Flourless Banana Breakfast Cookies

banana breakfast cookies
Kaleigh McMordie, MCN, RDN, LD
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Servings: 4 (2 cookies each)

Nutrition Highlights (per serving)

170 calories
6g fat
26g carbs
5g protein
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Nutrition Facts
Servings: 4 (2 cookies each)
Amount per serving  
Calories 170
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 10%
Cholesterol 21mg 7%
Sodium 14mg 1%
Total Carbohydrate 26g 9%
Dietary Fiber 4g 14%
Total Sugars 9g  
Includes 4g Added Sugars 8%
Protein 5g  
Vitamin D 0mcg 0%
Calcium 50mg 4%
Iron 1mg 6%
Potassium 217mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Breakfast cookies can be a great make-ahead option for quick, nutritious breakfast or snack. Some are healthier than others, but they typically include nutritious ingredients like oats, nuts, and bananas that set them apart from regular cookies.

These cookies are flourless and naturally sweetened with bananas and a touch of maple syrup. Oats, chia seeds, and raisins provide fiber and texture, and the walnuts and egg provide a bit of protein.

This recipe also offers healthy fat thanks to the nuts and chia seeds. In fact, walnuts and chia seeds provide heart-healthy omega-3 fatty acids. Both have been associated with decreased blood pressure and improved heart health in research studies when they replace foods with saturated fats. All of that nutrition adds up to a filling breakfast that is easy to eat on the go.


  • 2 cups rolled oats
  • 2 tbsps chia seeds
  • 1 tsp cinnamon
  • 1/4 cup walnuts
  • 1/4 cup raisins or dried cranberries
  • 1/4 cup mini chocolate chips
  • 3 large very ripe bananas, mashed
  • 1 large egg
  • 1/4 cup almond milk
  • 1 tbsp real maple syrup
  • 1 tsp vanilla


  1. Heat the oven to 350F. Line a baking sheet with parchment or a silicone baking mat.

  2. In a large bowl, combine oats, chia seeds, cinnamon, walnuts, raisins, and chocolate chips.

  3. In a separate bowl, mash the bananas and whisk with egg, almond milk, maple syrup, and vanilla.

  4. Pour the banana mixture into the dry ingredients and stir to combine.

  5. Scoop heaping tablespoons onto the prepared cookie sheet and flatten slightly.

  6. Bake 15 to 20 minutes. Cool for 5 to 10 minutes on the baking sheet before removing to a cooling rack to cool completely. Store in an airtight container in the refrigerator and reheat as needed.

Variations and Substitutions

Not a raisin or walnut fan? Use any unsweetened dried fruit or unsalted nuts that you like. Try pecans, macadamia nuts, or dried blueberries or raspberries. You can also use caramel or peanut butter chips instead of chocolate chips. You can also use honey or agave nectar in place of maple syrup for sweetness if you prefer.

If you are vegetarian or vegan, use a liquid egg substitute. For most brands, you'll use about three tablespoons of the egg substitute instead of one whole egg, but you should follow manufacturer instructions. Use cacao nibs or vegan chocolate chips instead of regular chocolate chips.

Cooking and Serving Tips

  • Cookies will not spread since they have no butter or oil. Flatten them slightly before baking.
  • Try reheating cookies for 15 to 20 seconds in the microwave before eating.
  • If you want to pump up the protein even more, you can enjoy a container of Greek yogurt or a boiled egg alongside the cookies. Grab a piece of fruit, too, and you'll have a rounded breakfast that will keep you full and energized for hours.
  • Since the serving size is two cookies, you can eat just one for a quick and delicious snack that is much more nutritious than your average cookie.

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Article Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. MedlinePlus. Facts about polyunsaturated fats. Updated April 23, 2018.

  2. Tindall AM, Petersen KS, Skulas-Ray AC, Richter CK, Proctor DN, Kris-Etherton PM. Replacing saturated fat with walnuts or vegetable oils improves central blood pressure and serum lipids in adults at risk for cardiovascular disease: A randomized controlled-feeding trial. J Am Heart Assoc. 2019;8(9):e011512. doi:10.1161/JAHA.118.011512

  3. Kulczyński B, Kobus-Cisowska J, Taczanowski M, Kmiecik D, Gramza-Michałowska A. The chemical composition and nutritional value of chia seeds-current state of knowledgeNutrients. 2019;11(6). doi:10.3390/nu11061242