Banana Bread Breakfast Cookies are a quick grab-and-go option perfect for busy mornings. Gluten and refined sugar free, they’re packed with nutrients to fuel your day.
The best breakfast banana bread cookies
As a whole, breakfast seems to be the meal of the day with the least amount of versatility. At least for me, I feel like I rotate through the same three or four breakfast meals over and over again!
In an effort to try something new while also using up the bananas quickly ripening on my counter, I came up with these delicious banana bread breakfast cookies. They’re just as tasty as regular banana bread, but the ingredients make them an acceptable breakfast option.
If you feel like you’re eating dessert for breakfast, we’ll that’s just a win-win, isn’t it?! That’s exactly how it feels to indulge in these healthy breakfast cookies. They came out of the oven softer than ever and taste exactly like fluffy banana bread.
Banana bread breakfast cookies are gluten and refined sugar-free, and they take hardly any time to create. A great grab-and-go option, they make busy mornings so much easier! I can’t wait for you to try them!
Ingredients used in banana bread cookies
Easy banana bread cookies require simple ingredients that are a bit healthier than their commonly used alternatives. We’ll be using almond and coconut flour, natural peanut butter, bananas, and cinnamon to pack in the nutrients and the flavor.
- Almond flour
- Coconut flour
- Baking soda
- Natural peanut butter
- Maple syrup
- Chocolate chips
What you’ll need to make these cookies
How to make banana bread breakfast cookies
This is a simple recipe to whip up and should require only 10 minutes of prep time. Be sure to combine your wet and dry ingredients separately before adding them together.
To begin making these cookies, start by preheating the oven to 350F and lining a baking sheet with parchment paper.
In a second large bowl, mash the banana. Then, stir in the peanut butter, maple syrup, egg, vanilla, and cinnamon.
Add the wet ingredients to the dry, and stir until completely combined. Next, add the chocolate chips and mix, saving some to place on top before baking.
Let the cookies cool, and then enjoy!
Tips for tasty breakfast cookies
Have banana cookie questions? Check below for the answer!
Skipping baking soda
If you’re out of baking soda, I suggest substituting it with baking powder. People often try to leave it out, but baking soda actually contributes to the fluffiness of your cookies! Leave it out, and your cookies could end up flat and hard. In this recipe, you can use 1.5 tsp of baking powder to replace the soda.
Make vegan-friendly cookies
To make this recipe vegan-friendly, you will need to replace the eggs. This can be done by simply using applesauce! Substitute 1/4 cup of applesauce with the egg in this recipe. Also, be sure to use non-dairy vegan chocolate chips.
If your cookies start to get dry, use the age old bread trick! Simply stick a slice of bread in the sealed container. The cookies will absorb the moisture, returning them to their fluffy consistency!
Keep these cookies stored in the refrigerator in a sealed container. Enjoy within 3-4 days.
Using unripened bananas
Do you know why ripened bananas work best for bananas bread? As fruits ripen, they release chemicals that make them taste sweeter, making them optimal for baking.
If your bananas are barely ripened, that’s okay! You can actually still achieve a delicious dessert with an unripened bunch. To quickly ripen bananas, simply stick them in the oven for a few minutes! Remove the peels and place the bananas on a baking sheet and stick them in the oven for a few minutes at a time until the desired consistency is reached!
Note: This works best when the bananas are yellow, not so much green.
Add extra toppings
Want to make this recipe even more fun? Add some toppings! You can mix them into the batter or sprinkle them on top before baking.
- Dried fruit: Try cranberries, raisins, or even blueberries!
- Nuts: You can’t go wrong with walnuts! Peanuts and almonds would work too.
- Candy: Mini M&Ms or crushed KitKat pieces would be tasty.
Try any of these to put a delicious twist on your banana bread cookies.
How this recipe is healthier
To make these breakfast cookies more nutrient-rich, I used the following ingredients.
- Almond and coconut flour: These flours are more nutrient-dense than all-purpose flour. They’re a great alternative and work perfectly to make fluffy, rich cookies.
- Natural peanut butter: Natural is always best! I opt for all-natural nut butters because they contain less preservatives and chemicals and are filled with protein and fiber. Plus, they taste great.
- Maple syrup: Processed, granulated sugar is not the best option when you’re trying to bake a healthy breakfast food. Maple syrup saves the day by acting as a delicious all-natural sweetener!
More banana based recipes
The banana bread eatin’ doesn’t have to stop there! It’s clearly one of my favorite things to make, made evident by the many banana bread renditions up on my blog. These are some of my favorites that I know you’ll love!
- Healthy Banana Bread Chocolate Chip Muffins
- Banana Bread Baked Oatmeal
- Healthy Peanut Butter Banana Bread
- Perfect Paleo Peanut Butter Chocolate Banana Bread
- In a large bowl, mix almond flour, coconut flour, baking soda, salt, and cinnamon.
- In a large bowl, mash banana. Then stir in peanut butter, maple syrup, egg, vanilla, and cinnamon.
- Stir until completely combined. Add in the chocolate chips and mix, saving some to place on top before baking.
- Use a cookie scoop or hands to roll into balls and place on parchment lined baking sheet.
- Bake at 350F for 13-15 minutes.
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