Banana Oatmeal Breakfast Cookies (One Bowl)

By Jessica Hylton - - Updated

Banana Oatmeal Breakfast Cookies are so healthy they can be eaten for breakfast! They are made in ONE bowl, taste like chewy oatmeal cookies and are gluten free and vegan!

 Banana oatmeal breakfast cookies on a wood board.

Picture this. It’s Monday (I know), you wake up late, and you’re rushing. Chaos is about to break loose when you remember: You have cookies for breakfast. Is there anything better? Actually yes, and that’s banana oatmeal breakfast cookies that are loaded with nutrition, protein and are down right good for you. I’m talking cookies as healthy as you’re oatmeal, that are easy on the go, delicious and the solver of problem mornings. They are 100% perfect for back to school season.

 Banana oatmeal breakfast cookies on a white table.

This isn’t my first trip down the happy breakfast cookies lane. I’ve made Pumpkin Oatmeal Breakfast Cookies before and was immediately hooked. It’s like – all my favorite things crammed beautifully into a set of cookies that are healthy enough for breakfast?! Who wouldn’t get on board with that?

Breakfast cookies on a wire rack.

For this trip, I switched it up a bit. I wanted to make these banana oatmeal breakfast cookies; ones you could have even if pumpkin wasn’t in season. So I opted for bananas as a delicious replacement to the protein, and threw in some yummy natural protein butter. I’m a big advocate for peanut butter; it’s creamy, delicious, and has so much protein. It’s a must for my oatmeal, and was a must for these cookies.

Add in some quick oats, a sweetener such as maple syrup, and your favorite toppings – chocolate chips, nuts, raisins…you name it. You can totally customise this to what you have at home. Got almonds? No problem. Want to try cranberries, golden raisins and regular raisins?

The world is your oyster.

Top down shot of banana oatmeal breakfast cookies on a wood board.

I know, I sound super excited and giddy. BUT, these are COOKIES we are talking about. Cookies that as I took these pictures, I resisted the great, GREAT temptation to tear into these. The second I ended this shoot, I said to myself, “Sthelf, these are the besffhstt”. That’s said with a half a cookie in my mouth, so…you get my muffled gist.

I would make this of course, and have, over and over. They are SO convenient for quick on the go breakfasts, and also for snacks. They hold up great and perfect for everyone.

Overhead shot of breakfast cookies on a wire rack.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:


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Breakfast Cookies on a wood board.

Banana Oatmeal Breakfast Cookies (One Bowl)

Banana Oatmeal Breakfast Cookies are so healthy they can be eaten for breakfast! 
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Course Breakfast, Desserts, Snacks
Cuisine American
  • 2 1/4 cups rolled quick oats
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 cup ground flaxseeds
  • 1/2 cup mashed bananas
  • 1/4 cup organic peanut butter microwave for 30 seconds
  • 1/4 cup maple syrup
  • 1/4 cup vegan chocolate chips
  • 1/4 cup raisins
  • 1/4 cup chopped cashews
  • optional: sunflower seeds cranberries and other nuts


  • Preheat the oven to 325 ° F/ 165° C.
  • Line a baking sheet with a SILPAT or other silicone baking mat.
  • Mix all the dry ingredients together, then add in the wet ingredients in order.
  • Use a wooden spoon or spatula and stir together until together, stirring for about 30 seconds so as to incorporate everything but not over mix. The batter should be sticky and thick.
  • Using a little less than 3 tablespoons for each cookie, form dough firmly into cookies, and place on baking mat. Leave a little space between each cookie (they won't spread out while baking but will puff up just a little bit).
  • Bake for 12-15 minutes on the top rack of your oven until tops are golden brown.
  • Allow to cool for 5 minutes on baking mat then transfer to a wire rack to cool completely. Enjoy!
1. This recipe is vegan and gluten free.
HOW TO STORE: Cookies will last up to 3-5 days in an airtight storage container in the fridge.


Calories: 210kcal | Carbohydrates: 29g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Sodium: 192mg | Potassium: 248mg | Fiber: 4g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg
by Jessica

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Recipe Rating


  1. Cookies for breakfast? Sign me up for some of those please! With a giant cup of coffee too.

  2. YES I am alwaaaays on board with cookies for breakfast!

  3. These cookies are making me drool! I’d defs love to dunk these in coffee for breakfast! Its basically like oatmeal in cookie form, right ? 😉

  4. Jessica says:

    Thanks Ruth!!

  5. Marion says:

    These cookies look amazing. Making this weekend for our family!

  6. Cheryl says:

    They look good, and I can’t wait to try them!

  7. Lynn Gabriel says:

    Any idea how many calories are in these lovely looking cookies

  8. Jessica says:

    Thanks Catherine!! I hope you enjoy!!

  9. Betty Spencer says:

    what a wou
    onderful way to start a day Thanky

  10. Jerilyn says:

    5 stars
    Just made these cookies for the first time and they were easy and taste delicious. I was making them for both me and my friend who is allergic to peanuts so I used Justin’s vanilla almond butter to replace the peanut butter and they taste great. Also I made them smaller, 21 cookies total with a smaller scoop and baked 10 minutes total and they were done in case anyone wants to know if you can make them smaller..(they last longer that way)!

    • Gavin | Jessica in the Kitchen says:

      Thank you so much Jerilyn, we love your substitution and your 21 cookie hack makes sense! Thanks again!

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