Healthy Oatmeal Banana Cookies are chewy and delicious and only take 20 minutes to bake!
This basic recipe calls for simple ingredients and is super easy to make. You can have this tasty treat ready in no time. Healthier than typical cookies, these are great for breakfast on the go or for a hearty snack!
💚 Why You'll Love This Recipe
Who says you can't have chocolate for breakfast? With these tasty banana oatmeal breakfast cookies, you can! Healthy rolled oats combine with mashed banana and Greek yogurt to create a filling and nutritious cookie base, and chocolate chips add a boost of flavor.
These cookies are so easy to make and require only 7 ingredients. Perfect for a satisfying snack or a breakfast on the go! Your kids will love these breakfast cookies (and you will too).
If you love yummy and nutritious breakfast foods like these cookies, you should also try No-Bake Peanut Butter Oatmeal Balls! For another simple and adorable cookie recipe, make these wintry Oreo Penguins. And if you love using bananas in your desserts, make these Air Fried Bananas!
🧂 Ingredients Needed
- egg - acts as a binding agent and keeps the cookie "dough" together.
- vanilla Greek yogurt - provides some fat as well as subtle vanilla flavor.
- overripe banana - add delicious banana flavor and provide lots of health benefits.
- cinnamon - pairs perfectly with the banana and gives your cookies a warm and comforting flavor.
- rolled oats - high in fiber, these make your breakfast cookies super filling and give you long-lasting energy!
- chocolate chips - give your cookies a delicious chocolatey flavor that plays well with the bananas.
- Combine the egg and Greek yogurt in a large mixing bowl.
- Add the bananas and use a fork to mash.
- Mix in the cinnamon until everything is combined.
- Fold the chocolate chips and rolled oats into the banana mixture.
- Refrigerate your "dough" for 15 minutes.
- Scoop the cookies into 12 portions and press flat on a cookie sheet, then bake at 350 degrees F for 20 minutes or until golden brown and cookie shape has set. Enjoy!
Absolutely! Both oatmeal and bananas have lots of healthy fiber that's good for digestion and can help lower cholesterol levels. Fiber also means you'll stay full for longer and you'll have longer-lasting and consistent energy throughout the day.
These healthy cookies are much better for you than regular chocolate chip cookies. Much of their fat content comes from Greek yogurt, a much healthier substitute to butter or oil. There's no added sugar, as the bananas and chocolate chips provide plenty of sweet flavor.
Yes, these cookies won't change shape much in the oven, if at all. If you don't flatten them, you'll end up with large balls, which might be a bit harder to eat. You could also separate them into smaller portions and bake them as oatmeal balls instead!
💭 Expert Tips and Tricks
- While these are perfect for breakfast, you can also have one as an afternoon snack or even a healthy dessert!
- These cookies are nice and chewy, but you can pop them in the microwave for a few seconds if you want them warm.
- This dough isn't like normal cookie dough, so don't worry if it seems a bit wet or crumbly. They'll come together when baked.
- Press a few extra chocolate chips into the top of the cookie before baking if it seems a little light on chocolate!
- Use parchment paper or a silicone mat to make cleanup a breeze.
📌 These oatmeal banana cookies are great for a breakfast treat or when you need something fast and reliable as a quick snack on the go. Whoever said you can't have cookies for breakfast has never tried these healthy banana oatmeal breakfast cookies!
💡 Substitutions and Variations
- Add a variety of other favorite mix-ins for additional flavor. Dried fruit like raisins work great, and can be used instead of or in addition to the chocolate chips. Pumpkin seeds and cacao nibs also work!
- Mix in chopped walnuts, almonds, or other nuts for increased nutritional value.
- To make this breakfast cookie recipe vegan, substitute some nut butter (like almond butter) and/or apple butter for the Greek yogurt and egg.
🥫 Storage and Reheating
Let the cookies fully cool before storing in an airtight container. At room temperature, your cookies will last around 4-5 days.
These cookies are also great to make and freeze. Keep them in a freezer safe ziplock bag. They'll be good in the freezer for up to 3 months. You can either thaw them or eat frozen--they're surprisingly good when cold!
🍴 What To Serve With This Dish
For a nice balanced breakfast, pair your oatmeal banana cookies with another breakfast item! If you need another on-the-go option, try making Orange Muffins or a Healthy Acai Smoothie. Or you could serve your cookies as a second breakfast course after Baked Egg Frittata with Ham or this Cheesy Tater Tot Casserole.
✔️ More Cookie Recipes You'll Love
- Easy Banana Cookies - Another better-for-you cookie featuring banana, these soft and chewy cookies are sprinkled with graham cracker crumbs.
- Matcha Cookies with White Chocolate - A unique cookie with the subtle earthy flavor of matcha.
- Chewy Peanut Butter Cookies - It doesn't get any more classic than these tasty and nutty PB cookies!
- Raspberry Lemon Cookies - Can't get enough of fruit in your cookies? Try these sweet and tart treats from The Forked Spoon!
If you are looking for another recipe using oatmeal, try these healthy, hearty Blueberry Oatmeal Muffins. Or for a no-sugar option, you can't go wrong with these no sugar oatmeal cookies that are crispy and naturally sweetened with Medjool dates!
Banana Oatmeal Breakfast Cookies
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📋 Recipe Card
Oatmeal Banana Cookies
- 1 egg
- ⅓ cup vanilla Greek yogurt
- 3 very ripe bananas
- 1 teaspoon ground cinnamon
- 2 cups rolled oats
- 1 cup chocolate chips
- Preheat the oven to 350 degrees. Prepare a large baking sheet with parchment paper or nonstick cooking spray.
- In a large bowl, combine the egg and Greek yogurt.1 egg, ⅓ cup vanilla Greek yogurt
- Add in the bananas and mash with a fork.3 very ripe bananas
- Sprinkle in the cinnamon and mix thoroughly.1 teaspoon ground cinnamon
- Combine the chocolate chips and rolled oats into the banana mixture, then refrigerate for 15 minutes.2 cups rolled oats, 1 cup chocolate chips
- Using a large scoop, divide the dough into 12 cookies. Press the tops flat as these cookies remain in the same shape as they cook.
- Bake for 20 minutes or until the middle is set. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack.
- You can substitute dried fruit for chocolate chips.
- Add in ½ cup of chopped walnuts or almonds for additional nutritional value.
- Be sure to flatten the dough before baking, as it won't spread in the oven.
- Microwave your cookies for a few seconds to get them nice and warm!
- Nut butter and/or apple butter can be used instead of the Greek yogurt and egg to make these cookies vegan.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.