Name: Healthy Banana Breakfast Cookies Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 3 bananas (peeled); 200 g rolled oats; 100 g smooth peanut butter; 50 g runny honey; 1 tsp ground cinnamon; 40 g chocolate chips

Healthy Banana Breakfast Cookies Recipe that tastes like a treat but feels like a smart choice? Yes, please! These cookies are my go-to when I want something warm, filling, and easy to grab on busy mornings, plus they’re packed with wholesome ingredients you’ll love.

Several round oatmeal cookies with uneven edges are spread on white parchment paper over a white marbled surface. Each cookie is golden brown with a rough texture from oats and small pieces of banana. The top of every cookie has melted chocolate chips, some larger and glossy with a smooth surface and some smaller, slightly melted. One cookie is broken in half, showing the soft, chewy inside filled with oats and banana bits. A few extra chocolate chips are scattered around the cookies. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Healthy Banana Breakfast Cookies Recipe
Top Tip
How to Serve Healthy Banana Breakfast Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Healthy Banana Breakfast Cookies Recipe

Why You'll Love This Recipe

This Healthy Banana Breakfast Cookies Recipe turned into a daily favorite the second I tried it. It’s so simple, uses just five main ingredients, and slips some good-for-you fats and fiber into a cookie form. Honestly, it’s like sneaking veggies to kids—but tastier and for grown-ups!

Super simple: You literally mash everything together—no fancy equipment or techniques needed.
Wholesome nutrition: These cookies combine bananas, oats, and peanut butter for a balanced energy boost that keeps hunger at bay.
Customize your mix: Toss in chocolate chips or nuts for a personal twist that still keeps it healthy.
Time-saver: Prep takes just 5 minutes, and 20 minutes in the oven — perfect for a quick weekend bake or stocking up for the week.

Ingredients & Why They Work

Each ingredient here plays a part in making these breakfast cookies both tasty and nutritious. Bananas add natural sweetness and moisture, oats bring fiber and chew, peanut butter adds protein and healthy fats, honey enhances sweetness subtly, and cinnamon lends warming spice that makes every bite comforting.

Flat lay of three peeled bananas arranged neatly, a small white ceramic bowl filled with rolled oats, a dollop of smooth peanut butter on a white plate, a small white bowl containing runny honey, a small white bowl holding ground cinnamon powder, and a handful of glossy chocolate chips scattered beside the bowls, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bananas: The riper, the better — they bring natural sweetness and softness to hold the cookies together.
Rolled oats: Provide fiber and texture; quick oats work too, but rolled oats keep the cookies nicely chewy.
Peanut butter: Smooth peanut butter blends easily for a creamy texture and delivers lasting protein.
Honey: Adds just enough natural sweetness to balance the bananas without overwhelming.
Ground cinnamon: A little pinch gives warmth and depth to these simple cookies.
Chocolate chips (optional): For a touch of indulgence — I love mixing half in the batter and pressing some on top for gooey pockets of chocolate.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making these cookies my own by switching up the mix-ins and spices. Sometimes I add chopped walnuts or swap cinnamon for pumpkin pie spice in fall. You can easily tweak this Healthy Banana Breakfast Cookies Recipe to suit your taste or dietary needs.

Variation: Adding a handful of chopped nuts ups the crunch and protein, perfect if you're after extra texture. One time, I threw in shredded coconut, and it brought such a fresh twist!
Allergy-friendly swaps: Use almond or sunflower seed butter instead of peanut butter if needed.
Make it vegan: Swap honey for maple syrup to keep it plant-based without losing sweetness.

Step-by-Step: How I Make Healthy Banana Breakfast Cookies Recipe

The image shows a close-up view of several oatmeal cookies with chocolate chips on top, placed on a white marbled textured surface covered with a thin, crinkled layer of baking paper. Each cookie has a rough, chunky texture with visible oats giving a golden-brown color, and the chocolate chips are smooth, round, and shiny, scattered unevenly on the surface, some slightly melting into the cookie base. The cookies are thick and have uneven edges, with the oats and chocolate chips creating a layered look on top. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and prep your space

Start by heating your oven to 180℃ fan (200℃ conventional or 350°F). Line a baking tray with parchment paper or a silicone mat to keep the cookies from sticking — trust me, this little prep step saves cleanup time and cookie headaches later.

Step 2: Mash and mix the magic

In a large mixing bowl, peel and mash the bananas thoroughly until almost smooth. Add rolled oats, smooth peanut butter, runny honey, and ground cinnamon. Mix everything together really well — getting that uniform texture is key to avoid dry patches or lumps. If you’re using chocolate chips, fold half of them in now.

Step 3: Shape and add chocolate

Scoop the dough into eight even cookie shapes on the baking tray; I find a big spoon or ice cream scoop works great for this. If you’re using chocolate chips, press the remaining ones on top of each cookie so they melt just right in the oven and look pretty too.

Step 4: Bake and cool

Bake for about 20 minutes until golden and just set — they’ll still be soft inside but not raw. Let the cookies cool fully on the tray before moving them; this extra wait helps them firm up perfectly and prevents crumbling.

Top Tip

After making this Healthy Banana Breakfast Cookies Recipe dozens of times, I’ve learned that the key to getting the right texture is in the mash and mix step. If the bananas aren’t ripe enough or the mixture isn’t uniform, the cookies can turn out too crumbly or dense.

Use super ripe bananas: I wait until my bananas develop brown spots — the riper, the sweeter and moister the cookies get.
Mix thoroughly: Don’t rush through this step; ensure the peanut butter and honey integrate well with the bananas and oats for even baking.
Patience while cooling: I always let my cookies cool on the tray, no shortcuts — it helps them hold their shape when you pick them up.
Use parchment or silicone mats: Prevent sticking and make cleanup super easy, especially with natural sweeteners involved.

How to Serve Healthy Banana Breakfast Cookies Recipe

banana breakfast cookies - Serving Suggestion

Garnishes

I often top my cookies with a little extra drizzle of honey or nut butter just before eating — it adds a luscious touch. Sometimes, I sprinkle a pinch of cinnamon or even a few chopped nuts on top for that added crunch and flavor kick.

Side Dishes

Pair these cookies with a fresh fruit salad or a dollop of Greek yogurt to round out your meal. They also go surprisingly well with a hot cup of coffee or your favorite herb tea for a balanced morning combo.

Creative Ways to Present

For brunches or special mornings, I arrange these cookies on a wooden board with clusters of fresh berries, small bowls of yogurt, and honey. You can even sandwich a bit of nut butter between two cookies for a portable mini banana cookie sandwich that’s a hit with kids and adults alike.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store these Healthy Banana Breakfast Cookies Recipe treats in an airtight container at room temperature for up to three days. The texture stays soft and chewy, perfect to grab-and-go.

Freezing

They freeze really well—I wrap them individually in parchment and pop them in a freezer bag. When I want a quick breakfast, I just take one out the night before or microwave it gently for 20 seconds right before eating.

Reheating

I find reheating in the microwave for a short burst or warming them in a toaster oven keeps them soft and cozy, just like freshly baked. Avoid overdoing it, or they can dry out. A little dab of nut butter on top after reheating is my favorite finishing touch.

Frequently Asked Questions:

Can I use bananas that aren’t fully ripe?

For the best flavor and texture in this Healthy Banana Breakfast Cookies Recipe, it’s important to use ripe bananas with brown spots. Unripe bananas will make the cookies less sweet and may affect the moisture, resulting in a denser, less tasty cookie.

Are these cookies gluten-free?

Yes! Since the recipe uses rolled oats and no wheat flour, it’s naturally gluten-free, just make sure your oats are certified gluten-free to avoid cross-contamination if you have gluten sensitivities.

Can I make this recipe nut-free?

Absolutely! Simply substitute the peanut butter with sunflower seed butter or another seed butter to keep it nut-free without compromising on flavor and nutrition.

How long do these cookies keep fresh?

Stored in an airtight container at room temperature, these cookies stay fresh and soft for about 3 days. For longer storage, freezing is your best bet.

Final Thoughts

This Healthy Banana Breakfast Cookies Recipe is one of those simple joys I keep coming back to. It’s wholesome, easy to make, and you can feel good sharing it with your family. Give it a try this weekend — you might just find your new favorite morning pick-me-up, like I did!