• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Stress Baking
  • Recipes
  • Baking Basics
  • Resources
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Recipes
  • Baking Basics
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Baking Basics
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Breakfast

    Banana Berry Breakfast Cookies

    Published: Jan 7, 2018 · Last modified: Apr 24, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    5 from 1 vote
    Paleo Banana Berry Breakfast Cookies: Super soft, chewy banana cookies filled with dried berries - perfect for a grab and go breakfast! Gluten free, dairy free, and refined sugar free. #glutenfree #dairyfree #refinedsugarfree #cookies #breakfast #breakfastcookies #healthybreakfast #grabandgo #paleo

    Super soft, chewy banana breakfast cookies filled with dried berries – the perfect grab and go breakfast! Gluten free, dairy free, and refined sugar free – and no mixer required. Still have bananas leftover? Try my banana bread or one banana muffins next.

    Paleo Banana Berry Breakfast Cookies on a wire rack

    Paleo Disclaimer

    This recipe calls for Bob’s Red Mill paleo flour blend and gluten free oats.

    I am of the opinion that a small amount of gluten free oats is okay as part of a paleo diet, and that using a paleo flour blend is also acceptable. If you are a super strict paleo diet follower, this recipe might not be for you.

    But it’s still a great recipe for those in search of all things gluten free, dairy free and refined-sugar free!

    How this recipe came to be

    Not in the mood for story time? Feel free to jump straight to the recipe at the bottom!

    Paleo Banana Berry Breakfast Cookie mound of dough on a silicon mat

    You know that game we’ve all played at one time or another where you start making weird meals out of what you have in the pantry? It’s amazing how creative you find yourself to be during that game.

    You find yourself with pickles, a jar of minced onion, chicken broth and a box of Cheez-Its, and somehow you turn that into a delicious meal. Okay, well, maybe not delicious… but you did sustain yourself, so congratulations.

    The great thing about that game is that at least half the time I manage to scrounge something together that ends up being magically delicious. Wait… isn’t that the Lucky Charms slogan? Good lord. I’m not a damn leprechaun. 

    Paleo Banana Berry Breakfast Cookies flattered on a silicon mat
    Overhead photo of Paleo Banana Berry Breakfast Cookies on a silicon mat

    This recipe came to be because I was playing The Great Pantry Scrounging Game, and I really wanted cookies. Buuuuuut it was 8AM and I’m trying so hard not to just sit down with a dessert with my morning coffee. You’d think that wouldn’t take that much willpower, but the truth of the matter is that it might be the hardest thing I do every day at this point.

    When I bake some schtuff and it’s still in the house (since I don’t have an office to take it all to anymore), it’s allllllll fair game for breakfast. Chocolate cake? Sure. Pecan pie? Of course. Bourbon butter pecan ice cream? YUP. 

    Paleo Banana Berry Breakfast Cookies cooking on a wire rack

    Enter this breakfast cookie recipe

    ANYWAY. I had a few bananas lying around and was staring at a few almost empty bags of dried fruit. I considered making my all time favorite banana bread, but I didn’t have any milk – plus, I still really wanted cookies.

    I’d been meaning to try to make some sort of breakfast cookies for a long time now, and since one of the things I was fully stocked on was Bob’s Red Mill paleo flour blend I figured now was as good a time as any!

    Baked Paleo Banana Berry Breakfast Cookies cooling on a wire rack

    How to make breakfast cookies

    It took a little trial and error, but I learned a few things:

    • By using banana, there’s no need for egg because it gives all the moisture and binding you need. This is great news for people with egg allergies!
    • It’s not a problem at all to use non-dairy milk like almond or coconut.
    • Using whole, gluten free old fashioned oats results in horribly dry cookies that have a terribly texture. Pulsing them to at least half their size is key.
    • They don’t spread at all, so you have to make sure you flatten them to the size and shape that you want before baking.
    • You don’t want to roll them in your hands because they end up being kinda tough and frankly, look unappealing.
    A stack of Paleo Banana Berry Breakfast Cookies on a white counter

    But… they don’t look baked!

    They don’t brown like a normal cookie would, so they don’t change color much, which I could totally see people finding off-putting. If you let them brown, they’re totally overbaked and dry and no one likes a dry crumbly cookie.

    Well… maybe you do, in which case I don’t judge. But that’s not what we’re going for here.

    Are breakfast cookies healthy?

    I hesitate to really ever use the term “healthy” about baked goods because everyone has a different definition of what that might mean for them. It’s all relative.

    But if you’re looking for healthy breakfast cookies, these are certainly a healthier cookie recipe than, say, a fluffernutter cookie.

    Assuming you make 8 of these cookies, you’re looking at approximately:

    • 164 calories each
    • 3 grams of protein
    • 4 grams of fiber
    • 5 grams of fat
    • 126 milligrams of potassium (thanks, bananas!)
    • 139 milligrams of sodium
    • But you’re still looking at 10 grams of sugar (mostly also thanks to the bananas)

    Keep in mind that sugar is coming from the bananas and honey or maple syrup – we’re not adding any granulated or brown sugars.

    A berry breakfast cookie with a bite taken out

    How do I store banana breakfast cookies?

    They’re very soft and chewy, and to keep them that way you want to very loosely cover them and store at room temperature – but not for more than 2 days. The downside to this recipe is that you don’t want to make a giant batch of them to eat over time because they won’t last.

    Can you freeze breakfast cookies?

    Totally! Store them, wrapped tightly in plastic wrap and inside a freezer-sale container or bag, in the freezer for up to 2 months.

    Paleo Banana Berry Breakfast Cookies: Super soft, chewy banana cookies filled with dried berries - perfect for a grab and go breakfast! Gluten free, dairy free, and refined sugar free. #glutenfree #dairyfree #refinedsugarfree #cookies #breakfast #breakfastcookies #healthybreakfast #grabandgo #paleo
    A berry breakfast cookie with a bite taken out on a small white plate

    While these might not be chocolate chip cookies, they are still cookies. So you can totally casually tell people that you had cookies for breakfast. People will look at you and think, “How in the world do they do it?!”

    Now excuse me – I need to go make another batch of these and I want to give them my undivided attention. They’re a little needy. 

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    A stack of Banana Berry Breakfast Cookies on a white counter

    Banana Berry Breakfast Cookies

    5 from 1 vote
    Super soft, chewy banana cookies filled with dried berries – a perfect grab and go breakfast cookie! Gluten free, dairy free, and refined sugar free.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 8 to 10 cookies

    Equipment

    • Baking sheets
    • Nonstick silicone mat
    • Parchment paper (precut)
    • Mixing bowls
    • Whisk
    • Potato masher
    • Spatula
    • Cookie scoops
    • Wire cooling racks

    Ingredients
      

    • 1 cup gluten free old fashioned oats, pulsed in food processor to half their size
    • ¾ cup grain free, gluten free flour, can substitute all purpose flour if not GF
    • 1 teaspoon baking powder
    • 1 teaspoon ground cinnamon
    • 1 teaspoon chia seeds
    • ¼ teaspoon salt
    • ⅛ teaspoon ground ginger
    • ½ cup banana, mashed (about 1 medium banana)
    • ¼ cup almond milk, room temperature
    • 2 tablespoons coconut oil, melted and cooled slightly
    • 2 to 4 tablespoons maple syrup or honey, to taste
    • 1 teaspoon pure vanilla extract
    • ¼ cup dried blueberries
    • ¼ cup dried cranberries
    • 1 tablespoon orange zest, optional

    Instructions
     

    • Preheat oven to 325°F and line a baking sheet with a nonstick silicon baking mat or parchment paper. Set aside.
    • In a medium bowl, whisk to combine oats, flour, baking powder, cinnamon, chia seeds, salt and ginger. Set aside.
    • In a large bowl, mash banana. Add almond milk, coconut oil, maple syrup or honey, and vanilla extract and whisk to combine.
    • Add dry mixture to bowl of wet mixture and use a spatula to combine. Fold in dried blueberries and cranberries (and orange zest, if using).
    • If the dough feels too sticky to manage, cover with plastic wrap and place in the fridge for 10-15 minutes to chill.
    • Using a large cookie scoop (the large scoops I use is 3 tablespoons) drop cookies on prepared baking sheet and use your spatula to flatten them to your desired size (they won’t spread while baking). Press additional blueberries/cranberries into the tops of the cookies – it’s just prettier this way! If you don’t have enough room for all your cookies on one sheet, divide them between two baking sheets.
    • Bake for 10 minutes and let cool on the pan for 10 minutes before moving them to a wire rack to cool completely.
    • Store, loosely covered, at room temperature for up to three days – enjoy!

    Notes

    • They don’t spread! They don’t spread at all, so you have to make sure you flatten them to the size and shape that you want before baking.
    • Don’t roll between your palms. You don’t want to roll them in your hands because they end up being kinda tough and frankly, look unappealing.
    • Paleo disclaimer: This recipe calls for Bob’s Red Mill paleo flour blend and gluten free oats. I am of the opinion that a small amount of gluten free oats is okay as part of a paleo diet, and that using a paleo flour blend is also acceptable. If you are a super strict paleo diet follower, this recipe might not be for you. But it’s still a great recipe for those in search of all things gluten free, dairy free and refined-sugar free!
    • Freezing: You can store the baked cookies, wrapped tightly in plastic wrap and a freezer-safe container for up to 2 months.

    Nutrition

    Calories: 164kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 139mg | Potassium: 126mg | Fiber: 4g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg
    Course Breakfast
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

    Related Posts

    • Paleo Chocolate Chip Cookies
    • The Perfect Banana Bread
    • 20 Easy No Bake Energy Bite Recipes
    • One Banana, One Bowl Banana Muffins
    • How to Store Fresh Fruit
    « Top 5 Recipes of 2017 + personal reflections
    Baked Mac and Cheese »

    Reader Interactions

    Comments

    1. Gennie

      June 02, 2021 at 12:04 pm

      5 stars
      I make these for my kids all the time, they love them

      Reply
      • Leslie Kiszka

        June 02, 2021 at 12:08 pm

        So happy to hear it!

        Reply
    2. Helen Maitsis

      April 29, 2021 at 9:57 pm

      Sorry but these are not Paleo, oats and gluten free flour are not paleo ingredients as they contain grains,
      Paleo is grain free.
      They sound yummy though.

      Reply
      • Leslie Kiszka

        April 30, 2021 at 7:47 am

        Hi Helen, thanks for your comment. I included text in the body of the post explaining that I am of the opinion that a small amount of gluten free oats is okay as part of a paleo diet, and that using a paleo flour blend is also acceptable and that if you are a super strict paleo diet follower, this recipe might not be for you. I have updated this post and moved this message to the top and also included in in the recipe card for additional clarity, linked to my favorite gluten free oats and paleo flour blend, and I’ve removed “paleo” from the title to avoid anyone feeling like I’m trying to do a bait and switch in case others feel the same way you do. Thanks again for your help in making sure my content is more inclusive and clear!

        Reply
        • Nela

          March 11, 2022 at 9:53 pm

          You could certainly label them as vegan and gluten free though! My gluten-free vegan heart is singing! :)

    3. Lois. O

      January 15, 2018 at 11:33 am

      I had something somewhat similar to these over thanksgiving: butter scones with dried cranberry and yes those were amazing so I know these are gonna be good and the addition of chia seeds and all the other good stuff make this an overload of nutritious goodness! Love it!

      Reply
    4. Stacey

      January 15, 2018 at 11:18 am

      These sound so good and cozy!

      Reply
    5. Sam | Ahead of Thyme

      January 15, 2018 at 1:53 am

      Such an easy and delicious breakfast cookie! Love the bananas in this, I will be making this soon!

      Reply
    6. Carol Borchardt

      January 14, 2018 at 6:22 pm

      Wow! These are filled with so many good and wholesome things! I’m not a big breakfast eater but I could definitely get into these!

      Reply
    7. Kim @ Berly's Kitchen

      January 14, 2018 at 5:03 pm

      A while back, a friend told me about banana breakfast cookies. They sounded really good, but I’ve yet to try them. These sound even better with the berries, so I’ll definitely be trying them sometime soon. :)

      Reply
    8. Julie | Bunsen Burner Bakery

      January 14, 2018 at 3:45 pm

      We do a lot of homemade no-sugar-added muffins for my toddler for breakfast. I usually find with the muffins, we don’t have to add ANY sugar because they get enough sweetness from the mashed banana. Do you think these would still be good without the maple syrup, or will they be too cardboardy in flavor without the extra sugar boost?

      Reply
      • Leslie Haasch

        January 14, 2018 at 3:55 pm

        I’m honestly not sure. But I’m not huge on the flavor of banana, so I sort of use the maple syrup to help cover it a bit, as well as add sweetness. Give it a shot without the maple syrup and let me know how it turns out!

        Reply
    9. Monica

      January 14, 2018 at 3:40 pm

      I love your tips, especially about shaping them before baking! I would love to try these! And if I had access at all to a Pier One, you know I would be there looking for those plates – SO cute!

      Reply
    10. Amy Nash

      January 14, 2018 at 8:57 am

      I also definitely struggle with morning cookie cravings, lol! Thanks for helping a girl out with these!

      Reply
    11. Anne Murphy

      January 13, 2018 at 12:08 pm

      DH had just suggested I might look into breakfast cookie recipes… they’re just so convenient. I may have to try these!

      Reply
    12. Becky

      January 12, 2018 at 12:41 pm

      Love the plate and the cookies! My kids are going to go crazy for these. Also, yoga pants are my daily uniform. No shame.

      Reply
    13. Helene

      January 10, 2018 at 8:53 am

      How cool are your cookies? Can’t believe they are completely paleo too and they really look delicious. I can hear them calling out my name :D

      Reply
    14. Sarah @ Champagne Tastes

      January 08, 2018 at 5:32 pm

      I’ve been stuck inside my apartment, trying desperately to make my heater work better, and just really hoping for an end to the arctic madness lol. I should’ve been making these!!!

      Reply
      • Leslie Haasch

        January 09, 2018 at 12:40 pm

        I mean, yeah – priorities, Sarah! ;)

        Reply
    15. Jordan

      January 08, 2018 at 12:48 pm

      How did you know I was looking for a new breakfast cookie recipe? ;) I can’t wait to try these. Love having this type of snack around!

      Reply
      • Leslie Haasch

        January 08, 2018 at 4:39 pm

        I guess I’m just psychic ;)

        Reply
    16. Abby

      January 08, 2018 at 8:55 am

      I’m so glad my husband works outside the home so I have people to foist my baked goods onto. Making these healthy cookies instead is a good option, too!

      Reply

    Let us know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there! I'm Leslie. I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie ⟶

    SUMMER RECIPES

    • Stabilized Mascarpone Whipped Cream Frosting
    • Copycat Ruby Tuesday Pasta Salad
    • Paleo Samoa Bars
    • Chocolate Chip Cookie Dough Ice Cream

    FAN FAVORITES

    • Stabilized Mascarpone Whipped Cream Frosting
    • The Perfect Banana Bread
    • Fluffernutter Cookies (Peanut Butter and Fluff)
    • Copycat Ruby Tuesday Pasta Salad

    Subscribe

    Get every new recipe delivered to your inbox, along with related recipe recommendations and monthly updates.

    My Favorite Thermometer

    ThermoWorks ChefAlarm

    Footer

    List of different websites that Stress Baking has been featured on

    About

    • Meet Leslie
    • Work With Me
    • Servings of Reality

    Disclaimers

    • Privacy Policy
    • Disclaimers

    Resources

    • Recipes
    • Baking Basics
    • Shop my favorites

    Newsletter

    • Sign up for email updates
    Blue Stress Baking logo

    Not responsible for computer or phone repairs caused by excessive amounts of drool ;)

    As an Amazon Associate, I earn from qualifying purchases - see disclaimers.

    COPYRIGHT © 2015-2022 Stress Baking

    223 shares