PSA: these banana oatmeal cookies are basically little bites of gold. I recently updated the recipe photos (because honestly… they deserved their moment), but the recipe itself? Still just as ridiculously good and dangerously easy to make. This post brings back memories of airport snacks, iced coffees, and a chaotically fun summer girls’ trip to New York City a few years ago — where these healthy banana cookies somehow disappeared faster than our spending money.
I flew into NYC for a bachelorette party one fine Friday on ~2-3 hours of meagre sleep and a HUGE batch of these cookies to munch on as breakfast to-go on the plane. The rest of the batch was intended for the friend we were celebrating. I arrived bright and early (and in a really chipper mood) at 08:00 am after being up since 3:30 am. I am fully convinced these cookies, as well as my trusty flight companion, Gaby, played a big part.
I have to confess: as excited as I was for this girls’ trip, I was also surprisingly emotional about leaving my little ones behind for the first time in six years. Yep — my first solo trip since becoming a mama. And honestly? I felt weirdly… naked.
Now that you’ve heard the background story, let’s chat cookie components! If you’re the type of person who hears “banana bread” and immediately says “say no more,” you are going to LOVE these chewy banana oatmeal cookies. They’ve got everything you want in the perfect healthy cookie recipe: naturally sweet ripe bananas, crunchy walnuts, gooey mini chocolate chips, hearty old-fashioned oats, pure vanilla extract, and your favorite nut butter for that soft, bakery-style texture.
Basically… all the cozy banana bread vibes, but in cookie form. PLUS, I went down a fun exploratory tangent and with 2 minor adjustments, added a “Healthy Snickers Version” under recipe!
They’re the kind of grab-and-go snack that makes you feel like you’ve got your life together — especially paired with a hot cup of coffee in the morning. Warm, chewy, naturally sweet, and packed with flavor, these homemade banana oat cookies are proof that healthy baking does not have to be boring.
You can have them as snacks, as post-workout fuel, as portable breakfast or as a little healthy dessert. Yes, I believe in dessert. Always. I just believe in changing the way desserts are made. I started testing these last week and have since perfected the easy measurements (more like, banana to oat ratio) and baking times. I find 12-13 minutes of bake time is the sweet spot for these little texture-packed cookies.
The most appealing part IMO? These easy banana cookies are made with simple, real-food ingredients. No weird preservatives. No artificial stuff you can’t pronounce. Just wholesome pantry staples coming together to create soft, healthy breakfast cookies that somehow taste like dessert.
They’re the kind of grab-and-go snack that makes you feel like you’ve got your life together — especially paired with a hot cup of coffee in the morning. Warm, chewy, naturally sweet, and packed with flavor, these homemade banana oat cookies are proof that healthy baking does not have to be boring.
I hope you give this little recipe a try because:
1) it is so satisfying, embarrassingly easy and yum!
2) it’s perfect for everyone who has very little to no time in the mornings; AKA essentially everyone.
3). These Cookies >>> Granola. They’re totally on the chewier, softer side. They’re moist (thanks to the nut butter & bananas) and for those who wanted an egg-free recipe, they’re entirely egg free, too!
Chocolate Banana Bread Breakfast Cookies
Ingredients
- 3 large ripe bananas, mashed (the riper the banana= the sweeter the cookies!)
- 1.5 cups + 2 tbsp of old-fashioned rolled oats (certified gluten-free)
- 1 tsp of pure vanilla extract (optional)
- 1/2 cup chocolate chips (I enjoy dark, miniature dairy-free ones)
- handful of crumbled walnuts ~1/3 cup!
- 3 Tbsp of your favorite nut butter. I love Wild Friend’s Chocolate Coconut Peanut Butter.
- 1/4 tsp of sea salt
- For sweeter cookies: 1-2 Tbsp of raw agave, raw honey or pure maple. *optional
For the Healthy Snickers Version:
- Add 2 Tbsp dark, pure maple syrup- not honey or maple. You may also use date syrup
- Add 1/3 cup roasted, salted peanuts
- Omit the walnuts
- I did a mix of chunks and chocolate chips- genius way to amp up texture.
Optional Ad-Ins:
- If you like coconut, try adding 2 tablespoons of shredded sweetened coconut for a macaroon-like feel.
- 1/3 cup of dried blueberries, mulberries or raisins are also a great way to sweeten naturally and add texture!
Instructions
- Preheat your oven to 350F and line a cookie sheet with parchment paper
- Using a large fork, mash your bananas in a bowl. Add the rest of the ingredients to the bowl and mix.
- Use an ice-cream scooper to scoop batter into balls which I later flattened a bit by hand.
- Bake for ~13 mins until edges are brown and crispy. Enjoy!
How To Enjoy Them
- breakfast to-go with a side of coffee or a frothy latte!
- breakfast mason jar parfait: crumbled over dairy-free vanilla coconut yogurt with fresh fruit and a sprinkle of hemp hearts. Love these cookies with mango, bananas, strawberries and yogurt!
- the best mid-morning or afternoon snack with a glass of nut milk!
- post-dinner dessert crumbled over dairy-free coconut ice cream with raw cacao nibs or dairy free chocolate chips, an almond butter drizzle and fresh berries!
Notes: no baking soda or baking powder is required for these cookies; which means they won’t rise or grow post-bake. Always store in an airtight container. Best to enjoy within the first 3 days. I store them in the fridge or in a cookie jar at room temperature.
By: Aleyda | The Dish On Healthy
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