don't press too hard, just flatten them a bit).
- Bake uncovered for 15-20 minutes. Cool and serve.
Video
Notes
-
- Go for super-ripe bananas. The spottier, the better! They’re naturally sweeter and help hold the cookies together without added sugar.
-
- If you would like chewier cookies, bake closer to 15 minutes for a softer, more tender bite.
-
- Prefer your breakfast oat cookies to be crunchier? Go for the full 20 minutes of baking time for slightly crisp edges with a chewy center.
-
- Customize your mix-ins. Swap in your favorite dried fruits or nuts to make them your own.
-
- These cookies won’t spread much, so gently press them into shape before baking.
-
- Don’t skip the salt. Even just a pinch balances out the sweetness and enhances the flavor.
-
- Ingredients to prep ahead- Measure the oats and mix-ins the night before. And roughly chop dried fruit.
-
- Leftovers and storage- Store in an airtight container at room temp for 2-3 days or refrigerate for up to a week. Freeze cooled cookies in a bag for up to 3 months.
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