It’s easy to get bored with breakfast. Especially when you’re trying to eat a healthy breakfast. But do you know what doesn’t get boring to eat? Cookies! Cookies for breakfast? Don’t mind if I do. These Flourless Oatmeal-Banana Breakfast Cookies are also eggless and filled with some of the healthiest ingredients.
Originally, I wanted to call these cookies “Kitchen Sink” or “Trail Mix” breakfast cookies because they are literally filled with all kinds of goodness. Everything in this cookie is customizable. Don’t have pepitas? Use another chopped nut. Don’t have dried cranberries? Use raisins. And for the most part, if you don’t have or like something- you can just omit it (with the exception of the bananas and nut butter). These cookies are super delicious, easy and healthy.
Let me show you how I made these Flourless Oatmeal-Banana Breakfast Cookies 👇🏻
Start by preheating the oven to 375 degrees and lining 2 baking sheets with parchment paper.
Mash 4 very ripe bananas in a medium bowl. Stir in 1/4 cup peanut butter, 1/2 tbsp pure vanilla extract, and 1 tbsp maple syrup. These cookies are not too sweet, so if you’re looking for a sweeter breakfast cookie- I would recommend doubling the maple syrup.
In a large bowl, stir together 1 1/2 cups old fashioned oats, 1/2 cup shredded unsweetened coconut, 1/2 cup roasted (unsalted) pepitas, 1/3 cup dried cranberries (or raisins), 2 tbsp chia seeds, 1 tbsp hemp seeds, 1/2 cup chopped dark chocolate, and a pinch of salt.
Add the wet ingredients to the dry ingredients and stir really well. You want to make sure that all of the oats are covered in the banana-peanut butter mixture. Now let it sit for at least 10 minutes to start softening the oats. This is what it will look like 👇🏻
After the oats have sat for a little bit, scoop the cookies using a 1/4 cup measuring scoop. These cookies will not rise or expand, so shape and pack them into a flat cookie shape.
Bake the cookies for 18-20 minutes until they are golden brown. Leave them to set on the warm cookie tray for at least 10 minutes until the middles are set.
You can store them in an air-tight container on the counter for up to 3 days or… toss them into a plastic freezer bag and store them in the freezer for 2-3 months.
Personally, I’d recommend the freezer. They reheat really well. When you’re ready to eat one, pull it out of the freezer, wrap it in a paper towel and microwave it for 45 seconds to 1 minute.
Enjoy!
These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.
Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.
| Prep Time | 5 Minutes |
| Cook Time | 18-20 Minutes |
| Passive Time | 10 Minutes |
| Servings |
Cookies
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- 3 VERY Ripe or Roasted Bananas, mashed well
- 1/4 Cup (heaping) Creamy Peanut (or Almond) Butter
- 1/2 Tbsp Pure Vanilla Extract
- 1 Tbsp Pure Maple Syrup
- 1 1/2 Cups Old Fashioned Oats
- 1/2 Cup Shredded Unsweetened Coconut
- 1/2 Cup Roasted, Unsalted Pepitas (or another nut, chopped)
- 1/3 Cup Dried Cranberries or Raisins
- 2 Tbsp Chia Seeds
- 1 Tbsp Hemp Seeds
- 1/2 Cup Dark Chocolate, chopped
- Pinch of Salt
Ingredients
Wet Ingredients
Dry Ingredients
|
|
- Preheat oven to 375 degrees and line 2 baking sheets with parchment. In a medium bowl, combine the wet ingredients. Make sure the banana is well mashed.
- In a large bowl, combine all of the dry ingredients and stir. Add the wet ingredients to the dry and stir well to incorporate. Let the mixture sit for at least 10 minutes to let the banana bind with the oats and start softening the chia seeds.
- Scoop out the oat mixture using a 1/4 cup measuring scoop per cookie. Place the cookie mixture onto the parchment and flatten it and pack it together. It will not spread or rise, so the shape that you make is the shape of the final product.
- Continue with the rest of the oat mixture for the other cookies. Should make about 10 cookies.
- Bake for 18-20 minutes until the cookies are set and golden/slightly crispy around the edges.
- You can leave in an airtight container on the counter for up to 3 days. You can also freeze the cookies and reheat in the microwave as needed. Store in a plastic freezer bag for up to 2 months.
- To heat from the freezer, wrap in a paper towel and microwave for 45 seconds to 1 minute.
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.