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Gluten free healthy banana almond butter cookies are 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

Just like in my regular breakfast cookies, you can use either whole rolled oats or quick oats. Over the years I’ve found that there’s really no difference in the outcome. If you are gluten intolerant, make sure you are using certified gluten-free oats.

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 chip 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

Healthy Banana Almond Butter Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 1011 cookies 1x
  • 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! Use certified gluten-free oats to make them gluten free, and use dairy-free chocolate chips to make them vegan.


  • 2 and 1/2 cups (200g) old-fashioned whole rolled oats or quick oats
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (250galmond butter*
  • 1/4 cup (82g) pure maple syrup (or honey)
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1/2 cup (80g) dark or semi-sweet chocolate chips


  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 about 1/4 cup 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. 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. 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

Reader Questions and Reviews

  1. Thank you, thank you, thank you~! My husband is a dairy farmer and gets up before dawn to start chores and morning milking. He grabs a couple of breakfast cookies on his way to the barn and they are able to keep him energized until breakfast. I am so glad that he has a healthy (and delicious!) snack to start the day. After all, someone has to keep the bakers of the world supplied with butter ;)!

  2. Such a fun breakfast to make with the kids! This recipe was delicious!

  3. for those who want it! I made it exactly to recipe, with almonds.
    Nutrition Facts
    Servings: 12
    Amount per serving
    Calories 162

    Total Carbohydrate 24.8g
    Dietary Fiber 3.1g
    Total Sugars 9.9g
    Protein 4g

  4. Hi! Your notes say to use quick oats but the recipe says whole oats. Which one should I use? If it’s quick oats then do I change the amount in the recipe?

    1. Hi Randi, you’re right, that’s a mistake in there! Thanks for catching that! You can use either quick oats or whole oats, and you don’t need to change the amount.

  5. I was just thinking what to do with my two ripe bananas and I’m swept by how beautiful this oatmeal cookies turned out! The flavour, chewiness and softness is just unbeatable. A lot of times oatmeal cookies are too crunchy or too dry but this one is just perfect! The best thing is it caters for those who have peanut allergy. Big thanks to you Sally!

  6. Perfect for a post-workout snack or afternoon fix. The cookies are delicious and satisfying, our family loves them. Plan to make often

  7. I made these for the first time and was so excited. I used Trader Joe’s Natural PB, which is on the thin side, so once I got all 2 1/2 cups of oats in there, they still seemed runny. I added a few tablespoons of oat flour and 1/4 cup flaxmeal and that seemed like the right texture compared to other breakfast cookies I have made before. Well, now that I have baked them, I think I added too much extra stuff to firm up the dough b/c they are on the drier side now. I have put them in the freezer overnight and I will see how they taste tomorrow. Could someone please post a pic of what your batter looks like- that would have been so helpful and might have made me avoid possibly messing up the final result. Thanks!

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