Banana Bread Breakfast Cookies
These healthy Banana Bread Breakfast Cookies are a great spin on Banana Bread. The soft naturally sweetened cookies are packed with chunks of banana and then topped with a slice of banana before baking. These are a great grab and go Paleo and Grain Free breakfast or snack.
These Paleo Banana Bread Breakfast Cookies are an easy to make cross between Banana Muffins and Breakfast Cookies. These cookies have a soft fluffy texture that is just like the top of a muffin (which is the best part of a muffin in my opinion).
By using very ripe almost compost worthy bananas, there is no need to add any other sweetener to the batter. I added walnuts in, but feel free to toss in chocolate chips if you are not on the Specific Carbohydrate Diet.
The batter is quite wet so you may need to wet yours hands to better shape the cookies on the baking tray. As with most grain free baked goods, the cookies don’t change shape or size when baked in the oven, so gently forming the batter into a “pretty” shape can really make a difference with how they will end up looking once done.
I have found that these paleo breakfast cookies freeze really well and are even delicious when still frozen. I like to keep a batch of them in my freezer and grab one when I am in need of something sweet.
Why you are going to love these Banana Bread Breakfast Cookies
- They are fast and easy to make: With a prep time of just 15 minutes they cookies are incredibly easy to make, the hard part is waiting for them to bake!
- They are naturally sweetened with just bananas: By using very ripe bananas there is no need to add any other sweetener such as honey
- They freeze well: Keep any extras in the freezer, they are delicious eaten frozen! They will last for up to 3 months in the freezer.
- Soft and tender texture: They are really just like the top of a muffin (which is the best part in my opinion)
Have ripe bananas? Here are a few other banana recipes that you will love:
- Banana Bread Mug Cake
- Upside Down Caramelized Banana Bread in a Skillet
- Extra Banana Banana Pancakes
- The Best Banana Bread
- Ginger Spiced Banana Bread
- Almond Butter Banana Bread with a Jam Swirl
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Banana Bread Breakfast Cookies
- 3 ripe bananas
- 2 medium eggs
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/2 cup chopped pecans or walnuts
- 1/3 cup chocolate chips (omit for SCD)
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a baking tray with parchment paper. Cut one of the bananas in half and cut one of the halves into thin slices.
- In the bowl of an electric mixer combine 2 1/2 of the bananas, eggs, vanilla extract and the melted coconut oil and blend until the bananas are completely mashed and everything is combined.
- Stir in the cinnamon, baking soda, almond flour, coconut flour and once well mixed add in the chopped nuts and optional chocolate chips and give the batter a final stir.
- Place large spoonfuls of the batter on the baking tray and top each cookie with a banana slice. Press down gently on each cookie to slightly flatten them. The batter should make 18-20 cookies.
- Bake the cookies for approximately 15 minutes until golden in colour. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
- Store the cookies in an air tight container in the fridge for up to 4 days or in the freezer for 3+ months.
How many eggs should there be? That seems to be missing on the ingredients list.
Thanks for pointing that out!!
These look delicious – could I sub other things for the coconut oil and coconut flour? I don’t currently have either in my pantry. Thanks!
I just made these and omg they are amazing and turned out exactly like the picture! I knew they would be a win because Carmen’s recipes are on point! Thanks for another winner my fellow Canadian!!
I just made these and they turned out like the picture however I feel they could use a boost of flavor. The flavor was a little flat for me. Otherwise they were good.
Thank you for sharing!
It’s because they need a bit of salt – I realized that after making them!
These turned out amazing!!! One hundred percent Paleo. The only thing that isn’t Whole30 compliant is the chocolate chips. Mine are allergen-free and only 7g of sugars so I went with it. These ‘cookies’ taste like banana bread but feeeeel more like the top of a muffin. Delicious and so easy.
Thanks, I make banana pancakes so often, but this is good new twist. Will be testing this out. 🙂
Let me know how they turn out!
Where in the U.K. do you buy chocolate chips in bulk?
Amazon! I do most of my bulk buying off Amazon, I find that it’s the cheapest and has the widest selection
Just pulled these breakfast cookies out of the oven and had my first one. So good and simple! I will definitely be making these again.
Can you sub another flour for the coconut flour?
First every last bite recipe and kids liked them! We’ve had several scd banana bread fail recipes. Excited to try other scd recipes. It was the first time in almost a yr using kitchen aid since most scd recipes use vitamix or processor. Ty!
We love this recipe! I have tried many SCD cookies recipes and these are at the top!! Thumbs up from hubby, son, and two grandsons!! My 8 yr grandson says they are the Best cookies he has ever had! There ya have it! Thanks for making me “The Best Grama EVER!” Much love! Patricia
Hi, I just made your cookies, but in the instructions you mention baking soda but it’s not in the ingredient list
Hi Shirley, its been almond flour and cinnamon 😀 1/2 tsp
I made these and they turned out great. Not too sweet but with a nice texture and flavor.
Just needs salt 🙂 yummy otherwise
Thoroughly enjoyed! Only had 2 bananas so didn’t add any on top and added salt and honey. Omitted chocolate chips and used pecans. What a wonderful recipe! Thank you so much.