Got two overripe bananas and hungry kids? These Simple Banana Breakfast Cookies are the perfect grab-and-go snack — nourishing, kid-approved, and made with just a handful of real ingredients.
I created these banana breakfast cookies because I needed a quick, nourishing option for my boys on busy mornings. We always seem to have a couple of overripe bananas sitting on the counter, and I wanted a way to use them that felt more exciting than another smoothie or slice of banana bread. These cookies come together in minutes with real, wholesome ingredients and make the perfect sunrise snack — soft, naturally sweet, and easy to grab as we start our day.
Why You’ll Love this Recipe
- Simple ingredients that you probably have in your pantry.
- A one-bowl recipe for quick prep and the easiest cleanup.
- The perfect snack for little hands (and big ones too!)
- Freezes well for easy meal prep and to always have on hand.
- Naturally sweet and you can customize how you please.
Ingredients Breakdown
- Bananas – The riper the better! They add natural sweetness and moisture.
- Oats – They give the best texture and make these cookies hearty. I opt for organic oats.
- Nut butter – I use peanut butter, but any creamy nut or seed butter will work.
- Vanilla extract – Adds a warm, cozy flavor.
- Cinnamon – Optional, but makes them smell amazing.
- Mini chocolate chips or raisins – For that little bite of fun.
- Pinch of salt – Balances the sweetness and brings out the flavor.
How to Make Banana Breakfast Cookies
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Mash Bananas
In a bowl, mash the bananas until smooth.
3. Mix in Ingredients
Stir in oats, nut butter, vanilla, cinnamon, and salt.
4. Add Chocolate Chips
Fold in your chocolate chips or raisins.
5. Create Cookies
Scoop the dough onto your baking sheet and gently flatten each cookie (they won’t spread).
6. Bake & Enjoy
Bake for 12–15 minutes, or until set and lightly golden. Cool, then store in an airtight container or freeze for later.
Variations & Add-Ins
The thing I love about these breakfast cookies is you can always change them up and make them your own. Here is a few ways:
- Add chopped walnuts or pecans for an extra crunch.
- Use almond butter or sunflower seed butter for a different flavor.
- Stir in some shredded coconut.
- Use chocolate chips, raisins or dried cranberries- the options are endless.
- Add a dash of nutmeg or pumpkin spice in the fall for a cozy rendition.
Tips for the Best Breakfast Cookies
- Use super ripe bananas for the best flavor and sweetness.
- If the dough feels too wet or runny you can add an extra tablespoon or two of oats.
- Don’t overbake — they’re meant to be soft and chewy.
- These are great for meal prep: make a double batch and freeze half!
How to Store & Freeze
Store in an airtight container for up to 4 days in the fridge. You can eat them cold or warm them in the toaster. If you choose to freeze the cookies- flash freeze them on a tray before you put them in a freezer safe container or bag. These will keep in the freezer for 2-3 months. Thaw when ready to eat or toast to warm.
Frequently Asked Questions
Can I make these without nut butter?
Yes! You can swap in a little melted butter or coconut oil, though the flavor and texture will change slightly.
Are these cookies gluten-free?
Yes, if you use certified gluten-free oats.
Can I add protein powder or collagen?
Absolutely — add 1–2 tablespoons and adjust the oats as needed to keep the texture.
Are these safe for toddlers?
Yes! Just make sure the chocolate chips or add-ins are age-appropriate.
More Nourishing Snacks You’ll Love
- Easy Homemade Cheese Crackers
- 5-Ingredient Energy Balls
- Gut-Friendly Marshmallows
- Mini Chocolate Chip Muffins
If you enjoyed this recipe, I’d be so grateful if you could take a moment to leave a 5-star rating below! Be sure to tag me @simplychelseahome on Instagram so I can see your delicious results!
Simple Banana Breakfast Cookies
Ingredients
Method
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, mash the bananas until smooth.
- Stir in oats, nut butter, vanilla, cinnamon, and salt.
- Fold in your chocolate chips or raisins.
- Scoop the dough onto your baking sheet and gently flatten each cookie (they won’t spread).
- Bake for 12–15 minutes, or until set and lightly golden.
- Cool, then store in an airtight container or freeze for later.
Notes
- Use very ripe bananas for the best flavor and sweetness.
- If the dough feels too wet, add an extra tablespoon or two of oats.
- Don’t overbake — they’re meant to be soft and chewy.
- These are great for meal prep: make a double batch and freeze half!
I hope you enjoy these as much as we do! A great start to any day!