Start your morning with these delicious banana bread breakfast cookies that combine the beloved flavors of homemade banana bread with the convenience of grab-and-go cookies. These wholesome treats are packed with nutritious ingredients like oats, bananas, and raisins, making them perfect for busy mornings when you need a quick, satisfying breakfast. Unlike traditional cookies loaded with butter and refined sugar, these breakfast cookies offer a healthier alternative that doesn’t compromise on taste or texture.
These banana bread breakfast cookies are incredibly versatile and can be enjoyed warm from the oven with a glass of milk, packed in lunch boxes, or stored for several days as a quick breakfast option. The natural sweetness from ripe bananas and raisins means you can feel good about serving these to your family, while the hearty oats provide sustained energy to fuel your day.
Ingredients
Dry Ingredients:
- 1 1/2 cups (190g) unbleached all-purpose flour
- 1/2 cup (100g) granulated sugar
- 3/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 3/4 cups (140g) quick cooking oats, uncooked
Wet Ingredients:
- 1/2 cup (120ml) extra virgin olive oil
- 2 medium mashed ripe bananas (about 200g)
- 1/4 cup (60ml) unsweetened applesauce
- 1 cup (150g) raisins
Instructions
Step 1: Prepare Your Oven and Workspace
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly coat with cooking spray. If using a baking stone, no greasing is necessary.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the unbleached all-purpose flour, granulated sugar, cinnamon, baking soda, salt, and ground nutmeg. Whisk these ingredients together until well distributed and no lumps remain.
Step 3: Add the Olive Oil
Pour the extra virgin olive oil into the dry ingredient mixture. Using a wooden spoon or spatula, stir the oil into the flour mixture until it resembles a coarse meal texture. The mixture should look crumbly and slightly moist.
Step 4: Incorporate the Remaining Ingredients
Add the quick cooking oats, mashed ripe bananas, unsweetened applesauce, and raisins to the bowl. The bananas should be well-mashed with just a few small lumps for texture.
Step 5: Mix Thoroughly
Stir all ingredients together until completely combined. The dough should be moist and hold together when pressed. If the mixture seems too dry, add an extra tablespoon of applesauce. If too wet, add a tablespoon of flour.
Step 6: Shape and Bake
Using a teaspoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. The cookies will spread slightly during baking. Bake for 14 minutes in the preheated 400°F oven, or until the edges are lightly golden and the centers appear set.
Step 7: Cool and Serve
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Time and Serving Information
Prep Time: 15 minutes Bake Time: 14 minutes Total Time: 29 minutes Servings: 24 cookies Serving Size: 2 cookies
Nutrition Information (Per 2-Cookie Serving)
- Calories: 185
- Total Fat: 5.5g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 125mg
- Total Carbohydrates: 32g
- Dietary Fiber: 2.5g
- Sugars: 16g
- Protein: 3g
- Potassium: 180mg
- Vitamin C: 3mg
- Iron: 1.2mg
Tips for Perfect Banana Bread Breakfast Cookies
The key to exceptional banana bread breakfast cookies lies in using properly ripened bananas. Choose bananas that are heavily speckled with brown spots, as these provide the best flavor and natural sweetness. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a brown paper bag with an apple overnight.
When mashing the bananas, leave some small chunks for added texture that mimics traditional banana bread. The combination of olive oil and applesauce keeps these cookies moist while reducing the overall fat content compared to butter-based cookies.
For variations, consider adding chopped walnuts, mini chocolate chips, or dried cranberries instead of raisins. You can also experiment with different spices like allspice or ginger to customize the flavor profile.
Storage and Make-Ahead Tips
These banana bread breakfast cookies store beautifully in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a freezer-safe container for up to three months. To refresh day-old cookies, warm them in a 300°F oven for 3-5 minutes.
The cookie dough can be prepared ahead of time and refrigerated for up to 24 hours before baking. This actually improves the flavor as the ingredients have time to meld together. You can also freeze scooped portions of dough on a baking sheet, then transfer to freezer bags once solid. Bake frozen dough directly from the freezer, adding 1-2 extra minutes to the baking time.
These wholesome banana bread breakfast cookies offer the perfect balance of nutrition and indulgence, making them an ideal choice for families seeking healthier breakfast alternatives without sacrificing taste.