Healthy banana cookies are decadent enough to be an after dinner dessert, but nutritious enough to enjoy for breakfast. With no refined sugar, healthy cookies are something mom can serve without the guilt. These sugar free cookies are packed with whole grains, healthy fats, and fruit – perfect for a treat or as healthy snack or part of a quick breakfast on the go. Kids love that they’re sweet and look like cookies, moms love that they are serving something healthy.
Do you know what’s the cutest thing to hear in the world?
A 2 year old saying ‘cookie’. Right now when Owen says it, it sounds something like “KEE-KEE” and you guys. Heart melting.
You know what’s undeniably LESS cute?
A 2 year old saying “KEE-KEE” over and over and over and over and crying and screaming, because he’s 2 and doesn’t quite get that cookies aren’t a breakfast food. Add in an almost 4 year old also wondering aloud why cookies aren’t for breakfast and you’ve got at least one, mind melting morning in my house each week.
I’m all for letting kids indulge and I’m definitely not anti sugar and or sweets, but I tend to draw the line at cookies before noon. (now, donuts – those are fine, because breakfast food. 😉 )
Thankfully, another thing I’ve learned as a mother is that life is made of compromises. So after one particularly rough morning – okay, we were out of coffee and I was noooottt in the mood – I spied a stack of bananas nearing the freezer stage of their life and I decided to just go for it. I mixed up some random stuff together, crossed my fingers annnd…. Healthy banana cookies came to life.
These healthy banana cookies are the perfect treat – sugar free, full of whole grains, fruit, and healthy fats, you can release the mom guilt and serve them for breakfast.
Tips for making healthy banana cookies
- Use a crazy ripe banana. The riper the banana, the more sugar it has. We buy tons of bananas a week and I just freeze any that start to get into questionable territory, saving them for cookies, banana bread, and smoothies.
- You can use all honey or all maple syrup for this – I like to mix it up and use both because why not. Remember that babies under 1 cannot eat honey, so if you plan on serving to that crowd, use all maple syrup.
- The first time I made these, I used peanut butter. The most recent time I made them, I actually forgot it and it came out just as good – a bit fluffier, if anything. Feel free to use or omit the nut butter.
- Use any combination of nuts and chips you’d like – you can completely leave the buts and chocolate chips out, or stick to dark chocolate. I’ve used sliced almonds, cashews, and walnuts in this before and all are delicious.
- For easy portioning, use a small cookie scoop to get the batter to a cookie sheet. If you don’t have one, just scoop with 2 spoons.
You may need….
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I love using cookie scoops to help with everything from portioning cookies to meatballs. This one from OXO is my favorite and makes the perfect sized cookies.
While these healthy banana cookies are not totally without any kind of sugar, they are refined sugar free cookies – the sweetness comes from maple syrup and/or honey and a caramelized banana. To keep it totally refined sugar free, nix the chocolate chips. I used 60% bittersweet chips from Ghiradelli since that’s what we always have on hand and I found them to be the perfect balance of chocolaty goodness and maintaining a semblance of healthfulness.
Want to get the kids involved?
This is a very kid friendly recipe. Do the butter and banana yourself, but everything else from measuring to stirring to portioning can be done by the kids! Encourage them to count out measurements and roll the cookies.
Try grating some zucchini or adding a 1/4 or so of puree. You may need a bit more oats (you could also just add 1-2 tablespoons of oat flour to thicken it up) if using puree, but grated veggies should just add moisture, not make the dough unmanageable.
Healthy Banana Cookies
Healthy Banana Cookies
- .5 cup maple syrup or honey
- .25 cup nut butter optional
- 1 large ripe banana
- .25 butter
- 1 egg
- 1 tablespoon of vanilla
- .5 teaspoon baking soda
- .5 teaspoon .5 teaspoon baking powder
- pinch salt
- 3 cups of rolled oats divided
- 1 cup of chocolate chips optional
- .75 cup of nuts optional
Pulverize 2 cups of oats in the food processor to create oat flour. Add in baking soda and powder and salt and pulse to combine.
Add in nuts, chips, and last cup of oats and pulse 5-10 times to break them up.
In a pan, melt butter and banana together. Smash as you go until it's pretty smooth.
Remove from heat once warm and smooth and add the nut butter (if using). Add in your egg and vanilla and whisk until smooth before adding to your dry mix. Stir well until totally combined.
Scoop into tablespoon sized mounds into a greased or lined cookie sheet. Bake for 8-10 minutes. Allow to cool about 5 minutes on the tray before removing.
-Nuts and chocolate chips are optional, as is the nut butter. Using the nut butter will result in a denser, more rich cookie.
-Feel free to substitute coconut oil for the butter to make this recipe dairy free.
-This is probably the only cookie that I will tell you tastes even better the next day after it cools. The exterior gets a bit softer and chewier and so amazing.
Okay so tell me- how do you stay sane when it’s cold out? Do you like the dead of winter or the height of summer better? Let me know in the comments
Got a picky eater?
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