Dessert

Banana Bread Oatmeal Breakfast Cookies Recipe

BySarah Summers November 20, 2025November 20, 2025

Introduction

These Banana Bread Oatmeal Breakfast Cookies offer a delicious and wholesome twist on traditional banana bread. Perfect for a grab-and-go morning treat, they combine the comforting flavors of banana, cinnamon, and oats with a chewy texture. Add chocolate chips or nuts for an extra burst of flavor.

A close-up photo shows a single thick oatmeal chocolate chip cookie in the center with a rough, crumbly texture and a golden brown color with visible oats. The cookie is topped with many small, dark brown chocolate chips scattered unevenly on top, and a few large flakes of white sea salt adding contrast. Surrounding the main cookie, parts of three more similarly textured oatmeal cookies are visible, all placed on a white marbled surface, highlighting the cookies' warm tones. In the top left corner, there is a small white bowl filled with coarse salt, with a rustic rough beige edge. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup banana puree (from about 2 large ripe bananas)
1/3 cup + 1 tablespoon runny almond butter
1/4 cup maple syrup
1 egg or flax egg
1 teaspoon vanilla
1 cup oat flour
1 1/2 cups quick oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chocolate chips or chopped nuts (optional)

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2: In a mixing bowl, whisk together the banana puree, almond butter, maple syrup, egg (or flax egg), and vanilla until smooth and well combined.
Step 3: Add the oat flour, quick oats, baking powder, baking soda, salt, and cinnamon to the wet ingredients. Mix together thoroughly with a wooden spoon until a sticky dough forms.
Step 4: If using, gently fold in the chocolate chips or chopped nuts for added texture and flavor.
Step 5: Using a medium cookie scoop, portion the dough onto a baking sheet lined with parchment paper. Press down each cookie slightly with your fingers to shape, as they won’t spread much during baking. Slightly wet fingertips can help manage the sticky dough.
Step 6: Bake for 8-12 minutes until the edges are golden brown and the centers still feel soft. The cookies will firm up as they cool.

Tips & Variations

For a nut-free version, substitute almond butter with sunflower seed butter or another seed butter of your choice.
Use rolled oats instead of quick oats for a chewier texture, but expect a slightly longer baking time.
Try adding a teaspoon of ground flaxseeds or chia seeds for extra fiber and omega-3s.
Swap maple syrup for honey or agave syrup if preferred.

Storage

Store these breakfast cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm gently in the microwave for 15-20 seconds or enjoy thawed at room temperature.

How to Serve

The image shows a close-up of a round oatmeal cookie with a rough texture that reveals oats and chocolate chips mixed within. The cookie is light golden brown and has multiple small dark brown chocolate chips scattered on top, some partially melted into the cookie, along with visible flakes of white sea salt sprinkled evenly. Surrounding the main cookie are parts of other similar cookies, all placed on a white marbled surface that contrasts with the cookie colors. A small edge of a bowl filled with coarse white salt sits in the upper left corner. The lighting is bright and natural, making the cookies look soft and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan?

Yes, simply use a flax egg instead of a regular egg to make the recipe vegan-friendly. Ensure your chocolate chips or nuts are also vegan, if using.

Can I use regular flour instead of oat flour?

Yes, you can substitute regular all-purpose flour for oat flour, but the texture will be slightly different—less chewy and more cakey. Use the same quantity for a similar dough consistency.