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Cookies for breakfast? Absolutely! Made with oats, applesauce, bananas, and dates, these banana oatmeal cookies are packed with fiber, nutrients, and free from added sugar. Perfect for breakfast!
The Breakfast Cookie that is ACTUALLY Good for You!
I have been making what I refer to as Breakfast Cookies since my kids were in diapers. And while the texture is more like a soft and chewy granola bar rather than a classic chocolate chip cookie or snickerdoodle cookie, these banana oatmeal cookies are a favorite for so many reasons!
- A Favorite with Particular Parents and Picky Kids. Kids love the banana cookies naturally sweet flavor, while parents love the wholesome ingredients and easy prep.
- Allergen-Free.These cookies are made without oil, refined sugar, corn, dairy, eggs, nuts, or gluten. Perfect for toddler to teens.
- Simple Ingredients & Easy Prep. 6 ingredients, 5 minutes of prep. Perfect for busy parents!
- Suitable for Breakfast & More! Nutritious enough to start the day, but delicious enough for a snack anytime. The perfect healthy snack.
While my kids are now in their teens and twenties, they still enjoy these breakfast cookies. I hope your babies (no matter how old or young) enjoy them as well.
Happy Cooking! xo Kristen
Ingredients for Breakfast Cookies
- Bananas: The riper the banana, the sweeter the cookie! So this is the time to use up those brown bananas.
- Dates: Both dried pitted Deglet Nour Dates and dried Medjool dates work in this breakfast cookie recipe. I typically use Deglet Nour dates, as they are easier to find at grocery stores, sold pitted, and a bit less expensive than Medjool dates. Keep in mind it is best to purchase WHOLE dates, not chopped dates which are often coated in cornstarch and sugar.
- Applesauce: Be sure to use unsweetened applesauce or homemade applesauce to keep these cookies refined sugar-free.
- Oats: Use rolled oats (quick-cook or old-fashioned), not steel-cut oats. And be sure to use certified gluten-free oats if you have a gluten allergy or sensitivity.
- For Flavor: A bit of cinnamon and vanilla add a warming quality to the breakfast cookies.
Leftover Dates?
Once opened, store dried dates in an airtight container in a cool, dark pantry for up to 6-8 weeks. Use them make these breakfast cookies, copycat Larabars and homemade granola bars.
How to Make Banana Oatmeal Breakfast Cookies
These Banana Breakfast Cookies are incredibly easy to make. In fact, this is one of the very first recipes my kids made on their own.
- Soak the dates. If using Deglet nour dates you will need to soak them in hot water for 10 minutes, as they can be a bit hard when taken out of the packaging. After soaking, drain the dates and reserve the liquid to use if needed to thin the batter.
kristen's Tip
If using dried Medjool dates, you likely won't need to soak them in hot water before processing, as they are much softer than the Deglet nour variety. However, if they are not soft to the touch, it is best to give them a soak as well.
- Process the batter. Add the soaked dates, oats, bananas, applesauce, vanilla, and cinnamon to a food processor fitted with an S-blade to blend the cookies. This helps give these cookies a more cookie-like consistency.
- Portion cookies. Using about 1½ tablespoons per cookie, scoop the mixture onto the prepared baking sheet and gently flatten into a cookie-like shape. Keep in mind the dough will be soft and a bit sticky.
- Bake until golden. Bake the cookies until set and lightly golden.
- Cool. Allow the cookies to cool on the baking sheet for 10 minutes and then remove to a cooling rack and cool completely before enjoying.
Breakfast Cookie Variations
- Add Chocolate Chips: Add up to 1 cup of chocolate chips to the batter for a decadent surprise.
- Add Nuts: Add up to ½ cup of chopped walnuts or almonds.
- Swap out Dates for Raisins: Be sure to soak the raisins as well! Keep in mind that the cookies won't be as sweet, but still delicious.
- Add Sweet Potato or Pumpkin Puree: For a warming, fall twist on breakfast cookies, swap out the applesauce for sweet potato puree or pumpkin puree and instead of cinnamon use pumpkin pie spice. I also love stirring in ⅓ cup of dried cranberries after processing the cookie batter.
Storage Instructions
- Storage: Store cooled cookies in airtight container for up to 24 hours at room temperature or up to 5 days in the refrigerator.
- Freeze: Once your cookies are baked, allow them to cool completely, place into a freezer-safe container, and freeze for up to 3 months. Defrost in the refrigerator before enjoying.
More Recipes Using Ripe Bananas
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Banana Oatmeal Cookies {Healthy Breakfast Cookies}
Ingredients
- 1 cup whole pitted dried dates
- 3 medium ripe bananas , ~ 1 cups mashed bananas
- ⅓ cup unsweetened applesauce
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 2 cups rolled oats, quick or old fashioned + more as needed
Instructions
- Place the dates in a heat-safe dish. Cover with boiling water and let soak for 10 minutes to soften. After 10 minutes, drain the dates, reserving the soaking liquid.
- Preheat the oven to 350℉. Line a baking sheet with parchment paper.
- Place the bananas, applesauce, dates, cinnamon, and vanilla into a food processor with the metal S-blade. Pulse until everything is smooth and mixed together. Add the oats and pulse just until combined. If the mixture seems too thick or hard to blend, add a little of the reserved liquid (about ½ tablespoon at a time) and pulse again until it comes together. If the mixture seems too loose, add additional oats, ¼ cup at a time.
- Scoop about 1 ½ tablespoons of dough for each cookie. Roll the dough into a ball and place it on the baking sheet, leaving about 1 inch of space between each cookie. Then, gently press down on each ball to flatten it into a cookie shape.
- Bake for 13-15 minutes or until just golden.
- Remove cookies from the oven and let cool on the cookie sheet on a cooling rack for 10 minutes. Remove cookies from the tray and cool completely.
Equipment
Notes
- Add Chocolate Chips: Stir in up to 1 cup of chocolate chips to the batter after processing
- Add Nuts: Stir in up to ½ cup of chopped walnuts or almonds after processing.
- Swap out Dates for Raisins: Be sure to soak the raisins as well! And keep in mind that the cookies won't be as sweet, but still delicious.
- Add Sweet Potato or Pumpkin Puree: Swap out the applesauce for sweet potato puree or pumpkin puree and instead of cinnamon use pumpkin pie spice. After processing, stir in ⅓ cup of dried cranberries if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2017 and updated in 2025.
My kids would really enjoy these cookies, loaded with stuff they love!
My kids adore these and I hope your children will love them too!
my kids are the same way, say cookie and they will most likely eat it! these look delicious
Gotta love kids mentality 🙂
This is great simple and healthy cookies! Cookie monster will surely love this!
He sure does 😉
Love the simplicity of this recipe. Perfect for kids!
Thanks Nicole. Sometimes simple is best!
I need these healthy cookies in my life! These look terrific!!!
Thanks Liz--they are so tasty!
i'd love to make these with my daughter. She would love them
They are fun to make with kids for sure, Nicole!
Love these!
Yea!!!