Banana Walnut Breakfast Cookies

This Banana Walnut Breakfast Cookies recipe is an easy, wholesome way to stay full all morning. Made with just one ripe banana, oats, peanut butter, and crunchy walnuts, these soft and chewy cookies are packed with energy and naturally sweetened, no added sugar needed. They’re perfect for busy mornings, school lunchboxes, or whenever you want a grab-and-go breakfast that still feels homemade.

These banana walnut breakfast cookies are great because they’re made in one bowl with five simple ingredients you likely already have on hand. The ripe banana keeps them moist, the oats make them hearty, and the walnuts add satisfying crunch and healthy fats. If you’re a fan of simple breakfasts that feel like a treat, don’t miss my Strawberry Banana Breakfast Cookies,or my favorite Banana Trail Mix Breakfast Cookies that will keep you full all the morning.

Why You’ll Love These Banana Walnut Breakfast Cookies

• Naturally sweet, no added sugar
• Just 5 ingredients and one bowl
• Perfect for meal prep and school mornings
• Soft, chewy, and full of warm banana flavor
• Gluten-free and dairy-free, as written

Ingredients Needed for Banana Walnut Breakfast Cookies

Below are the five key ingredients that make these breakfast cookies so easy, filling, and satisfying:

• Ripe Bananas. The riper, the better—brown spots mean natural sweetness and extra moisture.
• Oats. Rolled oats give a hearty, chewy base. Quick oats work too, just avoid steel-cut.
• Chopped Walnuts. These bring crunch, healthy fats, and that classic banana bread vibe.
• Peanut Butter. Creamy, unsweetened peanut butter helps bind everything while adding protein and richness.
• Cinnamon (Optional). Adds warmth and coziness. Feel free to skip or substitute with nutmeg.

Best Type of Oats for Breakfast Cookies

Rolled oats are the best choice for banana walnut breakfast cookies. They give a chewy, hearty texture that holds up well to moisture from the banana. If you prefer a softer cookie, you can use quick oats, but they’ll bake up slightly less textured. Avoid steel-cut oats entirely,they won’t soften enough and can make the cookies gritty.

How I Make Banana Walnut Breakfast Cookies

(This is a quick overview of how I make banana walnut breakfast cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat your oven. Set to 350°F and line a baking sheet with parchment.
2. Mash the bananas. In a medium bowl, mash until smooth.
3. Mix everything in. Add oats, chopped walnuts, peanut butter, and cinnamon. Stir until well combined.
4. Scoop and flatten. Drop spoonfuls onto your baking sheet and gently press them down—they won’t spread much.
5. Bake for 12 to 14 minutes. Cookies should be golden on the edges and soft in the center.
6. Let cool. They’ll firm up as they sit and become even better the next day.

Can I Make These Cookies Without Banana?

While banana gives these cookies their signature sweetness and moisture, you can still make a delicious version without it. Try swapping in about 1/3 cup of unsweetened applesauce, pumpkin puree, or mashed sweet potato. Each one brings its own flavor and texture twist, but they’ll all help hold the cookies together beautifully while keeping them soft and satisfying.

What to Serve with Banana Walnut Breakfast Cookies

• A hot cup of coffee or chai tea
• A side of Greek yogurt or plant-based yogurt
• A sliced apple or pear for a crisp, fresh pairing

Banana Walnut Breakfast Cookies Recipe Variations

Nutty Boost. Add chopped pecans, almonds, or hazelnuts for more crunch and depth. Mix and match or replace the walnuts entirely.

Fruity Add-Ins. Stir in dried cranberries, raisins, chopped dates, or even freeze-dried strawberries for a naturally sweet and chewy twist.

Chocolate Twist. Fold in mini chocolate chips or chopped dark chocolate if you love a banana-chocolate combo.

Spiced Up. Add a dash of vanilla extract, pumpkin pie spice, or a pinch of cardamom for extra warmth and flavor.

No-Nut Version. Make it school-safe by swapping peanut butter with sunflower seed butter and omitting nuts. You can add seeds like pumpkin or hemp for texture.

Protein-Packed. Mix in a scoop of your favorite protein powder or a spoonful of flaxseed meal for a more filling breakfast.

I love baking these cookies for 12–14 minutes for a chewy texture. If you prefer a crispier outside, add 1–2 extra minutes. (They’ll firm up more as they cool.)

For thicker cookies, chill the dough and shape slightly taller mounds before baking.

How to Pack These for School or Work

To keep these cookies fresh and intact on the go, let them cool fully before packing. Store them in a reusable silicone snack bag, a sealed glass container, or wrap individually in wax paper. Add a small paper towel to absorb moisture if packing with fruit. For longer storage, freeze and pack straight from the freezer, they’ll thaw by snack time.

Storing and Freezing Banana Walnut Breakfast Cookies

Store in an airtight container at room temp for 2 days or in the fridge up to a week. They freeze beautifully, just thaw at room temp or microwave for 10–15 seconds.

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FAQs About Banana Walnut Breakfast Cookies

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