Banana Almond Breakfast Cookies

Name: Banana Almond Breakfast Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 cookies
Ingredients: 2 ripe bananas, mashed; 1/2 cup almond butter; 1 cup rolled oats; 1/4 cup chopped almonds; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1/4 teaspoon cinnamon; 1/4 cup honey or maple syrup (optional)

Highlighted under: Homemade Baking Favorites

I love starting my day with a delicious and nutritious treat, and these Banana Almond Breakfast Cookies are a perfect match! They are incredibly easy to make, using ripe bananas and almond butter as the base. With just a few simple ingredients, I can whip up a batch that satisfies both my sweet tooth and my need for a wholesome breakfast. They're chewy, flavorful, and packed with energy, making them a great grab-and-go option for busy mornings.

Created by

June Weatherby

Last updated on 2026-01-15T13:57:35.498Z

When I first decided to make Banana Almond Breakfast Cookies, I was looking for something that could replace my usual cereal routine. The combination of mashed bananas and almond butter brought a natural sweetness and richness to the cookies that I absolutely loved. I experimented with various add-ins like nuts and oats, and I found that they not only added a delightful crunch but also made the cookies more filling.

One handy tip I discovered after a few tries is to let the batter rest for a few minutes before baking. This allows the oats to soak up some moisture, leading to a chewier texture that's simply irresistible. I've made these cookies multiple times for friends, and they always come back for more!

Why You'll Love These Cookies
Naturally sweetened with ripe bananas
Nutty flavor from almond butter
Perfect for meal prep or on-the-go breakfasts

Baking with Bananas

Using ripe bananas is key to achieving the right texture and sweetness in these cookies. They not only act as a natural sweetener but also provide moisture, ensuring your cookies remain soft and chewy. The riper the bananas, the better—as the sugars develop, they contribute to a rich flavor profile. If your bananas are firm, you can microwave them for 15-20 seconds to soften them slightly before mashing.

Another advantage of using bananas is that they bind the ingredients together, reducing the need for additional binding agents like eggs. If you're looking for a vegan option, this recipe fits perfectly. Just remember that if the bananas are too underripe, they may not mash smoothly and can affect the cookie's final consistency.

Almond Butter Variations

Almond butter serves as a central flavor in this recipe, providing a nutty richness that pairs beautifully with banana. When selecting almond butter, look for a natural variety with minimal additives—just almonds and maybe a pinch of salt. This ensures the flavor shines through without unnecessary sweetness or oils. If you’re allergic to almonds, feel free to substitute with other nut butters like peanut or sunflower seed butter.

Additionally, the consistency of the almond butter can impact your cookie texture; drippy almond butter will yield a softer cookie, while a thicker variety will create a sturdier texture. If you notice your dough is too dry, just add a splash of non-dairy milk to achieve your desired consistency.

Storing and Serving Suggestions

These Banana Almond Breakfast Cookies can be stored in an airtight container at room temperature for up to three days, or in the fridge for about a week. For longer storage, consider freezing them. Just place the cookies in a single layer on a baking sheet to freeze initially, then transfer them to a freezer-safe bag. They can be reheated directly from the freezer for a quick breakfast treat.

For serving, these cookies can be enjoyed alone or paired with a dollop of yogurt or a drizzle of nut butter for an extra boost. They’re also delicious crumbled over smoothie bowls or oatmeal, making them a versatile addition to your breakfast repertoire.

Ingredients

Gather these simple ingredients for a quick breakfast solution:

Ingredients

2 ripe bananas, mashed
1/2 cup almond butter
1 cup rolled oats
1/4 cup chopped almonds
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/4 cup honey or maple syrup (optional)

Make sure to use ripe bananas for the best sweetness!

Instructions

Follow these simple steps to create your breakfast cookies:

Mix the Ingredients

In a mixing bowl, combine the mashed bananas and almond butter until well blended. Add in the rolled oats, chopped almonds, salt, vanilla extract, and cinnamon. Mix until everything is combined. If you prefer a sweeter cookie, stir in the honey or maple syrup.

Form the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Use a spoon to drop tablespoon-sized amounts of the mixture onto the prepared baking sheet, flattening them slightly.

Bake the Cookies

Bake in the preheated oven for about 10 minutes, or until the edges are golden. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Enjoy your delicious cookies with a glass of milk or your favorite yogurt!

Pro Tips

Feel free to customize these cookies by adding dried fruits or chocolate chips
just keep the ratio roughly the same to ensure the texture remains consistent.

Troubleshooting Common Issues

If your cookies spread too much during baking, it might be due to a warm kitchen or overly soft dough. Make sure to chill the dough for about 30 minutes before baking, which helps maintain their shape. Alternatively, if the cookies seem to be too crumbly or falling apart, check your banana measurement; they should be mashed until smooth for the best binding effect.

Burning the edges can be avoided by keeping an eye on the cookies as they bake. Each oven is different, so check the cookies at the 8-minute mark. They should be just golden at the edges. If they look perfect but are still soft in the center, letting them cool on the baking sheet will allow them to firm up without overcooking.

Scaling the Recipe

This recipe can easily be doubled for a larger batch, just ensure you have enough baking sheets to accommodate the cookies without crowding. If you do scale up the recipe, it’s best to bake in batches to preserve the even cooking and texture. Keeping the same oven temperature will work for larger amounts, just monitor the cookies as cooking times may vary slightly.

You can also try making a mini-version of these cookies by using a teaspoon to drop smaller amounts of dough on the baking sheet. These bite-sized treats will bake quicker—around 7-8 minutes at 350°F (175°C)—which is great for little snacks or a fun addition to a packed lunch.

Flavor Variations

Feel free to experiment with these cookies by adding mix-ins. Dried fruit like cranberries or blueberries adds a delightful tartness that contrasts nicely with the sweetness of the bananas. Chocolate chips can also be folded into the mixture for a decadent touch without losing the healthy aspect.

If you're in the mood for spices, consider adding a hint of nutmeg or ginger alongside the cinnamon for an additional layer of warmth. Each variation can give your cookies a unique twist, albeit maintaining the foundational sweetness and chewiness that make them so delightful.

Questions About Recipes

→ Can I use other nut butters?

Yes, you can substitute almond butter with peanut butter or cashew butter, depending on your preference.

→ How should I store the cookies?

Store them in an airtight container at room temperature for up to a week. You can also freeze them for longer storage.

→ Are these cookies gluten-free?

Yes, as long as you use certified gluten-free oats, these cookies are gluten-free.

→ Can I make these cookies vegan?

Simply omit the honey or replace it with a vegan sweetener like agave syrup to keep the cookies vegan-friendly.