Banana Nut Breakfast Cookies – an easy no bake portable breakfast treat perfect for busy mornings. They come together in around 30 minutes and are easy to customize. Packed with rolled oats, peanut butter, banana and walnuts. Gluten free and refined sugar free.
Who wouldn’t want to have cookies for breakfast? Especially when they are packed with healthy and wholesome ingredients.
These Banana Nut Breakfast Cookies are the perfect make ahead treat for busy mornings. Plus, you can easily customize them with whatever ingredients you have in your pantry. And the best part? They taste like dessert so you won’t have a problem with even picky eaters.
We love switching things up up and if you’re looking for more fun flavors, be sure to check out all 12 Breakfast Cookie Flavors in this post HERE.
BREAKFAST COOKIE FLAVOR COMBINATIONS:
- Almond Joy Breakfast Cookies (Chocolate & Coconut)
- Apple Cinnamon Breakfast Cookies (Vegan Option)
- Apricot Pistachio Breakfast Cookies
- Blueberry Breakfast Cookies
- Carrot Cake Cookies
- Keto Breakfast Cookies
- Key Lime Coconut Breakfast Cookies
- Strawberry Cookies
- Peanut Butter with Chocolate Chips
- Pumpkin Breakfast Cookies (Nut free) (Vegan Option)
- Tahini Maple Breakfast Cookies (Nut Free)
My kids love helping me make breakfast cookies along with egg muffins, energy bites, and baked oatmeal when we’re doing our Sunday meal prepping. And if you have your own snack station area at home, the kids can easily grab one for a midday treat or pack into their lunchbox.
WHAT INGREDIENTS DO I NEED TO MAKE BREAKFAST COOKIES:
There’s really no rules when it comes to making breakfast cookies. You can make them with as little as two ingredients like just banana and oats or pack them with as many healthy and wholesome ingredients you like or have in your pantry.
Remember that you are more than welcome to customize the ingredients and brands with the ones you love and have on hand.
- Dry coarse base: oats – old fashioned or quick oats, shredded coconut, chopped or sliced nuts
- Sticky liquid binder and sweetener – maple syrup, honey, agave nectar, coconut nectar, date paste, coconut syrup, yacon syrup
- Liquid binder: oil, butter, nut butter, eggs, flax eggs (for vegan)
- Dry binder: flour / almond meal / coconut flour / flaxseeds / shredded coconut / protein powder
- Fillers – add-ins for crunch, crispy texture or sweetness: seeds / chopped nuts / chopped chocolate / chocolate chips / dried fruit
- Additional toppings: fresh fruit, chocolate chips, coconut chips, banana chips, apple chips, freeze-dried berries
HOW TO MAKE BANANA NUT BREAKFAST COOKIES:
Today’s breakfast cookies are made with wholesome oats, peanut butter (or nut butter of your choice), a ripe banana, coconut oil, coconut nectar (OR your favorite liquid sweetener – honey or maple syrup work), banana chips and walnuts (pecans work as well).
They’re soft, chewy and sort of remind me of a healthier banana bread cookie form.
- You’re going to line a large baking sheet with parchment paper. Set aside.
- Whisk together the peanut butter, coconut nectar, coconut oil and banana until combined. Stir over medium heat until mixture is smooth and slightly simmering. Remove from heat and stir in cinnamon, salt, vanilla, oat and coconut until mixture forms a dough (dough will be slightly sticky).
- Fold in chopped banana chips and walnuts.
- Using a 1 1/2 inch cookie scoop, scoop out the dough and place on the cookie sheet.
- FOR NOT BAKE COOKIES: Place the cookies in the refrigerator (or freezer) until set, at least 30 minutes.
- OPTIONAL BAKE OPTION: Bake for 10-14 minutes, until they’re golden brown but still soft (do NOT over-bake if you like chewy cookies).
- Cookies can be frozen in a large resealable bag up to 3 months.
- Allow to cool on the cookie sheets completely before storing in an airtight container.
ARE BREAKFAST COOKIES FREEZER-FRIENDLY?
Yes, the great thing about breakfast cookies is that you can make a big batch on meal prep Sunday and store them in your freezer to enjoy when you’re ready.
Place the cookies on a large baking sheet and place the pan in the freezer for at least 30 minutes – or until they’re firm.
Remove the tray and store in clear zip-top bags or an air-tight freezer-friendly container.
ARE BREAKFAST COOKIES HEALTHY?
These Banana Nut Breakfast Cookies can certainly be enjoyed for breakfast some mornings as part of a healthy balanced diet. They’re refined sugar free, packed with whole grains, healthy fats and protein, and would make an ideal make-ahead breakfast or lunch box treat.
More easy breakfast recipes:
Banana Nut Breakfast Cookies – an easy no bake portable breakfast treat perfect for busy mornings. Best of all, easy to customize and packed with rolled oats, peanut butter, banana and walnuts. Gluten free and refined sugar free.
- 1/2 cup creamy peanut butter
- 1/3 cup coconut nectar , can also sub with maple syrup or honey if not vegan
- 2 tablespoons coconut oil
- 1/4 cup ripe mashed banana
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 2 1/4 cups old fashioned rolled oats , use gluten free as needed
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped banana chips , optional
- 1/3 cup chopped walnuts
Line a large baking sheet with parchment paper. Set aside.
In a medium sized saucepan set over medium heat, whisk together the peanut butter, coconut nectar, coconut oil and banana until combined. Stir over medium heat until mixture is smooth and slightly simmering. Remove from heat and stir in cinnamon, salt, vanilla, oat and coconut until mixture forms a dough (dough will be slightly sticky).
Fold in chopped banana chips and walnuts.
Using a 1 1/2 inch cookie scoop, scoop out the dough and place on the cookie sheet. Place the cookies in the refrigerator (or freezer) until set, at least 30 minutes. Cookies can be frozen in a large resealable bag up to 3 months.