Banana Chocolate Chip Breakfast Cookies.

Gluten-free Banana Chocolate Chip Breakfast Cookies made with wholesome, healthy ingredients. You won’t miss the flour, butter, and added sugar!

Banana Chocolate Chip Cookies. Dump all of the healthy ingredients into a bowl and mix! They are ready within 30 minutes. Grab them and go!

Whole grain, gluten-free, vegan, no added refined sugar, no oil, no butter, 100% clean-eating. And yes, these cookies actually taste good. Don’t believe me? I’ve made three batches in only 4 days.

The truth is, Kevin and I are both getting into training mode. He has a few bike races this spring and I recently signed up for a Baltimore 10K. We’ve both been exercising much more than usual, so these high energy cookies don’t stand a chance in our house.

Anyone else out there running or biking a race this spring?

Healthy Banana Chocolate Chip Breakfast Cookies made with only a few wholesome ingredients. 1 bowl, ready in less than 25 minutes!

I consider these cookies one of the healthiest items I’ve ever baked.

“Healthy” is a relative term. What might be healthy to me may not be healthy to the next person. But in the cookie world? These are absolutely on the wholesome side.

The only ingredients you’ll need to whip up a batch are oats, bananas, almond butter, pure maple syrup, and some dark chocolate chips. (Plus cinnamon and sliced almonds, both optional.) That’s it. No butter, no refined sugar, no eggs, no flour. And trust me, you won’t miss any of that stuff.

Naturally sweetened, pure simple goodness. 

Healthy Banana Chocolate Chip Breakfast Cookies made with only a few wholesome ingredients. 1 bowl, ready in less than 25 minutes!

I call them breakfast cookies because they have serious staying power.

No lie, I ate one with some Greek yogurt and fruit yesterday morning and wasn’t hungry again for hours. They’ll keep you fueled, full, and satisfied.

They’re dense, but not too heavy. Ultra thick, chewy, and incredibly soft without being cakey. Each bite is full of almond butter/banana flavors. The dark chocolate chips are an added bonus. And totally necessary.

These Healthy Banana Chocolate Chip Cookies are ready in under 30 minutes and you won't even miss the added fat or sugar!

You’ll find yourself making these cookies often. Why? Besides their taste, they’re so simple. Everything is mixed together in one bowl. Put everything into a bowl and mix it up until you have a very thick, sticky dough. Drop onto a cookie sheet and bake for 15 minutes. That’s it.

You could probably bake these cookies in your sleep. Though I wouldn’t recommend it, it’s entirely possible. I’m surprised I don’t sleep-bake by now.

A few things to note about these banana chocolate chip breakfast cookies:

  • Use homemade almond butter or storebought. If you don’t want to use almond butter, use peanut butter. Natural or non-natural.
  • Use ripe bananas. The riper, the more brown-speckled, the better your cookies will taste. Do not use previously frozen, thawed bananas. I’ve tried it and the results are not good.
  • Leave out the sliced almonds if you prefer. Add your favorite dried fruits or nuts instead.

The cookie dough! I’m embarrassed how much I ate between all 4 batches. You might not even want to bake the actual cookies… so, consider yourself warned.

These Healthy Banana Chocolate Chip Cookies are ready in under 30 minutes and you won't even miss the added fat or sugar!

Also important: Just like my regular Breakfast Cookies – you will need to use quick oats, not old fashioned rolled oats in this recipe.

Why quick oats? Because quick oats are more powdery, more finely cut, and will soak up more of the wet ingredients – thus creating a workable dough. The quick oats will bind your dough together better than whole oats would.

If you don’t have quick oats on hand, no worries! You can make your own. See the note at the bottom of the recipe.

These Healthy Banana Chocolate Chip Cookies are ready in under 30 minutes and you won't even miss the added fat or sugar!

What’s the taste testers’ verdict on these cookies? Well obviously I really love them. In all their naturally sweetened, wholesome glory.

But Kevin took a couple of these cookies to work and told me his coworkers said they tasted like my sugary, buttery chewy chocolate chunk cookies. Ha! I don’t know how – they have almond butter, banana, and oats in them… but I’ll take it!




Banana Chocolate Chip Breakfast Cookies

Yield: 10-11 cookies

Gluten-free Banana Chocolate Chip Breakfast Cookies made with wholesome, healthy ingredients. You won't miss the flour, butter, and added sugar! Please use certified gluten free oats to assure cookies are GF. Please use dairy-free chocolate chips to assure cookies are vegan.

Prep Time: 5 minutes

Total Time: 20 minutes, plus cooling


  • 2 and 1/3 cups (190g) quick oats* (not whole oats)
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (250g) homemade or your favorite almond butter*
  • 1/4 cup (82g) pure maple syrup (or honey)
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1/3 cup (60g) dark or semi-sweet chocolate chips
  • 1/3 cup (33g) sliced almonds (optional)


Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.

Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.

Each cookie will be 3 Tablespoons of dough.  Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.

Bake for 15 minutes until edges are very slightly brown. Don't bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.

Additional Notes:

*Be sure to use quick oats in this recipe.  Quick oats are more finely ground up whole oats, so they are slightly powdery.  They are sold right next to the whole oats.  You may not even notice there are two kinds of oats in the first place!  You may make quick oats at home - simply measure 2 and 1/3 cups of whole oats and pulse in the blender or food processor about 5 times.

*You may use your favorite peanut butter (or soy nut butter, sunflower seed butter) instead of almond butter. For peanut butter: Homemade honey roasted, creamy, crunchy, natural (non-oily) or non-natural are all OK.


© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


You will love them.

These Healthy Banana Chocolate Chip Cookies are ready in under 30 minutes and you won't even miss the added fat or sugar! 


Q: What do you listen to when you run/workout?

When I run outside, I don’t listen to any music. But during these cold winter months when it’s dipping below 20 degrees (last week it was 5), I hit the treadmill. And when I’m on the hamster wheel, I need some tunes to stay sane.

Some favorites:

  • Triple Double by Girl Talk – I like all his music, especially his All Day album
  • Young Blood by The Naked & Famous
  • I Know The Truth by Pretty Lights (only if you like electronic music!)
  • Pursuit Of Happiness (Extended Steve Aoki Remix) by Kid Cudi (old song, but this particular remix is great)
  • Better Things by Passion Pit
  • Zero by Yeah Yeah Yeahs
  • Electric Feel by MGMT
  • Scars by Basement Jaxx
  • Renegade by Styx (can’t beat this classic)
  • Flux by Bloc Party

Please share some of your favorites! I’m always looking for new tunes when I workout.





225 Responses to “Banana Chocolate Chip Breakfast Cookies.”

  1. #
    Hayleyposted August 12, 2014 at 5:08 pm

    I just made these, using dark chocolate chips and SUPER ripe bananas and they turned out soooooo good! They don’t taste like a regular chocolate Chip cookie but I didn’t expect them to. They’re a great healthier breakfast choice and I’m going to enjoy eating a couple for breakfast all through this week with yogurt :)


  2. #
    Danielle Thomasposted August 25, 2014 at 6:53 am

    I made these last night but made a few adjustments and they are sooooo good! I added a can of pumpkin, a scoop of vanilla protein powder, a bag of pecans, the whole bag of dark chocolate chips, more cinamon and some nutmeg. I cooked them in sprayed muffin tins at 315 degrees for 20 minutes (until the top of the middle of the muffin was no longer moist). It made about 26 muffins. Mmmmmmm! Thank you for the recipe!


    • Sallyreplied on August 25th, 2014 at 8:21 am

      Sounds delicious Danielle! I’ll have to try it.


  3. #
    Ginaposted September 4, 2014 at 12:40 pm

    I just made these but used 1/4 cup peanut butter and 1/4 cup almond milk, omitted the almonds, and reduced the oats to 2 cups. Delicious!! Made 15 cookies at about 100 calories each. It’s the perfect treat for all the sweet tooths we have in our house. Thanks for the recipe!


  4. #
    Shilpi Bhattacharyaposted September 9, 2014 at 10:24 am

    Hi Sally, thank you so much for posting such lovely and healthy recipes. These turned out really well! :) Can’t wait for more of such exciting recipes to try!


  5. #
    Angie Dposted September 10, 2014 at 4:23 pm

    These were delish although I did make a few changes…I substituted 1/2 pint of blueberries for the chocolate chips and used pecans instead of almonds. I also made them into muffins instead of cookies. Thank you for sharing…pure, simple goodness is the truth!


  6. #
    Phoebeposted September 15, 2014 at 9:46 am

    This looks sooo healthy and delicious!!!! Would love to try baking this. Wondering if it’s okay to use this recipe in an oven toaster? Thanks so much! Will appreciate your response!


  7. #
    admattaiposted September 22, 2014 at 11:57 am

    These cookies are excellent! I’m having them right now with my tea for breakfast :)


  8. #
    ladylynposted September 23, 2014 at 11:50 pm

    I made these for my kids today. They LOVED them. Success! Thank you. :)


  9. #
    jenna kposted October 6, 2014 at 4:33 pm

    I just made these cookies and absolutely loved them! I would love to see more breakfast cookies if you have other ideas!


    • Sallyreplied on October 12th, 2014 at 8:38 pm

      I’ll be sure to post more breakfast cookie recipes. Thanks for the suggestion Jenna!


  10. #
    SuzSilversteinposted October 11, 2014 at 2:34 pm

    Thank you so much for such a great recipe! I tweeked it a bit since everyone else in my family doesn’t like chocolate (I know, crazy). Instead of chocolate I used dried cranberries and since I have pecans I chopped them up instead of almonds. Fabulous!


  11. #
    Carolynposted October 24, 2014 at 2:24 pm

    Loved these cookies, im Making my second batch right now. I tweeked it a bit, I used coconut oil instead of almond butter, added hemp hearts, chia seeds, cranberries, and peanut butter chips, so yummy!


  12. #
    Amyposted November 10, 2014 at 10:31 pm

    Thank you so much for creating and sharing this recipe! I’m always looking for helthy cookie ideas for my little ones. They love that they’re getting a cookie and I love that they are a healthy snack! Can’t wait to try more of your recipes:)


  13. #
    Cakes and flowers home delivery in hyderabadposted November 19, 2014 at 6:21 am

    Thank you so much for such a wonderful recipe .. i will try it for my kid i am sure he will love it..


  14. #
    Tikaposted November 19, 2014 at 4:44 pm

    All I can say is that I’m glad I tripled my batch. These are delicious, toothsome and toddler approved.


  15. #
    Marmarposted December 4, 2014 at 12:06 pm

    I am in love with all your recipies but I love this one especially. I will say though I wasn’t able to get any almond butter where I live but hazelnut spread works really good. I also added some nutmeg and it smells so wonderful and tastes really good too. Thank you for all your wonderful recipies. I really enjoy them.


  16. #
    Nicoleposted January 7, 2015 at 5:14 pm

    What is the nutritional content specifically the calories, protein
    And fat per cookie?


  17. #
    gfpposted February 3, 2015 at 9:18 pm

    Should the bananas be OVERRIPE like I use in banana bread, or just normal ripe? Sounds delicious!


    • Sallyreplied on February 4th, 2015 at 5:32 am

      Either is fine.


  18. #
    Kristaposted February 6, 2015 at 10:02 am

    I’m curious as to why frozen then thawed bananas won’t work. I have a bunch in the freezer that I was hoping to use for bars or cookies like this! I guess if I can’t use them for baking I can put them in smoothies.


    • Sallyreplied on February 6th, 2015 at 3:37 pm

      I find frozen, thawed bananas too wet for cookies. I use them more for breads and cakes.


  19. #
    Lisaposted February 17, 2015 at 10:54 am

    Thank you so much for this recipe! These cookies are delicious. Approved by me, my husband and our 2-year old! :) I added chia seeds as well. And I made them small, so I had 21 cookies in total.


  20. #
    Jennposted February 20, 2015 at 11:15 am

    These are fantastic! I’ve made them two times- the first following the recipe exactly and they turned out excellent. The second time, I didn’t have any bananas so I substituted sweet potato (baked and peeled) and used blueberries instead of chocolate chips, and added a touch of nutmeg. It turned out great again. Thank you for such a versatile recipe!


    • Sallyreplied on February 20th, 2015 at 2:29 pm

      The sweet potato version sounds so good Jenn!


  21. #
    Elizabethposted February 21, 2015 at 8:50 am

    I finally made these today and WOW! They are delicious! My kids loved them too. And so filling. This recipe will definitely become a regular around here!


  22. #
    Christinaposted February 21, 2015 at 7:54 pm

    Hey Sally,
    These look amazing! But do you happen to know how many calories they have?


  23. #
    Avaposted March 6, 2015 at 10:08 am

    Is there a nutritional guide for these cookies? I’m just curious to see how they add up a regular cookie. I made them today and they are amazing! I’m so happy to have found this recipe! Thanks for posting!


  24. #
    Amandaposted March 19, 2015 at 4:56 pm

    Hi there,

    So I just finished making these (literally like ten minutes ago) and they turned out horrible! :( I followed the directions exactly (I used organic peanut butter and no almonds) but everything thing else was the same, I don’t know what I did wrong! Help!!

    Also they taste way too salty to me!?



  25. #
    Chrisposted March 26, 2015 at 9:24 am

    I am making these too. Is the temperature setting right? After 13 minutes they weren’t done so I increased the temperature to 375. Cooked for 3 more minutes. Better results.


Leave a Comment