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!



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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! Please use certified gluten free oats to assure cookies are GF. Please use dairy-free chocolate chips to assure cookies are vegan.

Yield: 10-11 cookies

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.

*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.





192 Responses to “Banana Chocolate Chip Breakfast Cookies.”

  1. #
    Monique @ Ambitious Kitchenposted January 29, 2014 at 5:39 pm

    Love these healthy breakfast cookies, Sally! Bananas + chocolate chips + almond butter = my favorite!

    I’m so excited for cookbook by the way. :)

    As far as running music – I LOVE Imagine Dragons, Dark Horse by Katy Perry, GroupLove, and Trojans by Atlas Genius.


    • Sallyreplied on January 29th, 2014 at 5:43 pm

      Thanks so much Monique! I just DLed Dark Horse. Great during a workout!


  2. #
    Gillianposted January 29, 2014 at 6:13 pm

    Hey Sally! These look great….I’m thinking of making them tomorrow. Just out of curiosity, do you happen to know how many calories is in one? I can’t find any good online calorie calculators to plug them into.


    • Sallyreplied on January 29th, 2014 at 6:38 pm

      Hi Gillian – no, I do not know their nutritional information. Hope you enjoy them!


    • Emilyreplied on February 7th, 2014 at 12:47 pm

      I made these cookies last night (delicious!). When I added up the calories of all the ingredients I used, it came to 3,4 total. My batch made 22 cookies, so each cookie is about 147 calories. Not bad for a yummy-tasting cookie! :)


  3. #
    Aakshaposted January 30, 2014 at 9:27 am

    Oh my god Sally these look amazing! Im 16 years old and I’ve tried a few of your recipes and they all turned out to be amazing. You’re a huge inspiration to me and I’m looking forward to buying your cook book when it hits the stores in Dubai. :)


    • Sallyreplied on January 30th, 2014 at 10:32 am

      Thanks Aasksha! You’ll definitely have to let me know which recipe(s) you try first from my book.


  4. #
    Annposted January 30, 2014 at 10:21 am

    Hi Sally….made these in 5 minutes….so easy. I added in almond extract, because I add that in everything lol. They are delicious. I’m eating one right now for breakfast with my coffee. LOVE these. Thanks for sharing. I’m a big fan of many of your delicious recipes!


    • Sallyreplied on January 30th, 2014 at 10:32 am

      I’m eating one for breakfast right now too! I’ll try them with a bit of almond extract next. Great suggestion!


  5. #
    Josieposted January 31, 2014 at 7:23 pm

    I had 3 boys in 15 months, so while I used to consider myself to be a runner, I haven’t run consistently in quite some time. However, I just signed up for a 10K, so it looks like I’ll need something like this to grab for quick breakfasts and snacks. And it gives me something to use all those ripe bananas in – since my 2 year old suddenly thinks bananas are the root of all evil ;)


    • Sallyreplied on January 31st, 2014 at 7:45 pm

      Josie, you are a super woman. 3 boys in just over a year. My goodness! Best of luck in that 10K and let me know when you try these cookies. So funny about your 2 year old lol


  6. #
    Courtney@BakeMeBetterposted February 1, 2014 at 7:34 pm

    Just wanted you to know that I made these a couple of days ago and they were phenomenal. Very filling too!


  7. #
    Gillianposted February 1, 2014 at 7:37 pm

    Made them earlier these on Thursday and loved them! Linking to them at my ‘monthlies’ feature…so good!


  8. #
    Cakes Vizag Onlineposted February 2, 2014 at 2:58 pm

    I love cookies…. You are correct, ” What might be healthy to me may not be healthy to the next person.” ….


  9. #
    Linaposted February 3, 2014 at 5:09 pm

    Hi Sally,

    These are amazingly easy to make and insanely delicious! I can’t stop myself from eating them! Thanks for another great recipe!


  10. #
    Annaposted February 3, 2014 at 7:36 pm

    Made these babies today!! Substituted peanut butter, did half honey half syrup, added 3 tbs flax seed, chopped some ghiradele 60% chocolate, and instead of sliced almonds did a pecan cashew combo :) sooo happy with the end result. Very excited for breakfast! Just wanted to thank you for this amazing recipe. (Next time I’d just add more chocolate;) )


    • Sallyreplied on February 4th, 2014 at 7:08 am

      Your version sounds great Anna! More chocolate… I’m always on board with that. Especially for breakfast!


  11. #
    Lisaposted February 4, 2014 at 10:36 am

    THESE COOKIES ARE DELICIOUS!!! I used no honey or sweetener as I knew the bananas and choc chips would be enough sweetness for me and they sure were! I cannot even believe the great taste, moistness and texture – rib sticking good even my finicky son loves them. One question – have you done a calorie count?


    • Sallyreplied on February 4th, 2014 at 4:28 pm

      Happy you loved them Lisa! No, I do not know their nutritional information.


  12. #
    Nutmeg Nannyposted February 4, 2014 at 3:31 pm

    Oh yes :) I love healthy cookies that don’t sacrifice taste! Dying to try this recipe out


  13. #
    Kristinposted February 5, 2014 at 12:01 pm

    Sally, these are AMAZING! We’re snowed in here in Boston and I think it’s safe to say the batch I just pulled out of the oven won’t see the end of the day :) And thanks for the tip on making you’re own quick oats – so useful! I never would have thought of that. You go girl!


  14. #
    Jeannine D.posted February 5, 2014 at 12:50 pm

    Putting these in the oven as we speak! They smell delicious! Do you think they could be baked in a bar form? Like a 9×9 inch pan, then cut into bars?


    • Sallyreplied on February 5th, 2014 at 2:44 pm

      Definitely! I’ve made my original Breakfast cookies (similar recipe) in an 8×8 (or 9×9) dish with no problem. I can’t remember the baking time though. I think 25 minutes? Enjoy!


  15. #
    Alainaposted February 6, 2014 at 4:22 pm

    I just made these and they are delicious! They are so filling too!
    Cookies for breakfast…..heck ya!
    I used store bought almond butter because I don’t have a food processor but plan on getting one sometime. I have never had almond butter before, it’s delicious!
    I used half almond butter and half peanut butter because I was nervous about the almond butter. Lol but it was delicious


  16. #
    Catherineposted February 6, 2014 at 9:03 pm

    Sally this is the 3rd recipe I’ve made of yours. They have been wonderful but this is my favorite so far! Thank you! Try some Willie Moon!


  17. #
    Georgiaposted February 8, 2014 at 9:10 am

    Waiting for them to get out of the oven, they were so yum before going in! I just did the almond butter myself with your recipe and it is amazing! Thank you


    • Georgiareplied on February 11th, 2014 at 4:28 pm

      Everyone loved them so much that I’m making them again now, I added some strawberries for an extra touch :)


  18. #
    Melposted February 11, 2014 at 3:14 pm

    Yum! These look delicious! I will definitely be trying to make them.


  19. #
    Jess C.posted February 12, 2014 at 6:25 pm

    Hey Sally, I was wondering if I can replace the chocolate chips with coconut since I just ran out of chocolate :( also have you tested this recipe with bananas that were just turning that yellow color? I need a heathy cookie fast but my bananas are not ripe enough for typical recipes.


    • Sallyreplied on February 12th, 2014 at 7:28 pm

      Hey Jess! You’ll definitely want very ripe bananas for these cookies. And coconut would be great!


  20. #
    Amberposted February 15, 2014 at 12:03 pm

    Fabulously delish!!! A new fav for me! Do you by any chance know the calorie count or even the approximate count for one? I need to keep track and I know I can go overboard and eat too many of these babies in one sitting!!! Thank you!!


  21. #
    wendyposted February 17, 2014 at 2:12 pm

    I have made these four times since you posted it and keep adding more lovely fun stuff to crunch it up and mix it up! Mini dark choc chips WITH large ones – you need to try that :) just tried it with toasted coconut flakes too and lots of various seeds. The recipie is flawless and for this teacher who is in the middle of a huge high school musical – the cookies are proving my best on the go energy snack during rehearsals at all hours! Thank you sooo much for this!


    • Sallyreplied on February 17th, 2014 at 2:50 pm

      Your version sounds incredible, Wendy! I gotta try them with toasted coconut. I love coconut so much and don’t bake with it nearly enough.


  22. #
    Deniseposted February 20, 2014 at 3:40 pm

    These are the BEST! I keep mine in the freezer & grab 1 or 2 for on the go!Thanks much for all the recipes!!


  23. #
    Cally Youngerposted February 23, 2014 at 4:59 pm

    I subbed molasses for the maple syrup because it was the only thing I had and I’m so glad I did! These cookies were insane!


  24. #
    Bethany Safadiposted March 2, 2014 at 2:57 pm

    Thank you for this recipe! These look delicious! I am always looking for things that taste great, are healthy and I can make allergen free! I have celiac disease and four children with multiple food allergies. I have looked at a few places and the only gluten free quick oats I can find are manufactured with peanuts/tree nuts and I can’t use that. Any suggestions? Thank you!


    • Stacireplied on May 28th, 2014 at 8:30 pm

      Hi Sally,
      This may be too late an answer for you, but my nephew has severe nut allergies, as well as gluten & a bunch of other allergies. They use Western Family brand quick oats, which I believe are from a dollar store- Family Dollar, I think.
      Did you have a good substitute idea for the nut butter in the recipe? I was looking at this recipe for my nephew but didn’t know what could be substituted.


      • Sallyreplied on May 28th, 2014 at 8:41 pm

        How about sunflower seed butter?

      • Stacireplied on May 29th, 2014 at 12:48 am

        Almost any nut guarantees him anaphylactic issues. He is even allergic to coconut, which I’m not sure is really even technically a nut.

        Do you think something like applesauce could be a substitute for a nut butter, or would something thicker & creamier be needed?

  25. #
    Saraposted March 4, 2014 at 4:37 pm

    How are these so delicious with only 2 bananas and 1/4 cup of honey? I’m not sure, but my family and I loved them! Thanks, Sally!


  26. #
    Lillyposted March 8, 2014 at 5:04 pm

    Oh my goodness! These are absolutsuely fabulous! Thank you very much for sharing the recipe!


  27. #
    Salimaposted March 13, 2014 at 4:10 am

    I forgot to add th honey!!! They are already baking….are my cookies doomed?


    • Sallyreplied on March 13th, 2014 at 8:02 am

      Hopefully they will still be sweet without it! If not, maybe drizzle a bit on top of each cookie before enjoying.


  28. #
    Linaposted March 15, 2014 at 8:19 pm

    Hi, I was wondering if you could use thawed frozen bananas for this recipe. Thanks!!


    • Sallyreplied on March 16th, 2014 at 6:28 am

      Hi Lina! No I suggest using non-frozen, ripe bananas.


    • Eviereplied on March 23rd, 2014 at 7:41 pm

      I made these with both frozen and non-frozen ripe bananas and both versions turned out great! My picky toddler loves them!


  29. #
    Fayeposted March 18, 2014 at 6:48 am

    Hi Sally, my first batch of these cookies have just come out the oven, it’s lucky any made it in there the dough was amazing on its own!

    I have to say I love that you convert your recipes to grams, I haven’t got and measuring cups at the moment (need to get some!) and it makes it soo much easier than googling to convert everything!

    I have been rolling your blog for a year or so now and love all your recipes!


    • Fayereplied on March 18th, 2014 at 6:51 am

      By rolling I mean following ha! Need to star proof reading.


    • Sallyreplied on March 18th, 2014 at 2:49 pm

      I’m so happy you’re enjoying my blog, Faye! I knew what you meant by “rolling” haha! Thanks for saying hi – happy you find the gram measurements helpful!


  30. #
    Carly Jposted March 19, 2014 at 10:05 am

    I made these a couple of days ago to celebrate my little boy starting to walk and this cookie features a lot of his favorite tastes. These were a big hit with everyone in our household, including the cat and dog!

    Thanks Sally. We are big fans of your blog.


  31. #
    Hazelposted March 23, 2014 at 4:51 pm

    This is a great recipe! A bit too much almond butter for me, but that’s easily fixed :)


  32. #
    Kateposted March 24, 2014 at 2:26 pm

    I just made these on Friday night and they were pretty good! I used peanut butter and thought it dominated the flavor of the cookies, so next time I’ll use almond butter. They also tasted kind of bitter, is there anything you recommend doing to make them sweeter? I followed the recipe exactly and used super ripe and tasty bananas.


    • Sallyreplied on March 24th, 2014 at 3:25 pm

      I would add some granulated sugar or brown sugar to sweeten them up to your liking Kate.


  33. #
    Lindaposted March 25, 2014 at 1:27 pm

    Hi Sally,
    discovered your great blog recently! Made these last night and enjoyed 2 for breakfast!!!! They are so good! I also added craisins to mine and I had some chocolate covered sunflower seeds from Trader Jo’s. Will be making these again. Thank you also for including how to make my own almond butter. My first attempt at that too. Looking forward to some more of your healthy recipes! My taste buds are saying keep up the great job! lol



    • Sallyreplied on March 25th, 2014 at 2:07 pm

      Thanks Linda, I’m so glad you gave these breakfast cookies a try. I bet they’re great with craisins!


  34. #
    julianposted March 28, 2014 at 9:47 am

    My wife is now making these for our breakfasts. I brought some in for co-workers and they love them too. However, my wife has made a number of *additions* to this recipe: 1 t vanilla, 1/3 C dried cranberries, 1/3 C milk chocolate chips, 1/3 C dried coconut, 1/3 sunflower seeds, 1/3 pumpkin seeds, 1/4 C ground flax, overgenerous with bananas and she uses honey but no almonds. They look like little hockey pucks when they have cooled but better than any other hockey puck (so I’m told).


  35. #
    june humphreyposted March 30, 2014 at 11:02 am

    Do you have the nutritional value for these?


    • Sallyreplied on March 30th, 2014 at 1:27 pm

      No, I do not.


  36. #
    Laurenposted April 1, 2014 at 11:15 am

    Made these cookies over the weekend. I followed the recipe and used normal creamy peanut butter instead of almond butter and used rolled oats that I pulsed in our magic bullet to make quick oats. I think I may have over pulsed? Because the batter tasted delicious but the cookies turned out the wrong texture. So wrong that every bite was hard to get down and HAD to be accompanied but a large glass of water or milk. I ended up throwing away the batch, first time I have found my own baking to be unedible lol!


    • Sallyreplied on April 1st, 2014 at 2:56 pm

      Lauren, could you describe the resulting “wrong” texture for me? The cookies are supposed to be quite dense.


      • Laurenreplied on April 8th, 2014 at 10:34 am

        Sally, the denseness was like a dry/chewy kind of way. The cookies tacked to the roof of your mouth which made them hard to eat!

        • Sallyreplied on April 8th, 2014 at 1:31 pm

          Hmm. How about you add another mashed banana? Sounds like yours need a little extra moisture.

  37. #
    Laneposted April 2, 2014 at 8:37 pm

    Oh snap! These just came out of the oven – I was not expecting them to be this good! Another great recipe, Sally!! Thanks for sharing, as always!


  38. #
    Maddieposted April 10, 2014 at 6:41 pm

    These look amazing, but in Australia oats are listed as having gluten so I can’t eat them! I will still have a go at making them with an alternative flake/grain and let you know how I get on.
    I was diagnosed as coeliac/celiac two years ago, but living in Oz where they have tighter controls on the amount of gluten acceptable (hence the over-cautiousness on oats) it’s maddening at times when I see a recipe like this that I’d love to try, but my doctors will tsk at me for eating.


  39. #
    Danielleposted April 11, 2014 at 8:56 pm

    Hi Sally! Just made these!! In the oven now!! What a fabulous recipe!! The batter smelled soooooo good! It was hard to resist the temptation to just sit with the bowl and grub down on the batter!! But I resisted! I doubled the recipe exactly. I just love your recipes! They rock! So easy, so approachable. I really like your point of view with regard to baking/cooking/spending time in the kitchen. Thanks! Have a great weekend!


  40. #
    Bexposted April 12, 2014 at 11:23 pm

    I had a pesky single ripe banana so I made a half batch. They were amazing with unsweetened flax seed/ peanut butter, a little coconut plus a tablespoon of cocoa powder. Also did half maple syrup/half honey and it was the perfect sweetness with the no sugar PB and 80% dark chocolate I had. I added some walnuts since I don’t have almonds. I love that I used so many of the foods I try to get more of all in one recipe!

    I’ve been listening to a lot of Chromeo for upbeat, dance music and throw in some disco classics for workout fun to break up current music.


    • Sallyreplied on April 13th, 2014 at 2:38 pm

      Thanks for the music suggestion Bex – I’ll look into that! And I’m glad you loved these cookies. Half batches are great; I often do that.


  41. #
    Dallasposted April 13, 2014 at 10:00 pm

    Can I add chia seeds to this recipe?


  42. #
    Poonamposted April 26, 2014 at 3:26 am

    I loved these cookies; they were amazing!! The dough was really tasty and everyone ate it more than they did eat the cookies( I guess they were full from eating all the dough lol!) My dad was the most excited when I made these since he’s a real weight watcher! I was really impressed on how the cookies were so sweet even without any sugar! I will be making this recipe often. Thanks Sally!


  43. #
    Michelleposted April 28, 2014 at 7:56 pm

    I accidentally bought chocolate almond butter (oh no…such a shame…) and it came out amazing! Very moist and filling. Tasted more desert-like than breakfast-like because of my “accident”, but I will definitely be making this again :) Thank you for the recipe!


  44. #
    Jozieposted May 6, 2014 at 11:38 am

    These cookies have been calling my name for several weeks. Why have I resisted so long?! Maybe because three black bananas make for some mean banana brownies. But what to do with only two “bananas noir”? Thankfully, two were just right to finally try these cookies. The recipe was so simple. They baked up beautifully. And best of all? Just one cookie was so satisfying and yummy, yet also felt nourishing! This is getting pinned and posted everywhere I can share it! Thank you for making a great recipe and the tips in it were so priceless. Processing oatmeal to make it quick? Who knew? You!:0)


  45. #
    Joyce Spenceposted May 7, 2014 at 5:13 pm

    I just made a batch of these cookies, WOW! I do not have a much of a sweet tooth so I was a bit apprehensive. The are perfect, not overly sweet. I’ve tried other recipes for energy bars and snack but was not successful in finding one that sent my taste buds into sugar shock. I love these, great recipe and I will share with others!


  46. #
    Karinposted May 15, 2014 at 3:13 pm

    Oh my gosh, you weren’t kidding when you said you ate a ton of the batter before baking! I think I actually like the raw batter even better than the cookies. My 18 month old licked the spoon when I was done and he came over and kissed me THREE TIMES to thank me! I can’t wait till my daughter gets home from school so she can have a snack before swim practice.

    There is nothing better than a delicious, decadent, yet guilt free recipe. Keep ‘em coming please!


    • Sallyreplied on May 15th, 2014 at 4:23 pm

      Thanks Karin – and I hope to create a few more cookie recipes like this over the summer! Happy you’re loving them.


  47. #
    Sonjaposted May 17, 2014 at 6:55 am

    These have become a staple in my house. My kids love them. Thank you for the recipe.


  48. #
    Sybilposted May 17, 2014 at 7:34 pm

    I made these for my daughter, who is a very sensitive Celiac, using Bob’s Red Mill Gluten Free Oats. They were amazing.
    I wanted her to have something she could eat on the run during college finals. I then made them again, and they were a huge hit with my brother. For the person who is cautious about the oats, there are Quinoa flakes by a company called Ancient Harvest. They have a texture similar to quick oats, it may take some tweaking, but it should be a good substitution.
    Good luck! LOVE the recipes! You do a phenomenal job! :-)


  49. #
    Melissaposted May 27, 2014 at 1:44 pm

    I was in search of homemade cookies to replace some banana oatmeal chocolate store bought cookies I enjoy, and am glad to say I have found the replacement. I just finished making these cookies and they are delicious. I couldn’t stop eating the batter either. They are just wonderful. Thank you for the recipe. I will definately be making this again and trying some of your other recipes :)

    Happy baking everyone :)


  50. #
    Alexposted May 29, 2014 at 11:42 pm

    I came here looking for a low-sugar, slightly sweet idea for breakfast and found so much more! These are simply amazing. I’m about 4 years post-gastric bypass and it’s so hard to find tasty foods that are low in sugar, let alone without tons of aspartame or other artificial sweeteners. I love that I can eat these and feel not only guiltless, but healthy and good about what I’m eating for fuel in the morning. I used all-natural peanut butter, walnuts and dark chocolate chips and I am in love. Thank you SO MUCH!


  51. #
    Katherineposted June 12, 2014 at 10:01 pm

    I made these last night for today’s breakfast. Very good. I did use traditional oats and seemed to work fine. Also subbed, peanut butter for almond butter, sorghum for maple syrup, and chopped my own salted almonds and then did not add any extra salt. We were all pleased with the outcome even my twin baby girls! And, yes, they are quite filling!


  52. #
    Katieposted June 17, 2014 at 9:49 pm

    I just made these and I AM OBSESSED! Thanks for sharing :-)


  53. #
    Tiffanyposted June 23, 2014 at 10:56 am

    I love the cookies, but would they freeze well? I’d love to keep them in the freezer for an easy breakfast after I have our little addition coming in October! A tween, toddler, and a newborn will have my hands quite full.


    • Sallyreplied on June 23rd, 2014 at 12:53 pm

      Yep! In the last recipe step, I note the freezing instructions.


  54. #
    Candace Smithposted June 23, 2014 at 1:51 pm

    Finally got around to making these and WOW! My only regret is I didn’t make them sooner!! I was actually super shocked how great the taste! I sub’ed about 1/4 c of the almond butter for 1/4 c of PB because I ran out of almond and the light touch of peanut was Devine!! I’ve had two already today and can’t wait till bedtime so I can wake up and have one with a hard boiled egg! Yummy!!


  55. #
    Natalie Tanposted June 25, 2014 at 3:15 am

    Just made these and had a taste of the still-warm delicious gooey chocolate chip banana cookie! It is absolutely perfect! I substituted the almond butter for peanut butter and added in some chopped up pitted dates (1/3 cup) as well. Forgot to put nuts in this time but definitely won’t forget next time! Great way to use up overripe bananas. Thank you!


  56. #
    Joy Wolfeposted July 1, 2014 at 10:36 pm

    I had some very ripe bananas that I needed to use, so this was just the perfect recipe for that. I made these tonight so I could have one with my yogurt in the morning. I used Soy butter and carob chips….I am allergic to chocolate and nuts with the exception of almonds. I took a bite off of one cookie when it had cooled and it was delicious! Can’t wait to have one with my breakfast in the morning. Thanks so much for sharing the recipe.


  57. #
    Hayleyposted July 6, 2014 at 5:38 pm

    These were so great! I made them a while back and forgot to comment. I was worried they wouldn’t set properly with the absence of flour but I was so happy when they turned out perfectly! I had 1 for breakfast just the morning actually with some poached eggs :)


  58. #
    Merissaposted July 14, 2014 at 9:41 pm

    I never worry about trying one of your recipes. I know it will turn out well. I just made these mostly for my nephew. He is such a high energy kid with an insatiable appetite. I’m hoping these will fill him up. He ate one and asked for a 2nd. He couldn’t finish the 2nd one. They are absolutely delicious. Thanks so much!


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