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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.

Banana Oatmeal Cookies stacked

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.

Banana Oatmeal Cookies cooling

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

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Banana Oatmeal Cookies

5 from 1 vote
Prep: 15 minutes
Cook: 18 minutes
Total: 33 minutes
Course: Breakfast, Dessert
Calories: 123
Servings: 35 cookies
Keep a batch of the dough balls in the freezer and thaw the night before you plan to cook them. That way you can enjoy them fresh and warm – no better way to eat a cookie, even when it’s of the breakfast variety.


  • 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


  • 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.


Calories: 123kcal | Carbohydrates: 10g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 135mg | Potassium: 107mg | Fiber: 2g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 0.9mg | Calcium: 26mg | Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Allison says:

    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!!

    1. Marissa says:

      Hi, Allison! I’m so glad they turned out – love your additions too.