Banana Breakfast Cookies

by MJ

Cookies for breakfast? Yes please! 

Healthy, hearty, and gluten free, these breakfast cookies are perfect for a quick breakfast, pre/post workout or snack. And they’re especially great for busy days. Portion 2-3 cookies in plastic wrap to grab and go during busy mornings or to snack on between meals.


These cookies are made with ripe bananas, nut butter, oats and chocolate chips. No flour, sugar, eggs, oil or butter!

The browner / riper the banana, the sweeter the cookies will be. Since these bananas were pretty ripe and with chocolate chips added, I didn’t add any sweetener but feel free to add honey, maple syrup or any sweetener.

Use quick or old fashioned oats as either will work. And if you’re gluten free, make sure to use certified gluten free oats. 

I love adding nut butter and chocolate chips but other ingredients you can add or substitute with are nuts, shredded coconut, dried fruit or seeds.

Can I freeze the cookies? 

These freeze really well so anytime you don’t know what to do with ripe bananas, make a batch to freeze! Once cooled, wrap tightly in plastic wrap and freeze for up to 2 months. Thaw or microwave for a few seconds before eating. 

Air Fryer Instructions 

These work great in an air flyer. Lay parchment paper on the bottom of the air fryer pan and spray or brush with some cooking oil.  Evenly spread spoonful of the dough and shape using a spoon. Air fry 315 degrees for 7-8 minutes.

Banana Breakfast Cookies

Serves: Makes 15-17
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 ripe bananas, mashed (about 1 cup) 
  • 3-4 Tablespoons nut butter 
  • Optional: 1-2 Tablespoon honey or maple syrup
  • 2 cups quick or old fashioned oats 
  • 1/4 cup chocolate chips or cacao nibs 


Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside .

In a bowl, mash the bananas with a fork. Stir in the nut butter and optional honey. 

Stir in oats, chocolate chips and any other optional ingredients. 

Place a spoonful of the dough on the baking sheet and with the spoon, shape the cookies into a circle and flatten the tops. 

(Or wet your fingers with water to prevent the dough from sticking to shape and flatten the tops). 

Bake for 14- 15 minutes. Cool for a few minutes before eating. 




To store: cool completely and store covered for up to 5 days or up to 10 days in the fridge. 

Did You Make This Recipe?
Would love to see your dish! Tag me on Instagram at @lovekoreanfood_.

You may also like

Leave a Comment