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 desserts 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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 


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. Use dairy-free chocolate chips to assure cookies are vegan.


  • 2 and 1/3 cups (190g) quick oats1 (not whole oats)
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (250g) homemade or your favorite almond butter2
  • 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
  • optional: 1/3 cup (33g) sliced almonds


  1. Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Make ahead tip: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.

Recipe Notes:

  1. 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.
  2. You can 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.

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© 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.

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.

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


  1. How many calories , grams of protein, fat, etc. Please?

  2. Hi Sally- Can you help me think of a good substitute for oats when baking? I can’t eat oats, barley, rye, or gluten. 

  3. This recipe is amazing just like all the ones on your website!  My family is addicted to these now!  

  4. I find that frozen banana works OK if you do not thaw but just puree it in the food processor and continue w recipe.  THanks for another great recipe!

  5. Hi Sally,

    These cookies are great for my 16 year old son’s early morning football workouts, but I’m wondering if you could suggest any way to add MORE calories to them without really altering the taste too much-(he’s not a huge seed guy so this cookie makes him feel like he’s indulging). I tend to follow recipes exactly because I’m not that great of a baker, so I’d love to lean on you to help me fatten him up…

    • You can add a little more nut butter and perhaps a Tbsp or two of refined coconut oil (refined doesn’t have a coconut taste). Or just make them larger so it’s more calories for him! This is the first time I’ve suggested ways to ADD calories. Usually it’s the other way around in my recipes. 😉

  6. These turned out great! I wasn’t expecting them to bake up so firmly after having made several batches of the plain banana and oats cookies, which end up being a little floppy (but those are basically just me trying to trick myself to stop craving real cookies). These will be great to hand off to my boyfriend who often gets so busy at work that he forgets to eat, and he needs the calories. Thanks for another keeper!

  7. Hello- I’m wondering if you need to actually bake these at all- like do they form into balls without baking? The recipe reminds me of a no-bake peanut butter cocoa oatmeal cookie I’ve made before.

  8. What is the nutritional value of the cookie I have made them and love them but need to know the calories fat etc 

  9. Hi Sally,

    I baked this recipe for the first time but found out that it was very (too) soft and the test is quite bland. I left it out to cool on the baking try but it is still soft. I’m not sure what’s wrong during my process or does it taste this way. 

    Ps. I’ve baked many of ur recipes and it came out delicious everyone loved it! 🙂


  10. I made these cookies this morning and my kids loved them!  My two boys ate five each!  A definite keeper!  Thanks, Sally, for making a healthy breakfast option.

  11. I’ve made these 3 times now. They are gorgeous. I slightly adapted them as I find too many oats harder to digest so I used 1 cup of oats instead for a softer, lighter cookie. Great recipe thank you. 

  12. OMG Sally! I’m in love with your recipes. I love baking but have 0 talent to invent something. SO I follow your recipes to a T and they come out amazing!! I made these cookies today and I’m baffled at how wonderful they taste. My kids loved it and I’m sure I’ll have to make many more of those very soon. Thank you!!

  13. Sally these cookies are amazing as a new mom whose breastfeeding and always hungry there perfect for one handed on the go snack i have made em a couple times now and added things like craisins, raisins, pumpkin seeds, almonds, pecans etc to make em even more filling and they always turn out amazing! 
    Thanks for another amazing recipe!!!

  14. I’ve made these cookies twice now and they are soo good.. definitely a keeper.

  15. Oh my! Oh my! I made these yesterday and absolutely loved it. I made my cookies with half homemade peanut butter and half store-bought peanut butter. If it weren’t for the calories I would make them every day.

  16. Amazing!!! I added a tiny bit of coconut oil and coconut flakes. I’ve already eaten three. Thank you!!!!

  17. I love you website. I have been pulling recipes for months and the never disappoint. Made these today. Used peanut butter, coconut, dried plum (from my tree) instead of chocolate chip. For my teenage boys who always run late in the morning, this will keep them going until lunch. Thanks for all the fun recipes. 

  18. I’m currently nursing and looking for yummy recipes to boost lactation. I was thinking of making these and adding brewer’s yeast. Do you think it would taste ok? How much should I probably add?

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