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

  2. I made these for my kids today. They LOVED them. Success! Thank you. 🙂

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

  4. 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!

  5. 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:)

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

  7. 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.

  8. 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.

  9. 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!

    1. The sweet potato version sounds so good Jenn!

  10. 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!

  11. Used soy milk instead of maple syrup, and the cookies were still sweet enough for me, – in case someone wonders if the sweetener can be left out. Great recipe, will be making these again. Thanks, Sally!

  12. I usually don’t leave comments but I MUST thank you for this delicious recipe! It has become a family favourite. My one year old absolute loves these cookies, along with my sweetheart, he just can’t get enough!

  13. I am allergic to nuts, so can’t use almond or peanut butter. Any suggestions for something healthy that I can use instead? Thanks!

    1. How about sunflower seed butter?

  14. 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!

    1. The cookies do have “no added sugar” as honey and maple syrup contain natural unrefined sugar in them, which are good for you, and you are not adding any extra sugar, such as white sugar etc. The sugar is inside the honey and the maple syrup, so you aren’t adding any sugar as it is already contained within those ingredients. You do not need to cut down on the honey and maple syrup as they contain unrefined sugar, like of which is found in fruit, therefore they are healthy cookies. 

  15. Summer Espinosa says:

    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! ^_^

  16. 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!

  17. 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!  

  18. 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!  🙂

  19. 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!

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

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

  21. Jacquie Rasmussen says:

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

  22. 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!

  23. 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…

    1. 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. 😉

  24. 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!

  25. 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.

  26. 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. 

  27. 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!!

  28. 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!!!

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

  30. Safa Basheer says:

    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.

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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