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To make these tasty cookies, gather the following: - 2 ripe bananas, mashed - 1 cup rolled oats - 1/2 cup almond butter (or peanut butter) - 1/4 cup honey or maple syrup - 1/2 teaspoon vanilla extract - 1/4 teaspoon cinnamon - 1/4 teaspoon baking powder - 1/2 cup dark chocolate chips (or raisins) - A pinch of salt These ingredients come together to create a sweet and chewy treat that’s perfect for breakfast or a snack. If you don’t have some ingredients, don’t worry! Here are some easy swaps: - Bananas: You can use unsweetened applesauce instead. It will keep the cookies moist. - Nut Butters: If almond butter isn't available, use peanut butter or sunflower seed butter. - Sweeteners: Maple syrup works well if you prefer a different flavor. - Chocolate Chips: You can swap dark chocolate chips with raisins or dried cranberries for a fruity touch. These substitutions help you make the cookies with ingredients you have on hand. Each cookie is not just delicious but also healthy. Here’s a rough estimate of the nutrition per cookie: - Calories: 130 - Protein: 3g - Fat: 6g - Carbohydrates: 18g - Fiber: 2g - Sugar: 4g These cookies provide a good balance of nutrients, making them a smart choice for busy mornings. Enjoy your baking! {{ingredient_image_1}} First, gather all your ingredients. You will need: - 2 ripe bananas, mashed - 1 cup rolled oats - 1/2 cup almond butter (or peanut butter) - 1/4 cup honey or maple syrup - 1/2 teaspoon vanilla extract - 1/4 teaspoon cinnamon - 1/4 teaspoon baking powder - 1/2 cup dark chocolate chips (or raisins) - A pinch of salt Make sure your bananas are ripe. This means they should have brown spots. Ripe bananas are sweeter and easier to mash. Measure out all the ingredients to save time later. Next, take a large mixing bowl. Add the mashed bananas, almond butter, honey (or maple syrup), and vanilla extract. Mix these ingredients well until they are smooth. Now, add the rolled oats, cinnamon, baking powder, and salt. Stir everything together until well combined. The dough should be thick and sticky. Gently fold in the dark chocolate chips (or raisins). Make sure they are evenly spread throughout the dough. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. Using a tablespoon, scoop out the cookie dough. Place each scoop onto the prepared sheet. Flatten each scoop slightly to form cookie shapes. Remember to leave some space between them. Bake the cookies for about 10-12 minutes. You want them to be golden brown on the edges. Once done, take them out of the oven. Let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack. Allow them to cool completely before enjoying. To make chewy cookies, use ripe bananas. The riper the banana, the sweeter and moister your cookies will be. Also, mix the ingredients well but avoid overmixing. Overmixing can lead to tough cookies. If you want a softer texture, add a bit more almond butter. You can also try adding a tablespoon of yogurt for extra moisture. Keep an eye on your cookies while baking. You want them golden brown but not too dark. One mistake is using underripe bananas. They lack flavor and sweetness. Another mistake is not measuring the oats correctly. Too many oats can make your cookies dry. Make sure to use old-fashioned rolled oats. Instant oats won’t work well here. Do not skip the baking powder. It helps your cookies rise and gives them a nice texture. Lastly, avoid crowding the baking sheet. Leave space between cookies for even baking. These cookies are great for breakfast or as a snack. You can pair them with yogurt or fresh fruit. Try serving them with a glass of milk or a smoothie. They are also perfect for kids’ lunchboxes. For a fun twist, add a spoonful of nut butter on top. You can even warm them in the microwave for a few seconds. They taste amazing fresh out of the oven! Pro Tips Use Overripe Bananas: For the best flavor and sweetness, use bananas that are very ripe and have brown spots. Customize Add-ins: Feel free to mix in your favorite nuts, seeds, or dried fruits for added texture and nutrition. Chill the Dough: If the dough is too sticky, refrigerate it for 15-30 minutes before baking to make scooping easier. Storage Tips: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. {{image_2}} You can change the flavor of your cookies by adding nuts. Try chopped walnuts or pecans for a nice crunch. You can also swap the dark chocolate chips for white chocolate chips or peanut butter chips. If you want a fruity twist, add dried cranberries or chopped dates instead of chocolate. Each option brings a new taste to the cookies. To make these cookies gluten-free, use certified gluten-free oats. For a vegan option, replace honey with maple syrup. You can also swap almond butter for a nut-free butter like sunflower seed butter. This way, everyone can enjoy these tasty cookies, no matter their diet. Store your cookies in an airtight container at room temperature. They will stay fresh for about three days. If you want to keep them longer, freeze the cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. Store your banana oatmeal cookies in an airtight container. This keeps them fresh and soft. Place a piece of parchment paper between layers to avoid sticking. They stay good at room temperature for up to three days. For longer storage, use the fridge. This can help the cookies last up to a week. To freeze these cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about one hour until firm. After that, transfer them to a freezer-safe bag. Squeeze out any extra air to avoid freezer burn. These cookies can stay frozen for up to three months. To thaw, simply take the cookies out of the freezer. Leave them at room temperature for about 30 minutes. If you want to eat them warm, use the oven. Preheat it to 350°F (175°C). Place the cookies on a baking sheet for about 5-10 minutes. Enjoy the warm, soft texture just like fresh! Yes, you can use other nut butters. Peanut butter works great, too. Sunflower seed butter is another option for nut-free diets. Each nut butter gives a unique taste. Almond butter adds a creamy texture. Try different kinds to find your favorite flavor. Just keep the same amount as the recipe calls for. These cookies last about one week at room temperature. Store them in an airtight container. You can also freeze them for up to three months. Just wrap each cookie well before freezing. Thaw them at room temperature when ready to eat. They taste great even after freezing. You can make these cookies without bananas. Use applesauce instead of bananas. Use 1/2 cup of applesauce for better texture. The cookies will still be soft and tasty. You may need to adjust the sweetness. Add a bit more honey or maple syrup if needed. Banana oatmeal breakfast cookies are simple and fun to make. We covered the key ingredients, substitutions, and their nutrition. I shared step-by-step instructions, tips for the best texture, and common mistakes. You can explore tasty variations and learn how to store your cookies for later. In the end, these cookies offer a healthy and yummy snack. You can enjoy them in many ways, fitting your taste and needs. Dive into your kitchen and start baking!

Banana Oatmeal Breakfast Cookies

Delicious and healthy cookies made with ripe bananas and oats, perfect for breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast
Cuisine American
Servings 12

Ingredients
  

  • 2 none ripe bananas, mashed
  • 1 cup rolled oats
  • 0.5 cup almond butter (or peanut butter)
  • 0.25 cup honey or maple syrup
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon cinnamon
  • 0.25 teaspoon baking powder
  • 0.5 cup dark chocolate chips (or raisins)
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine the mashed bananas, almond butter, honey (or maple syrup), and vanilla extract. Mix well until smooth.
  • Add the rolled oats, cinnamon, baking powder, and salt to the banana mixture. Stir until everything is well combined.
  • Gently fold in the dark chocolate chips (or raisins) until evenly distributed throughout the dough.
  • Using a tablespoon, scoop out the cookie dough and place it onto the prepared baking sheet, flattening each scoop slightly to form a cookie shape. Leave a little space between each cookie as they will spread slightly during baking.
  • Bake in the preheated oven for about 10-12 minutes, or until the cookies are golden brown on the edges.
  • Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

You can substitute almond butter with peanut butter and dark chocolate chips with raisins.
Keyword banana, breakfast, cookies, healthy, oatmeal