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! 

Print

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

Description

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

  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.

Notes

  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

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!

302 Comments

  1. I just made these on Friday night and they were pretty good! I used peanut butter and thought it dominated the flavor of the cookies, so next time I’ll use almond butter. They also tasted kind of bitter, is there anything you recommend doing to make them sweeter? I followed the recipe exactly and used super ripe and tasty bananas.

  2. 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

    Blessings,
    Linda

  3. My wife is now making these for our breakfasts. I brought some in for co-workers and they love them too. However, my wife has made a number of *additions* to this recipe: 1 t vanilla, 1/3 C dried cranberries, 1/3 C milk chocolate chips, 1/3 C dried coconut, 1/3 sunflower seeds, 1/3 pumpkin seeds, 1/4 C ground flax, overgenerous with bananas and she uses honey but no almonds. They look like little hockey pucks when they have cooled but better than any other hockey puck (so I’m told).

  4. Made these cookies over the weekend. I followed the recipe and used normal creamy peanut butter instead of almond butter and used rolled oats that I pulsed in our magic bullet to make quick oats. I think I may have over pulsed? Because the batter tasted delicious but the cookies turned out the wrong texture. So wrong that every bite was hard to get down and HAD to be accompanied but a large glass of water or milk. I ended up throwing away the batch, first time I have found my own baking to be unedible lol!

    1. Lauren, could you describe the resulting “wrong” texture for me? The cookies are supposed to be quite dense.

      1. Sally, the denseness was like a dry/chewy kind of way. The cookies tacked to the roof of your mouth which made them hard to eat!

      2. Hmm. How about you add another mashed banana? Sounds like yours need a little extra moisture.

  5. 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!

  6. 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.

  7. 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!

  8. I had a pesky single ripe banana so I made a half batch. They were amazing with unsweetened flax seed/ peanut butter, a little coconut plus a tablespoon of cocoa powder. Also did half maple syrup/half honey and it was the perfect sweetness with the no sugar PB and 80% dark chocolate I had. I added some walnuts since I don’t have almonds. I love that I used so many of the foods I try to get more of all in one recipe!

    I’ve been listening to a lot of Chromeo for upbeat, dance music and throw in some disco classics for workout fun to break up current music.

    1. Thanks for the music suggestion Bex – I’ll look into that! And I’m glad you loved these cookies. Half batches are great; I often do that.

  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. 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!

    1. Thanks Karin – and I hope to create a few more cookie recipes like this over the summer! Happy you’re loving them.

  14. 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! 🙂

  15. 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 🙂

  16. I came here looking for a low-sugar, slightly sweet idea for breakfast and found so much more! These are simply amazing. I’m about 4 years post-gastric bypass and it’s so hard to find tasty foods that are low in sugar, let alone without tons of aspartame or other artificial sweeteners. I love that I can eat these and feel not only guiltless, but healthy and good about what I’m eating for fuel in the morning. I used all-natural peanut butter, walnuts and dark chocolate chips and I am in love. Thank you SO MUCH!

  17. 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!

  18. I love the cookies, but would they freeze well? I’d love to keep them in the freezer for an easy breakfast after I have our little addition coming in October! A tween, toddler, and a newborn will have my hands quite full.

  19. 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!!

  20. 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!

  21. I had some very ripe bananas that I needed to use, so this was just the perfect recipe for that. I made these tonight so I could have one with my yogurt in the morning. I used Soy butter and carob chips….I am allergic to chocolate and nuts with the exception of almonds. I took a bite off of one cookie when it had cooled and it was delicious! Can’t wait to have one with my breakfast in the morning. Thanks so much for sharing the recipe.

  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. 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. Hi Sally – these cookies look delicious! I do have one question, can you recommend a substitution for the almond butter? One of my kids has a severe nut allergy.
    Thanks!

    1. Hmm. How about sunflower seed butter? It’s the base of the recipe, so I can’t think of anything but some sort of nut (or sunflower seed) butter.

  26. 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 🙂

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