Almond Butter Banana Breakfast Cookies

by Lindsay Cotter Published: Sep 10, 2024

Dairy-Free Gluten-Free Grain-Free Nightshade-Free Vegetarian

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Make cookies part of a healthy breakfast with these Almond Butter Banana Breakfast Cookies! These gluten-free breakfast cookies are made with wholesome ingredients and unrefined sugars. Portable, easy, delicious! Flourless cookie option included.

Overhead photo of breakfast cookies topped with chocolate chips on a sheet pan.

Personal note: These breakfast cookies have made a comeback in our house! I make a big batch and freeze the extras, making them perfect for a quick breakfast or snack. They’ve been a lifesaver for travel or those busy mornings when I need something quick before or after the gym or run —ideal when you’re not super hungry but still need a bit of fuel.

* If you’re looking for a different texture or need to avoid oats due to allergies, you can use tapioca flour (my preference) instead of oat flour. Both flours have similar carbohydrate profiles.

Who Said Cookies Can’t Be Good for You?

There’s just something about combining the words breakfast and cookies that just seems right. If for nothing more than we’re way more willing and excited to get out of bed for banana breakfast cookies than something like, say, toast. Do you agree?

Plus, even though this recipe is called a cookie, it’s loaded with nutrients, fiber, and better-for-you swaps—replacing butter and sugar with almond butter and banana, which boosts nutrients and provides a more balanced macronutrient profile Plus all it takes to make are just a handful of pantry staple ingredients.

Three fluffy banana breakfast cookies stacked on top of each other.

Before You Bake

Desired Cookie Texture – Tapioca flour will give you a softer cookie. If you don’t have tapioca flour, you can use gluten-free oat flour instead. It still tastes great, but the cookies will be firmer and won’t spread as much.
Chill the Cookie Dough for Tapioca Flour Cookies – If you are using tapioca flour, the batter will be less thick. If it’s too thin to scoop, move the batter to the fridge to chill for 30 minutes or until it’s thick enough to scoop and proceed as usual.
Use Drippy Almond Butter – this will create a smoother batter! too thick and it might be hard to combine the banana and egg mixture with the almond butter.
Use Ripe Bananas – Make sure to use ripe, spotty bananas for the best taste and texture! If your bananas are too green, you can speed up the ripening process by storing them in a paper bag. Or, bake them (unpeeled) in the oven at 300 degrees Fahrenheit for 10 to 20 minutes or until the skins are black.

Overhead photo of a sheet pan with cups of ingredients for banana cookies.

How to Make Banana Breakfast Cookies

Below is an overview of the instructions for this recipe. Please be sure to scroll down to the recipe card below for the complete ingredients and instructions!

Prep – Preheat the oven to 350°F, and line a baking sheet with parchment paper. Greasing the sheet is optional, but parchment makes transferring cookies to a cooling rack easier.
Mix wet ingredients: Blend the banana, egg, and vanilla. Then, stir in almond butter.

Almond butter sitting atop a mixture of banana and eggs in a glass bowl.

Tip: If you don’t have a food processor, mash the ingredients by hand for a smooth batter. Ripe bananas and runny almond butter help achieve the best texture.

Whisk dry ingredients in a separate bowl. This ensures even distribution of baking powder and salt, preventing clumps in the flour.
Add dry ingredients to wet ingredients to maintain control over the batter’s texture. Adjust the consistency if needed.

Overhead photo of tapioca flour, ground flaxseed on top of wet ingredients in a bowl.

Oatmeal and chocolate chips on top of banana breakfast cookie batter in a bowl.

Tip – Don’t Overmix! Be careful to mix the ingredients just until no streaks remain. Otherwise, your banana breakfast cookies are likely to turn out dense and tough.

Fold in chocolate chips or other mix-ins (a little goes a long way).
Portion the dough using a cookie scoop or tablespoon onto the baking sheet.
Bake for 10-12 minutes or until lightly golden brown. It can be tricky to tell when the cookies are done, but be patient. They’ll firm up as they cool!

Gluten-free almond butter banana breakfast cookies batter on a silver baking sheet.

Gluten-free almond butter banana breakfast cookies freshly baked on a silver baking sheet.

Note: Flatten the Cookies if Using Oat Flour. If you are using oat flour, the cookies will not spread in the oven by themselves. So, once they are out of the oven, gently press the cookie down with a hand or the back of an oiled spoon.

Optional Variations and Add-Ins

We kept this recipe fairly simple, but that doesn’t mean you can’t jazz it up! Feel free to experiment with different ingredients to make these banana breakfast cookies your own.

Use Flax Eggs. Keep this recipe egg-free by substituting the whole egg with a flax egg substitute with ground flax seeds and water. Just note that the baking time and texture will vary.
Swap the Tapioca Flour. We prefer to use tapioca flour for a softer texture, but gluten-free oat flour will also work.
Add a Topping. For extra goodness, melt dark chocolate in the microwave or a double boiler, and dip or drizzle the baked cookies. Then, set them aside to allow the chocolate to harden and set before serving.
Swap the Sweetener. If you prefer a low-sugar option, swap the cane sugar with a sugar substitute such as monk fruit sweetener or baking Stevia. Or, use maple syrup or honey for a refined sugar-free option. Just note that you may need to add more flour to account for the added moisture.
Use a Different Nut Butter. Feel free to replace the almond butter with any other creamy nut or seed butter such as peanut butter, cashew butter, or sunflower seed butter. Just keep in mind that the flavor of your cookies will change slightly depending on what you use.
Include Cinnamon. Add extra depth and subtle warmth to complement the sweetness of the cookies with up to one teaspoon cinnamon.
Mix and Match Add-Ins. We love to use dairy-free dark chocolate chips, but milk chocolate or white chocolate will also work. Or, add extra ingredients like dried cranberries, raisins, chopped nuts, or coconut flakes.
Make Banana Oatmeal Breakfast Cookies. Fold gluten-free quick or rolled oats into the batter for a slightly chewier texture, making banana oatmeal cookies.

Up close photo of a bite taken out of an almond butter banana breakfast cookie.

A woman's fingers holding up a banana breakfast cookie with a bite taken out.

Common Questions

How long do banana breakfast cookies last?

Stored leftover healthy breakfast cookies in an airtight container, leftover cookies will stay fresh at room temperature for up to one week.

Can I freeze leftovers?

Yes! Once cool, you can transfer the cookies to a freezer-safe container, and freeze for up to two months. We recommend placing a piece of parchment paper between each cookie to prevent them from clumping together. Thaw in the fridge overnight or at room temperature when you’re ready to eat.

Can I use frozen bananas instead of fresh?

We haven’t tested it but think it would work if you thaw the bananas first. Then, make sure to strain off as much excess liquid as possible.

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