Banana Breakfast Cookies – Spend With Pennies

This recipe for breakfast cookies is packed with nutrition and easy to make!

Bananas, oats, applesauce, raisins, nuts, and bonus chocolate chips make these filling and nutritious.

Cookies for breakfast? Kids and grown-ups alike will love them!  Banana breakfast cookies are an energizing, grab-and-go snack for everyone at any time of day!

stack of Banana Breakfast Cookies

What are Breakfast Cookies?

This recipe came from my friend Erin years and years ago. It’s one I used to make for my kids to grab and go on the school bus (since they never wanted to eat breakfast!).

  • Breakfast cookies are a healthy breakfast alternative to sugary cereals and processed granola bars.
  • Soft and chewy breakfast cookies are the perfect recipe to take on family road trips and camping, too!
  • Healthy breakfast cookies can be baked in advance for all week guilt-free snacking! Make a batch or two and watch them disappear!
  • One bowl and 3 steps! Banana breakfast cookies are not only portable, but they’re an energizing way to refuel kids’ mid-morning, after school, or after practice!

ingredients to make Banana Breakfast Cookies with labelsingredients to make Banana Breakfast Cookies with labels

What’s in Banana Breakfast Cookies?

Oatmeal breakfast cookies are chock full of healthy ingredients.

BANANAS: Bananas (especially the older, browner ones) have lots of flavor, sweetness and moisture that keep breakfast cookies soft and chewy.  We add unsweetened applesauce but sweetened works just fine.

OATS: Quick-cooking oats replace flour and make breakfast cookies gluten-free (make sure to use certified gluten-free oats).  The quick cooking variety is finer and the oats are thinner so they mix better in this recipe.

MIX-INS: Aside from the raisins, nuts, and chocolate chips, breakfast cookies taste great with flaked coconut, chopped dried fruit like cranberries and mangoes, shredded carrots, flaxseed, chia seeds, or sunflower seeds.

Banana Breakfast Cookies before bakingBanana Breakfast Cookies before baking

How to Make Breakfast Cookies

These quick and easy treats are the perfect grab-and-go snack!

  1. Thoroughly mix all ingredients in a large bowl.
  2. Place in heaping tablespoons on a large baking sheet and press gently with the back of a fork.
  3. Bake until lightly browned. Cool before serving.

Serve with a tasty healthy breakfast smoothie and supercharge the day!

Holly’s Tips

  • Mash the banana right in the large bowl before adding the other ingredients, one less dish to wash!
  • Use a cookie scoop to keep the cookies even.
  • Line the pan with parchment paper for easy cleanup.
  • These do not spread like butter filled cookie dough, gently press them with a fork before baking.
  • They’re extra soft and moist with a cake like texture. Because of the moisture, these should be stored in the fridge (and not on the counter).

Banana Breakfast Cookies with a glass of milkBanana Breakfast Cookies with a glass of milk

Variations & Swaps

  • Reduce the applesauce to 1/4 cup and stir in one tablespoon of almond butter, peanut butter, or cashew butter in place of some of the applesauce.
  • Swap out walnuts for pecans, almonds, pumpkin seeds, or shredded coconut.
  • We find them sweet enough but add a spoonful of maple syrup or honey if you’d like.

Best Way to Store Cookies

Keep leftover breakfast banana cookies in a zippered bag in the refrigerator for up to 4 days or freeze them for up to 4 months.

More Grab ‘n Go Breakfasts

Did your family love these Banana Breakfast Cookies? Leave a rating and a comment below! 

Banana Breakfast Cookies

Easy banana cookies are loaded with bananas, oats, and nuts. These delicious and healthy cookies are perfect for breakfast, an after-school snack, or a post work-out!


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  • Preheat oven to 350°F.

  • Mix all ingredients in a large bowl until well combined adding 1/8 teaspoons salt if desired.

  • Place heaping tablespoons on a parchment lined pan and gently press with a fork.

  • Bake 15-18 minutes or until lightly browned. Cool completely.

  • Store in the refrigerator for up to 4 days.

  • Mash the banana right in the large bowl before adding the other ingredients, one less dish to wash!
  • Use a cookie scoop to keep the cookies even.
  • Line the pan with parchment paper for easy cleanup.
  • These do not spread like butter filled cookie dough, gently press them with a fork before baking.
  • They’re extra soft and moist with a cake like texture. Because of the moisture, these should be stored in the fridge (and not on the counter).

Nutrition information is per cookie and does not include optional items.

Serving: 1cookie, Calories: 82, Carbohydrates: 12g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 7mg, Sodium: 9mg, Potassium: 106mg, Fiber: 1g, Sugar: 5g, Vitamin A: 29IU, Vitamin C: 1mg, Calcium: 16mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Breakfast, Cookies, Snack

Cuisine American

stack of Banana Breakfast Cookies with a titlestack of Banana Breakfast Cookies with a title
pile of Banana Breakfast Cookies with writingpile of Banana Breakfast Cookies with writing
close up of Banana Breakfast Cookiesclose up of Banana Breakfast Cookies
baked Banana Breakfast Cookies on a sheet pan and in a stack with writingbaked Banana Breakfast Cookies on a sheet pan and in a stack with writing

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