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Why not start the day off with cookies? My banana walnut breakfast cookies have everything your body needs for a healthy start to the day – bananas, oats, nuts, and no refined sugar! These soft, delicious cookies make for a quick grab-and-go breakfast, post-workout snack, or a healthy dessert.
I struggle with what to have for breakfast more than any other meal. I don’t want to eat eggs every day and carb-heavy pancakes and waffles aren’t an option (except for holidays). I’m not a fan of cereals and hot oatmeal is too heavy for the warm mornings we have here in Florida. I also need more than just a smoothie to keep me from getting hangry by 11 o’clock.
However, two banana walnut breakfast cookies with a cup of coffee do the job of energizing my body, keeping me satisfied until lunch (and sometimes beyond that), and provides my body with a healthy serving of fiber, protein, omega 3’s, and potassium. Plus, they only take 30 minutes to make.
What makes these banana walnut breakfast cookies so flavorful? Yes, it could be the cinnamon, vanilla, and maybe the honey, but the overly ripe bananas are what make these cookies so rich in flavor. But how do you know when the bananas are perfect to use in this recipe? Here are a few tips:
Here is the beauty of this breakfast cookie recipe:
How easy is that? Trust me, these can easily be made on a busy morning!
These banana walnut breakfast cookies have everything your body needs for a healthy start to the day – bananas, oats, nuts, and no refined sugar!
2 medium overly ripe bananas
2 tablespoons honey
½ teaspoon vanilla extract
1 egg
2 cups rolled oats, divided
2 tablespoons applesauce
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon kosher salt
⅓ cup chopped walnuts
⅓ cup raisins
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat. Set aside.
Peel the bananas and break them up into a large bowl. Use a fork to gently mash them into a smooth paste.
Add the honey, vanilla, and egg and stir to combine.
Add ½ cup of the oats to a blender or food processor and pulse for 30 seconds until a fine flour is achieved.
Add the oat flour, remaining oatmeal, applesauce, baking powder, cinnamon, salt, walnuts, and raisins to the bowl with the bananas.
Combine until all ingredients are mixed together and fully incorporated.
Use 2 heaping tablespoons of dough to form each cookie.
Dampen your fingers to form the cookies into slightly flattened, round cookies.
Bake the cookies in the preheated oven for 15-18 minutes or until the tops are lightly browned.
Transfer the hot cookies to a wire rack to cool completely.
Store the cookies at room temperature in a covered container for up to one week.