Gluten-free Banana Chocolate Chip Breakfast Cookies made with wholesome, healthy ingredients. You won’t miss the flour, butter, and added sugar!
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?
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.
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.
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.
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.
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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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.
Ingredients
- 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
- optional: 1/3 cup (33g) sliced almonds
Instructions
- Preheat oven to 325°F (163°C). Line a large baking 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.
Notes
- Freezing Instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.
- 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.
- 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
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.
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.
Hi Gillian – no, I do not know their nutritional information. Hope you enjoy them!
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! 🙂
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. 🙂
Thanks Aasksha! You’ll definitely have to let me know which recipe(s) you try first from my book.
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!
I’m eating one for breakfast right now too! I’ll try them with a bit of almond extract next. Great suggestion!
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 😉
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
Just wanted you to know that I made these a couple of days ago and they were phenomenal. Very filling too!
Made them earlier these on Thursday and loved them! Linking to them at my ‘monthlies’ feature…so good!
I love cookies…. You are correct, ” What might be healthy to me may not be healthy to the next person.” ….
Hi Sally,
These are amazingly easy to make and insanely delicious! I can’t stop myself from eating them! Thanks for another great recipe!
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;) )
Your version sounds great Anna! More chocolate… I’m always on board with that. Especially for breakfast!
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?
Happy you loved them Lisa! No, I do not know their nutritional information.
Oh yes 🙂 I love healthy cookies that don’t sacrifice taste! Dying to try this recipe out
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!
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?
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!
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
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!
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
Everyone loved them so much that I’m making them again now, I added some strawberries for an extra touch 🙂
Yum! These look delicious! I will definitely be trying to make them.
Mel
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.
Hey Jess! You’ll definitely want very ripe bananas for these cookies. And coconut would be great!
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!!
OHHH!
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!
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.
These are the BEST! I keep mine in the freezer & grab 1 or 2 for on the go!Thanks much for all the recipes!!
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!
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!
Hi Bethany! I wish I had an option for you. I just tried searching for GF oats that are not manufactured in a facility containing tree nuts. Couldn’t find any brands! I’m so sorry. Maybe you could try these cookies instead. And instead of almond butter, use sunflower seed butter. https://sallysbakingaddiction.com/2014/01/03/almond-butter-chocolate-chip-cookies/
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.
How about sunflower seed butter?
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?
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!
Oh my goodness! These are absolutsuely fabulous! Thank you very much for sharing the recipe!
I forgot to add th honey!!! They are already baking….are my cookies doomed?
Hopefully they will still be sweet without it! If not, maybe drizzle a bit on top of each cookie before enjoying.
Hi, I was wondering if you could use thawed frozen bananas for this recipe. Thanks!!
Hi Lina! No I suggest using non-frozen, ripe bananas.
I made these with both frozen and non-frozen ripe bananas and both versions turned out great! My picky toddler loves them!
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!
By rolling I mean following ha! Need to star proof reading.
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!
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.
This is a great recipe! A bit too much almond butter for me, but that’s easily fixed 🙂