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Banana Oatmeal Breakfast Cookies
MaraLila

Banana Oatmeal Breakfast Cookies

These Banana Oatmeal Breakfast Cookies are the wholesome morning treat your week has been waiting for. Made with just two ripe bananas and rolled oats as the base — no flour, no refined sugar, no butter — they come together in under 20 minutes and are endlessly customizable with your favorite mix-ins. Naturally gluten-free, vegan-friendly, and perfect for meal prep. For another wholesome banana recipe, try our Classic Banana Bread.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 16 cookies
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 98
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large very ripe bananas (about 1 cup mashed)
  • 2 cups old-fashioned rolled oats
  • 0.25 tsp fine sea salt
  • 0.5 tsp ground cinnamon
  • 2 tbsp natural peanut butter or almond butter
  • 1 tsp pure vanilla extract
  • 1 tbsp pure maple syrup or honey (optional)
  • 0.33 cup dark chocolate chips or mini chocolate chips (or mix-in of choice)

Equipment

  • Large Mixing Bowl For mashing the bananas and mixing the dough.
  • Fork or Potato Masher For mashing the bananas smoothly.
  • Parchment-Lined Baking Sheet For baking the cookies without sticking.
  • Cookie Scoop or Tablespoon For portioning the dough into even-sized cookies.
  • Wire Rack For cooling the cookies after baking.

Method
 

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. No greasing needed.
  2. Peel the bananas and place them in a large mixing bowl. Mash thoroughly with a fork until you have a smooth, nearly lump-free purée. The riper the banana, the easier and faster this step goes.
  3. Add the peanut butter, vanilla extract, maple syrup (if using), cinnamon, and salt to the mashed banana. Stir until fully combined and uniform. Taste and adjust sweetness or spice as desired.
  4. Add the rolled oats and fold in with a spatula until every oat is coated and no dry patches remain. Let the mixture rest for 2 minutes so the oats absorb the banana moisture and the dough becomes more scoopable and cohesive.
  5. Fold in your chosen mix-ins — chocolate chips, nuts, dried fruit, or coconut — distributing them evenly throughout the dough. Keep total mix-ins to about ⅓ cup to maintain structure.
  6. Using a cookie scoop or heaping tablespoon, portion the dough onto the prepared baking sheet, spacing cookies about 2 inches apart. Gently press and flatten each mound into a disc about ½ inch thick with lightly wetted fingers or the back of a spoon. This dough does not spread during baking. Optionally, sprinkle with a pinch of flaky sea salt.
  7. Bake at 350°F (175°C) for 13–16 minutes, until the edges are set and lightly golden and the tops look dry and matte. The centers will feel slightly soft — they firm up as they cool. Do not overbake.
  8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. They will firm up considerably during this time. Serve warm or cool completely before storing.

Notes

Pro Tips: Use the ripest bananas you have — deeply spotted, almost black-skinned bananas are sweeter, bind better, and produce the best-tasting cookies. Let the dough rest for 2 minutes after mixing so the oats absorb the banana moisture and the dough becomes easier to scoop. Always flatten each cookie before baking — this dough does not spread on its own. For deeper flavor, toast the oats at 350°F for 8–10 minutes before mixing. Finish with a pinch of flaky sea salt right before baking for an irresistible sweet-salty contrast. Cookies freeze beautifully for up to 3 months.