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Banana Oatmeal Breakfast Cookies

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These Banana Oatmeal Breakfast Cookies are super easy to make and they’re delicious! They are great for weekday breakfasts or snack. With minimal ingredients and quick prep, these cookies can’t be beat.

banana oatmeal breakfast cookies on wire rack with bananas in background

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Cookies for breakfast? Yes please! I am always searching for ways to have breakfast on weekday mornings. Most mornings I fail at this but these oatmeal raisin breakfast cookies give me the ability to succeed.  Yay for success!

The great thing about these breakfast cookies is that they are easy to make, they come together quickly, and they have no added sugar. OMG! No sugar in a cookie? Have I gone mad?!? I think so. Now when anyone tries to give me any slack about cookies for breakfast, I tell them to shove it because these cookies here are healthy.

And if you’re into healthy breakfast, check out my banana oatmeal pancakes or my winter fruit salad.

Here are the recipe deets.

How to make Banana Oatmeal Cookies

First, preheat your oven to 350 degrees Fahrenheit and gather your ingredients. Prepare a baking sheet by laying out some parchment paper on it.

ingredients for banana oatmeal breakfast cookies

Next, mash 2 medium-sized ripe bananas in a bowl until they look like mush.

banana being mashed in a bowl

Next, add 2 cups of old-fashion oatmeal, 1 cup unsweetened applesauce, 1 Tbsp honey, 1 tsp cinnamon, and 1 tsp vanilla extract and stir to combine.

Then add 1/3 cup raisins and 1/4 cup white chocolate morsels and stir to combine.

ingredients for banana oatmeal breakfast cookies in a bowl

Next, use a cookie scooper or a tablespoon and place the mixture on the parchment-lined baking sheet by the spoonful about 2 inches apart. Use the back of a spoon or your fingertips to flatten each spoonful until it resembles a cookie. These cookies won’t spread on their own, so flattening them must be done for them to look like a cookie when done baking.

banana oatmeal breakfast cookies being flattened with a spoon on cookie sheet

Bake in your preheated oven for about 25 minutes or until golden. Your house will smell delicious. Once done baking, remove and let cool on the baking sheet for about 5 minutes.

finished banana oatmeal breakfast cookies on sheetpan

Then remove to a cooling rack to finish cooling. Enjoy:)

banana oatmeal breakfast cookie on cooling rack

Notes on Banana Oatmeal Breakfast Cookies

  • You can change the add-ins like the raisins and white chocolate morsels if you aren’t a fac. Some great options are walnuts, pecans, milk chocolate chips, and craisins.
  • These cookies will not spread like traditional cookies, so flatten them before baking.
  • Keep these gluten-free by using gluten free oats.
  • Store these cookies in an airtight container. They will last up to 3 days at room temperature. You can also freeze them in a freezer safe container for up to 2 months.
  • Air Fryer Instructions: These cookies can be made in an air fryer in batches. Reduce the temperature to 330 degrees Fahrenheit and cook for 8-10 minutes.

Banana Oatmeal Breakfast Cookies

These Banana Oatmeal Breakfast Cookies are super easy to make and they're delicious! They are great for weekday breakfasts or snack. With minimal ingredients and quick prep, these cookies can't be beat.
Course Breakfast
Cuisine American
Keyword banana oatmeal breakfast cookies, banana oatmeal cookies, breakfast cookies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 18 cookies
Calories 77kcal
Author Tanya

Ingredients

  • 2 medium ripe bananas mashed
  • 2 cups old fashion oats
  • 1 cup unsweetened applesauce
  • 1 Tablespoon honey
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/3 cup raisins
  • 1/4 cup white chocolate morsels

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Prepare baking sheet with parchment paper. and set aside.
  • Mash 2 ripe bananas in a medium sized bowl.
  • Add oats, applesauce, honey, cinnamon, and vanilla extract and stir to combine.
  • Add raisins and white chocolate morsels and stir until incorporated.
  • Place mixture on prepared cookie sheet by the tablespoon, about 2 inches apart. Use the back of a spoon to flatten the cookies to the desired shape.
  • Bake in preheated oven for 23-25 minutes or until cookies are golden brown.
  • Remove from oven and let cool in baking sheet for 5 minutes. Transfer to cookie rack to finish cooling. Enjoy:)

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Notes

  • You can change the add-ins like the raisins and white chocolate morsels if you aren’t a fac. Some great options are walnuts, pecans, milk chocolate chips, and craisins.
  • These cookies will not spread like traditional cookies, so flatten them before baking.
  • Keep these gluten-free by using gluten-free oats.
  • Store these cookies in an airtight container. They will last up to 3 days at room temperature. You can also freeze them in a freezer-safe container for up to 2 months.

Nutrition

Calories: 77kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 120mg | Fiber: 2g | Sugar: 5g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Adapted from Family Fresh Meals

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weebluemixer

Wednesday 4th of May 2016

Cookies for Breakfast are awesome and these look so yummy!

Tanya

Wednesday 4th of May 2016

Thank you ?