If you’re on the hunt for a wholesome treat that kick-starts your morning without any guilt, you’re in the right place. I absolutely love this Healthy Banana Breakfast Cookies Recipe because it’s not only packed with natural energy but also super easy to whip up on busy mornings. Trust me, these cookies have become my family’s go-to breakfast, and once you try them, you’ll see why!
Why You’ll Love This Recipe
- Naturally Sweetened: Ripe bananas and pure maple syrup give just the right amount of sweetness without refined sugar.
- Nutrient Powerhouse: Packed with fiber, protein, and omega-3 fatty acids from wholesome ingredients like flaxseed, chia seeds, and hemp hearts.
- Super Easy Prep: No fancy tools or complicated steps—perfect for a quick weekday breakfast or healthy snack.
- Kid and Mama Approved: My family goes crazy for these, and they’re great for breastfeeding moms needing sustained energy.
Ingredients You’ll Need
Each ingredient in this Healthy Banana Breakfast Cookies Recipe plays a part in making these cookies not just yummy but nourishing. When shopping, look for ripe bananas (brown spots are your friend!), and try to use natural nut butter to keep it clean and creamy.
- Bananas: Extra ripe bananas bring sweetness and moisture — the fruitier, the better!
- Natural nut butter: I prefer peanut or almond butter without added sugars or oils for clean protein and healthy fats.
- Pure maple syrup: Adds just a touch of natural sweetness, perfectly balancing the flavors.
- Egg or flax egg: Acts as a binder; flax egg is my go-to if I want a vegan twist.
- Vanilla extract: A splash brightens up all the flavors wonderfully.
- Oat flour: Provides subtle structure—feel free to make your own by grinding oats!
- Flaxseed meal: Gives a lovely nutty flavor and packs omega-3s and fiber.
- Cinnamon: Adds warmth and a hint of spice.
- Baking soda: Helps the cookies rise lightly for a soft texture.
- Kosher salt: Enhances all the flavors ever so slightly.
- Old fashioned rolled oats: Adds chewiness and wholesome texture.
- Hemp hearts and chia seeds: Both boost nutrition with healthy fats and protein.
- Semi-sweet chocolate chips: The perfect little indulgence that everyone will love.
- Chopped walnuts (optional): For extra crunch and nuttiness if you’re feeling fancy.
- Flaky sea salt (for topping): A sprinkle on top just elevates these cookies to café-quality.
Variations
I love how adaptable this Healthy Banana Breakfast Cookies Recipe is! Over time, I’ve played around with additions and swaps that keep it exciting and fit different tastes or dietary needs—feel free to customize to your liking.
- Nut-free: Swap nut butter with sunflower seed butter for a safe and equally creamy alternative; my nephew is allergic, and he still loved these!
- Extra protein: Add a scoop of your favorite protein powder to the dry mix for a workout boost—I do this on mornings I’m extra active.
- Seasonal twist: Stir in dried cranberries or pumpkin seeds when the seasons change for a fun flavor upgrade.
- Vegan version: Perfect using flax egg instead of a traditional egg, and make sure your chocolate chips are dairy-free.
How to Make Healthy Banana Breakfast Cookies Recipe
Step 1: Get Your Oven Ready and Prep Your Pan
Preheat your oven to 350°F (175°C) — this is key so your cookies bake evenly. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. I usually prep this first thing so I’m all set when my dough is ready.
Step 2: Mix the Wet Ingredients Until Silky Smooth
In a large bowl, mash those ripe bananas until super soft — you can even use a fork or potato masher. Add in your natural nut butter, pure maple syrup, egg (or flax egg if you’re vegan), and vanilla extract. Stir everything together until you get a creamy, uniform mixture. When I first tried this, I was worried about lumps, but with good mashing and stirring, it’s a dream!
Step 3: Fold in the Dry Ingredients Gently
Combine your oat flour, flaxseed meal, cinnamon, baking soda, and salt, then add them to the wet ingredients. Stir just until combined—don’t overmix, or the cookies can get tough. Next, fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if you’re using them. Let the dough rest for about 5 minutes; this helps the oats and seeds soak up some moisture, making the cookies perfectly soft.
Step 4: Scoop, Top, and Bake to Perfection
Using a large cookie scoop (about 3 tablespoons per cookie), place scoops onto your parchment-lined sheet, spacing them roughly 2 inches apart. I like to press a few extra chocolate chips on top for that indulgent look and extra melty bites. Pop the tray in the preheated oven and bake for 10 to 14 minutes—watch for the edges to set while keeping the centers soft. Your kitchen will smell amazing!
Step 5: Cool and Finish with a Sprinkle of Sea Salt
Once baked, remove from the oven and immediately sprinkle flaky sea salt on top for that irresistible sweet-salty twist. Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely. It’s tempting to dive in while warm, and honestly, I don’t blame you!
Pro Tips for Making Healthy Banana Breakfast Cookies Recipe
- Use Very Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be—don’t be shy about those brown-spotted bananas hiding in your fruit bowl.
- Rest the Dough: Letting the dough sit for 5 minutes before baking helps the oats and seeds absorb moisture, giving you a soft, chewy texture every time.
- Don’t Overbake: Bake until just set but still soft in the middle—you want them tender, not dry.
- Customize Your Mix-ins Thoughtfully: Adding too many nuts or seeds can dry out the dough; I keep mix-ins balanced for the best texture and flavor.
How to Serve Healthy Banana Breakfast Cookies Recipe
Garnishes
I love sprinkling flaky sea salt on top—it’s simple but makes each bite pop deliciously. Sometimes, I add a dusting of cinnamon if I want a cozy, warm aroma. For breakfast on-the-go, a smear of almond butter on top takes things to the next level.
Side Dishes
These breakfast cookies go perfectly with a cup of your favorite morning coffee or tea. For a more filling breakfast, I pair them with Greek yogurt or a smoothie loaded with fruits and greens.
Creative Ways to Present
For special brunches, I like to stack these cookies on a wooden board with fresh fruit, a bowl of homemade nut butter, and a drizzle of honey or extra maple syrup for dipping. They also make fantastic grab-and-go treats packed in pretty reusable snack bags for school or work!
Make Ahead and Storage
Storing Leftovers
After cooling completely, I store these Healthy Banana Breakfast Cookies in an airtight container at room temperature for up to 3 days. They stay soft and delicious, though I’ve found my family usually finishes them sooner!
Freezing
I freeze extra cookies by wrapping each individually in parchment paper and placing them in a sealed freezer bag. They freeze beautifully for up to 2 months. Whenever I want a quick breakfast fix, I just thaw one overnight or warm it up straight from the freezer.
Reheating
To bring leftover cookies back to life, I pop them in a toaster oven or regular oven at 300°F for 5–7 minutes—this revives their soft texture and melty chocolate just like fresh-baked! Microwave works too in a pinch but can sometimes make them a bit chewy.
FAQs
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Can I make this Healthy Banana Breakfast Cookies Recipe gluten-free?
Absolutely! Just make sure you use certified gluten-free oats and oat flour. This swap works perfectly without compromising the taste or texture.
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What’s the best way to substitute the egg for a vegan version?
The flax egg is your best bet here—just mix 1 tablespoon of flaxseed meal with 3 tablespoons of water, let it sit for a few minutes until gel-like, and use it in place of the egg. It binds the ingredients wonderfully!
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Can I use other nut butters?
Yes! Almond, cashew, or even sunflower seed butter all work just fine. Just pick the one you love most or have on hand, and your cookies will still turn out fantastic.
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How can I make these cookies less sweet?
If you prefer less sweetness, try reducing the maple syrup slightly or choose dark chocolate chips with higher cacao content. Since bananas are naturally sweet, the cookies will still taste great.
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Are these cookies suitable for kids?
Definitely! My kids adore these cookies, and they’re a great way to sneak in nutrition without compromising on flavor or texture.
Final Thoughts
Making these Healthy Banana Breakfast Cookies has truly transformed my mornings. They’re easy to prepare, fussy-proof, and filled with wholesome ingredients that keep me and my family energized and satisfied. I’m sharing this recipe with you because I want you to experience that same joy and convenience—I promise you’ll find yourself reaching for this recipe again and again. So go ahead, give it a try, and let me know how they turn out in your kitchen!
Print
Healthy Banana Breakfast Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 to 14 minutes
- Total Time: 25 to 29 minutes
- Yield: 15 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and healthy breakfast cookies made with ripe bananas, protein-packed nut butter, and loaded with fiber and omega-3 rich ingredients like flaxseed meal, chia seeds, and hemp hearts. Naturally sweetened with maple syrup, these cookies are perfect for a nutritious start to the day or a wholesome snack.
Ingredients
Wet Ingredients
- 2 large extra ripe bananas, mashed
- ½ cup (128g) natural peanut butter or almond butter
- ¼ cup (78g) pure maple syrup
- 1 large egg or flax egg* (for vegan option)
- 2 teaspoons pure vanilla extract
Dry Ingredients
- 1 cup (92g) oat flour
- 3 tablespoons flaxseed meal
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (95g) old fashioned rolled oats
- 2 to 3 tablespoons hemp hearts
- 1 tablespoon chia seeds
- ⅓ cup (60g) semi-sweet chocolate chips, plus extra for topping
- Optional: ⅓ cup chopped walnuts
Topping
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Set it aside for later use.
- Mix wet ingredients: In a large mixing bowl, combine the mashed bananas, peanut or almond butter, pure maple syrup, egg or flax egg, and vanilla extract. Stir well until the mixture is smooth and thoroughly combined.
- Combine dry ingredients: Add oat flour, flaxseed meal, ground cinnamon, baking soda, and kosher salt to the wet mixture. Stir gently until just combined. Then fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and optional walnuts. Allow the dough to rest for 5 minutes to let ingredients hydrate.
- Scoop the dough: Use a large cookie scoop (about 3 tablespoons of dough per cookie) to portion the dough onto the prepared baking sheet, leaving approximately 2 inches between each cookie. Top each cookie with a few extra chocolate chips for garnish.
- Bake the cookies: Place the baking sheet in the preheated oven and bake for 10 to 14 minutes until cookies are set but remain soft to the touch.
- Cool and finish: Remove the cookies from the oven and immediately sprinkle with flaky sea salt if desired. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your nutritious breakfast cookies!
Notes
- These cookies combine protein from nut butter and fiber plus omega-3s from flaxseed meal, chia seeds, and hemp hearts for a balanced breakfast.
- Sweetened naturally with ripe bananas and maple syrup, making them kid-friendly and suitable for breastfeeding mothers looking for healthy snacks.
- Use flax egg as an easy vegan substitute for the regular egg.
- The dough resting time improves texture by allowing the oats and seeds to absorb moisture.
- Adding walnuts is optional but adds extra crunch and nutrition.
- Sprinkling flaky sea salt on top enhances the chocolate flavor and adds a gourmet touch.
Nutrition
- Serving Size: 1 cookie
- Calories: 178 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 8.4 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 22.1 g
- Fiber: 3.4 g
- Protein: 5.7 g
- Cholesterol: 15 mg
