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Avocado Banana Cookies

 Avocado Banana Cookies

These banana avocado oatmeal cookies are a great on-the-go breakfast option, snack idea, or just a tasty treat! 

Made with real, simple ingredients and sweetened with just bananas and dates, these banana avocado oatmeal cookies are a high fiber, nutrient dense cookie that you can enjoy any time of the day! See the instructions below for recipe modifications to make them gluten free, vegan, and/or higher protein.

Can I bake with avocado? 

Yes, I bake with avocado all the time! I’ve created avocado baking recipes for cookies and muffins, the possibilities are endless!

Can you substitute avocado for butter in cookies? 

Swap avocado for butter when baking using a 1:1 ratio. This small change reduces the saturated fat content and increases fiber in your recipe! 

You won’t be able to taste the difference, I promise! 

Healthy avocado cookies

Avocados have a ton of health benefits including essential vitamins and minerals, and omega-3 fatty acids. Monounsaturated fats like those found in avocados, are made up of mostly plant based fats which are responsible for providing these nutrients to your body! 

The healthy fats and fiber in avocados help keep you full and satisfied for a longer period of time. The combination of fat and fiber in an avocado is the most beneficial part of the process! Fat and fiber slows down the rate carbohydrates breakdown and the digestion process.  This prevents your body from experiencing blood sugar spikes, making avocados an excellent choice for stabilizing blood sugar.

And, because avocados contain fat soluble vitamins, they can also help your body do a better job of absorbing the essential vitamins you eat!

How do you make banana avocado oatmeal cookies?

Preheat your oven to 375 degrees. Then, mix the whole grain flour, rolled oats, baking powder, baking soda, cinnamon, and salt together in a large bowl. 

Next, combine all of the wet ingredients together in a separate bowl: avocado, banana, avocado oil, yogurt, pumpkin puree, and eggs. 

Now, combine the wet and dry ingredients together. Then, stir in the dates by hand. 

Line your baking sheets with parchment paper. Use ¼ cup measure or standard ice cream scoop to drop dough balls onto the baking sheet about 1 inch apart. 

Bake for 20-25 minutes until set and starting to brown. Cool the cookies on a wire rack. 

How can I make these into vegan avocado cookies?

This recipe can easily transform into vegan avocado cookies with a few changes!  First, eliminate the eggs and yogurt from the original ingredients.   Then, you will need to increase the pumpkin puree amount from ½ cup to 1 cup, and add ½ cup of unsweetened applesauce to the original recipe .

Applesauce and pumpkin puree can be used to substitute eggs and yogurt. Both ingredients add a delicious creamy, thick texture to baked goods!

The rest of the recipe will stay the same as the original recipe from here forward! 

Avocado baking recipes

Love baking with avocado? Try my muffin recipe!

Gluten Free Chocolate Avocado Muffins 

 Avocado Banana Cookies

avocado banana cookies on a marble countertop
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5 from 1 vote
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Vegan
Servings: 24 cookies
Carbohydrates: 24g


  • 1 1/2 cups whole grain flour use gluten free if needed
  • 3 cups rolled oats use gluten free if needed
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 large hass avocado
  • 1 large banana
  • 1/4 cup avocado oil
  • 1/2 cup plain yogurt
  • 1/2 cup pumpkin puree
  • 2 eggs
  • 2 cups chopped dates or other dried fruit of choice


  • Preheat oven to 375 degrees.
  • Mix the dry ingredients together in large bowl.
  • Combine the wet ingredients in a separate bowl and mix well.
  • Mix the dry and wet ingredients together. Stir in the dates by hand.
  • Line baking sheets with parchment paper. Using a 1/4 cup measure or standard size ice cream scoop, drop dough balls onto the baking sheet about 1 inch apart. (These don’t change shape very much once baked, so if you want flatter, rounder cookies, be sure to flatten them before baking.)
  • Bake for 20-25 minutes until set and starting to brown. Let the cookies cool on a wire rack.


*Vegan recipe modifications: Eliminate eggs and yogurt. Increase pumpkin to 1 cup, and add 1/2 cup unsweetened applesauce.
*High protein recipe modification: Replace 1/2 cup whole grain flour with 1/2 cup of your favorite protein powder.
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.


Serving: 1cookie | Calories: 149kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Fiber: 4g | Sugar: 9g
Tried this recipe?Mention @milknhoneynutrition or tag #milknhoneynutrition!

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