These Healthy Banana Oat Breakfast Cookies are naturally sweetened with ripe bananas and made with wholesome oats, coconut, and flaxseed. Flourless, easy to make, and ready in under 30 minutes, they're perfect for breakfast, snacks, or healthy meal prep.
Published August 1, 2026
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup quick and easy.
5 minPlace the peeled bananas in a medium mixing bowl and mash them thoroughly with a fork until smooth. A few small lumps are perfectly fine, but the mixture should be soft enough to easily combine with the oats.
3 minAdd the quick oats, shredded coconut, and ground flaxseed to the mashed bananas. Stir everything together until evenly combined. If desired, mix in cinnamon or vanilla extract for extra flavor. The mixture should be thick and hold its shape when scooped.
3 minUsing a tablespoon or small cookie scoop, place portions of the mixture onto the prepared baking sheet. Gently flatten each cookie with the back of a spoon into a round shape about ½ inch thick. Press a few pieces of dried cranberries and dried papaya into the top of each cookie for added sweetness and color.
5 minBake for 14 minutes, or until the cookies are lightly golden around the edges and feel set when gently touched. They will remain soft in the center, which gives them their chewy texture.
14 minAllow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They will continue to firm up slightly as they cool while staying soft and moist inside.
5 minYes, if you use certified gluten-free oats.
Yes. The recipe is naturally vegan as written.
Absolutely. Thaw them completely and drain any excess liquid before mashing.
Yes. Chopped walnuts, pecans, or almonds make a great addition.
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