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 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!

  2. 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!

  3. 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!

  4. 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!

  5. 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!

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

  7. Thank you so much for such a great recipe! I tweeked it a bit since everyone else in my family doesn’t like chocolate (I know, crazy). Instead of chocolate I used dried cranberries and since I have pecans I chopped them up instead of almonds. Fabulous!

  8. 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!

  9. 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:)

  10. Thank you so much for such a wonderful recipe .. i will try it for my kid i am sure he will love it..

  11. 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.

  12. I’m curious as to why frozen then thawed bananas won’t work. I have a bunch in the freezer that I was hoping to use for bars or cookies like this! I guess if I can’t use them for baking I can put them in smoothies.

  13. 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.

  14. 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!

  15. 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!

  16. Is there a nutritional guide for these cookies? I’m just curious to see how they add up a regular cookie. I made them today and they are amazing! I’m so happy to have found this recipe! Thanks for posting!

  17. Hi there,

    So I just finished making these (literally like ten minutes ago) and they turned out horrible! 🙁 I followed the directions exactly (I used organic peanut butter and no almonds) but everything thing else was the same, I don’t know what I did wrong! Help!!

    Also they taste way too salty to me!?

    Thanks!

  18. I am making these too. Is the temperature setting right? After 13 minutes they weren’t done so I increased the temperature to 375. Cooked for 3 more minutes. Better results.

  19. 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!

  20. Hi, I did try this but the cookies turned out to be very moist. Where did I go wrong? Also this recipe doesn’t mention any of baking soda or baking powder.

  21. 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!

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

  23. Hi Sally, I just discovered your blog and IG last week while doing some research on recipes for protein diet I’m currently on…(bad timing for me!!!).

    Anyway, this is your third recipe that I’ve successfully attempted and I am looking forward to try more! I’m supposed to meet my nutritionist next week for progress report and I think it’s not gonna be positive coz I have been munching on these cookies like crazy…

    Love from Malaysia.

  24. 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. 

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