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 breakfast cookies

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?

stack of 2 banana chocolate chip breakfast cookies

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. 

banana chocolate chip breakfast cookies on a silpat baking mat

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.

stack of 3 banana chocolate chip breakfast cookies

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.

hand holding a banana chocolate chip breakfast cookie

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.

banana chocolate chip breakfast cookies on a white plate

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! 

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stack of 2 banana chocolate chip breakfast cookies

Banana Chocolate Chip Breakfast Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 10-11 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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 oats* (not whole oats)
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (250ghomemade 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
  • 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.


  1. Freezing Instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.
  2. Oats: 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.
  3. Nut Butter: 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.

Keywords: banana breakfast cookies, breakfast cookies


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

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

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

  2. 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!

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

  3. 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.

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

  5. 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


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

  6. 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!

  7. 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.

  8. 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!

  9. 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!

  10. 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!

  11. 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)

  12. Joyce Spence says:

    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!

  13. 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!

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

  15. 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! 🙂

  16. 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 🙂

  17. 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.

    1. How about sunflower seed butter?

  18. 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!

  19. I just made these and I AM OBSESSED! Thanks for sharing 🙂

  20. Candace Smith says:

    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!!

  21. Natalie Tan says:

    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!

  22. 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 🙂

  23. 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!

  24. Megan DeMeyer says:

    I finally made these last night and they were so delicious! I added 3 scoops of vanilla protein powder to make them even more of a satisfying snack. I think it actually helped the cookie stabilize better as well. These are perfect because I hate buying processed, sugar-filled protein bars!

  25. 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 🙂

  26. Danielle Thomas says:

    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!

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

  27. 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!

  28. Shilpi Bhattacharya says:

    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!

  29. 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!

  30. 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!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally