Healthy Banana Breakfast Cookies
These healthy banana breakfast cookies are refined sugar free, whole grain, gluten free, dairy free, and egg free. These breakfast cookies with bananas and oatmeal are made with 7 common ingredients that you already have in your kitchen.
I just finished stocking my freezer with these banana breakfast cookies! They are an easy grab-and-go snack option.
How healthy are these banana oatmeal breakfast cookies?
These breakfast cookies are..
- Whole grain and gluten free – plus oats provide a lot of fiber! (be sure to use certified gluten free oats)
- Refined sugar free – they are sweetened with honey and bananas
- Dairy free – no butter or other dairy products – whoop!
- Egg free – a cookie that those with an egg allergy can still enjoy
- Plus the nuts in these banana cookies are a good source of fat, fiber and protein
- quick cooking oats
- vanilla extract
- pureed bananas
- chopped nuts
Let’s break down the ingredients..
- Quick cooking oats: Oats are a great source of fiber, they are filling and they help stabilize your blood sugar! Plus, gluten free oats are readily available, meaning this can be a gluten free breakfast cookie!
- Cinnamon: adds warmth and that touch of spice
- Salt and vanilla extract: both enhance the flavor of the cookie
- Honey: used to add a little bit of sweetness to the cookie. It also acts as a binder to hold the dough together
- Pureed bananas: adds sweetness and helps to bind the cookie
- Nuts: a good source of fat, fiber and protein
How to make sugar free banana oatmeal cookies
- Puree the bananas in a blender, or mash them super well.
- In a mixing bowl combine all the ingredients and stir together with a spatula.
- Use a cooke scoop to form balls, and place them on a silicone lined baking sheet.
- Use your hands to press the balls into flat round cookies and bake.
How to store and freeze
Store the cookies on the counter in an airtight container for up to 5 days.
Wrap 3-4 cookies together using plastic wrap. Place the bundles inside a ziplock bag and place in the freezer for up to 4 months. To thaw, place a bundle of cookies on the counter for 1 hour.
- Spray the 1/4 cup with non-stick cooking spray before adding the honey, it will slide right out!
- I really like using this cookie scoop to make evenly sized cookies.
- Use your hands to press the balls flat and to shape them into nice round cookies. You can press additional nuts into the tops of the cookies if you’d like.
- You’ll probably be able to fit all the cookies on one pan since the cookies don’t spread much.
More Healthier Desserts
- Healthy Chocolate Fudge Cake
- Healthy Peanut Butter Cookies
- Healthier Banana Bread
- Healthier Fudgy Brownies
Healthy Banana Breakfast Cookies
- 2 cups quick cooking oats
- 1 tsp cinnamon
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ cup honey
- 1 cup pureed or super mashed bananas about 3 medium or 2 large bananas
- ¼ cup chopped nuts pecans, walnuts, etc
- Preheat the oven to 350º F.
- Place 3 medium or 2 large bananas in a blender and puree the bananas. You can also place the bananas in a mixing bowl and use a hand mixer to puree them.
- In a large mixing bowl, combine the pureed bananas, quick cooking oats, salt, vanilla, honey, and nuts, mix together with either a hand mixer or spatula. The mixture will be thick.
- Use a cookie scoop (my cookie scoop is about 1.5 tablespoons) to scoop dough balls and place on a silicone lined baking sheet. It’s important to use your hands to press the balls flat and to shape them into nice round cookies. You can press additional nuts into the tops of the cookies if you’d like.
- For cookies that are 1 cookie dough scoop large (1.5 tablespoons) bake for 5 minutes. For cookies that are 1.5-2 cookie dough scoops large (2-3 tablespoons) bake for 8 minutes.
- The cookies will be soft and tender when they come out of the oven – allow them to cool and firm up on the baking sheet for 10 minutes before moving them to a cooling rack.
- Store the cookies in an airtight container on the counter for up to 3 days. These cookies can also be frozen. Wrap them in bundles of 3-4 cookies in plastic wrap then place inside a ziplock bag and place in the freezer.