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Banana Bread Breakfast Cookies

Make your morning a whole lot better with cookies for breakfast! These banana bread breakfast cookies are gluten free, sweetened with just a touch of maple syrup and can easily be made vegan.
5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 16 cookies
Author: Claire Cary


  • 2 large ripe bananas
  • 1/3 cup + 1 tbsp runny almond butter
  • 1/4 cup maple syrup
  • 1 egg or flax egg
  • 1 cup oat flour
  • 1 1/2 cups quick oats
  • 1 tsp vanilla
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup chocolate chip or chopped nuts (optional)


  • Preheat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, whisk together the oat flour, quick oats, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a second bowl, add the bananas and mash really well.
  • Once mashed, whisk in the egg, almond butter, vanilla and maple syrup.
  • Add the dry ingredients to the wet and mix together with a wooden spoon.
  • Fold in the chocolate chips or nuts if using.
  • Use a cookie scoop to form the cookies and add to a baking sheet lined with parchment paper.
  • They won't spread much while baking, so press down slightly with your fingers to form the shape you want. The dough will be sticky, so it helps if your fingertips are slightly wet.
  • Bake for 8-12 minutes. The edges should be golden brown and the center should still feel soft. The will continue to firm as they cool.


The egg can be subbed for a flax egg to make these vegan. Just combine 1 tbsp ground flax seeds with 2 1/2 tbsp of water. Let thicken then add to the recipe as usual in place of the egg. 
Once prepared, these cookies will keep for about 3 days at room temperature or in the fridge for 5. Because of the fresh and minimal ingredients, they tend to get a bit soggy if kept in an air tight container at room temp, but will dry out if kept out in the open. For best results, store them in a container but keep the lid slightly ajar to prevent them from getting too moist.
You can use any nut butter in place of the almond butter, just make sure it is on the runny side. If your nut butter is thick, I suggest using closer to 1//2 cup or adding a splash of milk to the dough.


Serving: 1cookie | Calories: 126kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Fiber: 2g | Sugar: 5g
did you try this recipe?Mention @eatwithclarity or tag #eatwithclarity!
Keyword: banana bread cookies, breakfast cookies, oatmeal breakfast cookies