Kick mornings up a notch with banana breakfast cookies! Packed with nutritious ingredients this recipe comes together in about 30 minutes.
This post first appeared March 4, 2015, and was last updated April 6, 2021.
Ok, we know, we know — chocolate for breakfast? But hey, sometimes you just need to take pleasure from life where you can!
This recipe for banana breakfast cookies is a morning favourite of ours. The dough is very flexible and will adapt to most nut or seed butters, fats, and liquid sweeteners depending on your preference and/or dietary restrictions.
We used a combination of rich dark chocolate, crunchy pumpkin seeds, and luscious dried cherries to pump up the flavour of the cookies. That being said, you can use pretty much any combination of add-ins you like — toasted coconut chips, plus any nuts, seeds, or dried fruit you like will be super tasty! Also, we sweetened the cookies only slightly to keep them more nutritious for breakfast; Adding dark chocolate does makes them seem more of a treat. Feel free to omit the chocolate if you want!
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Preheat the oven to 350°F (180ºC) and line two baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, whisk together the mashed banana, almond butter, olive oil, maple syrup, vanilla extract, and flaxseed. Set aside.
In a medium bowl, stir together the rolled oats, whole wheat flour, cinnamon, and salt until combined.
Pour the dry ingredients into the wet ingredients and mix until just combined.
Add the dark chocolate, pumpkin seeds, and dried cherries to the bowl (or any other add-ins you are using) and stir to evenly distribute.
Using a cookie scoop or spoon, portion evenly-sized spoonfuls of dough onto the prepared pans (about 2 tablespoons of dough per cookie). Flatten each ball with the back of a spoon or the palm of your hand.
Bake the cookies for 13 to 15 minutes, or until the cookies are set and golden brown on the undersides. Transfer to a cooling rack to cool completely. Cool the cookies completely before storing in an airtight container.
Tips & Notes
You can use bananas in pretty much any form, however, riper bananas add more natural sweetness and are easier to mash.
Make The Dough Ahead Of Time
The dough for banana breakfast cookies can be made ahead and stored in the fridge for up to two days.
You can shape the cookie dough, then place the unbaked cookies on a baking sheet in the freezer. Once frozen, store the unbaked cookies in a large zip-top bag for up to one month.
Baking Unbaked Banana Breakfast Cookies From Frozen
To bake unbaked banana breakfast cookies from frozen, simply proceed with the recipe as written. The cookies may need a few extra minutes in the oven so check for doneness.
These cookies freeze well. Once cool, after baking, store baked cookies in a large zip-top bag in the freezer for up to one month.
You can replace the almond butter with any other nut or seed butter you like.
The maple syrup can be replaced with honey, or most other liquid sweeteners such as agave or brown rice syrup.
Olive oil can be substituted with melted coconut oil, or even melted butter. Coconut oil will lend a slight natural sweetness the others do not have.
You can substitute quick oats for rolled, however, the texture and baking time may change. Keep your eyes on the cookies and check them after 10 minutes for doneness.
All-purpose or light spelt flour can be substituted for whole wheat flour. We have not tested this recipe with gluten-free flours.
Use any spices or add-ins you like. Some ideas for add-ins are — walnuts, pecans, chocolate chips, raisins, sunflower seeds, pretzels, toffee bits, orange zest, candied ginger or dried cranberries.
More Vegan-Friendly Snacks
Banana Breakfast Cookies With Dark Chocolate
- Measuring cups and spoons or a digital kitchen scale
- baking sheet
- Parchment paper
- 2 Mixing bowls
- Cookie scoop or spoon
- Wire rack
- ½ cup mashed ripe banana, about 1 small-medium banana
- ½ cup almond butter, smooth or chunky
- ¼ cup maple syrup
- 3 tablespoon coconut oil, melted
- 2 tablespoon flaxseed, ground
- 1 teaspoon vanilla extract
- 1-¼ cups rolled oats, also called large flake oats
- ¾ cup whole wheat flour
- 1 teaspoon cinnamon, ground
- ½ teaspoon salt
- ⅓ cup dark chocolate chunks
- ⅓ cup pumpkin seeds
- ⅓ cup dried cherries, or any other combination of add-ins you like
- Preheat the oven to 350°F (180ºC) and line two baking sheets with parchment paper. Set aside.
- In a large bowl, whisk together the mashed banana, almond butter, maple syrup, coconut oil, flaxseed, and vanilla extract. Set aside.
- In a second bowl, stir together the rolled oats, whole wheat flour, cinnamon, and salt until combined.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Add the chocolate, seeds, and dried cherries to the bowl and stir to evenly distribute throughout the dough.
- Using a cookie scoop or spoon, portion evenly-sized spoonfuls of dough onto the prepared pans (about 2 tablespoons of dough per cookie).
- Flatten each ball with the back of a spoon or the palm of your hand.
- Bake the cookies for 13 to 15 minutes, or until the cookies are set and golden brown on the undersides.
- Transfer to a wire rack and cool completely before storing in an airtight container for up to four days on the countertop.