Banana Bread Breakfast Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 32 large cookies
  • 2 cups banana puree (about 6 medium ripe bananas)
  • 1 cup honey
  • ¾ cup coconut oil, melted and cooled slightly
  • 8 eggs
  • 2 tsp vanilla extract
  • 8 cups old fashioned oats
  • 1 cup wheat germ
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp salt
  • 1 cup walnuts, chopped
  1. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper and set aside.
  2. In a large bowl, mash bananas against the sides of the bowl using the backside of a fork until few lumps remain. Whisk in honey, coconut oil, eggs, and vanilla extract.
  3. In a second large bowl, whisk together the oats, wheat germ, cinnamon, nutmeg, and salt.
  4. Add the dry ingredients to the banana mixture, mix until combined. Fold in the walnuts.
  5. Using a ⅓ cup scoop, scoop batter onto prepared baking sheet. Flatten with the palm of your hand and shape, if needed, into a circle. Note: cookies will not spread.
  6. Bake for 23-25 minutes or until golden. Remove from oven and allow to cool for about 10 minutes before removing from baking sheet. Repeat with remaining batter.
Recipe adapted from Baker by Nature
Nutrition Information
Serving size: 1 cookie Calories: 224 Fat: 10.4 Carbohydrates: 29.1 Sugar: 12.4 Sodium: 88 Fiber: 3.4 Protein: 5.6 Cholesterol: 44
Recipe by Prevention RD at