Healthy Banana Oatmeal Breakfast Cookies
Healthy cookies? Cookies for breakfast? Say what!
Healthy Banana Oatmeal Breakfast CookiesWhat You’ll NeedHow to Make The Best Banana Oatmeal CookiesTips for SuccessAdd-In IdeasStorage InstructionsAre These Cookies Freezer-Friendly?More Cookie Recipes to TryGet the Recipe
Ok, stay with me, here. I know that “healthy” isn’t a word often associated with cookies, but these banana oatmeal cookies have changed the game. I make these easy cookies with natural ingredients, zero flour, and no added sugar, and the results are just so hearty and delicious. Enjoy these healthy cookies for breakfast or, let’s be honest, at any time of the day! You can make these cookies your own when it comes to variations. Mix and match add-in ingredients like dried fruit, chocolate chips, chopped nuts and more for your perfect, chewy oatmeal cookie!
What You’ll Need
Under 10 ingredients are needed to make these easy, flourless oatmeal cookies.
Bananas: Ripe or overripe bananas are best, since you’ll be mashing them.Coconut Oil: Brought to its liquid state (usually around room temperature or slightly above). Coconut oil is my healthier answer to vegetable oil for these breakfast cookies!Old-Fashioned Oats: Old fashioned or rolled oats are the best for baking. Other kinds like instant oats tend to cook too quickly!Vanilla: For the purest and most natural flavor, use Vanilla Extract.Craisins: Coarsely chopped. You can also use raisins or another dried fruit.Shredded Coconut: I love coconut in these cookies, but it’s definitely optional. You can omit it or swap it out with any ingredients you prefer (same goes for the craisins). See my suggestions for other cookie add-ins below!Kosher Salt
How to Make The Best Banana Oatmeal Cookies
This is possibly the easiest cookie recipe ever! Easy to make, easy to bake, and perfect for delicious and nutritious cookies in a hurry. Here are the steps: Mash the Bananas: To start, mash up three ripe bananas. These will act as the “binder” for your healthy oatmeal cookies. Chop Up the Add-Ins: In this case, craisins. Use a good knife and chop them up into smaller bits. Combine the Ingredients: Mix the mashed bananas and other cookie ingredients together in a bowl. Scoop the Cookies: Scoop and drop the cookie mixture into even sized balls onto a parchment lined baking sheet. These cookies won’t expand or change shape while baking, so whatever shape they go into the oven is the shape they come out! I like to gently press my cookies down so they’re a bit flatter in shape, but you can also leave them in scoops. Bake: Bake the cookies in a preheated oven until they are golden. I bake mine to be a little crunchy on the edges, to get the added coconut all crispy and delicious! The cookies will stay soft, and actually get softer a day after you make them. So don’t be afraid to let them get nice and golden! Enjoy these hearty cookies with coffee, or as a grab-and-go breakfast during a busy workweek.
Can I Make the Dough in Advance?
You can prepare the oatmeal cookie mixture in advance and then keep the scoops refrigerated for up to two days until you’re ready to bake them. You can also freeze them for up to two months! See my tips for freezing later in this post.
Tips for Success
Use Ripe Bananas: This is a golden opportunity to use up those bananas that have been browning on your counter! Ripe bananas will give these cookies the best chewy and sweet texture and flavor. Use Room Temperature Coconut Oil: Liquid coconut oil will combine evenly with the other ingredients.Use a Quality Kitchen Knife for Chopping: I chopped up the craisins for this recipe using my G-Fusion Santoku Chef Knife from New West Knifeworks. I am obsessed. It has a stunning fiberglass handle and steel blade that’s super durable. I own 2 of these knives and use them daily, and can’t say enough about them!
Add-In Ideas
Here’s where you can get creative with this cookie recipe! I added craisins and coconut to mine, but you can mix things up with raisins or dates instead, or walnuts and pecans. Throw in some chocolate chips, I won’t tell. The limit does not exist! Some suggestions for add-in ideas:
Chopped walnuts, macadamias, almonds, or pecansSpices like cinnamon and nutmegMini chocolate chips or white chocolate chipsPeanut butter in place of coconut oilChopped dried apricots, peaches, or other dried fruit
Storage Instructions
These banana oatmeal cookies stay freshest when stored airtight in the fridge. If stored properly, they’ll keep for up to 7 days!
Are These Cookies Freezer-Friendly?
Your healthy oatmeal cookies can be frozen before or after they are baked for up to 2 months. This makes them perfect for a make-ahead breakfast that’s ready to eat in no time!
Freeze Unbaked Cookies: Pre-freeze the scooped and shaped cookies in a single layer on a baking sheet until they’re solid, then transfer them to a resealable freezer bag. Thaw the cookie scoops overnight and then bake as directed.Freeze Baked Cookies: Again, pre-freeze the baked cookies on a baking sheet and then transfer the frozen cookies to a freezer bag or airtight container. Thaw the cookies and enjoy!
More Cookie Recipes to Try
Coffee Cake CookiesPumpkin Crumb Cake CookiesMy Favorite ButterhornsChocolate Chip Cream Cheese Breakfast CookiesStrawberries and Cream Bars
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