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–+ servings
Three breakfast cookies stacked on a plate with more cookies in the background.

Banana Breakfast Cookies

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!
5 from 6 votes
Yield: 15 cookies
Prep Time:15 minutes
Cook Time:14 minutes
Total Time:29 minutes
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Ingredients
 

  • 2 large ripe bananas
  • 1/2 cup peanut butter, chunky or regular (sub: almond butter)
  • 1/4 cup brown sugar (sub: coconut sugar for a little healthier version)
  • 1/4 cup honey
  • 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)

Instructions
 

  1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
  2. In a large bowl, use a fork (or two forks) to mash the bananas. Then, stir together the banana, peanut butter, brown sugar, honey, and vanilla.
  3. In a small bowl, combine oats, flour, flaxseed, protein powder, baking soda, and cinnamon.
  4. Add the oat mixture into the banana mixture and stir until mostly combined. Add the chocolate chips and stir just until combined (do not overmix).
  5. 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. 
  6. 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.

Freezer Instructions

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.

Notes/Tips

  • 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.

Nutrition

Serving: 1 cookie | Calories: 183 kcal (9%) | Carbohydrates: 25 g (8%) | Protein: 5 g (10%) | Fat: 8 g (12%) | Cholesterol: 3 mg (1%) | Sodium: 60 mg (3%) | Fiber: 3 g (13%) | Sugar: 15 g (17%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner