Banana Bread Breakfast Cookies

/// December 28th, 2015

Cookies that taste like banana bread AND are healthy enough for breakfast! You’re welcome πŸ˜‰

Cookies that taste like banana bread AND are healthy enough for breakfast! Happy Monday! We have so much catching up to do. How was your holiday? What did you bake? Did you get any good presents this year? We are finally home sweet home, which after a month of traveling, is truly the best gift of all. If you need me I’ll be making banana pancakes and binging on Netflix in my new fuzzy pink robe. #homebody

Right now I’m sharing with you a recipe perfect for curving post-holiday cravings. I don’t know about you, but after a few days of cheesecake for dessert and sticky buns for breakfast, I find myself yearning for sugary treats a little more than usual. And by more than usual… I mean yesterday I fished out a full-sized Snickers bar from my stocking and ate it for breakfast. Obviously something had to be done.

Enter this recipe! Banana Bread. Breakfast. Cookies. They’re sweet, satisfying, and so healthy you can scarf down one (or three) for breakfast without an ounce of guilt.

Cookies that taste like banana bread AND are healthy enough for breakfast! Cookies that taste like banana bread AND are healthy enough for breakfast! Today’s recipe is the second breakfast cookie I’m sharing here on my blog – and I have a strong feeling it won’t be the last. It all started with these loaded Cranberry Oatmeal Breakfast Cookies. They’ve only been on the blog a few months and they’re already a fan favorite! With their chewy texture and sweet taste, it’s really no surprise. And today? Things get even better because now we have breakfast cookies that taste like banana bread!!!

Cookies for breakfast… let’s start a revolution!

Cookies that taste like banana bread AND are healthy enough for breakfast! The KEY to good banana bread (and in this case, banana bread cookies) is very ripe bananas.

Ripe bananas add both moisture and sweetness to the cookies. I recommend buying your bananas a few days in advance so they can get soft, brown, and downright ugly. If you use “good” bananas for this recipe, the results will likely be a huge letdown.

Cookies that taste like banana bread AND are healthy enough for breakfast! Alright. So let’s bake some banana bread breakfast cookies, already! For this recipe you’ll need: honey, coconut oil, eggs, vanilla extract, banana puree (remember, RIPE bananas), old fashioned oats, instant oats, wheat germ, walnuts, cinnamon, nutmeg, salt, and mini chocolate chips. I know that may sound like a lot of stuff, but you probably have most of the ingredients already in your kitchen.

The “cookie dough” will appear a little wet at first, but don’t fret! Once the dough has chilled (it needs 90 minutes in the fridge), it will be workable.

The hardest part? Letting the cookies cool. These banana bread breakfast cookies need to cool completely on the cookie tray… so put on your patience cap when you pull them out of the oven. Trust me – they’re worth the wait!

Cookies that taste like banana bread AND are healthy enough for breakfast! Banana bread in cookie form. For breakfast. Do it πŸ˜‰

Cookies that taste like banana bread AND are healthy enough for breakfast!

Banana Bread Breakfast Cookies

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 1 hour, 50 minutes

Yield: 1 dozen cookies

Serving Size: 1-2 cookies

Healthy banana bread breakfast cookies loaded with mini-chocolate chips and walnuts!


  • 4 tablespoons honey
  • 3 and 1/2 tablespoons coconut oil, melted
  • 2 large eggs, beaten
  • 3/4 teaspoon vanilla extract
  • 1/2 cup banana puree (see post for more on this)
  • 3/4 cup old fashioned oats
  • 1 and 1/4 cups instant oats
  • 1/4 cup toasted wheat germ
  • 1/2 cup walnuts, chopped
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup mini-chocolate chips, plus more for sprinkling (optional)
  • 1/4 teaspoon salt


  1. Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl combine the honey and melted coconut oil and whisk smooth. Add in eggs, one at a time, beating smooth after addition. Whisk in vanilla and banana puree. All at once add in both oats, wheat germ, walnuts, cinnamon, nutmeg, mini-chocolate chips, and salt; gently fold the dry ingredients into the wet ingredients just until evenly combined. Cover the bowl and chill for 1 hour and 30 minutes.
  3. When you're ready to bake:
  4. Preheat oven to 325 (F). Scoop 3 tablespoon sized potions of the mixture into your palm and roll it into a large ball. Press the cookie down onto the prepared sheet and using your palm flatten the cookie down to 1/4 inch (the cookies do not spread at all while baking); repeat with all cookie dough. Bake for 18 minutes. Sprinkle a few mini-chocolate chips on the top of each cookie right when they come out of the oven, if desired. Allow cookies to cool completely on the baking sheet before serving or transferring.


Banana puree is made by mashing up very ripe bananas.

You may also enjoy:

Maple Pecan Banana Muffins (Vegan)

There's nothing like biting into a fresh-baked maple pecan banana muffin! Easy, simple, homemade goodness in less than 30 minutes.

Greek Yogurt Strawberry Banana Bread

Greek Yogurt Strawberry Banana Bread

Healthy Bakery Style Chocolate Chip Muffins

Healthy Bakery Style Chocolate Chip Muffins

42 thoughts on “Banana Bread Breakfast Cookies

      1. Toni

        These are great. I did also make a few substitutions and additions because I had stuff to use up but I will definitely be making these again! And so healthy! Lots of fiber! Look at these crazy healthy ingredients! I used flax meal instead of wheat germ and substituted pecans for walnuts. Also added chia seed and coconut. Yummy! Thanks for the awesome recipe!!

  1. Lindsey

    Ashley I found these cookies on your facebook page yesterday and felt like you made them just for me. With all the holiday madness I forgot about a few bananas I had sitting in the fruit bowl. I made a batch right away and they were amazing. Not too sweet, but the mini-chocolate chips make up for that. Even my 3 year old loved them. Thank you for a recipe I can make for my family and feel good about.

  2. Teresa Hall

    I made these cookies last night and wow they are so good. Definitely had to let them sit on the tray for a good hour, but like you said, they were worth the wait. A great treat for people like me who cannot have sugar and flour. Thank you Ashley!

    1. bakerbynature Post author

      Hi Mary. I’ve never tried making these with all old fashioned oats, so I am unable to predict the outcome. If you try it, I’d love to hear how they turn out.

  3. Heather

    Hello. I’m trying to eat more of a gluten free diet so I would need to make these little beauties without the wheat germ. Is it added to your recipe to up the fiber content? I don’t know much about wheat germ so I was curious if I could use something else in it’s place.

    1. bakerbynature Post author

      Hi Heather, I think ground flax could probably be used in its place… or maybe even just extra oats! If you try the recipe I’d love to hear how it turns out :)

  4. NoneYoBusiness

    okay that makes no sense, the prep time is 10 minutes and cook time is 16 minutes and total time is 50 minutes can you explain??? or is it just a typo like forreal tho

  5. Naomi

    I made these last night-they are delicious! I substituted the honey for maple syrup and the chocolate chips for raw cacao nibs and they still tasted lovely and are so gooey. Thank you for the recipe.

      1. kailey restad

        I didn’t have wheat germ, so I decided to blend up some flax seed I had. They turned out really awesome! My husband who is a super healthy eater tried them and loved them, too. He chowed them down and now I’m sharing the recipe with some of my co-workers! THANKS! :)

  6. Kim Nicole

    My oven runs hot so my first batch got a bit singed around the edges. I chopped of “the burnts” (as my son puts it) while the cookies were still hot and couldn’t resist eating them…then couldn’t resist eating a whole cookie despite your instructions to let them cool completely. DELICIOUS! It’s 11:30pm and I can’t wait to eat these for breakfast tomorrow morning!

    1. bakerbynature Post author

      Hey Angela. While I haven’t tried this, I think it should work. You may need to let the dough thaw a little so it’s scoopable πŸ˜‰ I’d love to hear how they turn out!

  7. Jill

    how would this turn out with vegetable oil – or apple sauce instead of coconut oil?
    Any alternatives tried?

  8. Kalyn

    Does anyone have an egg substitute that would work for this recipe? My normal substitute is banana so that probably won’t work with this recipe. My daughter has an egg allergy, but I’d love to make these for us. They look delicious.

  9. Karen

    These were a huge win with my three kids. I had to make a couple changes because of what I had on hand. I did ground flax for the wheat germ and pecans instead of walnuts. This recipe is a keeper. I will even double it next time and freeze half. Thanks!

    1. bakerbynature Post author

      Hi Stephanie. Instant oats are processed differently than old-fashioned oats. While both can make oatmeal, they don’t work the same in baking. Typically the box/package of oatmeal will say quick-cook/instant/or old-fashioned.

  10. Bianca

    These are awesome! Made them last night and had for breakfast :) They are even better if warmed up in a toaster oven, they crisp up very nicely. Thanks for the recipe!

  11. Liz

    My husband keeps bugging me about make him some sort of healthy like breakfast bar/cookie etc. I saw your recipe when you first shared it and I’m now finally getting around to it. I wonder, do you think these will freeze well, after they’ve been cooked? I have a ton of ripe bananas that need to be used up and I’d rather just make a few batches and freeze them.


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