Cranberry Banana Bread Breakfast Cookies
Breakfast meets snack time in these soft, chewy cookies packed with mashed banana, hearty oats, dried cranberries, and a touch of cinnamon. They’ve got all the flavors of banana bread, baked into a handheld, no-fuss cookie. Great for busy mornings, lunchboxes, or afternoon pick-me-ups — and kid-approved, too.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
Ingredients
2 ripe bananas, mashed
1½ cups rolled oats
½ cup quick oats
½ cup almond butter or peanut butter
¼ cup honey or maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup dried cranberries
Optional add-ins:
¼ cup mini chocolate chips
¼ cup chopped walnuts or sunflower seeds
1 tablespoon ground flaxseed or chia seeds
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mash bananas. Stir in nut butter, honey, and vanilla until smooth.
Add oats, cinnamon, salt, and any optional seeds or nuts. Mix well.
Fold in cranberries and any additional mix-ins.
Scoop onto prepared baking sheet using a tablespoon or cookie scoop. Flatten slightly.
Bake for 12–14 minutes, until just golden at the edges.
Cool on a wire rack. Store in an airtight container for up to 4 days, or freeze for longer.
Nutrition
- Calories: 110
- Sugar: 6 g
- Fat: 4 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g