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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Banana Breakfast Cookies (Healthy, Grab & Go!)

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These banana breakfast cookies are perfect to have on hand when you need breakfast in a hurry. Easy to make and packed full of healthy ingredients, I’m sure these will become a staple in your home!

Breakfast Cookie Recipe: A stack of banana Breakfast Cookies on a white plate

Mornings are always a big rush in our house — getting two adults and two kids out the door (for school and work) on time can be ridiculously busy! Most of the time we plan to eat breakfast at home, but there are those days when we just have to get out the door as fast as possible. On those morning, these grab-and-go banana oatmeal breakfast cookies can be a great way to fill up little tummies while on the way to school!

With naturally sweet veggies (pumpkin) and fruit (banana) along with healthy whole grains (oats) and lean protein (egg whites), these cookies are a perfect breakfast when you simply don’t have time! 

Latest Recipe Video!

Why This Recipe Works

  • A quick breakfast, perfect for busy mornings
  • Healthy and low sugar
  • Easily made vegan and/or gluten-free
  • Great for kids!
  • A chewy cookie that tastes delicious!
  • Easy to customize!

How To Make Banana Breakfast Cookies

Equipment Needed

Ingredients and Notes

These healthy breakfast cookies can be made with wholesome ingredients easily found at your local grocery store!

banana breakfast cookies ingredients

Rolled Oats: I recommend using old fashioned oats instead of quick oats in this recipe, it gives the cookies a much heartier texture.

Whole Wheat Flour: This recipe calls for regular whole wheat flour, but you can also use oat flour here!

Bran Cereal: Ground to a breadcrumb-like consistency in a blender or food processor.

Coconut Sugar and Brown Sugar: For a bit of sweetness. You can also use maple syrup if you like!

Pureed Banana and Pumpkin Puree: To help reduce the fat and sugar while still making these cookies moist. I recommend mashing or pureeing overripe bananas to get the sweetest flavor!

Egg Whites: You can also use a flax egg to make these into vegan cookies.

Dried Fruit: I used raisins and cranberries but you can use any dried fruit you like!

Baking Powder: To help these cookies rise; and Cinnamon and Salt: For flavor!

Step By Step Instructions

Prep Ingredients: Preheat oven to 375 degrees. Chop raisins and cranberries into small pieces. Set aside.

Chopped cranberries

Mix Dry Ingredients: In a large mixing bowl, combine the oats, flour, bran crumbs, coconut sugar, brown sugar, baking powder, cinnamon, and salt. Mix well.

Dry ingredients in a silver bowl

Mix Wet Ingredients: In a separate bowl, add all other wet ingredients (mashed banana, pumpkin, and egg whites), and mix well.

Wet ingredients in a glass bowl

Combine Wet + Dry: Add liquid mixture to the dry ingredients, and stir until completely blended.

Liquid being added to dry ingredients

Add Dried Fruit to Batter: Slowly sprinkle chopped raisins and cranberries into the batter, making sure they don’t all stick together.

Ingredients being mixed together

Drop Dough onto Baking Sheet : Spray a large baking pan or cookie sheet with nonstick spray, or line with parchment paper or a silicone mat. Using a cookie scoop, spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon.

breakfast cookie recipe in process - cookies on an baking sheet

Bake Cookies: Place pan in the oven for 12 – 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab ‘n go!

banana Breakfast cookies recipe completed: Four breakfast cookies on a white plate

What Makes These Cookies Healthy?

  • Low In Calories and Fat: Most cookies will run you upwards of 300 calories per cookie but these are less than 170 calories per cookie! They’re also low in fat with only 1.5g fat per serving!
  • Whole Grains: We used whole wheat flour, oats, and bran cereal instead of white flour in these healthy banana cookies, which means you’ll get whole grains in every bite.
  • High in Fiber and Protein: Each cookie has 4g fiber and 6g protein, which will help keep you fuller longer. They’re great as a healthy snack or a grab and go breakfast treat in the morning.

Recipe FAQs

What Are Breakfast Cookies?

Breakfast cookies are different than your standard mid-afternoon snack cookie. They are much more substantial and these are packed full of nutrients that will stave off the hunger until lunchtime.
Make a batch on a Sunday and you’ve got a healthy breakfast option for the whole week! I like making our banana breakfast cookies with as little added sugar as possible, but if you’re just starting out with healthier eating – you can tailor the sugar to your taste buds and cut it down gradually (which I have provided recommendations for below!)

Are These Banana Breakfast Cookies Kid-Friendly?

Yes! These cookies are packed full of flavor and texture that kids love: the natural sweetness of the fruit, the chewy-ness of the oats, and the “finger food” quality to them make them perfect for little hands. They are so easy and quick to make, and kids love the idea of cookies for breakfast. If you are making these on a regular basis, I’d recommend cutting the sugar down as long as your kids will tolerate it. The low-sugar version of these cookies these have become a staple in our house, a great way to mix up and add variety to our breakfast!

Can You Eat Cookies And Still Lose Weight?

Not all cookies are created equal. Most are packed with sugar, fat and calories, making it tough to lose weight if you are eating them every day. Cookies once in a while can certainly be part of a healthy diet, when eaten in moderation. And if you’re eating these banana breakfast cookies, you can have them every day and still lose weight!

Variations and Substitutions

  • Make it Gluten-Free: Use gluten free oat flour instead of the whole wheat flour, certified gluten free oats, and omit the bran cereal (or use a gluten free cereal).
  • Make it Vegan: Use ground flax seed or chia seeds to make a flax egg or chia seed egg instead of the egg whites. You’ll need two flax eggs to replace the egg whites in this recipe.
  • Make Chocolate Chip Cookies: Add a little dark chocolate chips to the batter or to top the cookies before baking them! This will make these banana oatmeal cookies into more of a dessert cookie, but it tastes amazing!
  • Make a Peanut Butter Cookie: Turn these healthy banana breakfast cookies into peanut butter and banana cookies! Just add 1-2 tablespoons of natural peanut butter to the batter. You could do the same thing with any nut butter – almond butter or even cashew butter would work well.
  • Add some crunch: Try topping these cookies with a little bit of pumpkin seeds or sunflower seeds for additional healthy fats, texture and protein.

Expert Tips

  • Slowly add the cranberries and raisins to the dough so that they dispersed evenly.
  • Leave a good gap between the cookies on the baking sheet as they will spread when being baked.
  • These cookies will last for around 5 days in an airtight container.
  • Make a double batch so you have easy breakfasts for the whole family all week!
  • Feel free to add in your favorite mix-ins and customize however you like!
  • Cut down the sugar depending on your taste buds’ tolerance for lower sugar treats! I recommend using only 3 tsp coconut sugar, eliminating the brown sugar, and cutting the quantities of the raisins and cranberries in half. 
banana Breakfast cookies recipe completed - A broken breakfast cookie being held towards camera

More Healthy Breakfast Ideas!

If you have tried these Banana Breakfast Cookies, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!

Print Recipe
5 from 20 votes

Banana Breakfast Cookies

These banana breakfast cookies are perfect to have on hand when you need breakfast in a hurry. Easy to make and packed full of healthy ingredients, I’m sure these will become a staple in your home!
Prep Time10 mins
Cook Time14 mins
Total Time24 mins
Course: Breakfast
Cuisine: American
Servings: 4 cookies
Calories: 167.5kcal
Author: Anjali Shah

Ingredients

  • ½ cup regular oats not instant
  • 6 tbsp. whole-wheat flour
  • ¼ cup bran cereal Ground to a breadcrumb-like consistency in a blender or food processor
  • cup coconut sugar
  • cup pureed banana
  • ¼ cup canned pure pumpkin
  • ¼ cup liquid egg whites
  • 1 tbsp. golden raisins
  • 1 tbsp. dried cranberries unsweetened
  • 2 tbsp. brown sugar not packed
  • ½ tsp. baking powder
  • ½ tsp. cinnamon
  • tsp. salt

Instructions

  • Preheat oven to 375 degrees. Chop raisins and cranberries into small pieces. Set aside.
  • In a mixing bowl, combine the oats, flour, bran crumbs, coconut sugar, brown sugar, baking powder, cinnamon, and salt. Mix well.
  • In a separate bowl, add all other wet ingredients (pureed banana, pumpkin, and egg whites), and mix well.
  • Add liquid mixture to the dry ingredients, and stir until completely blended.
  • Slowly sprinkle chopped raisins and cramberries into the batter, making sure they don’t all stick together.
  • Spray a large baking pan with nonstick spray, and spoon batter into 4 evenly spaced circles. Spread batter out a bit with the back of a spoon.
  • Place pan in the oven for 12 – 14 minutes (until tops of the treats are just slightly crispy). Remove pan from the oven and allow to cool slightly. Then grab ‘n go!

Video

https://youtu.be/CsioI8oCYTg

Notes

Top tips for making This Breakfast Cookie Recipe  
  • Slowly add the cranberries and raisins to the dough so that they dispersed evenly.
  • Leave a good gap between the cookies on the baking sheet as they will spread when being baked.
  • These cookies will last for around 5 days in an air tight container.
  • Make a big batch so you have easy breakfasts for the whole family all week!
How to make these Cookies healthier
  • Try using oat flour instead of whole wheat flour
  • Cut down the sugar depending on your taste buds’ tolerance for lower sugar treats! I recommend using only 3 tsp coconut sugar, eliminating the brown sugar, and cutting the quantities of the raisins and cranberries in half. 
Options for lower sugar recipes and nutritional information for each:
  • Note: the nutritional info listed above is for the posted version of the recipe. Below are modifications and nutritional info for each:
    • Reduce the brown sugar, coconut sugar, raisins and cranberries by 1/2 (so 1/2 tbsp raisins and cranberries each, and 1 tbsp brown sugar + 1/16th of a cup of coconut sugar). If you do that, the nutritional info per cookie will be: 140 Calories, 1.5g Fat, 99.8mg Sodium, 107.7mg Potassium, 27.7g Carbs, 4g Fiber, 9g Sugar, 6g Protein
    • To cut the sugar down even further, try using only 3 tsp coconut sugar, 1/2 tbsp raisins and cranberries each. If you do that, these cookies will run you: 132 Calories, 1.5g Fat, 99.8mg Sodium, 100mg Potassium, 24.7g Carbs, 4g Fiber, 6.9g Sugar, 6g Protein

Nutrition

Serving: 1cookie | Calories: 167.5kcal | Carbohydrates: 35.4g | Protein: 6g | Fat: 1.5g | Saturated Fat: 0.1g | Sodium: 101.2mg | Potassium: 125.1mg | Fiber: 4g | Sugar: 15.7g

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Breakfast ·

Whether it’s a quick smoothie or indulgent (but guilt-free) pancakes, my breakfast recipes have everything you need to start your day off right.

These recipes are healthy, filling, and easy to make!

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