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Banana Bread Breakfast Cookies (gluten-free, whole grain, sugar-free, oil-free, one bowl)

Feb 16, 2022 · 14 Comments

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Banana Bread transforms into Banana Bread Breakfast Cookies, with these gluten-free, whole grain, sugar-free, and oil-free breakfast cookies that are only made in ONE bowl! Filled with banana flavor, and chunks of oats, nuts and chocolate chips; these Banana Bread Breakfast Cookies are a classic flavor combo that you’ll quickly want to make over and over again.

Cookies on a counter.

Growing up, Banana Bread was one of our family favorites.

I grew up eating homemade banana bread pretty often, and it was pretty much the only way I would eat bananas. Something about the comforting warmth and smell of banana bread just feels like home.

After I had kids I knew I wanted to show them how amazing banana bread is… but what I didn’t account for was how PICKY kids are.

It shouldn’t really be a big surprise to me, I was a bit of a picky child, and it’s not like I had zero experience with kids before I had my own. You just.. forget.. and when they are in your own house, everything (good or bad) is AMPLIFIED.

Which means, my two little picky eaters are always driving me a little nuts when it comes to food. My oldest, he’s a “threenager,” which means some days he likes everything and other days he likes nothing. My youngest, she’s one, and pretty much only eats carbs, cheese and chocolate. I guess the apple didn’t fall far from the tree on that one… 😉

Instead of throwing in the towel and feeding them cereal every morning (which begs the question, why do kids like cereal so much anyway?! Is crunchy food deliciously innate to us?!), I try to make things in a fun form.

Bowls of ingredients making breakfast cookies.

Such a classic mom move (I’m semi-embarrassed how mom I am right now!); that I’ve taken something and made it into a “cookie” to get my kids to eat it for breakfast. Guess what? Kids love cookies and kids love chocolate.

Hey – no complaining around here during breakfast time anymore. 🙂

When mama’s happy, everyone is happy right? (Or however that saying goes..) I’ve learned the last few years that there is some real truth to that. Now I can have my banana bread and eat it too 😉

Mom win #2: How healthy and easy these Banana Bread Breakfast Cookies are! They are:

  • Gluten-free, whole grain from oats (making them high in fiber)
  • Sugar-free (ONLY naturally sweetened by bananas)
  • Oil-free (no oil or butter here!)
  • Filled with walnuts and ground flax seed (for antioxidants, omega 3’s, fiber)
  • Made in ONE bowl = less dishes. That makes EVERYONE happy right?! 🙂

Per the usual, these Banana Bread Breakfast Cookies are easy to make too. Simply mix all your dry ingredients in a mixing bowl, push them to the sides to create a well and add in your wet ingredients. Stir everything together, fold in your chocolate chips, scoop them with a cookie scoop onto a pan, flatten them out a bit and bake them. Moral of the story: you can whip these breakfast cookies up FAST.

And – they will FLY off your counter fast too 😉

Bite taken out of one cookie on a counter.

So tell me, do you have picky eaters too?

Are you always on the hunt for a healthy, delicious and easy breakfast to make for them, to try and convince them that cereal for breakfast isn’t the only option?! Join the club! 😉

I hope your family enjoys these Banana Bread Breakfast Cookies as much as mine does, and hopefully these breakfast cookies will make Mama (and everyone else) happy.

After you make them, let me know what you think. Leave me a comment and rating below, and/or tag me in your picture on Instagram. I love to see what ya’ll make!

Love breakfast cookies?? Check out my Pumpkin Chocolate Chip Breakfast Cookies or my Peanut Butter Chocolate Chip Breakfast Cookies.

5 from 1 vote
Print
Banana Bread Breakfast Cookies (gluten-free, whole grain, sugar-free, oil-free, one bowl)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Servings: 12 large cookies
Calories: 83 kcal
Author: Chelsea Green
Ingredients
Dry Ingredients
  • 1/2 cup oats (certified gluten-free)
  • 1/3 cup oat flour (certified gluten-free)
  • 1/2 tsp baking soda
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2-4 tbsp flax seed, ground
  • 1/2 cup walnuts, finely chopped
Wet Ingredients
  • 1 cup ripe, mashed banana (about 2 large bananas)
  • 1 egg
  • 1/2 tsp vanilla
Mix-In's
  • 1/3 cup chocolate chips (dairy-free or sugar-free, if necessary)
Instructions
  1. Preheat your oven to 375 and spray a pan with non-stick spray.

  2. In a large mixing bowl, combine all your dry ingredients and stir together till all is well combined. 

  3. Move your dry ingredients to the sides and create a well in the center of your bowl. Add your wet ingredients into the center and whisk them together, then combine them with your dry ingredients and stir everything in your bowl together till it is all thoroughly combined. 

  4. Add your chocolate chips to the bowl and stir them into your batter.

  5. Scoop your cookie dough onto your pan, making about 12 large cookies. Press each cookie down lightly so they are more of a cookie shape (as these cookies won't spread much). 

  6. Bake for 10-11 minutes, or till the edges of the cookies are browning and the tops are set.

  7. Let cool for a few minutes and then devour!

Recipe Notes

Due to the high amount of bananas, I like to store these breakfast cookies in the fridge. They last about a week. You can also store them in your freezer and they will last about a month or so.

All Recipes, Breakfast, Cookies, Gluten-free & Dairy-free, Summer Breakfast

Reader Interactions

Comments

  1. Jill says

    May 2, 2020 at 10:34 pm

    Quick oats or old-fashioned, please?

    Reply
    • Chelsea Green says

      May 3, 2020 at 4:17 pm

      Hi Jill, old-fashioned is best but I would think that quick should work too.

      Reply
  2. Rl says

    April 26, 2020 at 4:04 pm

    Are the chocolate chips you use sugar-free? If not, then these aren’t really sugar-free.

    Reply
    • Chelsea Green says

      April 27, 2020 at 3:01 pm

      You are correct, you would either need to omit the chocolate chips or use sugar-free chocolate chips. I have seen a few people make them without chocolate chips and enjoy them.

      Reply
  3. Sonia says

    February 18, 2020 at 5:40 am

    Can you use almond flour instead of oat flour

    Reply
    • Chelsea Green says

      February 18, 2020 at 9:06 pm

      Hi Sonia – I haven’t made these with almond flour so I”m not sure. I only know they work with oat flour or all purpose (regular or gluten-free) flour. If you try them with it I hope they work well! Sorry I can’t be of more help.

      Reply
    • Calista Mejia says

      May 28, 2020 at 8:28 pm

      I tried this with almond flour – mixture was a bit thin, could’ve been the scoop of collagen i also added… so I threw in just a bit more almond flour than recipe and a little more oats. I made larger cookies (12 total) and baked for 13 min and came out a bit flat compared to the pics shown and rather mushy 🙁

      Reply
  4. amber says

    August 16, 2019 at 3:54 pm

    HI – Can I use regular flour if I don’t have oat flour?

    Reply
    • Chelsea Green says

      August 18, 2019 at 1:32 am

      Hi Amber. Yes, I’ve used all-purpose gluten-free flour and it works just as well. Regular flour should work great too!

      Reply
  5. Tasia ~ TwoSugarBugs says

    June 2, 2019 at 2:42 am

    I love these cookies Chelsea! My girls can be challenging around food too, especially my little one. I’ve played the mom card and turned healthy things into cookies or muffins to get them to eat more wholesome breakfasts as well. Nothing to be embarrassed about ~ a moms got to do what works!????

    Reply
    • Chelsea Green says

      June 3, 2019 at 1:41 am

      Thank you, Tasia! I completely agree! Sometimes you just have to get creative with food 🙂

      Reply
      • Julie says

        August 1, 2019 at 11:15 pm

        These sound delicious! Do you know the nutrition information?

        Reply
        • Chelsea Green says

          August 3, 2019 at 8:07 pm

          Hi Julie – I do know they are about 83 calories each, if you use a small cookie scoop and get about 16 breakfast cookies.

          Reply
        • Paula says

          January 27, 2020 at 7:59 am

          I put the recipe in MyFitnessPal and it’s 53 calories a cookie if you make 16 and 4.1 carbs.
          They look good!

          Reply

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ABOUT ME

Hey, I’m Chelsea! I'm a Colorado Mom baking up simple, gluten-free recipes at over a mile high above sea level. Here you'll find healthy breakfasts and snacks, decadent desserts, and fun drinks. Join me, whether you bake in the mountains or not! Read More…

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