Avocado Banana Breakfast Cookies are a hearty and wholesome way to enjoy cookies for breakfast! These cookies are filled with the sweet taste of banana, chocolate chips and wholesome oats. They're also flourless, made with almond flour, so they're gluten-free. Since they're made with avocado instead of butter or oil, they're also dairy-free and oil-free.
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Table of Contents
This post was originally published in August 2017. It has been updated with new photos and text, including helpful tips for readers and minor adjustments to the recipe.
Details on a few ingredients
- Avocado: I used avocado in place of oil or butter in these cookies as a way to add more nutrients and healthy fats. It's just one cup of chopped avocado, so not enough to change the taste of the cookies (the banana taste is still pronounced), but it's enough to add a soft and chewy texture. While I used frozen avocado chunks for convenience, you can also use fresh avocado.
- Oats: This recipe calls for gluten-free rolled oats, but you can use regular rolled oats if you don't need this recipe to be gluten-free. Or if you'd like to go grain-free, you can use buckwheat flakes. They have a very similar texture to oats, so I use them interchangeably in a number of recipes.
- Almond flour: You can actually make these cookies with almond flour or almond meal. Almond flour is made from blanched almonds with the skins removed, and has a very fine texture. Almond meal is made from almonds with the skins left on and, therefore, has a courser texture. If you don't have almond flour or meal, you can make your own by grinding up raw or blanched almonds in your blender until they reach a flour-like consistency. (Don't go too far as it will start to turn into almond butter).
How to make these banana avocado oatmeal cookies
- If you're using frozen avocado chunks, start by defrosting them slightly in the microwave. I do this so they blend more easily.
- Add your avocado, banana and coconut sugar to a blender, and blend on high until smooth (see photo above). You can also use an electric mixer, just be sure that the avocado, banana and sugar combine into a smooth consistency.
- Add the eggs and vanilla and blend again.
- Add the almond flour, baking soda and salt, and blend until just combined. Don't over-blend.
- At this point, you can pour the batter into a large bowl and stir in the oats, chocolate chips and coconut, or you can just throw these ingredients into the blender and stir them into the batter. Don't blend them in!
- Using an ice cream scoop, place mounds of the cookie dough about an inch a part on a parchment paper lined baking sheet. You should get 12 large cookies. They won't spread much while baking, so flatten them a bit on top with a spoon.
- Bake on 375F for 13-15 minutes, or until the edges are browned.
Storage and freezing
- How do you store oatmeal cookies made with avocado? How long will they last? You can store them in an airtight container at room temperature for 2-3 days. But for a firmer and chewier texture, I prefer to store them in the refrigerator, where they will last for 5-6 days.
- Can you freeze avocado oatmeal cookies? Absolutely. That's what makes them so great for meal prep. Just place them in a single layer in an airtight container, or layer them between sheets of parchment or wax paper. Store them in the freezer for up to 3 months. Defrost in the refrigerator overnight before enjoying.
Recipe tips and substitutions
- While these cookies were made in the blender, you can also prepare them using an electric mixer or food processor. Just make sure whatever you use is powerful enough to blend together the wet ingredients to create a smooth texture.
- To keep these cookies gluten-free, make sure you're using certified gluten-free oats. And to make them grain-free, substitute buckwheat flakes for the oats.
- This recipe calls for chocolate chips, but adding dried fruit and/or nuts works too. When I first published this recipe, I made them with dried blueberries and pecans.
- Just a general tip, but I always use a lighter coloured sheet pan when baking cookies as darker pans tend to brown the bottoms of cookies more quickly.
Other avocado breakfast cookies you might enjoy
If you make this recipe, I'd love to hear what you think in the comments below!
HUNGRY FOR MORE? Sign up for our newsletter and follow Crumb Top Baking on Instagram, Pinterest and Facebook!
If you make this recipe, please leave a review and rating below to let me know what you think. If you have a question, drop that below too!
📖 Recipe
Avocado Banana Breakfast Cookies (Gluten-Free)
Avocado Banana Breakfast Cookies are a wholesome way to enjoy cookies for breakfast! They're filled with the sweet taste of banana, chocolate chips and hearty oats. They're also gluten-free, dairy-free and oil-free!
Print
Pin
Servings: 12
Ingredients
- 1 cup chopped avocado chunks, fresh or frozen - see note
- 1 medium-sized overripe banana
- ½ cup coconut sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 cups gluten-free rolled oats
- ½ cup dairy-free dark chocolate chips
- ½ cup unsweetened medium coconut
Instructions
- Preheat oven to 375F and line a baking sheet with parchment paper.
- In a blender, add the avocado, banana and sugar. Blend on high until smooth. Add the eggs and vanilla and blend until incorporated.
- Add the almond flour, baking soda and salt, and blend until just combined. Don't over-blend.
- At this point, you can pour the batter into a large bowl and stir in the oats, chocolate chips and coconut, or you can just add those ingredients to the blender and stir them into the batter. (Don't blend in these ingredients).
- Using an ice cream scoop, place mounds of the cookie dough about 1 inch a part on the baking sheet. You should get 12 large cookies. Flatten them a bit on top with a spoon.
- Bake for 13-15 minutes, or until the edges are browned. Remove from oven and let cool on pan for 15 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for 2-3 days, or for a chewier texture, store in the refrigerator and enjoy within 5-6 days. Freeze for up to 3 months.
Notes
- You can use fresh or frozen avocado chunks, but if using frozen, de-frost them slightly in the microwave so they blend with the sugar and banana easily.
- While these cookies were made in the blender, you can also prepare them using an electric mixer or food processor. Just make sure whatever you use is powerful enough to blend together the wet ingredients to create a smooth texture.
- If you don't have almond flour, you can use almond meal.
Want to save this recipe for later?
Enter your email address and I'll send it straight to your inbox. You'll also receive new recipes from me regularly!
Nutrition Facts per Serving
Calories: 264kcal | Carbohydrates: 27g | Protein: 7g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 218mg | Potassium: 197mg | Fiber: 5g | Sugar: 10g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 2mg
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Tasia ~ two sugar bugs says
I don't think it's any secret that I LOVE cookies for breakfast! ;-). I've never added avocado, but I am definitely going to give this recipe a go. Love the nice boost of protein and fiber in this recipe.
Leanne says
Thanks Tasia! Cookies for breakfast always go over well!
annie@ciaochowbambina says
I just want to dive into that first photo! The idea of cookies for breakfast is a rather pleasing one! These look scrumptious!
Leanne says
Thanks Annie! Right?! Who wouldn't want a cookie for breakfast!?
Milena says
These are some quality healthy cookies I would happily indulge in! Cannot say that I have had the pleasure of biting into a banana avocado treat so really looking forward to it!
Leanne says
Thanks Milena! They're a nice treat!
Mary Ann | The Beach House Kitchen says
I'm so up for cookies for breakfast Leanne! Love the added avocado! Can't wait to bake a batch!
Leanne says
Thanks Mary Ann!
Alexandra @ It's Not Complicated Recipes says
I am always up for a cookie I can eat for breakfast - delicious, Leanne! I can't wait to give these a try.
I love avocado and banana - I know I will like these!
Leanne says
Love to hear that! Thanks Alex!
marcie says
I've never baked with avocado so I'm intrigued! I love healthier cookies so I can eat them any time of day with a lot less guilt, and these look so hearty and perfect!
Leanne says
These are a good one for a nice treat! Thanks Marcie!
Katherine | Love In My Oven says
Leanne, my kids love breakfast cookies like this and I love giving them to them as a snack. So much goodness! I'm so glad I finally got my hands on some avocados. I will have to give these a try soon!
Leanne says
Thanks Katherine! I hope the kiddos like them! And yay for finding avocado!
Christie says
These Avocado Banana Cookies are such a great idea! I'm a big fan of avocado and banana so why not combine them into a cookie! Thanks for sharing this recipe Leanne!
Leanne says
They make a great duo! Thanks Christie!
Jennifer @ Seasons and Suppers says
Love bananas and oatmeal together! These look like perfect grab and go cookies 🙂
Leanne says
Thanks Jennifer!
Kallee says
They look delicious. I would have never thought of avocado and banana in a cookie but it looks amazing
Leanne says
Thanks Kallee! Avocado is a great substitute for butter in these cookies!
Hannah Lewis says
Oh these are a must for busy mornings!
Leanne says
Totally agree Hannah!
Valentina | The Baking Fairy says
I NEED these cookies in my life! They look so tasty and perfect for a sweet start to the day 🙂
Leanne says
Thanks Valentina!
Ellen says
I love recipes like this, these cookies are great for on the go!
Leanne says
Thanks Ellen! Definitely good for a grab and go brekkie!
Hezzi-D says
Avocado and banana are two of my toddler's favorite things so I'm making these for him!
Leanne says
Yay! Hope your toddler approves! Thank you!
Amy (Savory Moments) says
I love the cookies for breakfast idea and these look so yummy! I like that they contain avocado and I know my family would enjoy these a lot!
Leanne says
Thanks Amy! Can't go wrong with cookies for breakfast!