Banana Date Breakfast (or Anytime!) Cookies

Cookies for breakfast? Absolutely! These cookies are high in fiber, low in fat, and contain 4 grams of protein each. Healthy and nutritious for breakfast whether you are at home or on the go. Kids love them, too!

Banana Date Cookies

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: Makes: 20 Cookies

Banana Date Cookies


  • 3 ripe, medium bananas (354g)
  • 3/4 cup dates, chopped (158 g)
  • 1 tsp vanilla (4.2g)
  • 1/4 cup oil (54.4g)
  • 1/2 cup roasted, unsalted peanuts (73g)
  • 1 tsp salt (6g)
  • 1 1/2 cup oats (234g)
  • 3/4 cup whole wheat flour (90g)
  • small handful of chocolate chips


  1. Place the bananas in a blender. Blend until smooth. Add the dates and vanilla, and blend until almost smooth. Add the oil, and blend on high until the oil is emulsified, about 5 minutes. Pour into a large bowl.
  2. Stir in the peanuts, salt, oats, and whole wheat flour. Mix until just combined. Let stand for 10 minutes.
  3. Spoon by the teaspoonful onto a parchment-lined cookie tray. Top each cookie with a couple of chocolate chips. Bake at 350F for 25 minutes.
  4. Lift one side of the parchment paper slightly and remove the cookies with a spatula. The cookies will be sticky. Dry on a rack.


Since these cookies contain peanuts, they may not be school-friendly in your area. You can substitute seeds for the peanuts, such as sunflower seeds, pumpkin seeds, or a mixture of both.

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Nicole L'Esperance loves to cook from scratch. She is the co-author of the Easy Recipes from Scratch cookbooks found on

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Email: nicole (at)
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