Chewy and delicious Banana Oatmeal Breakfast Cookies easily made with simple, wholesome ingredients, studded with raisins and naturally sweetened for the perfect healthy cookie you can enjoy for breakfast or serve as an after school snack!
Who knew you could enjoy cookies for breakfast! These chewy banana oatmeal breakfast cookies are made with wholesome ingredients, are naturally sweetened and give you all the warm flavors of banana bread, but in a delicious cookie form. Your kids will absolutely devour these (mine sure did!) and they make a healthy after school snack or dessert. These banana oatmeal cookies are gluten-free, dairy-free egg-free and refined sugar-free!
Why You’ll Love this Recipe
- These cookies are moist, chewy and so delicious!
- Perfect recipe to use up those ripe bananas sitting in your kitchen.
- Your kids will love them!
- Great for breakfast, after school snack or healthy dessert.
Ingredients You’ll Need
- bananas – make sure to use super ripe bananas to get the most sweetness out of them.
- applesauce – I used unsweetened applesauce which takes the place of oil in this recipe and keeps the cookies nice and moist. If you don’t have applesauce, feel free to use more mashed banana.
- honey – we only need about 2 tablespoons of honey in these cookies to sweeten them as the bananas act as a natural sweetener already! You could also use maple syrup or even brown sugar.
- rolled oats – wholesome whole grain old fashioned oats (I used gluten-free oats) make these cookies deliciously chewy! You can also use quick oats if that’s all you have on hand, but they won’t have that great chewy texture that we love in a cookie.
- oat flour – you’ll only need two tablespoons of oat flour in these cookies and you can either make your own (see my instructions below) or purchase from the store. You could also use whole wheat flour or all-purpose flour.
- baking powder – this acts as a leavening agent to help these cookies bake up nicely make them chewy (you could also use baking soda).
- vanilla extract – you’ll need one teaspoon vanilla extract and this gives these cookies a boost of flavor!
- cinnamon + salt – the cinnamon adds a warm, cozy flavor to these cookies while the salt punches up the taste.
- raisins – you could also use chocolate chips or chopped nuts such as walnuts, pecans or almonds.
How to Make Banana Oatmeal Cookies
- Preheat oven. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Mix ingredients. Using a blender or a hand held mixer, combine bananas, applesauce, honey and vanilla, mixing until smooth. If you want small chunks of banana in the cookies, feel free to just mix the wet ingredients by hand. In a large mixing bowl, stir together the rolled oats, flour, cinnamon, baking powder and salt. Pour the banana mixture in with the dry ingredients and mix well to combine then fold in the raisins.
- Assemble cookies. Using a small cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet and flatten the tops a bit with the back end of a spoon, making sure the cookies are still intact. You should end up with about 16 cookies.
- BAKE! Bake the cookies at 350 degrees for 15 to 20 minutes until cookies are golden and set. Take them out of the oven and let the banana oat cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Mix-ins – I used raisins in these cookies, but you could add chocolate chips, chopped nuts, coconut, or other dried fruit such as cranberries, cherries, blueberries, etc.
- To make these gluten-free – just make sure you are using gluten-free rolled oats or gluten-free quick oats along with oat flour.
- To make these vegan – simply swap out the honey for maple syrup or just leave it out altogether if using super ripe bananas. There are no eggs in this recipe.
- Other cookie options – you can easily swap out the mashed banana for peanut butter (or almond butter) and make peanut butter oatmeal cookies or swap out the raisins and make chocolate chip cookies.
How to Store Banana Oatmeal Cookies
To Store: To store these cookies, make sure they are completely cool first and then transfer them to a sealed, airtight container and keep in the fridge for up to one week.
To Freeze: For longer storage, you can freeze these cookies for up to 3 months in the freezer. When ready to eat the cookies, simply thaw out at room temperature and enjoy!
More Banana Recipes to Try
More Oatmeal Recipes to Try
Hope you all enjoy these Banana Oatmeal Breakfast Cookies and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- 2 medium ripe bananas, mashed
- 1/2 cup unsweetened applesauce
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 2 tablespoons oat flour
- 2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup raisins
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Using a blender or a hand held mixer, combine bananas, applesauce, honey and vanilla, mixing until smooth.
- In a medium bowl, mix together the rolled oats, flour, cinnamon, baking powder and salt. Pour the banana mixture in with the oat mixture and mix well to combine then fold in the raisins.
- Using a small cookie scoop, drop 1-inch cookie dough balls onto a prepared baking sheet and flatten the tops a bit with the back end of a spoon, making sure the cookies are still intact. You should end up with about 16 cookies.
- Bake the cookies at 350 degrees for 15 to 20 minutes until cookies are golden and set. Take them out of the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy!
- Serving Size: 1 cookie
- Calories: 74
- Sugar: 5.3 g
- Sodium: 39 mg
- Fat: 0.6 g
- Saturated Fat: 0.1 g
- Carbohydrates: 12.7 g
- Fiber: 1.4 g
- Protein: 1.4 g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.