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December 28, 2015

Banana Bread Breakfast Cookies

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! Breakfast Cookies

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˜‰

Banana Bread Breakfast Cookies are so easy and delicious!

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

Banana Bread Breakfast Cookies

Prep 10 mins

Cook 16 mins

Total 26 mins

Author bakerbynature

Yield 1 dozen cookies

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

Ingredients

  • 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

Instructions

  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.

Notes

Banana puree is made by mashing up very ripe bananas.

Courses Breakfast

Cuisine Cookies

Nutrition Facts

Serving Size 1-2 cookies

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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6K Shares

Filed Under: Breakfast, Chocolate, Cookies, Healthy Tagged With: banana bread, breakfast cookies, healthy breakfast

Reader Interactions

Comments

  1. Alison @ ingredients, Inc. says

    December 28, 2015 at 10:43 pm

    I am totally making these!

    Reply
    • bakerbynature says

      December 29, 2015 at 1:57 pm

      Yay! I’d love to hear how they turn out, Alison! Happy New Year πŸ™‚

      Reply
      • Toni says

        April 15, 2016 at 3:32 am

        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!!

        Reply
        • bakerbynature says

          April 15, 2016 at 3:48 pm

          You’re so welcome, Toni! Thanks for letting me know they were a hit πŸ™‚

          Reply
    • Sandy Schley-Zelm says

      March 13, 2017 at 10:38 am

      These cookies were awesome!! I will definitely be making them again and very soon.

      Reply
  2. Lindsey says

    December 29, 2015 at 1:41 pm

    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.

    Reply
    • bakerbynature says

      December 29, 2015 at 1:58 pm

      Lindsey that is awesome! Thank you so much for letting me know you and your family enjoyed this recipe. Happy New Year!

      Reply
  3. Teresa Hall says

    December 29, 2015 at 1:48 pm

    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!

    Reply
    • bakerbynature says

      December 29, 2015 at 1:58 pm

      You’re so welcome, Teresa! Happy New Year πŸ™‚

      Reply
  4. annie says

    December 29, 2015 at 4:20 pm

    But I don’t just have to have them for breakfast, right? πŸ˜‰ There’s still lunch, dinner, snacks…..

    Reply
    • bakerbynature says

      December 31, 2015 at 2:48 pm

      That’s right, girl! Happy New Year πŸ™‚

      Reply
  5. Manon says

    December 29, 2015 at 10:24 pm

    How many grams is a cup? En what exactly is wheat germ? I’m dutch and I am not familiair with this product.

    Reply
    • bakerbynature says

      December 31, 2015 at 2:47 pm

      Hi Manon. Wheat germ is a product typically used in baking. If you cannot find it in a grocery store, you can order it online. Here is a link to help you with conversions: http://dish.allrecipes.com/cup-to-gram-conversions/

      Reply
  6. Mary says

    January 6, 2016 at 12:51 pm

    What happens if you have only old fashioned oats?

    Reply
    • bakerbynature says

      January 6, 2016 at 4:21 pm

      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.

      Reply
  7. Heather says

    January 7, 2016 at 5:51 pm

    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.

    Reply
    • bakerbynature says

      January 7, 2016 at 9:23 pm

      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 πŸ™‚

      Reply
  8. Fatema says

    January 14, 2016 at 5:42 pm

    These look awesome! Can I use frozen ripe bananas? Would it change the texture at all?

    Reply
    • bakerbynature says

      January 16, 2016 at 6:15 pm

      Hi Fatema. I’ve never tried this recipe with frozen banana so I am unsure how they would turn out. If you try, I’d love to hear about the results πŸ™‚

      Reply
  9. NoneYoBusiness says

    February 3, 2016 at 2:17 am

    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

    Reply
    • bakerbynature says

      February 3, 2016 at 2:27 am

      The total time is actually 1 hour and 50 minutes. This includes the chill time.

      Reply
  10. Dena says

    February 7, 2016 at 11:07 pm

    Do you know the calorie count and fat grams that are in each cookie?

    Reply
    • bakerbynature says

      February 8, 2016 at 3:55 pm

      I’m sorry, I do not, Dena.

      Reply
    • Nancy says

      July 24, 2020 at 9:16 pm

      I look it up by entering the ingredients into a nutritional facts recipe generator I use and it says 169 kcal. It might not be perfectly accurate but it should be close.

      Reply
  11. Naomi says

    March 11, 2016 at 9:24 am

    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.

    Reply
    • bakerbynature says

      March 14, 2016 at 1:47 pm

      So happy they were a hit! And thank you for sharing your adaptions with us – always helpful for fellow readers πŸ˜‰ xoxo

      Reply
      • kailey restad says

        June 14, 2016 at 8:16 pm

        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! πŸ™‚

        Reply
  12. Kim Nicole says

    March 23, 2016 at 9:22 pm

    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!

    Reply
  13. Angela Bargmann says

    April 12, 2016 at 6:52 pm

    Could I mix these up the night before and chill overnight?

    Reply
    • bakerbynature says

      April 13, 2016 at 1:49 pm

      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!

      Reply
  14. Jill says

    April 26, 2016 at 3:27 pm

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

    Reply
    • bakerbynature says

      April 28, 2016 at 1:27 am

      Hi Jill. I have not tried those alternatives, so I’m unsure how they would turn out. If you give it a try, I’d love to hear your results πŸ™‚

      Reply
  15. Kalyn says

    April 27, 2016 at 12:04 pm

    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.
    Thanks!!

    Reply
    • bakerbynature says

      April 28, 2016 at 1:21 am

      Hey Kalyn. I think subbing in a 1/4 cup of applesauce for each egg might work πŸ˜‰

      Reply
  16. Karen says

    May 2, 2016 at 12:14 am

    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!

    Reply
    • bakerbynature says

      May 2, 2016 at 3:24 pm

      Yay! So happy your kiddos enjoyed these cookies, Karen! And thank you for letting me know your adaptions πŸ˜‰

      Reply
  17. Stephanie Ferguson says

    June 14, 2016 at 7:55 pm

    Question… instant oats? Is that the same as oatmeal?

    Reply
    • bakerbynature says

      June 14, 2016 at 8:00 pm

      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.

      Reply
      • Julia says

        February 18, 2017 at 3:01 pm

        Can you make these without the instant oats and only use old fashioned?

        Reply
        • bakerbynature says

          February 18, 2017 at 3:24 pm

          Hi Julia. That change will definitely effect the texture and make them less chewy.

          Reply
  18. Bianca says

    October 25, 2016 at 1:37 am

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

    Reply
  19. Laura Wills says

    January 29, 2017 at 7:49 pm

    Could you tell me how many calories are in one cookie?

    Reply
  20. Liz says

    March 23, 2017 at 2:39 am

    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.

    Reply
  21. Dotty says

    April 13, 2017 at 6:47 pm

    Do you know the fiber content of each cookie?

    Reply
  22. Sandra says

    April 17, 2017 at 9:00 pm

    Hi,
    This looks delicious!
    Unfortunately, I am allergic to banana… Does anyone have a banana substitute that would work for this recipe?

    Reply
  23. Ashley says

    April 24, 2020 at 9:07 pm

    Could I use flour instead of wheat germ? If so how much would I use. Thank you!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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