Healthy Banana Oat Breakfast Cookies (No Flour, No Oil)

Unlike traditional cookies, these are made without flour, oil, eggs, or refined sugar. Instead, rolled oats provide fiber, chia seeds add plant-based omega-3s, nut butter contributes healthy fats and protein, while bananas naturally sweeten every bite.

I love recipes like this because they prove healthy eating doesn't have to be complicated. Just mix everything together, bake, and enjoy.

Why You'll Love These Cookies

• No flour
• No oil
• No eggs
• Naturally sweetened with bananas
• Easy one-bowl recipe
• Great for meal prep
• Kid-friendly
• Freezer friendly
• Ready in about 25 minutes

Nutritional Benefits

These cookies provide:

• Complex carbohydrates from oats for lasting energy
• Potassium from bananas
• Fiber from oats, chia seeds, and coconut
• Plant-based omega-3 fats from chia seeds
• Healthy fats from nut butter
• A small boost of protein to help keep you satisfied

They're a much more nourishing option than traditional cookies because they're made from whole-food ingredients instead of refined flour and butter.

Healthy baking doesn't need to be complicated. With just a handful of simple ingredients, you can make soft, chewy cookies that are nourishing enough for breakfast yet delicious enough for dessert. They're perfect for meal prep, easy to customize, and always a hit with both kids and adults.

Enjoy every bite!

Healthy Banana Oat Breakfast Cookies (No Flour, No Oil)

Prep time: 10 min  Bake time: 15 min Total time: 25 min  Makes: 10-12 cookies

Ingredients

• 2 ripe bananas
• 1½ cups gluten-free rolled oats
• 1 teaspoon vanilla extract
• ⅛ cup chia seeds or (2 tbsp)
• ⅛ cup unsweetened shredded coconut (2 tbsp)
• 2 tablespoons nut butter or seed butter of choice
• ⅓ cup chocolate chips
• Pinch of sea salt (optional)

Directions

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Mash the bananas in a large bowl until mostly smooth.
4. Stir in the vanilla and nut butter until combined.
5. Add oats, chia seeds, coconut, chocolate chips, and optional salt.
6. Mix until everything is evenly coated.
7. Scoop about 2 tablespoons of mixture onto the prepared baking sheet and gently flatten each cookie.
8. Bake for 15 minutes, or until the edges begin turning lightly golden.
9. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a cooling rack.

Storage

Store in an airtight container:

• Counter: up to 2 days
• Refrigerator: up to 5 days
• Freezer: up to 3 months

Simply thaw for a few minutes or warm slightly before enjoying.

Helpful Tips

• Use very ripe bananas for the sweetest flavor.
• Add chopped walnuts or pecans for extra crunch.
• Stir in raisins or dried cranberries instead of chocolate chips.
• Sprinkle cinnamon into the batter for a cozy flavor.
• Use sunflower seed butter for a nut-free version.

Nutrition (Approximate)

Makes: 12 cookies

Per cookie:

• Calories: 115
• Protein: 3 g
• Carbohydrates: 16 g
• Fiber: 3 g
• Sugars: 6 g
• Fat: 5 g
• Saturated Fat: 1.5 g
• Omega-3 (ALA): 0.7 g

(Values are approximate and will vary depending on the nut butter and chocolate chips used.)