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Home By Meal Breakfast

Banana Bread Breakfast Cookies

★★★★★ 8 Reviews Recipe Print
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By: Erin5/29/18

This post may contain affiliate links. Please read my disclosure policy.

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! I love having Banana Bread Oatmeal Pancakes some days and Blueberry Overnight Oats other days.

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
  • Salt
  • Cinnamon
  • Banana
  • Natural peanut butter
  • Maple syrup
  • Egg
  • Vanilla
  • Chocolate chips

What you’ll need to make these cookies

Only a handful of items are necessary to make these breakfast cookies. Start with a baking sheet and parchment paper, and grab two mixing bowls, a mixing spoon, and (optionally) a cookie scoop!

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.

Next, mix the almond flour, coconut flour, baking soda, salt, and cinnamon in a large bowl.

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.

Use a cookie scoop or your hands to roll the batter into balls and place on the baking sheet. Bake for 13-15 minutes.

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.

Moisten cookies
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!

Storage
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
holding peanut butter banana breakfast cookie
peanut butter banana breakfast cookies
holding peanut butter banana cookies
★★★★★ 5 from 8 reviews

Banana Bread Breakfast Cookies

Banana Bread Breakfast Cookies

Yield 10–12 cookies 1x
Print Pin it Rate

Ingredients

  • 1 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • pinch salt
  • 1/2 tsp cinnamon
  • 1 overripe banana
  • 1/4 cup natural peanut butter
  • 1/4 cup maple syrup
  • 1 egg
  • 1 tsp vanilla
  • 1 cup chocolate chips

Instructions

  1. In a large bowl, mix almond flour, coconut flour, baking soda, salt, and cinnamon.
  2. In a large bowl, mash banana. Then stir in peanut butter, maple syrup, egg, vanilla, and cinnamon.
  3. Stir until completely combined. Add in the chocolate chips and mix, saving some to place on top before baking.
  4. Use a cookie scoop  or hands to roll into balls and place on parchment lined baking sheet.
  5. Bake at 350F for 13-15 minutes.
Author: Erin MorrisseyCategory: Breakfast
holding peanut butter banana cookies

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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chocolate chip cookies
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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Elaine says

    Posted on 2/10 at 10:56 am

    Can these cookies be frozen?
    I’m making your peanut butter banana bread now. Can’t wait to try it.

    Reply
    • Erin says

      Posted on 2/10 at 11:02 am

      Hi Elaine, yep, just store in an airtight container. Let me know how they come out!!

      Reply
  2. Sandra says

    Posted on 11/10 at 11:28 am

    Love these cookies! I added raisins and chopped walnuts and they came out wonderful. Will keep this recipe and make it often. Thank you, Erin for these great recipes!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/11 at 7:10 pm

      Hi Sandra, so glad you loved them and made them your own!! 🙂

      Reply
  3. Erin McGrath says

    Posted on 1/29 at 3:37 pm

    Love these cookies! So easy to make and a big hit. I made them for the first time last week and they were gone in a day. My family requested them again!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/2 at 8:22 pm

      Hi Erin, so happy you all loved them!!

      Reply
  4. Nicole Cat says

    Posted on 9/18 at 10:58 pm

    Just made these for game day breakfast tomorrow with the girls and they came out AMAZING!!! I’m gluten and dairy free and so excited to have a recipe and food i can share with friends that i can eat!!! I will be making these all the time

    ★★★★★

    Reply
    • Erin says

      Posted on 9/19 at 6:23 pm

      Hi Nicole, so happy you made them together and everyone loves them!!

      Reply
  5. Sarah A says

    Posted on 2/24 at 12:38 pm

    This recipe is PERFECT! Tastes just like banana bread! I followed the recipe exactly and just added a couple tablespoons of apple sauce because I felt like my banana was pretty small. These cookies with the chocolate chips in them were freaking bomb. Thanks Erin!

    ★★★★★

    Reply
    • Erin says

      Posted on 2/26 at 1:05 am

      Hi Sarah, so happy you enjoyed it and made it your own! 🙂

      Reply
  6. Ilana says

    Posted on 1/3 at 7:34 pm

    These are so dang good! They literally the perfect mixture between a cookie and banana bread.

    ★★★★★

    Reply
    • Erin says

      Posted on 1/4 at 3:16 pm

      Hi Ilana, so happy you love them!

      Reply
  7. Nicole B. says

    Posted on 5/29 at 8:42 pm

    Have come back to this recipe again and again! Seriously, my family is obsessed with these!!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/4 at 8:39 pm

      Hi Nicole! I am so happy you and your family enjoy the cookies! 🙂

      Reply
  8. Emilee says

    Posted on 4/2 at 11:50 am

    I just made these and they are so delicious!! 😊

    Reply
    • Erin says

      Posted on 8/6 at 8:35 pm

      Hi Emilee, I am thrilled you enjoyed them!

      Reply
  9. Jennifer says

    Posted on 3/29 at 5:52 pm

    Just made these and OMG I had to make another batch because we finished them too fast! I wanted something different then banana bread and I only had one ripe banana on hand. These were perfect. So easy to make and filling, these are definitely going to be a regular!

    ★★★★★

    Reply
    • Erin says

      Posted on 8/6 at 9:28 pm

      Hi Jennifer, I am so happy you loved them so much!! Thanks for your kind words!

      Reply
  10. Ashley says

    Posted on 3/25 at 10:49 pm

    Can’t wait to try these! Not sure how else to let you know- the pop up Video out on this page says it doesn’t load and it takes up over half the page… Between that and the bottom add I only have exactly an inch to actually be able to read the recipe. Maybe there’s something you can fix?

    Reply
  11. Julianne says

    Posted on 3/25 at 4:47 pm

    Quick question, I only have coconut flour and all purpose. Could I sub the almond flour for all purpose or just use all coconut flour? Thanks! By the way, I have your 4 ingredient chocolate peanut butter bars in the freezer right now! I can’t wait to see how they turn out:) A silver lining in all this COVID awfulness is that I finally have time to try all your recipes! Thanks for all the amazing ideas 🙂

    Reply
    • Erin says

      Posted on 8/6 at 11:02 pm

      Hi Julianne, yes, you can use a different flour. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out! Thanks for making my bars too!!

      Reply
  12. Murray says

    Posted on 3/25 at 4:32 pm

    Should I store these in the fridge?

    Reply
    • Erin says

      Posted on 8/6 at 11:03 pm

      Hi Murray, no you don’t have to. How did they come out?

      Reply
  13. Kathy says

    Posted on 3/23 at 11:44 pm

    Do you think subbing almond butter for peanut butter would work?

    Reply
    • Erin says

      Posted on 3/24 at 2:43 pm

      Yes!

      Reply
  14. Katie says

    Posted on 3/23 at 5:03 pm

    Can’t wait to try these! Is there a sub for maple syrup that would be lower cal?

    Reply
    • Erin says

      Posted on 3/24 at 2:43 pm

      agave or honey is only suggestion!

      Reply
  15. Adele says

    Posted on 3/21 at 5:15 pm

    Would it be okay if I just used gluten free flour to substitute for both the almond and coconut flour?

    Reply
    • Erin says

      Posted on 3/30 at 3:35 pm

      I have not tested this! Sorry about that.

      ★★★★★

      Reply
    • Erin says

      Posted on 8/6 at 11:24 pm

      Hi Adele, yes, you can use a different flour. Before you bake just be sure to check the ratio because some flours are not a 1:1 ratio. Let me know what flour you use and how it comes out! 

      Reply
  16. Erin says

    Posted on 5/9 at 1:01 pm

    it’s just peanut butter!!

    Reply
    • Julie Greenberg says

      Posted on 12/19 at 2:14 pm

      Hi Erin! How were the reviews on these cookies?? Nice n sweeet , soft texture??? What do you think of add chocolate chips??

      Reply
      • Erin says

        Posted on 8/12 at 2:44 pm

        Hi Julie, yes people have enjoyed them!! All of the above. I love the idea of adding chocolate chips! Let me know if you do and how they come out! 🙂

  17. Nadine says

    Posted on 5/9 at 10:56 am

    How did you make the topping, I don’t see that in the post?

    Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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