No-Sugar Banana Oat Cookies – Easy 25-Minute Snack

I used to think breakfast cookies were a bit of a joke – until I made these. They're packed with oats, banana, and a handful of pantry staples, and they come together in one bowl. No refined sugar, no fuss.

These cookies are a lifesaver on busy mornings when you need something portable. My kids grab them on the way out the door, and I've been known to sneak one with my coffee.

If you're cutting back on sugar or just want a healthier treat, these are for you. They're soft, chewy, and naturally sweet.

About the Ingredients

3 ripe bananas, mashed (about 1 1/2 cups / 340g)

The riper, the sweeter. If your bananas aren't spotty, add a few drops of stevia or a tablespoon of maple syrup (but that adds sugar).

2 cups (180g) rolled oats

Use old-fashioned oats for the best texture. Quick oats work too, but the cookies will be softer.

1/2 cup (60g) chopped walnuts or pecans

Adds crunch and healthy fats. Swap for sunflower seeds to make it nut-free.

1/3 cup (40g) unsweetened shredded coconut

Adds natural sweetness and texture. Omit if you don't like coconut, or replace with more oats.

1 teaspoon vanilla extract

Pure vanilla adds warmth. Use imitation if that's what you have.

1 teaspoon ground cinnamon

Cinnamon pairs beautifully with banana. If you love spice, add a pinch of nutmeg too.

1/2 teaspoon salt

Balances sweetness and brings out flavors. Use fine sea salt.

1 large egg (or flax egg for vegan)

Binds everything together. For vegan, mix 1 tablespoon flaxseed meal with 3 tablespoons water and let sit for 5 minutes.

1/4 cup (60ml) unsweetened almond milk (or any milk)

Adds moisture. Any milk works – dairy or plant-based.

Tips & Tricks

• Use very ripe bananas with brown spots – they're sweeter and mash easier.
• Don't overmix the dough – stir just until combined for tender cookies.
• Let cookies cool on the baking sheet for 5 minutes before moving – they firm up as they cool.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mash Bananas

In a large bowl, mash the bananas with a fork until mostly smooth. A few lumps are fine – they add texture.

3. Mix Wet Ingredients

Add the egg, vanilla, and almond milk to the mashed bananas. Stir until well combined.

4. Add Dry Ingredients

Add oats, nuts, coconut, cinnamon, and salt. Mix with a spatula until just combined. Don't overmix – that makes cookies tough.

5. Scoop the Dough

Use a cookie scoop or tablespoon to drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart.

6. Flatten Slightly

Gently flatten each cookie with the back of a spoon to about 1/2-inch thickness. This helps them bake evenly.

7. Bake Until Golden

Bake for 12-15 minutes, until the edges are golden brown and the tops feel firm. The center should be slightly soft but not wet.

8. Cool and Enjoy

Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Delicious Variations

• Add 1/2 cup of raisins or dried cranberries for extra chewiness.
• Swap the nuts for 1/2 cup of chocolate chips (if you're not avoiding sugar entirely).
• Add 1 tablespoon of peanut butter for a nutty twist – reduce the almond milk to 2 tablespoons.

How to Store No-Sugar-Added Banana Oat Breakfast Cookies

Frequently Asked Questions

Try these this week – they're a great way to use up ripe bananas and satisfy your sweet tooth without the sugar crash. I bet you'll make them again and again. Small steps count.

No-Sugar-Added Banana Oat Breakfast Cookies

Soft, chewy no-sugar banana oat cookies sweetened only with ripe bananas – a wholesome snack you can feel good about.

★★★★½ 4.8 (156 ratings)

10 minPrep time15 minCook time18Servings145 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 3 ripe bananas, mashed (about 1 1/2 cups / 340g)
• 2 cups (180g) rolled oats
• 1/2 cup (60g) chopped walnuts or pecans
• 1/3 cup (40g) unsweetened shredded coconut
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 large egg (or flax egg for vegan)
• 1/4 cup (60ml) unsweetened almond milk (or any milk)

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. 2Mash Bananas — In a large bowl, mash the bananas with a fork until mostly smooth. A few lumps are fine – they add texture.
3. 3Mix Wet Ingredients — Add the egg, vanilla, and almond milk to the mashed bananas. Stir until well combined.
4. 4Add Dry Ingredients — Add oats, nuts, coconut, cinnamon, and salt. Mix with a spatula until just combined. Don't overmix – that makes cookies tough.
5. 5Scoop the Dough — Use a cookie scoop or tablespoon to drop rounded tablespoons of dough onto the prepared sheet, spacing them about 2 inches apart.
6. 6Flatten Slightly — Gently flatten each cookie with the back of a spoon to about 1/2-inch thickness. This helps them bake evenly.
7. 7Bake Until Golden — Bake for 12-15 minutes, until the edges are golden brown and the tops feel firm. The center should be slightly soft but not wet.
8. 8Cool and Enjoy — Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

👨‍🍳 Chef's Note: If you want a crispier cookie, bake for an extra 2-3 minutes. For a softer, more cake-like texture, reduce baking time by 2 minutes.

Servings: 18

Cuisine: American

Course: Breakfast

Nutrition (per serving): 145 kcal · 3g protein · 20g carbs · 6g fat

Written by Maya Okafor
Maya writes about sustainable living and practical zero-waste swaps for busy families. She focuses on small, budget-friendly changes that fit into real life.