Banana Breakfast Cookies are a delightful way to start your day. They combine wholesome ingredients with the sweetness of bananas, making them a nutritious and satisfying breakfast option. These cookies are not only quick to prepare but also flexible enough to cater to personal tastes. Enjoy them warm or pack them for a snack on-the-go; they’re perfect for busy mornings or leisurely brunches alike.

why make this recipe

There are many reasons to love Banana Breakfast Cookies. First and foremost, they are incredibly easy to make. With minimal preparation time and simple cooking steps, even those new to baking can whip them up in no time. Additionally, these cookies are packed with healthy ingredients like oatmeal and quinoa, offering a good source of fiber and protein.

Using ripe bananas as the main ingredient adds natural sweetness, which means you can omit or reduce added sugars, making these cookies a healthier option. The inclusion of tahini gives them a rich, nutty flavor and contributes to the creaminess. They also store well, making them a great choice for meal prep.

If you like chocolate, you can easily fold in chocolate chips for added indulgence. These cookies are versatile, customizable, and promote healthy eating habits without sacrificing taste!

how to make Banana Breakfast Cookies

Making Banana Breakfast Cookies is straightforward. Follow these step-by-step instructions to create a batch of cookies that your family will love.

Ingredients :

1 cup oatmeal
1/2 cup quinoa, cooked
2 ripe bananas, mashed
1/4 cup tahini
1/4 cup maple syrup (optional)
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate chips (optional)

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Directions :

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper. This will prevent the cookies from sticking and make for easier cleanup.
Mix the Ingredients: In a large mixing bowl, combine the oatmeal, cooked quinoa, mashed bananas, tahini, maple syrup if using, vanilla extract, cinnamon, and salt. Mix everything together until well combined. You want a thick batter that’s somewhat sticky. If you’re using chocolate chips, gently fold them into the mixture at this point.
Drop the Mixture: Using a spoon or cookie scoop, drop spoonfuls of the cookie mixture onto the prepared baking sheet. Make sure to space them about 2 inches apart to allow for spreading while baking.
Flatten the Cookies: With the back of a spoon or your fingers, gently flatten each cookie slightly. This helps them bake evenly and gives that traditional cookie shape.
Bake: Place the baking sheet in the preheated oven and bake for 15-20 minutes. Keep an eye on them, and remove the cookies once the edges begin to turn golden brown.
Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This step is important because they will be soft when first out of the oven, but they will firm up as they cool.

how to serve Banana Breakfast Cookies

Banana Breakfast Cookies can be served in a variety of ways. You can enjoy them warm straight from the oven or let them cool completely for a portable snack. These cookies pair beautifully with a side of fresh fruit or yogurt for a balanced breakfast.

If you want to enhance their flavor, consider drizzling a little honey or maple syrup over the top before serving. For a heartier breakfast, try adding a dollop of nut butter or a sprinkle of nuts on top for added texture and flavor.

Want to impress guests? Serve these cookies on a platter with a selection of fruit, yogurt, and granola for a simple yet appealing breakfast spread.

how to store Banana Breakfast Cookies

Storing Banana Breakfast Cookies is quite easy. Once they have cooled completely, you can store them in an airtight container. They will stay fresh at room temperature for about 3-4 days.

If you wish to keep them for a longer duration, consider storing them in the refrigerator, where they can last up to a week. For even longer storage, you can freeze the cookies. Freeze them in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container once frozen solid. They can be enjoyed straight from the freezer or warmed up in the microwave or oven.

tips to make Banana Breakfast Cookies

Use Ripe Bananas: For the best flavor and sweetness, make sure to use ripe bananas. Spotty or even brown bananas work well as they will mash easily and add more natural sweetness to your cookies.
Customize Your Mix-Ins: This recipe is quite versatile! Feel free to mix in chopped nuts, dried fruits, or seeds to vary the texture and flavor.
Adjust the Sweetness: If you prefer less sweetness, you can reduce the amount of maple syrup or omit it altogether. The bananas provide ample sweetness on their own.
Oven Temperature Variability: Keep in mind that ovens vary in temperature. Always check your cookies a few minutes before the end of the suggested baking time to ensure they don’t overbake.
Make Them Vegan: This recipe is already vegan, but check any additional ingredients you may choose to add, like chocolate chips, to ensure they are dairy-free.

variation

Nut-Free Option: If you’re avoiding nuts or nut-based products, you can substitute tahini with sunflower seed butter or a seed butter of choice.
Gluten-Free: Ensure that your oatmeal is certified gluten-free if you’re gluten intolerant or have celiac disease.
Fruit Variations: You can also swap out bananas for other fruits. Applesauce or pureed pumpkin can give a different flavor and texture, making the cookies moist and delicious.

FAQs

1. Can I use quick oats instead of rolled oats?
Yes, you can use quick oats in this recipe; however, the texture may be slightly different. Rolled oats provide more chewiness.

2. What can I use instead of quinoa?
If you don’t have quinoa on hand, you can use cooked rice or even omit it altogether. The cookies will still turn out tasty!

3. Can these cookies be made nut-free?
Absolutely! Just replace the tahini with a seed butter like sunflower seed butter, and your cookies will be nut-free.

4. How long do these cookies last?
Banana Breakfast Cookies can last up to 4 days at room temperature, a week in the refrigerator, and several months in the freezer when stored properly.

5. Can I add protein powder to this recipe?
Yes, you can add a scoop of your favorite protein powder. Just adjust the other wet ingredients slightly to maintain the cookie’s texture.

Making Banana Breakfast Cookies is a great way to enjoy a healthy yet indulgent treat. Perfect for breakfast or a snack, these cookies will become a favorite in your kitchen. Enjoy!

Banana Breakfast Cookies

Author: ethanmiller
Total Time: 30 minutes
Yield: 12 cookies 1x
Diet: Vegan

Print Recipe

Description

Delicious and wholesome cookies made with ripe bananas, oatmeal, and quinoa, perfect for breakfast or a snack.

Ingredients

Scale

1 cup oatmeal
1/2 cup quinoa, cooked
2 ripe bananas, mashed
1/4 cup tahini
1/4 cup maple syrup (optional)
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
1/2 cup chocolate chips (optional)

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the oatmeal, cooked quinoa, mashed bananas, tahini, maple syrup if using, vanilla extract, cinnamon, and salt in a large mixing bowl until combined.
Drop spoonfuls of the mixture onto the baking sheet, spacing them about 2 inches apart.
Flatten each cookie slightly with a spoon or your fingers.
Bake for 15-20 minutes, until the edges are golden brown.
Cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store in an airtight container for 3-4 days or refrigerate for up to a week. These cookies can also be frozen for longer storage.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 6g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg

Keywords: banana cookies, healthy cookies, vegan breakfast