Martha Stewart Banana Breakfast Cookies Recipe

These chewy Martha Stewart Banana Breakfast Cookies are made with ripe bananas, rolled oats, walnuts, maple syrup, and cinnamon. The result is a soft, naturally sweet, and hearty cookie that’s perfect for a grab-and-go breakfast. They’re a wonderful choice for busy weekday mornings, great for any season, and this recipe makes about a dozen cookies.

Martha Stewart Banana Breakfast Cookies Ingredients

• 2 large, very ripe bananas
• 1 large egg
• 1/4 cup melted coconut oil or unsalted butter
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup all-purpose flour (or whole wheat)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped walnuts or pecans

How To Make Martha Stewart Banana Breakfast Cookies

1. Preheat and prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mash the bananas: In a large bowl, peel and mash the ripe bananas with a fork until they are mostly smooth with only a few small lumps remaining.
3. Combine the wet ingredients: Add the egg, melted coconut oil, maple syrup, and vanilla extract to the mashed bananas. Whisk everything together until it is well combined.
4. Mix the dry ingredients: In a separate medium bowl, stir together the rolled oats, flour, cinnamon, nutmeg, baking soda, and salt.
5. Combine wet and dry: Pour the dry ingredients into the bowl with the wet ingredients. Mix with a spatula until just combined. Be careful not to overmix the batter.
6. Fold in the nuts: Gently fold the chopped walnuts into the cookie dough.
7. Scoop the dough: Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart. Use the back of the spoon to gently flatten each cookie slightly, as they will not spread much during baking.
8. Bake the cookies: Bake for 12-15 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Use Very Ripe Bananas: For the best flavor and natural sweetness, use bananas with plenty of brown spots on the peel. They are sweeter and much easier to mash, providing essential moisture to the cookies.
• Don’t Overmix the Batter: When you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing can lead to dense and tough cookies instead of soft and chewy ones.
• Gently Flatten the Dough: This cookie dough is thick and won’t spread much in the oven. Gently pressing down each mound of dough before baking helps them bake evenly and achieve a classic cookie shape.
• Customize Your Mix-ins: This recipe is very flexible. Feel free to swap the walnuts for an equal amount of chocolate chips, raisins, dried cranberries, or pumpkin seeds to create your own perfect breakfast cookie.

What To Serve Banana Breakfast Cookies

These breakfast cookies are designed for a quick, on-the-go meal. They are delicious with a hot cup of coffee, tea, or a cold glass of milk. For a more complete sit-down breakfast, serve one or two cookies alongside a scoop of Greek yogurt for extra protein and a bowl of fresh fruit. You can also spread them with a thin layer of peanut or almond butter for a more filling treat.

How To Store Banana Breakfast Cookies Leftovers

• Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. Due to the high moisture content from the bananas, they are best eaten fresh.
• Freeze: These cookies freeze wonderfully. Arrange the cooled cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. Thaw at room temperature or warm for a few seconds in the microwave.

Martha Stewart Banana Breakfast Cookies Nutrition Facts

• Calories: 145 kcal
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 95mg
• Total Carbohydrate: 18g
• Dietary Fiber: 2g
• Sugars: 8g
• Protein: 3g

Frequently Asked Questions

• Can I make these cookies gluten-free? Yes, you can easily make this recipe gluten-free. Simply substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend and ensure you use certified gluten-free rolled oats to avoid any cross-contamination.
• How can I make this recipe vegan? To make these cookies vegan, replace the large egg with a “flax egg.” To do this, mix one tablespoon of ground flaxseed with three tablespoons of water and let it sit for 5 minutes to thicken. Also, ensure you use maple syrup (not honey) and coconut oil instead of butter.
• Can I use quick-cooking oats? It is best to use old-fashioned rolled oats for this recipe. They provide a delightfully chewy texture. Quick-cooking oats are thinner and more processed, which can result in a softer, more cake-like cookie.
• Can I omit the flour? The flour helps bind the cookies and gives them structure. If you omit it, the cookies will be much softer and may fall apart more easily. For a flourless version, you could try substituting it with an equal amount of oat flour (made by blending rolled oats into a fine powder).

Try More Recipes:

• Martha Stewart Breakfast Cookies Recipe
• Martha Stewart Breakfast Quinoa Recipe
• Martha Stewart Breakfast Muffins Recipe