This post may contain affiliate links
A couple of months ago, I decided to go sugar free and grain free for 3 weeks. I should preface this by saying – it was not opening, but totally necessary. The whole experience was an eye-opener for me. I knew I was addicted to sugar, but I had no idea the effect going off sugar would have! I went through withdrawals not unlike how I felt going off alcohol. I had headaches, fatigue, and I was downright grouchy. My symptoms lasted a few days, and then things started to even out (thank god).
Now that I am on the other side of this experiment, I have a few key takeaways I’d love to share with you all! One is that I need to do more sugar cleanses. Two is that I eat a lot of sugar (even if it’s the healthy kind like maple syrup). Lastly, I don’t ever plan to give it up because life is too short to live in such a restricted way. With all that said… I’d like to introduce you to my Banana Date Breakfast Cookies. These babies are refined sugar free, gluten free, and so simple to make.
I think that Bananas and Dates are in a new relationship (or at least the internet has me thinking so!) I’ve seen people sauteeing dates and bananas together, and it looks wonderfully delicious. I, too, plan on trying this combo, but it got me thinking of a healthy cookie, and this is how this recipe was born. I always have bananas on hand to bake with, and the bananas I used for this recipe were RIPE. Like the ripest bananas ever. They basically mashed themselves haha. The riper the banana, the sweeter they are, so no need to add any sugar to this recipe. Also, dates…While they don’t spike blood sugar (isn’t that the coolest fact?), they are still VERY sweet. These cookies are high in fibre too, making that a delicious, healthy bonus. If you’re always wondering what to do with overripe bananas, this recipe is for you. Let’s get into it!
Preheat the oven to 350°F and line a cookie sheet with parchment paper. In a large bowl, mash the ripe bananas and whisk in the egg (or flax eggs), olive oil, tahini, and vanilla until smooth.
In a separate bowl, stir together oats, flour, coconut, spices, baking powder, baking soda, and salt.
Add the dry ingredients to the wet and stir until well incorporated. Fold in chopped nuts, seeds, and dates.
Use an ice cream scoop to portion out cookies onto the prepared baking sheet. Dampen your fingers and flatten each cookie slightly—they won’t spread much. Bake for 15 minutes or until lightly golden. Cool completely on a wire rack.
These cookies keep well in an airtight container at room temperature for 3–4 days. For longer storage, freeze them in a single layer and then transfer to a container or freezer bag. They’ll last up to 2 months. Reheat gently in the toaster oven or microwave if desired.
These cookies are made with real, whole-food ingredients that support sustained energy. There are no refined sugars or flours, and they’re filled with healthy fats, fibre, and protein from tahini, seeds, and oats. They’re also totally portable and freezer-friendly—ideal for busy mornings, post-yoga snacks, or anytime you need something nourishing and sweet.
These banana oatmeal cookies are naturally gluten-free, refined sugar-free, and full of texture, flavour, and wholesome ingredients. They’re the kind of treat you can feel good about reaching for any time of day—whether you’re grabbing a quick breakfast, looking for a post-workout snack, or just need something sweet after dinner.
They’re also endlessly customizable and a perfect way to use up overripe bananas. Whether you’re packing lunches, prepping for the week ahead, or just need a cookie that won’t leave you crashing, this recipe checks all the boxes. My favourite part about these cookies is their ease of preparation and the fact that they are a favourite with everyone I share them with! Imagine making a cookie that everyone loves?! What a gift!!
Can I use frozen bananas? Yes, just thaw them completely and drain any excess liquid before using.
Can I freeze these banana chocolate chip breakfast cookies? Absolutely. They freeze beautifully. Just let them cool fully first.
Food Photographer and Recipe Developer based in Toronto, Canada.
Join my mailing list!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.
78 Responses
Yummy thanks
so happy you enjoyed these cookies Georgina! Thanks for taking the time to rate and review 🙂
Yummy! I will definitely bake theese! But why do you need both baking powder and baking soda?
Have a nice day!
Hey Margareta, can’t wait to see how you like them! I use both for the perfect texture and rise for the cookies
These cookies are delicious! I take them on the trail with me for a super fuel boost! I add more dates to ensure I get a taste of their sweetness in each one.
Love that these cookies make it to the trails! Thanks so much for taking the time to rate and review! Can never have too much dates!
these cookies are very healthy, however I find them a bit dry using the Tahini butter.
Hey Faye, thanks for your feedback, I suppose its possible your tahini was not runny enough as I know that the consistency of tahini can change depending on how long you’ve had it! Thanks for taking the time to rate and review
I made these cookies and took some on a trip with a friend. She loved them! I’m making them again.
So happy you shared the love of these cookies with a friend! Thanks so much for taking the time to rate and review!
The MOST delicious and satisfying healthy cookie I have ever tasted!!
I let the dough sit for 30 minutes and baked for exactly 15mins and they are soft inside without falling apart. Lovely crunch from the seeds which is so divine!!!
I signed up to the mailing list after 2 bites!!
Make them people !!! Make them !!!!
Hey Perveen, thank you so much for taking the time to rate and review this recipe! I love to read how much you’ve enjoyed these recipes and thanks for signing up for my mailing list!!
These are delicious, and the perfect sweetness for me! Definitely a keeper.
Hey Kathy! Thank you so much for your rating and review! I am so happy that you enjoy this recipe 🙂
Was looking for a mid day snack that was healthy/ portable/ and no added sugar. WOW did I get exactly what I was looking for with these cookies. I even put one in with my husbands prepped lunch and didn’t mention it to him and to my delightful surprise he said he would love more of “those” cookies. I didn’t tell him that they are good for him. Lol
Hi April!! This makes me smile so much. I am so glad you and your unsuspecting husband love them!
I had high hopes based on the reviews, but I find them to be bland and even a little bitter, weirdly enough. I might try again and add some maple syrup or honey, maybe….?
Hey G, sorry to hear about your experience with these cookies. I’d be curious how ripe your bananas were – mine were nearly mush which made them VERY sweet and ideal for this recipe. It was anything but bland, however I can understand that some people just require more sweetener. I appreciate the feedback regardless 🙂
I made it exactly like the recipe. It was delicious! Thank you!
whoo-hoo! Love reading that~
Hi
I tried these and also found them to be a bit dry . I think if I remake with some maple syrup it will be a game changer but as is not for me
I haven’t found that to be the case but so many factors could be the culprit! Try them with 1/4 maple syrup and let us know how they turn out!
Can these be made with almond lfour?
Please try them with almond but just know that I haven’t so I can’t tell you what the result will be!
I made these with almond flour and they turned out great.
For added moisture I used 3/4 the amount of seeds and a touch of maple syrup.
Sounds like you nailed it!!!
Can these be made with almond flour?
I haven’t tried Andrea but I THINK that would work! Report back!!
A little confused haha – these are Banana Date Cookies and I see the dates in the pre recipe info but they’re not actually showing in the recipe (unless I’m blind and losing my mind!) how many dates do you put in and what type of dates do you use.
HIIIIII! The dates are in the bottom section of the recipe! I used 5 medjool dates and chopped them up as best I could. I hope you love them as much as me!
Hi! Super interested in trying this. Would regular flour work?
Hi Christine. I would 1000000% work. I hope you love them!
Excellent recipe. Tasty breakfast treat for travelling and for grandchildren
Hey Brenda! Thank you so much for making this recipe and sharing it with the little ones, I am so happy that they enjoyed it 🙂
Can I use frozen bananas for this?
Hey Fatma, I’ve never made it with frozen bananas because I always have a plethora of dying bananas on my counter. I imagine you could, make sure its thawed first.
Since I strated baking your granola there is no other one that we would buy in my home. Everyone loves it! And this is the best way to make it a to go snack. We all loved it. Thank you!
Marcela this is music to my ears (or eyes) I am so happy that you are enjoying my granola recipes!! This is exactly why I make them and I am so pleased to know everyone in your household is enjoying it! Thank you so much for taking the time to rate, review and share your experience!
I have a family member who doesn’t like coconut. What can I substitute and not lose flavor and texture? TIA
Hey Ann, swapping the coconut for anything is automatically going to change the flavor and texture because there isn’t anything really like it that you can sub it for, however it will not impact the integrity of the recipe. You can omit completely or add in something else that you prefer in its place!
Hi I have not tried them yet but making them quickly. can you swap olive oil with coconut oil? If yes same quantity? Wanna try all your recipes ☺️
Hey Hinano! You can definitely swap the oils, I would use the same amount. Let me know how it goes, the flavor may change slightly but the texture should still be the same!
Hi can we keep the dough in the fridge for like an hour before baking?
Hi Karina, Yes of course you can, its not necessary and I baked these cookies from room temperature after mixing so I would suggest letting them warm up some if you are baking out of the fridge
I have made these multiple times already, they are so delicious! They’re great for that mid afternoon pick me up and as a grab and go breakfast on busy mornings.
Thanks for a great recipe!
Hey Mel! Love that you’ve made these cookies a bunch, they are seriously addictive and delicious!! Thanks so much for sharing your experience and taking the time to rate this recipe 🙂
Can we use regular flour?
Yes you can!
It looks amazing! Can tahini be substituted? My daughter is allergic to sesame seeds. Thank you!
Hey Gagan! Yes, you can sub tahini for any other nut or seed butter of similar consistency! Enjoy this recipe 🙂
It’s taste so good
Thank you
Hey Johara! Thanks for taking the time to share your experience, I am so pleased that you enjoyed these cookies
made these a lot – because I love them
They are the best~
Just made your Banana Date Breakfast Cookies and wow, they’re amazing!!!!
I’m not much of a baker, but your instructions made it so easy. They were moist and sweet enough.
Love that we both share a passion for yoga here in Toronto.
Angie
Hi Angie! So glad you loved them. I am leading a retreat in May if you’re interested xxxx
These cookies turned out perfect!
I used coconut flour and added a banana.
Thank you for creating delicious recipes.
Great modifications!!!
best recipes. thanks!
Ahhhhhh thank you!!!
I made your banana date breakfast cookies on this grey winter day. I kept hoping my bananas would turn brown faster ! Haha! They taste so great and the only sub I made was almond flour for the oat flour. Definitely recommend these any time of the day with a great cup of coffee or tea.
Hey Deb! So happy that you enjoyed these cookies, they are quite perfect for a winter day! Thanks for sharing your modification 🙂
I woke up deciding I needed to bake these cookies and knew I had most of the ingredients already. Only to discover halfway through that I only had 2 dates (rookie error!) So I added 100ml of maple syrup and hoped for the best. Baked half as is and half with dark chocolate chips for my chocoholic husband 😂 They are cooling now and smell AMAZING! Cant wait to try one. Love all of your recipes – make your granolas all the time 🙌 Lucy from Lincolnshire, England 😊
Hey Lucy! I am so glad that you were able to improvise last minute! Thats the best part about cookies, they are almost always good regardless!! Thanks so much for taking the time to rate and review this recipe!
I made these cookies without the coconut, and they were still good. A bit dry, but I liked them anyway. Great for an afternoon collation.
If your tahini is tighter/stiff, banana not super ripe the cookies will be a little drier. Thanks for the feedback!
I’m always looking for healthy snack options and this hit the spot! They were delicious! Even my picky granddaughter loved them. Thanks for sharing your recipe 😊
Hey Kathy! This makes me so happy to read, we love feeding a hungry but picky granddaughter! Thanks so much for taking the time to share your experience with this breakfast cookie recipe!
These are delicious! I swapped the spelt flour for coconut flour to make them gluten free and added some dark choc bits to add a little extra. Next time I think I will add some dried cranberries as well. They’re a treat for when you want a cookie, but store bought doesn’t meet your dietary requirements. These hit the spot! It’s hard to believe there is no refined sugar in them or butter (albeit I did add a few dark choc bits).
I won’t tell if you don’t 🙂
Ya hice las galletas y están deliciosas, bueno más bien lo que le sigue, he hecho otras recetas que has subido y todas me han encantado, gracias por compartir. 😉
YAYAYAYAYA!
these were vicious. keeping the recipe and will make again. I kept them in the freezer and used them for busy mornings to grab and go. still tasted great. thanks for a great recipe
HI NICOLE!!! Thank you so much for sharing your experience!
This turned out better than I expected! I took a risk and altered it a bunch and I will definitely make these again super sweet! (Most likely due to the protien powder I added) I did dried cranberry and blueberry instead of dates. I saw the option for flax egg so took the chance on substituting the egg for egg whites and I added flaxseed and collagen powder
Hi Chloe! Thanks for sharing!!!
Perfec treat with coffee in the morning. They are delicious! I will be keeping these in the freezer and making them on repeat. thank you!
Aren’t they just the best!!?