Name: Delicious Banana Walnut Breakfast Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1 1/2 cups rolled oats; 1/2 cup chopped walnuts; 1/4 cup nut butter (peanut, almond, or sunflower seed); 1/4 cup honey or maple syrup; 1/2 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/4 cup mini chocolate chips or raisins (optional)

Why You’ll Love This Recipe

I love that these cookies are made with simple, nourishing ingredients and come together in just one bowl. They’re naturally sweetened with bananas, easy to customize, and freezer-friendly too. Whether I’m rushing out the door or enjoying a slow morning, these cookies give me a healthy and tasty option that doesn’t feel like I’m sacrificing flavor.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ripe bananas
Rolled oats
Chopped walnuts
Nut butter (like almond or peanut butter)
Ground cinnamon
Vanilla extract
Baking powder
Salt
Optional: dark chocolate chips, raisins, chia seeds, or shredded coconut

directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I mash the ripe bananas until smooth.
I stir in the nut butter, vanilla, cinnamon, salt, and baking powder.
I fold in the oats and chopped walnuts, plus any optional add-ins I’m using.
Using a spoon or cookie scoop, I drop mounds of dough onto the baking sheet and flatten them slightly.
I bake for 12–15 minutes, until the edges are golden and the cookies are set.
I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 10–12 cookies.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add mini chocolate chips for a little indulgence or mix in dried cranberries or chopped dates for natural sweetness. I’ve also made a version with flaxseed meal and a spoonful of protein powder to boost the nutrition. If I want a nut-free option, I use sunflower seed butter and skip the walnuts.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They also freeze well—I let them cool completely, freeze in a single layer, then transfer to a freezer bag. To reheat, I warm one in the microwave for 10–15 seconds to bring back the soft texture.

FAQs

Can I use quick oats instead of rolled oats?

Yes, I can, but the texture will be a bit softer and less chewy. I prefer rolled oats for structure.

Are these cookies gluten-free?

They are if I use certified gluten-free oats and double-check my baking powder and other add-ins.

How ripe should the bananas be?

The riper, the better—I use bananas with lots of brown spots for maximum sweetness and moisture.

Can I make these vegan?

Yes, this recipe is naturally vegan if I use plant-based nut butter and avoid dairy-based add-ins like chocolate.

Can I eat these cookies for snacks too?

Absolutely—I often grab one in the afternoon with coffee or toss one in my bag for an on-the-go snack.

Conclusion

Delicious Banana Walnut Breakfast Cookies are one of my favorite ways to enjoy something sweet, hearty, and nutritious first thing in the morning. They’re easy to make, endlessly customizable, and always a hit with both kids and adults. Whether I’m meal prepping or just using up overripe bananas, these cookies are a tasty solution every time.