Banana bread cookies for breakfast are always a good idea!

These banana bread breakfast cookies are the perfect solution for busy mornings when you want something comforting, nourishing, and easy to grab on the go. They deliver the familiar flavor of classic banana bread, lightly spiced and naturally sweetened with ripe bananas and raisins. Made without eggs or butter, they rely on applesauce and olive oil for moisture, making them a feel-good option you can enjoy any day of the week.

Ingredients

1½ cups unbleached all-purpose flour
½ cup granulated sugar
¾ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
½ cup extra virgin olive oil
1¾ cups quick-cooking oats, uncooked
2 medium ripe bananas, mashed
¼ cup unsweetened applesauce
1 cup raisins

Instructions

Preheat the oven to 400°F and lightly grease a baking sheet or line it with parchment paper.

In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, salt, and nutmeg until evenly combined.

Pour in the olive oil and stir until the mixture takes on a crumbly, coarse texture.

Add the oats, mashed bananas, applesauce, and raisins. Mix thoroughly until a thick, uniform dough forms.

Drop spoonfuls of dough onto the prepared baking sheet, spacing them slightly apart. These cookies will not spread much during baking.

Bake for 14–15 minutes, or until the cookies are set and lightly golden. Allow them to cool for a few minutes before transferring to a wire rack.

Notes or Tips

These cookies are soft and hearty rather than crisp, making them ideal for breakfast or snacks. They freeze very well and can be reheated briefly for a warm, fresh-baked feel. For variation, you can add chopped nuts or swap raisins for dried cranberries or chocolate chips.