These banana oatmeal cookies are tasty and super easy to make. Made from simple ingredients—rolled oats, ripe bananas and chocolate chips—they’re a healthier sweet treat that’s soft, chewy and full of flavor.
This post is sponsored by NOW Foods; all opinions are my own.
Yes, breakfast cookies! It might sound odd, but these sweet, chewy banana oatmeal breakfast cookies are perfect for busy mornings. They’re gluten-free and dairy-free, making them easy to grab on the go when you don’t have time for a sit-down meal.
I like to make a batch during weekend food prep. They’re made with wholesome ingredients: NOW Foods rolled oats, ripe bananas (the riper, the sweeter), pecans and chocolate chips. You can reduce or skip the chocolate chips to cut sugar, but I think chocolate makes everything better. The dough only takes a few minutes to mix and bakes in about 15 minutes.
They also work great as an after-school snack, a lunchbox treat, or to satisfy a late-night sweet tooth.
Ingredients:
– 3 medium bananas
– 1 1/2 cups rolled oats
– 1/3 cup chocolate chips
– 1/4 cup nuts (pecans or walnuts work well)
– 1/2 teaspoon vanilla extract
– dash of cinnamon (about 1/4 tsp)
– pinch of salt
I love using organic rolled oats from NOW Foods. They give the cookies a perfect chewy texture and add fiber, protein and iron to start your day. The fiber helps digestion, keeps you full, and some studies suggest oats may help lower cholesterol.
This recipe is ideal for using up overripe bananas—no food waste! The riper the banana, the sweeter the cookies. Nuts add flavor and a pleasant crunch, and you can swap in your favorite nuts or even add dried fruit. The recipe is flexible and easy to adapt to different tastes and diets.
I often buy pantry staples like nuts, grains and snacks from NOW Foods. They offer a wide range of quality products, including food, sports nutrition and essential oils. Use code AMBER for 20% off at nowfoods.com.
How to make the cookies:
– Preheat the oven to 350°F and line a baking sheet with parchment paper.
– In a medium bowl, mash the bananas with a fork until smooth.
– Add the rolled oats, vanilla, cinnamon and salt; mix well.
– Fold in the chocolate chips and nuts.
– Scoop heaping tablespoons of dough onto the parchment-lined sheet. Flatten each scoop into a cookie shape (these don’t spread much as they bake).
– Bake for about 15 minutes, until firm and golden. Let cool on the pan for 3 minutes, then transfer to a rack to cool completely.
How to store:
Store the cookies in an airtight container in the refrigerator for up to 5 days. Warm briefly in the microwave for a soft, gooey bite. They can also be frozen for up to 3 months—remove as much air as possible and thaw in the fridge overnight.
Banana Oatmeal Breakfast Cookies
Prep time: 5 minutes
Cook time: 15 minutes
Course: Breakfast, Snack, Dessert
Servings: about 12 cookies
Ingredients:
– 3 medium ripe bananas
– 1 1/2 cups rolled oats
– 1/3 cup chocolate chips
– 1/4 cup nuts (pecans or walnuts)
– 1/2 tsp vanilla extract
– dash cinnamon (≈1/4 tsp)
– pinch salt
Instructions:
1. Preheat oven to 350°F and line a baking sheet with parchment.
2. Mash bananas in a medium bowl until smooth. Stir in oats, vanilla, cinnamon and salt.
3. Fold in chocolate chips and nuts.
4. Scoop heaping tablespoons of batter onto the sheet and flatten into cookie shapes.
5. Bake 15 minutes until firm and golden. Cool briefly on the pan, then transfer to a rack. Enjoy!