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These Banana Oatmeal Cookies are the perfect, healthy, portable breakfast for busy mornings. Flourless and no refined sugar! Also a gluten free and Paleo friendly recipe.
About 300 days a year, Keith and I have plain yogurt and some kind of fruit like cherries or blueberries for breakfast. I guess you could call that a rut. Honestly I don’t mind keeping breakfast simple and rarely tire of our routine. But then I see a recipe like Faith’s Healthy Fig and Pecan Breakfast Cookies and start craving something new. Something like cookies for breakfast.
A trio of overripe bananas were just the motivation I needed and these Banana Oatmeal Cookies came along as a happy interlude from our routine.
You might remember my Almond Flour Muffins and Almond Flour Blueberry Muffins? (These cookies are a riff on those recipes: plus oats, minus carrots / bluberries.) When I made those muffins, I remember thinking that a nut flour base for baked goods would certainly result in a texture reminiscent of a hockey puck. Instead, the muffins were light and tender. The same is true of these cookies.
These Banana Oatmeal Cookies are perfect for a busy morning when you need a portable breakfast or if you’re just ready for a change in routine.
More Portable Breakfast Options
Banana Oatmeal Cookies
Ingredients
- 2 cups hazelnut flour or almond flour 224g
- 2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon cinnamon
- 2 cups old fashioned oats 192g (I love Bob’s Red Mill Extra Thick)
- 1/2 cup unsweetened flaked coconut 30g
- 1 cup walnuts coarsely chopped, 125g
- 1 cup pitted dates
- 3 ripe bananas
- 1 teaspoon vinegar
- ¼ cup coconut oil
- 3 large eggs
Instructions
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together hazelnut flour, baking soda, salt and cinnamon. Stir in oats, coconut and walnuts until evenly distributed.
- Add dates, bananas, vinegar, and coconut oil to the bowl of a food processor and process until smooth. Add eggs and process just until combined.
- Pour date mixture over hazelnut flour mixture and stir until combined and no pockets of dry ingredients remain.
- Scoop batter out in scant 1/4-cupfuls and place on prepared baking sheet about 2-inches apart. Flatten batter balls to 1/2-inch thick disks with the bottom of a glass or mug.
- Bake for 15 to 18 minutes or cookie tops are set. Transfer to a wire rack to cool. Enjoy warm or cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy! Thanks for the recipe! This is a keeper, my batter happened to be a bit wet, so I added 1/4 cup of coco powder and I added chopped dried mixed berries-so yummy!!
Hi, Allison! I’m so glad they turned out – love your additions too.
I added stevia and a handful of chocolate chips so the kids will be more willing to eat them! They turned out great. Wonderful recipe, thank you!
That’s great, Christine! Thanks for coming back to let me know. 🙂
This sounds amazing! I’ve never baked with hazelnut flour! Do you make your own?
It’s such a great flour – I use Bob’s Red Mill brand. But I should try making my own!!
I was so impressed to see absolutely no sugar in these, Marissa. Like you, I’m stuck in a bit of a breakfast rut, but for me it’s oatmeal. Loving the idea of repurposing my morning oatmeal into these healthy cookies. Never had cookies for breakfast before (well, OK then, I probably have! At least I’ve never ‘officially’ had them!).
These really are great! 🙂
haha, I may have had a chocolate chip cookie or two in my life before 8am. 😉 Thanks, Helen.
These definitely make me want to try something new for breakfast! Like you, I usually go for a some yogurt with berries and granola. But I would totally swap that out for these breakfast cookies! I love that I can get away with eating cookies for breakfast with this recipe. Big plus that they contain natural sugars and are made with nut flour. Plus, dates are like <3 <3 for me! 😉 Thanks for sharing this recipe, Marissa! I can't wait to make them! 🙂
Thanks, Beeta. I agree – dates are so darn good. Kind of nature’s caramel… 🙂
We always seem to have overripe bananas leftover so I’ll earmark this recipe for those times. They look perfect to slip into Mr NQN’s lunch too!
Yes, definitely good for an afternoon snack as well as breakfast!
I saw these on instagram and drooled! Breakfast cookies are the best 🙂
haha, love it! Thanks, Medha…
Me likes cookies and one or two with some coffee, count me in Marissa. I Pinned this as the ingredient list (hazelnut flour, vinegar) intrigues. Happy Friday!
I think the vinegar helps them have a nice light texture – but, honestly I’m not sure. Your comment reminded me of a cartoon that always cracks me up…
I can totally relate to a breakfast rut, lol! Breakfast cookies are the best way to go to switch things up a little and the flavors going on in here sound wonderful. And thank you so much for the shout-out, sweet friend! Hope you have a wonderful weekend ahead. xoxo
Thank you for getting me out of my rut! Those cookies of yours are ‘must make’!! xoxo
Cookies for breakfast? Sign me up! I love the flavors and bananas to keep things wonderfully moist! And I’m Dorothy, I’m not a big fan of raisins in my cookies, but I do love dates! Gotta make these this weekend!
What, no raisins? 🙂 I’m with you though on the dates…so gooey good.
Hi Marissa! I’ve never been much of a breakfast person, but if these cookies were in the kitchen I sure could be! I love the flavor combination you have here, especially the dates! I’m not a fan of raisins so whenever a recipe calls for them I substitute dates.
I’d love to make you a batch! And that’s a great idea, Dorothy- somehow that substitute never occurred to me, but it makes a lot of sense.