Disclosure: This post may contain affiliate links.
I mean honestly, who doesn't want cookies for breakfast?! These no bake breakfast cookies are made with banana, almond butter and rolled oats and are a quick, healthy, grab-and-go breakfast option!
Cookies for breakfast? Yep, we're doing it! I mean, why not? Breakfast cookies are both adult and kid-approved, plus they're easy to meal prep (win!).
Why these breakfast cookies are the BEST:
- They're no bake, so you can whip them up in just a few minutes!
- They're loaded with good-for-you ingredients like banana, rolled oats and almond butter
- These cookies are vegan-friendly and gluten free--woohoo!
Banana: Using a ripe banana is key for a couple reasons. First, it'll be easier to mash up if it's ripe, and secondly, it'll bring out more of the banana flavor (which is also why all banana bread recipes recommend using ripe bananas).
Almond butter: Some almond butters are more oily than others, and that's ok. But, if you use an oily almond butter, you may need to add an extra tablespoon of flour. Alternatively, if you use a drier almond butter, you might have to use 1 more tablespoon of maple syrup.
Maple syrup: Maple syrup makes these cookies a little bit sweeter, plus it pairs perfectly with the banana and almond butter.
Rolled oats: If you want to keep these cookies gluten free, be sure to use certified gluten free rolled oats. Note: Rolled oats are the same thing as old fashioned oats, but they're NOT the same as quick oats. Quick oats won't work as well in this recipe.
As with most "no bake" recipes, this one is pretty simple, but let's walk through how to make them.
Step 1: Start by using a fork or potato masher to mash the banana into the bottom of a large bowl.
Step 2: Stir in the almond butter and maple syrup until everything is well combined and there are minimal lumps.
Step 3: Add the dry ingredients--oats, sugar, flour, chia seeds, and hemp seeds--to the bowl and use a spoon to stir everything together. The dough should be fairly dry in texture so that you're able to roll it into balls.
Step 4: The final step is to use your hands to roll the dough into balls. Then, using either your hands or the back of a spoon, smash the balls down into a flat disc, forming a cookie.
FAQs and Tips
Can I substitute other ingredients?
Sure can! Here are some common substitutions for these breakfast cookies:
- ANY kind of nut butter in place of almond butter
- Honey instead of maple syrup
- Cane sugar instead of coconut sugar
- Flour: ANY kind of flour will work! You just want something to help hold the cookies together
- Add-ins: if you don't want to use chia and/or hemp seeds, try mini chocolate chips, dried cranberries, pepitas, sunflower seeds, or sliced almonds
One substitution I don't recommend is using quick oats instead of rolled oats. Quick oats are thinner in texture, and will result in a cookie they may not hold together quite as well.
How should I store these?
These breakfast cookies hold up best when stored in the refrigerator, and taste best when consumed within 4 days.
More quick breakfast recipes
- Vegan Banana Bread
- Chocolate Chip Zucchini Bread
- Whole Wheat Morning Glory Muffins
- Savory Zucchini Bread
- Cinnamon Blueberry Rice Pudding
If you made this recipe, be sure to leave a comment and star rating below!
No Bake Breakfast Cookies
- 1 ripe banana
- 5 tablespoon almond butter
- 2 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 2 cups rolled oats
- 1 tablespoon coconut sugar
- 1 tablespoon flour of choice
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds
- Mash bananas in a bowl with a fork; add maple syrup, almond butter and vanilla.
- Next, add the dry ingredients--oats, sugar, flour, chia seeds, and hemp seeds--and stir to combine. The dough should be thick enough to be able to roll into balls.
- Use your hands to roll the cookies into balls, then use your hand or the back of a spoon to smash them down, forming cookies. Repeat this process until the dough is gone.
- Store the cookies in the refrigerator and consume within 4 days.
UPDATE NOTE: This post was originally published in January 2020. It was updated with new text in May 2020.