Banana Nut Breakfast Cookies: The Easy, Wholesome Treat You’ll Want Every Morning
If you love starting your day with something nourishing, naturally sweet, and easy to grab on the go, these Banana Nut Breakfast Cookies are about to become your new favourite morning ritual. Packed with ripe bananas, crunchy nuts, and feel-good ingredients, they strike the perfect balance between healthy and delicious — without any refined sugar or complicated steps.
What makes these breakfast cookies so special is how effortlessly they come together. With just a handful of pantry staples, you can bake a batch that’s hearty enough to keep you energised through busy mornings, school runs, or long workdays. They’re soft, chewy, lightly nutty, and naturally sweetened by bananas, making them a wonderful option for anyone wanting a cleaner breakfast without sacrificing flavour.
Whether you meal prep on weekends, need a wholesome snack for your handbag, or simply want a healthier way to enjoy a “cookie” for breakfast, this recipe will quickly become a staple in your kitchen. Let’s bake.
Ingredients
- 2 medium ripe bananas
- 1 Tbsp flaxseed meal + 2 ½ Tbsp. water
- 1/2 cup peanut butter (crunchy or smooth)
- 1-2 teaspoons unpasteurized Shiro (white) miso to taste
- 2 Tbsp coconut oil
- 1 tsp pure vanilla extract
- 3 Tbsp agave nectar or maple syrup (or honey if not vegan)
- 1/2 cup gluten-free rolled oats
- 1 cup oat flour
- 1/2 cup almond meal (ground from raw almonds)
- 1/2 tsp baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ¼ cup goji berries or any chopped dried fruit
- 1/2 cup grated dark chocolate (at least 70% cacao)
- 1/4 cup dairy-free dark chocolate or carob chips
Method
- Preheat oven to 350 degrees F (176 C).
- In a large bowl combine flaxseed and water and let rest for 5 minutes to achieve “eggy” texture.
- Mash in the bananas until well combined, and then add peanut butter, miso, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
- Add oats, almond meal, oat flour and mix well.
5. Add the chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.
6. Drop the batter by spoonfuls on a lightly greased baking sheet – they won’t expand much. Try to make them as uniform in size as possible to ensure even baking.
7. Bake for 15-17 minutes or until the cookies are slightly golden brown.
8. Let rest on baking sheet for a few minutes before transferring to a cooling rack.
9. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time
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