Healthy Banana Breakfast Cookies Recipe

If you’re looking for a scrumptious morning treat that’s both satisfying and good-for-you, you’re in for a treat with this Healthy Banana Breakfast Cookies Recipe. These cookies have become a staple in my kitchen because they’re packed with wholesome ingredients and come together so easily. Whether you’re rushing out the door or chilling with a cup of coffee, these breakfast cookies hit the spot every single time.

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Ingredients You’ll Need

Each ingredient in this Healthy Banana Breakfast Cookies Recipe plays a crucial role—bananas for natural sweetness, nut butter for richness, and oats for texture and fiber. Here’s a quick rundown of why I pick these particular ingredients and some tips to get the best results.

• Bananas: Extra ripe bananas are your best friend here—they add natural sweetness and moisture, so don’t use green ones!
• Natural Peanut Butter (or Almond Butter): Choose unsweetened and smooth for creaminess without the added sugar.
• Pure Maple Syrup: This adds a touch of gentle sweetness and pairs beautifully with the bananas.
• Egg (or Flax Egg): Acts as a binder; I love using a flax egg for a vegan twist.
• Oat Flour: You can make your own by blitzing rolled oats in a food processor—super easy and fresh!
• Flaxseed Meal: Adds a nutty flavor and extra fiber, plus it’s an omega-3 booster.
• Ground Cinnamon: Just a bit to warm things up and deepen the flavor.
• Baking Soda & Kosher Salt: These help with the texture and bring all flavors together.
• Old Fashioned Rolled Oats: For body and a lovely chewy bite.
• Hemp Hearts & Chia Seeds: Little nutritional powerhouses that add texture and healthy fats.
• Semi-Sweet Chocolate Chips: Because who doesn’t love a little melty chocolate? Feel free to use dairy-free chips if needed.
• Optional Chopped Walnuts: For a crunchy contrast and some extra protein.

Variations

I love that this Healthy Banana Breakfast Cookies Recipe is so easy to tweak depending on what you have at home or your dietary needs. Feel free to make it yours every time you bake!

• Nut-Free Variation: Swap peanut or almond butter for sunflower seed butter—to keep it allergy-friendly without sacrificing creaminess.
• Vegan Option: I use a flax egg instead of a regular egg and dairy-free chocolate chips, which works perfectly without losing any texture.
• Extra Protein Boost: Stir in a scoop of your favorite plant-based protein powder—just reduce the oat flour slightly to balance.
• Seasonal Flavor Twist: Add some grated apple or shredded carrot for a fun fall vibe.

How to Make Healthy Banana Breakfast Cookies Recipe

Step 1: Mash and Mix the Wet Ingredients

The key to a smooth cookie dough is starting with ripe bananas mashed really well. I use a fork to get it nice and mushy, then add in the nut butter, maple syrup, egg (or flax egg), and vanilla extract. Give everything a good stir until it’s smooth and creamy. This step is straightforward but essential because it ensures the cookies stay moist without any added oils.

Step 2: Stir in the Dry Ingredients

Now, it’s time to add oat flour, flaxseed meal, cinnamon, baking soda, and salt to the bowl. Stir just until it’s combined—don’t overwork the dough or your cookies might get tough. Then fold in the rolled oats, hemp hearts, chia seeds, chocolate chips, and walnuts if you’re using them. I let the dough rest for five minutes here; it helps the oats and seeds absorb moisture and gives the dough a perfect consistency for scooping.

Step 3: Scoop and Bake Your Cookies

I use a large cookie scoop that holds about 3 tablespoons of dough to keep things consistent. Space the cookies about 2 inches apart on a parchment-lined baking sheet since they slightly spread out during baking. Top each cookie with an extra few chocolate chips for that irresistible melty look. Bake at 350°F for 10-14 minutes—watch closely after 10 minutes to catch them just as they’re set but still wonderfully soft.

Step 4: Cool and Add the Finishing Touch

Once they come out of the oven, sprinkle on flaky sea salt if you love a hint of savory contrast like I do. Let the cookies sit on the baking sheet for about 5 minutes—they’ll firm up a bit as they cool down without losing that chewy center. Then transfer them to a wire rack to cool completely and enjoy!

How to Serve Healthy Banana Breakfast Cookies Recipe

Garnishes

I love sprinkling flaky sea salt right after baking—it adds a little spark that makes the sweet flavors pop. Sometimes, I’ll also sprinkle some extra hemp hearts or chia seeds on top before serving for a nutritional boost and pretty presentation.

Side Dishes

Pair these with a fresh fruit salad or a dollop of Greek yogurt for a balanced breakfast. I’ve also enjoyed them alongside a smoothie or a warm cup of herbal tea on busy mornings.

Creative Ways to Present

For special occasions, I’ve stacked the cookies on a pretty platter and drizzled them lightly with melted dark chocolate or nut butter. Another fun idea is to sandwich some almond butter and banana slices in between two cookies—kind of like a cookie breakfast sandwich! It’s a hit with the kids and makes breakfast feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 3 days, but honestly, they rarely last that long! If you want them softer, add a slice of fresh apple to the container, which keeps things moist.

Freezing

To freeze, I lay the cookies out on a baking sheet and freeze until solid, then transfer them to a zip-top bag. They keep well for up to 3 months. This is perfect for stocking up so you have a grab-and-go breakfast whenever you need one.

Reheating

Warm them gently in the microwave for 15-20 seconds or pop them in a toaster oven to revive that fresh-baked texture. If they seem a bit dry, spread a thin layer of nut butter on top for extra moisture and flavor.

FAQs

Final Thoughts

This Healthy Banana Breakfast Cookies Recipe is one of those happy discoveries that I keep coming back to, especially on busy mornings when I want something quick, delicious, and nourishing. It’s like having your cake and eating it for breakfast—without the guilt. I hope that after you make these, you’ll find they become as much of a favorite in your kitchen as they are in mine. So next time you have some ripe bananas hanging around, whip these up and share the joy—your mornings will thank you!

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