Why You’ll Love This Recipe

I love how these mini banana nut breakfast cookies bring together the comfort of banana bread and the convenience of a grab‑and‑go snack. The combination of ripe mashed bananas, hearty oats, chopped nuts, and just a touch of sweetener creates a satisfying, wholesome bite. They’re the perfect protein‑packed start to my morning or a quick afternoon pick‑me‑up, and their mini size is so fun to customize with mix‑ins like chocolate chips or dried fruit.

Mini Banana Nut Breakfast Cookies

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Very ripe bananas, mashed
Old‑fashioned or quick oats
All‑purpose flour (or gluten‑free blend)
Chopped nuts (walnuts or pecans)
Ground cinnamon
Baking powder
A pinch of salt
Egg (or flax “egg” for vegan)
Nut butter (peanut or almond)
Maple syrup or honey (optional)
Vanilla extract (optional)

Directions

Prep & mix dry: I whisk oats, flour, chopped nuts, cinnamon, baking powder, and salt in a bowl.
Combine wet: In another bowl, I mash bananas and stir in egg or flax egg, nut butter, maple syrup or honey, and vanilla.
Fold together: I gently blend wet into dry until just combined—the batter stays thick.
Scoop cookies: Using a tablespoon, I drop mini cookie mounds onto a lined baking sheet, pressing them lightly flat.
Bake: I bake at around 350 °F (175 °C) for 10–15 minutes, or until lightly golden and set.
Cool & enjoy: I let them cool briefly before serving—or pack them up for a healthy snack later.

Servings and timing

Yields: About 24 mini cookies (2–3 per person as a snack)
Prep Time: ~10 minutes
Cook Time: ~12 minutes
Total Time: ~22 minutes

Variations

Chocolate chips or raisins: I stir in mini chocolate chips or raisins for sweetness.
Gluten‑free & vegan: I use gluten‑free oats/flour and swap the egg with a flax egg.
Protein boost: I mix in a scoop of protein powder or extra nut butter.
Spiced twist: I add nutmeg or cardamom to enhance the warm flavor.

Storage/reheating

Room temperature: I store cookies in an airtight container for up to 3 days.
Freezing: I freeze cooled cookies in a bag for up to 2 months.
Reheating: I warm them in the microwave (15–20 seconds) or pop them in the toaster oven until soft.

FAQs

Can I make these fully vegan?

Yes—I replace the egg with a flax egg (1 Tbsp flaxseed + 3 Tbsp water) and use plant‑based milk or nut butter—no other changes needed.

What’s the best nut to use?

Walnuts or pecans add nice texture and flavor, but almonds or sunflower seeds work well if you need a nut‑free version.

Do I need to add sweetener?

Ripe bananas provide natural sweetness. I add a bit of maple syrup or honey if I prefer a sweeter cookie.

Can I freeze these?

Definitely—I freeze the baked cookies in zipper bags and thaw them when I need a quick breakfast. They thaw perfectly!

How do I keep them from being soggy?

I drain excess banana moisture, don’t overmix the batter, and flatten the dough well before baking so they bake through.

Conclusion

I find these mini banana nut breakfast cookies to be a delightful blend of comfort and convenience. They’re perfect for busy mornings, kid‑friendly, and endlessly adaptable. Whether I’m using what’s in my pantry—nuts, seeds, chocolate chips—or keeping them simple, they always turn out moist, flavorful, and ready to fuel my day.