Chunky Monkey Banana Cookies (Gluten-Free + Breakfast Friendly)
Looking for a healthy banana cookie recipe for kids that doubles as breakfast? These Chunky Monkey Banana Cookies are gluten-free, dairy-free, naturally sweetened, and totally mom-approved. 🙌
Yes — we’re officially saying it: cookies can be breakfast.
Made with wholesome ingredients and packed with a balanced mix of healthy fats, fiber, and protein, these cookies make an easy toddler breakfast, a school-safe snack, or a simple grab-and-go option for busy mornings.
Pair them with scrambled eggs or a smoothie for a complete breakfast, or tuck one into a lunchbox for a nourishing midday treat.
Why Parents Love These Banana Cookies
If you’ve got picky eaters or snack-obsessed toddlers, you know the struggle. These cookies check all the boxes:
✔ Gluten-free
✔ Dairy-free
✔ Naturally sweetened
✔ Kid-approved
✔ Perfect for baby-led weaning or toddlers
✔ Freezer-friendly for meal prep
And let’s be honest — anything called “Chunky Monkey” is automatically more fun. My kiddos LOVE these cookies (the name definitely helps 😄), but what keeps them coming back is the cozy, comforting flavor.
They taste like something special… but they’re made with ingredients you can feel really good about serving.
I truly hope you and your little ones love these cookies as much as we do. 💛
Happy baking everyone!
Chunky Monkey Cookies
PREP TIME: 15 minutes COOK TIME: 12 minutes SERVES: 20 cookies
2/3 cup mashed ripe banana (about 2 small or 1 large banana)
1/2 cup smooth almond or peanut butter
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1 cup old-fashioned rolled oats (organic if possible)
3/4 cup almond flour (organic if possible)
1 Tablespoon flaxseeds
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon unrefined salt
1/2 cup finely chopped dark chocolate (optional— If serving to a kiddo under 2 leave the chocolate out.)
Preparation
Preheat the oven to 350F. Line a large baking sheet or two with parchment paper and set aside.
In a medium-size bowl, combine the mashed banana, almond butter, maple syrup and vanilla.
In a separate large bowl, mix together the oats, almond flour, flaxseeds, cinnamon, baking soda and salt. Add the wet ingredients to the dry ingredients and mix to combine. Gently fold in the the chocolate chips if using. Place the mixture in the fridge for 20 minutes to firm up a bit.
Using a small spoon, scoop up about 1 inch size portions of the batter and then drop the mixture onto the prepared parchment. Bake for 10- 12 minutes or until the cookies are set and browned on the bottom.
Remove from the oven and allow to cool for 5 minutes on the tray before transferring to a wire rack.
NOTES— Store cookies at room temperature for 1 day and then seal in the fridge for 5 days. These freeze really well and can be frozen for up to 3 months.
