This recipe is a frequent go-to weekday breakfast in our household for several reasons. (Seriously, we always have these ready to go!)

First of all, they’re a fantastic grab-and-go option for those who don’t have time to make a nutritious breakfast in the morning. They’re incredibly portable and easy to eat in the car. They’re also super easy to batch-bake, freeze, and defrost as needed. Because they’re so filling, you only 1 or 2 a day, so a single batch lasts us several weeks!

More importantly, however, these “cookies” do a fantastic job masquerading healthier ingredients as something indulgent! They have all the beloved flavors of traditional banana bread, but they’re significantly better for you. You’d never guess there is no processed sugar, and the nutrient-dense flax seeds practically disappear once they’re baked. My husband calls them “banana bread cookies”, oblivious to the fact that, unlike traditional banana bread, they’re helping his digestion and his heart health, all while not spiking his blood sugar.

Finally, these cookies offer another option for all those overripe bananas piling up on your counter. I know you have them. We ALL have them…

For those with various diet restrictions, these breakfast cookies are surprisingly versatile. Click on the original She Likes Food recipe link below for a gluten-free & vegan option, as well as several other delicious flavors. (We personally love the carrot cake and chocolate peanut butter flavors, as well!)

Banana Oatmeal Breakfast Cookies (No Added Sugar)
(Original recipe: She Likes Food)

2-1/2 C old-fashioned oats
3/4 C all purpose flour (gluten free all purpose flour is okay)
1 tsp baking powder
1 tsp ground cinnamon
1/8 tsp salt
1/2 C milk of your choice (I’ve used 2% and oat milk)
1/4 C maple syrup
1 egg
1 TBSP flax seed
1 tsp vanilla extract
2 large ripe bananas, mashed
1/2 C chopped walnuts

Pre-heat oven to 350F, and line a large baking sheet with parchment paper.

Add oats, flour, baking powder, cinnamon, and salt to a large bowl and whisk together. Add in the mashed banana, milk, syrup, egg, and vanilla. Stir until everything is combined. Finally, fold in the chopped walnuts.

Scoop the batter onto the parchment paper using a 1/4 cup scoop, and gently pat the tops down to form a cookie shape. (These cookies won’t spread very much as they bake, so this is your chance to form the batter into a cookie shape.)

Bake for 15-17 minutes, until firm and cooked through. Let cool on a wire rack before eating. Let them cool completely before freezing.