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Banana Bread Breakfast Cookies

Do these ingredients sound familiar? This recipe essentially takes the staple ingredients for oatmeal and turns them into delicious and addictive breakfast cookies instead! Rolled oats are high in fibre and are a complex carbohydrate, meaning they digest slowly and leave you feeling fuller for longer. Not only are bananas a delicious fruit that helps naturally sweeten this recipe, they are also fairly low on the glycemic index, meaning they don’t cause a spike in blood sugar levels. Give this recipe a try this coming weekend so you can have these breakfast cookies for the upcoming week! They are a great snack, dessert, or breakfast when you’re craving a sweet treat!

  • Author: Annie Tsang
  • Yield: 20-24 cookies 1x


  • 2 very ripe bananas
  • ½ cup nut butter
  • 2 tbsp maple syrup
  • 2 cups rolled oats
  • 1 tsp vanilla extract
  • 1 tbsp cinnamon
  • Pinch of salt
  • ¼ cup dark chocolate chips


  1. In a large bowl, mash the bananas. Add in the nut butter, maple syrup, and vanilla extract, and whisk together until well combined and smooth
  2. Add in the rolled oats, cinnamon, salt, and mix until well combined
  3. Fold in the chocolate chips
  4. Using a small ice cream scoop, scoop out the batter onto a lined or greased cookie sheet about 1 inch apart (they don’t spread much)
  5. Bake at 350 in a preheated oven for 20 minutes. One batch makes roughly 20-24 cookies


Nutrition information is based on using peanut butter for the nut butter, and yielding 22 cookies.


  • Serving Size: 1 cookie
  • Calories: 94
  • Sugar: 4.4g
  • Sodium: 40.7mg
  • Fat: 4.3g
  • Saturated Fat: 1.1g
  • Unsaturated Fat: 0.6g
  • Trans Fat: 0g
  • Carbohydrates: 11.5g
  • Fiber: 1.7g
  • Protein: 2.7g
  • Cholesterol: 0.2mg

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