Soft, chewy, and naturally sweetened, these Date Banana Breakfast Cookies are the perfect toddler-friendly treat. Made with just a handful of simple ingredients with no refined sugar, no eggs, and no added oil. They’re an easy snack or dessert you can feel good about serving to your little one (and yourself)!
Each cookie is lightly sweetened with Medjool dates and ripe banana, then filled with a simple chia jam for a fun “thumbprint” center that toddlers love helping make!
Why You’ll Love These Date Banana Breakfast Cookies
- naturally sweetened with fruit only
- soft texture for toddlers and young kids
- gluten-free, egg-free, & dairy-free
- no refined sugar
- one-bowl, minimal prep
- perfect for breakfast, snack time, or dessert
If you have a cookie loving toddler, you'll also love these super easy banana cookies and blueberry zucchini oatmeal cookies that are yummy + nourishing!
Jump to:
- Why You’ll Love These Date Banana Breakfast Cookies
- Ingredients You'll Need
- How To Make Your Date Banana Breakfast Cookies
- Hint For The Best Date Banana Breakfast Cookies
- Substitutions & Variations
- Equipment
- Storing Your Date Banana Breakfast Cookies
- Tiff's Dietitian Tip
- FAQ
- Related
- Pairing
- Simple Date Banana Breakfast Cookies (no added sugar!)
Ingredients You'll Need
Here's what you'll need to make these super simple date banana breakfast cookies:
- medjool dates provide natural sweetness plus fiber and minerals
- banana adds moisture and helps bind the dough without eggs
- almond flour creates a soft, tender texture and adds healthy fats
- vanilla extract & cinnamon adds flavor without added sugar
- chia seeds thicken the jam naturally and add omega-3s
See recipe card for quantities.
How To Make Your Date Banana Breakfast Cookies
- Step 1: Preheat oven to 350°F and line a baking sheet with parchment paper. In a food processor, blend the soaked dates and banana until smooth. Add almond flour, cinnamon, and salt, then pulse until a soft dough forms.
- Step 2: Scoop dough into 1½-tablespoon portions and roll into balls.
- Step 3: Place on the baking sheet and gently press a thumb or spoon into the center of each cookie.
- Step 4: Mash fruit in a small bowl and stir in chia seeds. Let sit for 5-10 minutes to thicken. Or you can use your favorite store bought jam or jelly, like Smash chia jam!
- Step 5: Spoon a small amount of chia jam into each thumbprint. Bake for 10-12 minutes, until set and lightly golden on the bottom. Let cool completely, they’ll firm up as they cool.
Hint For The Best Date Banana Breakfast Cookies
Use very ripe bananas (lots of brown spots!) and soft Medjool dates for the smoothest dough and softest cookies. If your dates feel dry, soak them in warm water for 5-10 minutes before blending. Let the cookies cool fully after baking, they’ll set just enough while staying tender and easy to chew.
Substitutions & Variations
These banana date breakfast cookies are already gluten-free, egg-free, and dairy-free making them great for most littles! Here are some easy ways to change them up:
- nut-free: swap almond flour for oat flour (texture will be slightly firmer)
- different fillings: applesauce, mashed strawberries, or pumpkin puree
- chocolate filling: use nutella in the filling instead of jam or jelly
- chocolate chip: add a handful of mini chocolate chips instead of doing the chia filling
- protein boost: serve with Greek yogurt or nut/seed butter on the side
Be sure to try my blueberry zucchini oatmeal cookies for another great breakfast cookie option!
Equipment
- food processor or blender (to blend dates smoothly)
- mixing bowl
- measuring cups and spoons
- baking sheet
- parchment paper
- spoon or thumb (for the thumbprint!)
For serving, I love using Ello Clean Start™ plates. The divided sections are perfect for pairing these date banana breakfast cookies with yogurt, fruit, or a protein side. Helping toddlers see a balanced meal without overwhelm!
Storing Your Date Banana Breakfast Cookies
Store these date banana breakfast cookies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature or overnight in the fridge before serving.
Tiff's Dietitian Tip
Naturally sweetened treats like these date banana breakfast cookies can be offered without pressure and enjoyed as part of a balanced snack. Pairing them with a protein or fat (like milk, yogurt, or nut/seed butter if tolerated) helps keep little bellies satisfied and supports steady energy, without turning sweets into a “special” or restricted food.
FAQ
Yes. These cookies are naturally sweetened with fruit, contain fiber and healthy fats, and have no added sugar, eggs, or refined ingredients. They’re a great balanced treat option for toddlers.
For babies under 12 months, skip the chia jam filling and use plain mashed fruit instead. Always serve soft, age-appropriate pieces and supervise closely.
Yes! These cookies have a naturally soft, tender texture thanks to the banana and dates. Let them cool fully, as they firm up slightly while staying soft.
You can swap the almond flour for oat flour to make them nut-free. The texture will be a bit firmer but still toddler-friendly.
Store in an airtight container in the fridge for up to 5 days or freeze for up to 2 months. Thaw at room temperature before serving.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with these date banana breakfast cookies:
Simple Date Banana Breakfast Cookies (no added sugar!)
Equipment
- mixing bowls
Ingredients
Cookies
- 4 Medjool dates pitted
- 1 ripe banana
- 1 cup almond flour
- ½ teaspoon cinnamon
- pinch of salt
Simple Chia Jam Filling
- ¼ cup mashed fruit fresh or frozen berries work great
- 1-2 teaspoon chia seeds
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Blend dates and banana in a food processor until smooth. Add almond flour, cinnamon, and salt. Pulse until a soft dough forms.
- Shape dough into 1½-tablespoon balls and place on baking sheet. Gently press a thumb or spoon into the center of each cookie.
- Make chia jam by stirring mashed fruit and chia seeds together. Let sit 5-10 minutes to thicken.
- Fill each thumbprint with a small spoonful of chia jam.
- Bake for 10-12 minutes, until set and lightly golden on the bottom.
- Cool completely before serving, cookies firm slightly as they cool but stay soft.
Anna says
Made these for Little H and they were a hit! Used oat flour so they are school friendly (1.25 cups) and used smash jam instead of making my own.