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

Yield: 10-11 cookies

Prep Time: 5 minutes

Total Time: 20 minutes, plus cooling

Print Recipe

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.

Additional 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.

© 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!

250 Responses to “Banana Chocolate Chip Breakfast Cookies.”

  1. #
    Alishiaposted May 9, 2015 at 3:12 pm

    These sound yummy but the “no added sugar” claim confuses me as maple syrup and honey are both sources of sugar. I will be making these this weekend with a bit less honey than recommended to keep them healthy. Thanks for the recipe!


  2. #
    Michelleposted May 9, 2015 at 4:22 pm

    These are awesome after a run, it’s hard to have just one!

    I’m always looking for tunes to add to my running list as well. Girl pop always motivates me, here are some of my favorites:
    Fave warm up song, Girl on Fire – Alicia keys (inferno version ft. Nicki Minaj)
    Dog days are over – Florence and the machine
    Titanium – David Guetta & Sia
    Don’t fail me now – Melanie Amaro


    • Sallyreplied on May 10th, 2015 at 1:37 pm

      Great song ideas! Thanks Michelle.


  3. #
    Summer Espinosaposted May 14, 2015 at 12:18 pm

    Tried this but changed the recipe a bit.. I used cookie butter instead of pb, 1\4tsp nutmeg and 1\4 tsp cloves and 1\2 tsp cinnamon, used honey and the rest are the same. The kids love it and I had to make 3 batches for my zumba fitness friends. They can’t believe its got no flour and sugar!!! Thanks a bunch Sally! Please share more gluten and sugar free treats! ^_^


    • Cerissareplied on July 6th, 2015 at 6:05 pm

      I don’t understand… doesn’t Cookie Butter have a ton of sugar?  I thought it was like a dessert spread.  Am I thinking of something else?


  4. #
    vicsposted June 6, 2015 at 6:40 pm

    I am trying to clean up my eating but had the temptation of cinema food yesterday – love a bit of popcorn at the movies! Instead, I halved this receipe, made it 50% peanut butter, 25% almond butter and 25% tahini and split it 50/50 with maple syrup and molasses. Used a small scoop and made them into mini balls. Were perfect at the cinema and one of my favourite healthier receipes!


  5. #
    Sandraposted June 7, 2015 at 7:28 am

    Can I use dairy butter instead? (as I’m allergic to nuts)


    • Sallyreplied on June 8th, 2015 at 9:50 am

      No, it should really be more of a nut butter. How about sunflower seed butter? Or cookie butter (aka Biscoff spread).


  6. #
    Sophie Paulposted June 17, 2015 at 4:40 pm


    These look delicious! Just wondering how many calories in each cookie?

    Thanks! :-)


  7. #
    Callieposted July 2, 2015 at 10:40 pm

    I am obsessed with these cookies!  I make them once a week at least, and they are SO versatile.  I have used almond butter, peanut butter, or Nutella, dark chocolate, or semi-sweet, and if my bananas aren’t very ripe (or I don’t have any), I add a little brown sugar… So good! 
    Thanks so much for the great recipes!  


  8. #
    Theresaposted July 14, 2015 at 11:31 am

    Just about to make these now! They look so delicious! 


  9. #
    Amyposted July 18, 2015 at 9:38 am

    My husband is not big into muffins or bread, so, he never helps me eat the banana bread that I make to use up those ripe bananas… So, I didn’t anticipate any help with these, so, I froze half the batch.  At 9 o’clock that evening, I was telling him that I had baked breakfast cookies from Sally’s site.  He looked at me hesitatingly, but, because it was “Sally’s recipe”, he tried them… And, he was a fan!  He did help me eat half the cookies on the counter and would have eaten more if I had not frozen the other cookies.  He told several co-workers and people in our bible study about them (he never talks about food) and I was surprised when he could list all of the ingredients, too.  Guess this was a major hint for me to try your other breakfast cookies!  :)


  10. #
    Pattiposted August 4, 2015 at 7:58 pm

    Just wanted you to know these are still my favorite “healthy cookies” (and my favorite not healthy cookies are your cake batter ones)!! I love all your recipes, Sally! Making these tonight because I’ve got some bananas screaming “cookies” on the counter!


  11. #
    Bonnieposted September 1, 2015 at 12:45 pm

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


    • Sallyreplied on September 1st, 2015 at 12:57 pm

      I’m unsure– feel free to plug the ingredients into a recipe calculator.


  12. #
    Shireenposted September 5, 2015 at 9:42 am

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


  13. #
    Jacquie Rasmussenposted September 25, 2015 at 11:43 pm

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


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