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    Recipes » Desserts » Cookies and Brownies

    Banana Oatmeal Cookies

    Published: Apr 7, 2016 · Modified: Jun 22, 2021 by Marissa Stevens · 22 Comments

    Gluten FreePaleoVegetarian

    This post may contain affiliate links.

    Jump to Recipe
    Banana Oatmeal Cookies in a stack

    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

    • Oatmeal Banana Bread
    • Zucchini Banana Bread
    • Banana Oatmeal Muffins
    Banana Oatmeal Cookies Stacked

    Banana Oatmeal Cookies

    Marissa Stevens
    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.
    5 from 1 vote
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 18 mins
    Total Time 33 mins
    Course Breakfast, Dessert
    Servings 35 cookies
    Calories 123 kcal

    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)
    • ½ 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 ¼-cupfuls and place on prepared baking sheet about 2-inches apart. Flatten batter balls to ½-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

    Calories: 123kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 14mgSodium: 135mgPotassium: 107mgFiber: 2gSugar: 4gVitamin A: 25IUVitamin C: 0.9mgCalcium: 26mgIron: 0.7mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Cookies and Brownies

    • Peanut Butter Sandwich Cookies
    • Italian Wedding Cookies
    • Gingersnap Cookies
    • Oat Flour Chocolate Chip Cookies

    Reader Interactions

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      Recipe Rating




    1. Allison says

      February 27, 2017 at 6:01 pm

      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!!

      Reply
      • Marissa says

        February 28, 2017 at 11:06 am

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

        Reply
    2. Christine says

      October 18, 2016 at 9:12 am

      5 stars
      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!

      Reply
      • Marissa says

        October 18, 2016 at 9:41 am

        That's great, Christine! Thanks for coming back to let me know. 🙂

        Reply
    3. Whitney says

      June 08, 2016 at 6:14 am

      This sounds amazing! I've never baked with hazelnut flour! Do you make your own?

      Reply
      • Marissa says

        June 08, 2016 at 11:26 am

        It's such a great flour - I use Bob's Red Mill brand. But I should try making my own!!

        Reply
    4. Helen @ Scrummy Lane says

      April 13, 2016 at 1:11 pm

      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! 🙂

      Reply
      • Marissa says

        April 13, 2016 at 4:53 pm

        haha, I may have had a chocolate chip cookie or two in my life before 8am. 😉 Thanks, Helen.

        Reply
    5. Beeta Hashempour says

      April 12, 2016 at 12:06 pm

      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! 🙂

      Reply
      • Marissa says

        April 12, 2016 at 3:57 pm

        Thanks, Beeta. I agree - dates are so darn good. Kind of nature's caramel... 🙂

        Reply
    6. Lorraine @Not Quite Nigella says

      April 08, 2016 at 3:44 pm

      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!

      Reply
      • Marissa says

        April 13, 2016 at 4:54 pm

        Yes, definitely good for an afternoon snack as well as breakfast!

        Reply
    7. whiskandshout says

      April 08, 2016 at 1:26 pm

      I saw these on instagram and drooled! Breakfast cookies are the best 🙂

      Reply
      • Marissa says

        April 13, 2016 at 4:54 pm

        haha, love it! Thanks, Medha...

        Reply
    8. KevinIsCooking says

      April 08, 2016 at 11:53 am

      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!

      Reply
      • Marissa says

        April 13, 2016 at 4:58 pm

        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...Delete Cookies?

        Reply
    9. Faith (An Edible Mosaic) says

      April 08, 2016 at 10:26 am

      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

      Reply
      • Marissa says

        April 13, 2016 at 5:00 pm

        Thank you for getting me out of my rut! Those cookies of yours are 'must make'!! xoxo

        Reply
    10. HapaNomNom says

      April 08, 2016 at 9:54 am

      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!

      Reply
      • Marissa says

        April 13, 2016 at 5:01 pm

        What, no raisins? 🙂 I'm with you though on the dates...so gooey good.

        Reply
    11. Dorothy Dunton says

      April 08, 2016 at 9:37 am

      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.

      Reply
      • Marissa says

        April 13, 2016 at 5:03 pm

        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.

        Reply

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