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!

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! 

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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

• Mixing Bowls
• Baking Sheet
• Wooden Stirring Spoon

Ingredients and Notes

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

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.

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.

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

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

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

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!

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

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. 

More Healthy Breakfast Ideas!

• Gluten Free, Vegan Oatmeal Breakfast Cookies
• Oatmeal Sunflower Pancakes
• Sourdough Croissants
• Apple Cinnamon French Toast
• Pumpkin Pie Oatmeal with Berries
• Healthy Banana Bread
• 21 Easy Breakfast Recipes

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 FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!