Banana Walnut Breakfast Cookies – the perfect wholesome start to your day! These cookies are naturally sweetened, hearty, and packed with oats, bananas, and walnuts. I’m thrilled you’re here—thank you for joining me! If you enjoy this recipe, don’t forget to subscribe via email for more breakfast treats and cozy kitchen ideas.
Overview of Recipe Content
What it is & When to Serve
These Banana Walnut Breakfast Cookies make a delightful grab-and-go breakfast, post-workout snack, or even a light-ish dessert. They’re soft, chewy, and satisfyingly nutty.
You’ll love them because they’re simple, naturally sweet, and free of refined sugars if you opt for honey or maple syrup! Flavor-wise, expect moist banana goodness, cinnamon warmth, crunchy walnut bites, and a gentle sweetness from syrup or honey.
Benefits & Seasonal Fit
Perfect for a busy weekday or a relaxed weekend brunch, these cookies celebrate ripe bananas and warming cinnamon—ideal for early mornings or school lunches.
Ingredients
- 2 ripe bananas, mashed
- 1 cup rolled oats
- ¾ cup all‑purpose or oat flour
- ⅓ cup chopped walnuts
- ¼ cup maple syrup or honey
- ¼ cup melted coconut oil or butter
- ½ tsp cinnamon
- ½ tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Tools Needed
- Mixing bowl
- Fork or whisk
- Baking sheet
- Parchment paper or silicone mat
- Measuring cups & spoons
Suggested Substitutions & Add‑Ins
- Swap oat flour for gluten‑free oat flour or whole‑wheat flour
- Use sunflower seeds or pecans instead of walnuts
- Add mix‑ins: chocolate chips, raisins, dried cranberries, shredded coconut
How to Make Banana Walnut Breakfast Cookies
- Preheat & Prep
Preheat your oven to 350 °F (175 °C). Line a baking sheet with parchment or a silicone mat. - Mash & Mix Dry Ingredients
In a mixing bowl, mash ripe bananas with a fork until smooth. Stir in maple syrup (or honey), melted coconut oil (or butter), and vanilla extract. - Combine Everything
Add rolled oats, flour, cinnamon, baking powder, salt, and chopped walnuts. Stir until just combined—don’t overmix. The mixture should be slightly sticky. - Shape Cookies
Scoop about 2 tablespoons of dough per cookie onto your tray, spacing about 2 inches apart. Flatten slightly for even baking. - Bake & Cool
Bake for 12–15 minutes, until edges are golden and the centers are set. Let them cool on the baking tray for a few minutes before transferring to a wire rack to finish cooling. - Enjoy
Once cooled, dig in! They’re perfect warm or at room temperature.
What to Serve with Banana Walnut Breakfast Cookies
- A glass of milk or dairy‑free milk
- Greek yogurt or plant‑based yogurt, with honey swirl or fresh fruit
- A small fruit salad or sliced apple
- A hot cup of coffee, chai tea, or warm lemon water
Tips for Making It Perfect
- Use very ripe bananas for natural sweetness and optimum moisture.
- Make even‑sized cookies using a scoop for consistent baking.
- Don’t overbake—they should stay chewy.
- Prep in advance: mix the dough the night before and refrigerate; bake fresh in the morning.
- Freeze dough balls or baked cookies for make‑ahead breakfasts.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to 5 days.
- Freezing: Freeze baked cookies in single layer for up to 3 months. Reheat gently in the oven or microwave to soften.
- Dough balls: Store uncooked dough portions in the freezer and bake as needed.
General Information
These breakfast cookies are inspired by a cozy American‑style brunch tradition—warm, slightly sweet, and full of wholesome oats and bananas. They’re vegetarian, adaptable to gluten‑free, and easily nut‑free by swapping walnuts. Nonna taught me that using pantry staples and ripe fruits leads to the best impromptu breakfasts!
Frequently Asked Questions
Can I use over‑ripe bananas with brown spots?
Absolutely—those are the sweetest and make for very moist cookies.
Can this be made vegan?
Yes—use maple syrup, coconut oil, and make sure your flour is vegan‑certified.
Are they suitable for school lunches?
Yes! These cookies travel well and can be made nut‑free if needed.
Can I add cocoa powder or chocolate chips?
Sure—just fold in a tablespoon or two of cocoa powder or a handful of chips for a chocolate twist.
How do I make them crispy instead of chewy?
Flatten them more and bake an extra minute or two until edges are browned.
Conclusion
In just minutes, you’ve created a batch of Delicious Banana Walnut Breakfast Cookies—soft, wholesome, and ready to brighten any morning. If you love this recipe, you might also enjoy:
Let me know how they turned out. Wishing you sunny mornings and happy baking!
Interactive Elements
I’d love to hear from you—please leave a ⭐ review or comment below! And don’t forget to pin this recipe on Pinterest or share your photo and tag me on social media @poulefrecipe. 💕
Visit my Pinterest board: https://www.pinterest.com/poulefrecipe/
Nutritional Information
(Approximate per cookie, makes ~12 cookies)
| Calories | Carbs | Protein | Fat | Fiber | Sugar |
|---|---|---|---|---|---|
| ~120 kcal | 18 g | 2.5 g | 5 g | 2 g | 5 g (naturally from banana & syrup) |
Delicious Banana Walnut Breakfast Cookies
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy breakfast cookies made with ripe bananas, oats, and walnuts. Naturally sweetened and perfect for a quick, healthy start to your day!
Ingredients
2 ripe bananas, mashed
1 cup rolled oats
3/4 cup all-purpose or oat flour
1/3 cup chopped walnuts
1/4 cup maple syrup or honey
1/4 cup melted coconut oil or butter
1/2 tsp cinnamon
1/2 tsp baking powder
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line baking sheet with parchment or silicone mat.
2. In a bowl, mash the bananas until smooth.
3. Add maple syrup, melted coconut oil, and vanilla. Mix well.
4. Stir in oats, flour, cinnamon, baking powder, salt, and chopped walnuts.
5. Scoop 2 tbsp of dough per cookie onto the baking sheet and flatten slightly.
6. Bake for 12–15 minutes until edges are golden.
7. Cool on tray for 5 minutes, then transfer to wire rack.
8. Serve warm or at room temperature.
Notes
Use very ripe bananas for best flavor and moisture.
Swap walnuts with sunflower seeds or pecans if needed.
Store in an airtight container for up to 5 days or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5
- Sodium: 35
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 2.5
- Cholesterol: 0
