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Home Recipe Index Freezer Meals Freezer Breakfast

Banana Breakfast Cookies

★★★★★ 5 /5 Updated: 1/22/23
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This post may contain affiliate or sponsored links. Please read our disclosure policy.

Banana Breakfast Cookies are jam-packed with nutrition and flavor. All ages love them, and they make a great grab-and-go breakfast. Double the recipe so you can stock the freezer with them!

Breakfast cookies stacked up
Contents hide
Why You’ll Love This Breakfast Cookie Recipe
Ingredients in Banana Breakfast Cookies
Tip: Use Frozen Bananas
Looking to Cut Sugar?
How to Make Banana Breakfast Cookies
10+ Make Ahead Breakfast Ideas
Are Breakfast Cookies Gluten-Free?
“Mix It Up” Ideas
Can You Freeze Breakfast Cookies?
More Make Ahead Breakfast Recipes
Breakfast Cookies
Did you make this?

Why You’ll Love This Breakfast Cookie Recipe

  • Packed with protein, potassium, and fiber, as well as being TASTY.
  • Lower in sugar than your average cookie or muffin.
  • Freezer-friendly. Perfect for a grab-and-go breakfast.
  • Keeps you full! Thanks to the fiber and protein, you won’t be feeling hungry hours later unlike many baked goods.
  • Perfect as an after school snack.
  • Easy to tweak the recipe to your liking. Add nuts, dried fruit, coconut, etc. if you want!
  • This recipe comes together FAST.
  • Great snack to take to a new mom. I recently took some up to a friend who was in the hospital for other reasons. She loved that she could have a nutritious snack instead of something from a vending machine.
Banana Breakfast cookies on a plate

Ingredients in Banana Breakfast Cookies

Let’s talk about the ingredients you need…

  • Ripe Bananas – The riper the banana, the sweeter it will be. I almost always have a stash of frozen bananas for recipes like this.
  • Peanut Butter – You can use smooth or chunky peanut butter or substitute almond butter instead.
  • Honey – Local is always best!
  • Brown sugar – Brown sugar brings in a bit more moisture and molasses flavor than white sugar. A little healthier substitute would be to use coconut sugar.
  • Vanilla – Here is how to make your own vanilla.
  • Rolled oats
  • White whole wheat flour – White whole wheat flour yields light, fluffy results while still retaining maximum nutrition. However, you can sub in half all-purpose flour and half whole wheat flour instead. For gluten-free, use 1:1 gluten-free baking flour (like Bob’s Red Mill).
  • Ground flaxseed – A great way to sneak in omega-3s and fiber into baked goods.
  • Unsweetened protein powder – If you don’t have this, some substitute options are almond flour/meal, dried milk powder, or you can just use more flour. An affordable, dairy-free, gluten-free, and “no sugar added” protein powder option is Orgain Organic Protein Powder. I’ve found this at Walmart.
  • Baking soda
  • Cinnamon
  • Mini chocolate chips – If you want dairy-free chips, we highly recommend Enjoy Life brand.

Tip: Use Frozen Bananas

You can use frozen bananas for this recipe! Just thaw them out, drain off excess liquid, and mash them before adding them to the mix. Here are 10 more ways to use up frozen bananas.

Ingredients in breakfast cookies

Looking to Cut Sugar?

If you want to cut back on the sugar in these cookies, either leave out the chocolate chips or use carob nibs/chips instead. You can also use a little less honey and a little less brown sugar. Lastly, coconut sugar is slightly lower on glycemic index, using that as a substitute might help as well.

How to Make Banana Breakfast Cookies

Mash the Banana

If you skip this step, there will be little chunks of banana in your cookies. I personally don’t mind this but my kids do. Give it a good squish before adding it to the batter.

mashing banana in a white bowl

Mix the Wet Ingredients

In a large mixing bowl or stand mixer, add the banana, peanut butter, honey, brown sugar, and vanilla. Mix it together until well combined.

mixing wet ingredients for breakfast cookies

Combine the Dry Ingredients

In a medium bowl combine oats, flour, flaxseed, milk powder or protein powder, baking soda, and cinnamon. Give it a whisk until well combined.

dry ingredients for banana breakfast cookies

Add it All Together

Slowly add the dry ingredients to the wet. Stir until the dough just starts to come together and then add in the chocolate chips. Stir a little longer until chocolate chips are evenly distributed.

Mixing the wet with the dry ingredients to make banana breakfast cookies

Here’s what the Banana Breakfast Cookie dough will look like. It’s a bit more moist than typical cookie dough.

breakfast cookie cookie dough

Scoop the Cookies

Using a cookie scoop or tablespoon, drop heaping tablespoon-sized mounds of dough roughly 2 inches apart onto prepared baking sheets.

Flatten and spread each cookie a bit if you want. 

Scoop breakfast cookies onto parchment baking sheet

Bake and Enjoy!

Bake the cookies for 12-14 minutes or until they start to brown around the edges. Remove them from the oven and let them cool before handling.

Baked breakfast cookies on a baking sheet
muffins in a ziplock bag

10+ Make Ahead Breakfast Ideas

Foolproof make-ahead breakfast recipes that will help you start your morning the right way.

We’ve been using these freezer meal breakfast recipes for years and years.

See More Make Ahead Breakfasts

Are Breakfast Cookies Gluten-Free?

The recipe as written is not. However, you can make these gluten-free by using 1:1 gluten-free baking flour in place of the white whole wheat flour. Also, make sure your protein powder is labeled gluten-free.

“Mix It Up” Ideas

There are lots of ways to customize your breakfast cookies. If you want to play with the recipe, consider replacing the 1/2 cup of mini-chocolate chips with these:

  • Pecans
  • Dried fruit
  • Raisins
  • Dark Chocolate Chips
  • Shredded coconut
  • Almonds
breakfast cookies stacked up

Can You Freeze Breakfast Cookies?

Heck ya! These make a great breakfast freezer meal. In fact, I always double the recipe so I can have lots to put in the freezer.

Freeze For Later: Store in airtight container or freezer bag and freeze.

Prepare From Frozen: Thaw in the fridge, on the counter, or using the defrost setting on the microwave.

breakfast cookies in a freezer storage bag

More Make Ahead Breakfast Recipes

powerball cookies

Powerball Cookies

Sliced Breakfast burritos on a teal plate

Breakfast Burritos

Instant Pot Steel Cut Oats: 5 Amazing Recipes

side shot of a banana muffin with a bite taken out of it

Gluten Free Banana Muffins

Check out our recipe index for more healthy breakfast ideas!

Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

breakfast cookies stacked
★★★★★ 5 from 2 reviews

Breakfast Cookies

Wow your kids by making them breakfast cookies! Packed with fiber, potassium, and protein, your family is sure to love these!

Yield: 15 cookies 1x
Prep: 10 minutesCook: 15 minutesTotal: 25 minutes
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Ingredients

  • 2 large ripe bananas
  • 1/2 cup peanut butter, chunky or regular (sub: almond butter)
  • 1/4 cup honey
  • 1/4 cup brown sugar (sub: coconut sugar for a little healthier version)
  • 1 teaspoon vanilla
  • 1 cup rolled oats
  • 1/2 cup white whole wheat flour (sub: half all-purpose and half whole wheat flour)
  • 1/4 cup ground flaxseed
  • 1/4 cup unsweetened protein powder (sub: almond flour, milk powder, or more white wheat flour)
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 cup dark or semi-sweet chocolate chips (sub: carob nibs)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions

Make It Now:

  1. Preheat oven to 350°F.
  2. Line two baking sheets with parchment paper and set aside.
  3. In a large bowl, use a fork (or two forks) to mash the bananas. Then, stir together the banana, peanut butter, honey, brown sugar and vanilla.
  4. In a small bowl, combine oats, flour, flaxseed, protein powder, baking soda, and cinnamon.
  5. Add the oat mixture into the banana mixture and stir until combined.
  6. Using a cookie scoop or tablespoon, drop heaping tablespoon-sized mounds of dough roughly 2 inches apart onto prepared baking sheets. Flatten and spread the cookie dough out a bit, if you want. 
  7. Bake for 12-14 minutes or until browned. To store, cool completely and place in an airtight container in the fridge for 3-5 days or follow freezing directions below.

Freeze For Later: Cool completely and freeze in an airtight container/freezer bag for up to 2 months. Squeeze out as much air as possible.

Prepare From Frozen: Thaw in the fridge, on the counter, or using the defrost setting on the microwave.

Equipment

Cookie Scoop

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Mixing Bowl

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baking sheet

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Notes/Tips

Where to Find Unsweetened Protein Powder: An affordable, organic, dairy-free, gluten-free, and “no sugar added” protein powder option is Orgain Organic Protein Powder. I’ve found this on Amazon and at Walmart.

Looking to Cut Sugar? If you want to cut back on the sugar in these cookies, either leave out the chocolate chips or use carob chips instead. You can also use a little less honey and a little less brown sugar. Lastly, coconut sugar is slightly lower on glycemic index, using that as a substitute might help as well.

Substitutes for Protein Powder: If you don’t have this ingredient, some substitute options are almond flour/meal, dried milk powder, or you can just use more flour. 

Gluten-Free Version: Use 1:1 gluten-free baking flour in place of the white whole wheat flour. Also, make sure your protein powder is labeled gluten-free.

Dairy-Free Version: Make sure your protein powder is dairy-free (see recommendation above.) Use dairy-free chocolate chips like Enjoy Life brand.

© Author: Thriving Home
Cuisine: American Method: Baking

Did you make this?

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Rachel Tiemeyer

Rachel Tiemeyer

As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

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  1. AvatarAlicia says

    Posted on 1/24/23 at 2:04 pm

    Delicious! Great flavor and texture. Quick and easy to make. My girls are loving them as a snack. I’m not sure any will be left for breakfast tomorrow.

    ★★★★★

    Reply
    • Carla from Thriving HomeCarla from Thriving Home says

      Posted on 1/24/23 at 2:17 pm

      Well, even if there aren’t any for breakfast tomorrow, they had a nutritious snack today! 🙂 Thanks for taking the time to leave a review.

      Reply
  2. AvatarNicole says

    Posted on 8/10/22 at 2:24 pm

    Made these today for my toddlers. Added almond butter instead and a pinch of salt. They are delish. Next time I’ll add some crushed nuts!!

    ★★★★★

    Reply
    • Rachel TiemeyerRachel Tiemeyer says

      Posted on 8/11/22 at 9:31 pm

      Yum! Great additions.

      Reply
  3. Avatarhelen says

    Posted on 2/9/20 at 5:31 pm

    HELLO going to try these. I’m unclear, should I freeze the dough or the actual cookiekis?

    Reply
    • Polly ConnerPolly Conner says

      Posted on 2/17/20 at 6:37 am

      The great thing about this recipe is that it can be done either way! You could freeze the dough in small portions or you can freeze the cookies after you’ve made them. Sorry that wasn’t clear!

      Reply
  4. Avatarlois east says

    Posted on 5/16/19 at 6:02 pm

    I love that you posted your husband’s review, even though he wasn’t sold on the cookies. That simply adds to your authenticity, credibility and transparency! Thanks for keeping it ‘real’!!

    Reply
    • RachelRachel says

      Posted on 5/17/19 at 8:40 am

      Ha, ha, thanks! My family is never shy about their opinions on food. 🙂

      Reply
  5. AvatarAmy says

    Posted on 6/4/15 at 11:01 am

    Hi just tried these with pumpkin and they were delish! Do you have a facebook share button? I can’t seem to find it to share this awesome recipe 🙂 ps do you think adding egg in for extra protein would change the consistency?

    Reply
    • PollyPolly says

      Posted on 6/8/15 at 11:19 am

      Our social share buttons should be on the left side of the post at the top or at the bottom of the post. Adding will probably change the consistency. Never done it though so give it a try!

      Reply
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