Banana Nut Breakfast Cookies
Start your day off right with these wholesome and satisfying Banana Nut Breakfast Cookies, a perfect grab-and-go option for busy mornings! Made with naturally sweet ripe bananas, hearty rolled oats, and a medley of chopped nuts like walnuts, pecans, or almonds, these cookies deliver the perfect balance of flavor and nutrition. Sweetened naturally with honey or maple syrup and flavored with a hint of vanilla and cinnamon, they’re a guilt-free treat that feels indulgent. Versatile and customizable, you can even toss in mini chocolate chips or dried fruit for an extra touch of sweetness. Ready in just 25 minutes, these soft, chewy cookies are gluten-free, dairy-free (if using almond butter), and packed with energy to fuel your day. Perfect for breakfast, snack time, or an on-the-go energy boost!
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Recipe Information
Ingredients
- 2 large ripe bananas
- 2 cups rolled oats
- 0.5 cups chopped nuts (e.g., walnuts, pecans, or almonds)
- 0.25 cups peanut butter or almond butter
- 2 tablespoons honey or maple syrup
- 1 teaspoons vanilla extract
- 1 teaspoons ground cinnamon
- 0.5 teaspoons baking powder
- 0.25 teaspoons salt
- 0.25 cups mini chocolate chips or dried fruit (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Stir in the peanut butter or almond butter, honey or maple syrup, and vanilla extract until well combined.
Add the rolled oats, ground cinnamon, baking powder, and salt to the wet ingredients. Mix until evenly incorporated.
Fold in the chopped nuts and optional mini chocolate chips or dried fruit for added texture and flavor.
Using a spoon or cookie scoop, drop spoonfuls of the batter onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the tops slightly with the back of the spoon to form cookie shapes.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 86 mg | 4% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 8.5 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 194 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
