You will love these healthy and naturally gluten-free, egg-free banana chocolate chip breakfast cookies. They come together in just 1 bowl with only 8 ingredients including oats, mashed bananas, and almond butter. Sweetened with maple syrup with no dough chilling necessary, these are an easy, wholesome, and quick breakfast or anytime treat!
I originally published this recipe in 2014 and have since added new photos, a video tutorial, and a few more success tips. I have also made a few small improvements to the recipe, which are reflected in the printable recipe below.
Like my classic breakfast cookies, today’s variation are chewy, dense, and satisfying; and they make a wonderful grab-and-go breakfast or anytime snack you can feel good about. This banana version is even simpler to make, with fewer ingredients.
If you enjoy healthier goodies like these chocolate banana muffins and peanut butter banana chocolate chip oatmeal bars, you’ll love these banana chocolate chip breakfast cookies!
One reader, Janine, commented: “This is such a great recipe for those mornings when you have run out of time and need to grab something to eat… They are delicious, and I also eat one if I need a little sweet treat! Healthy and not too sweet. I keep these on hand in the freezer, and it saves me so frequently when I have run out of time in the morning! ★★★★★“
These Banana Chocolate Chip Breakfast Cookies Are:
- An “anytime” healthier cookie
- Made in just 1 bowl
- Naturally vegan if using dairy-free chocolate chips
- Naturally gluten free (if using certified GF oats)
- An egg-free baking recipe
- Sweetened with maple syrup and bananas
- Hearty, wholesome, & satisfying
- Loved by kids and adults alike
- An excuse to have chocolate chip cookies for breakfast 😉
8 Ingredients & Possible Substitutions
- Oats: Use either type of oats—quick or whole. Over the years I’ve found that there’s no difference in the outcome. If you are gluten intolerant, make sure you are using certified gluten-free oats.
- Salt: Flavor enhancer.
- Cinnamon: A key ingredient in most oatmeal cookies, like chewy oatmeal chocolate chip cookies.
- Almond Butter: Use the grainy, drippy, natural kind. A test batch with a more processed almond butter was not tasty. Instead of almond butter, try peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free option. I love using this homemade almond butter.
- Coconut Oil: Just 1/4 cup really improves the texture in these breakfast cookies. Look for one that’s labeled “virgin” or “unrefined.”
- Pure Maple Syrup: Try to use the real stuff, not “breakfast syrup.” You can use honey instead of maple syrup, keeping in mind these cookies would no longer be vegan. Or try date syrup.
- Bananas: Bananas add sweetness, so make sure they’re super ripe. See below about using frozen bananas.
- Chocolate Chips: To keep these cookies vegan, make sure you use dairy-free/vegan chocolate chips. I like semisweet or dark chocolate chips in these, but you could swap the chips for chocolate chunks, raisins, dried cranberries or blueberries, or a mix! If you’d like to get a little nutty, stir in some chopped pecans or walnuts.
Mix Together in 1 Bowl & Bake
There are hardly any instructions to give you—just throw everything together in a bowl and mix. It’s that easy. I use an electric mixer, which is how I typically mash bananas for banana bread, but feel free to use good ol’ fashioned arm muscle instead. Expect a thick and sticky dough.
Scoop 1/4 cup of dough per cookie. Arrange on 2 lined baking sheets. This recipe yields 12 large cookies, so place 6 mounds of dough on each.
Slightly flatten the tops of each cookie. Using the back of a spoon, slightly flatten the tops to make large discs instead of tall mounds. The cookies won’t spread, so this helps give them some shape. I give these flourless peanut butter oatmeal cookies a little encouragement to spread using the same method. Bake the cookies until the edges are lightly browned.
The cooled cookies should be refrigerated, for best taste and texture. I actually love them straight out of the fridge—they almost taste a bit fudgy!
FAQ: Can I Use Frozen Bananas?
Yes, frozen and thawed bananas work in this recipe and you can read more about How to Freeze & Thaw Bananas for Baking if you’d like.
Two important things to remember:
- The riper the banana, the better. When you bake with bananas, you want to use brown, spotty, super-ripe ones.
- Strain off excess liquid. As bananas thaw, they let out a lot of liquid, which can throw off the wet ingredients in any baking recipe. I always recommend draining off most or all of that excess liquid before mashing and measuring them for your recipe.
FAQ: Can I Freeze These Banana Chocolate Chip Breakfast Cookies?
While called breakfast cookies, they’re great all day, every day. I love them as an afternoon snack, for breakfast on the go, or as a healthier dessert. Each batch yields about 12 cookies, and sometimes I make a double batch to keep extras in the freezer for quick homemade snack options. They will be especially appreciated if you are looking for back to school recipe ideas.
Healthy Baking Recipes
- Morning Glory Muffins
- Baked Oatmeal
- Healthy Apple Muffins
- Banana Baked Oatmeal
- How to Make Granola Clusters
- Greek Yogurt Lemon Bars
- Whole Wheat Pancakes & Whole Wheat Banana Pancakes
- No-Bake Greek Yogurt Fruit Tart
- Easy Frittata Recipe
Banana Chocolate Chip Breakfast Cookies
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 45 minutes
- Yield: 12 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
These are banana chocolate chip breakfast cookies made with wholesome, healthy ingredients. Use certified gluten-free oats to make them gluten free, and/or use dairy-free chocolate chips to make them vegan.
Ingredients
- 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
- 2 and 1/2 cups (213g) quick oats or old-fashioned whole rolled oats
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup (56g) coconut oil, melted
- 3/4 cup (185g) natural-style almond butter*
- 1/4 cup (82g) pure maple syrup (or honey)
- 1/2 cup (80g) dairy-free chocolate chips (or use regular semi-sweet)
Instructions
- Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Place all of the ingredients in a large bowl. (I usually mash the bananas in a large bowl, and then add the remaining ingredients.) Stir everything together until fully combined, or use a handheld or stand mixer with a paddle attachment to beat. The dough is thick and heavy.
- Using a 1/4 cup measuring cup, portion 1/4-cup mounds of cookie dough (about 70g each) onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
- Bake for 17–20 minutes or until the edges are lightly browned. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Cover leftover cookies and store at room temperature for up to 2 days or in the refrigerator for up to 10 days. Cookies get extra soft in storage, and taste best right out of the refrigerator.
Notes
- Freezing Instructions: Cooled cookies can be frozen up to 3 months. Thaw on the counter or in the refrigerator. Bring to room temperature or warm in the microwave for a few seconds before serving.
- Special Tools (affiliate links):Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Baking Sheets | Silicone Baking Mats or Parchment Sheets | Cooling Rack
- Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See How to Freeze & Thaw Bananas for Baking.
- 2023 Update: This recipe used to call for 1 cup (250g) almond butter and no coconut oil. They were very dense, very heavy, and there was almost too much sticky almond butter. Replace 1/4 cup of it with coconut oil, and you’ll have a much better texture. The recipe above reflects this slight change.
- Coconut Oil: If you do not have coconut oil, you can replace it with the same amount of applesauce or melted butter.
- Almond Butter: Use the grainy, drippy, natural kind. A test batch with a more processed almond butter was dense, heavy, and hard to chew. Instead of almond butter, try natural peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free option.
- Double Batch: The recipe can easily be doubled to make a bigger batch.
- Gluten Free & Vegan: Use certified gluten-free oats to make them gluten free, and/or use dairy-free chocolate chips to make them vegan.
Reader Comments and Reviews
Hi Sally, just yesterday, I had two ripe bananas sitting on my counter and no eggs in my pantry, so I searched your blog for a vegan recipe with bananas and found these! Made them instantly and enjoyed the first cookie for breakfast today. Thanks for a wonderful addition to my meal prep for this week 🙂
These were awesome. made them for my vegan SIL and she also loved them! With oats as the base, I think i’m going to incorporate some brewer’s years, flax-seed on the next batch for my lactating friend!
I’m so glad you both love them, Tina!
Hi Sally, I just made up this recipe and now they’re baking. You were right the dough was very good. I also added two scoops of collagen powder to it. Dough tastes great! Can’t wait for the cookies to come out of the oven.
Just made these for the first time and they are AMAZING! Satisfied a sweet tooth craving but without all the unhealthy stuff. Definitely sharing these and making again!
Can I substitute the almond butter to peanut butter?
Absolutely!
I have made these cookies about a million times and they are always gone quickly! I like to swap out the bananas or at least one of them for mashed up fig. Yum! Thanks for this recipe!!
I made these last week and have been eating them out of the freezer ever since. They are delicious and really do keep you full for hours! I made mine with sunflower seed butter and 1/3 cup of roasted sunflower seeds, as I keep a nut-free house for my kids. As soon as I get some really ripe bananas I’ll make another batch. Thank you!
These are our favorite breakfast cookie, but we actually prefer them straight out of the freezer. Frozen cookies for breakfast; it doesn’t get any better than that!
Can you add flaxseed to these cookies? If so, how much do you recommend?
Absolutely! I’d try a couple Tablespoons.
I took your advice here and it turned out amazing! ! I added 2 Tbsp each of flax and chai seeds and toasted coconut!
I just made these and love them! (I’m not a huge fan of bananas, either, so that’s saying a lot!) Thanks for sharing the recipe.
I was thinking about making them as a bar cookie next time. What would you recommend in terms of pan size and baking time? Thank you!
Hi there Sally,
Just wanted to say that this is now my most used recipe and I wouldn’t be without it!! Since posted I’ve made these at least once if not twice a week depending on how long they last, I normally have 3 with a bucket of tea in the morning and they keep me going for ages! I sub raisins in instead of the chocolate chips, use peanut instead of almond butter and use honey or maple syrup depending on what I’ve got in the cupboard, my little fur baby pup gets very annoyed I don’t share with him as he loves the smell! Thank you for another awesome recipe 🙂
Ps – my fur baby says woof to your fur babies 🙂
Hi Sally,
I made these yesterday and oh yes are they tasty or what. Didnt have the patience to make my own almond butter so substituted it with 1/2 peanut butter 1/2 nutella. Baked them as stated but after they cooled down they were soft not goeey, but when i checked them today they are holding the shape but soft as the dough was before baking. No cookie crunchiness or feel. Is this how they are. Or am I going wrong some where ? Shall i pop them in the oven again for some time ? Though they taste great. My daughter aged 5 loved them .
Have your homemade glazed donuts up my sleeve next. Shall let you know how they turned out
Thanks a ton for all your baking efforts .
They’re super soft cookies. 🙂 For a little extra texture, you can absolutely bake a little longer if you make them again. Enjoy those donuts!
I’m currently nursing and looking for yummy recipes to boost lactation. I was thinking of making these and adding brewer’s yeast. Do you think it would taste ok? How much should I probably add?
Hi Katie! I can’t see why not. I’d start with maybe 2-3 Tablespoons.
Made them today- you can’t even taste the brewer’s yeast! They are tasty- if not a little gummy in texture? I guess that is normal for this kind of cookie though. Thanks again!
Amazing!!! I added a tiny bit of coconut oil and coconut flakes. I’ve already eaten three. Thank you!!!!
Oh my! Oh my! I made these yesterday and absolutely loved it. I made my cookies with half homemade peanut butter and half store-bought peanut butter. If it weren’t for the calories I would make them every day.
I’ve made these cookies twice now and they are soo good.. definitely a keeper.
Sally these cookies are amazing as a new mom whose breastfeeding and always hungry there perfect for one handed on the go snack i have made em a couple times now and added things like craisins, raisins, pumpkin seeds, almonds, pecans etc to make em even more filling and they always turn out amazing!
Thanks for another amazing recipe!!!
OMG Sally! I’m in love with your recipes. I love baking but have 0 talent to invent something. SO I follow your recipes to a T and they come out amazing!! I made these cookies today and I’m baffled at how wonderful they taste. My kids loved it and I’m sure I’ll have to make many more of those very soon. Thank you!!
I’ve made these 3 times now. They are gorgeous. I slightly adapted them as I find too many oats harder to digest so I used 1 cup of oats instead for a softer, lighter cookie. Great recipe thank you.
I made these cookies this morning and my kids loved them! My two boys ate five each! A definite keeper! Thanks, Sally, for making a healthy breakfast option.
These turned out great! I wasn’t expecting them to bake up so firmly after having made several batches of the plain banana and oats cookies, which end up being a little floppy (but those are basically just me trying to trick myself to stop craving real cookies). These will be great to hand off to my boyfriend who often gets so busy at work that he forgets to eat, and he needs the calories. Thanks for another keeper!
Hi Sally,
These cookies are great for my 16 year old son’s early morning football workouts, but I’m wondering if you could suggest any way to add MORE calories to them without really altering the taste too much-(he’s not a huge seed guy so this cookie makes him feel like he’s indulging). I tend to follow recipes exactly because I’m not that great of a baker, so I’d love to lean on you to help me fatten him up…
You can add a little more nut butter and perhaps a Tbsp or two of refined coconut oil (refined doesn’t have a coconut taste). Or just make them larger so it’s more calories for him! This is the first time I’ve suggested ways to ADD calories. Usually it’s the other way around in my recipes. 😉
I find that frozen banana works OK if you do not thaw but just puree it in the food processor and continue w recipe. THanks for another great recipe!
This recipe is amazing just like all the ones on your website! My family is addicted to these now!
Just wanted you to know these are still my favorite “healthy cookies” (and my favorite not healthy cookies are your cake batter ones)!! I love all your recipes, Sally! Making these tonight because I’ve got some bananas screaming “cookies” on the counter!
My husband is not big into muffins or bread, so, he never helps me eat the banana bread that I make to use up those ripe bananas… So, I didn’t anticipate any help with these, so, I froze half the batch. At 9 o’clock that evening, I was telling him that I had baked breakfast cookies from Sally’s site. He looked at me hesitatingly, but, because it was “Sally’s recipe”, he tried them… And, he was a fan! He did help me eat half the cookies on the counter and would have eaten more if I had not frozen the other cookies. He told several co-workers and people in our bible study about them (he never talks about food) and I was surprised when he could list all of the ingredients, too. Guess this was a major hint for me to try your other breakfast cookies! 🙂
I am obsessed with these cookies! I make them once a week at least, and they are SO versatile. I have used almond butter, peanut butter, or Nutella, dark chocolate, or semi-sweet, and if my bananas aren’t very ripe (or I don’t have any), I add a little brown sugar… So good!
Thanks so much for the great recipes!
Callie
I am trying to clean up my eating but had the temptation of cinema food yesterday – love a bit of popcorn at the movies! Instead, I halved this receipe, made it 50% peanut butter, 25% almond butter and 25% tahini and split it 50/50 with maple syrup and molasses. Used a small scoop and made them into mini balls. Were perfect at the cinema and one of my favourite healthier receipes!
Tried this but changed the recipe a bit.. I used cookie butter instead of pb, 1\4tsp nutmeg and 1\4 tsp cloves and 1\2 tsp cinnamon, used honey and the rest are the same. The kids love it and I had to make 3 batches for my zumba fitness friends. They can’t believe its got no flour and sugar!!! Thanks a bunch Sally! Please share more gluten and sugar free treats! ^_^