These breakfast cookies are made with wholesome, plant-based ingredients and no added sugar. They’re healthy, easy, and delicious!
Why You Should Make These
These oatmeal breakfast cookies combine all my favorite breakfast ingredients – bananas, oats, and peanut butter! You really only need these three ingredients; the others are technically optional as flavor/texture enhancements. Now obviously they don’t taste like a traditional oatmeal cookie since there’s no butter, sugar, eggs, flour, etc. Instead these breakfast cookies are:
- soft & chewy
- naturally sweetened from bananas
- packed with healthy fats and fiber
- made with 3 base ingredients
- perfect for an on-the-go breakfast or snack
- Bananas ⟶ They should be soft and yellow, ideally with some brown spots. If your bananas aren’t ripe enough, the cookies won’t be very sweet.
- Peanut Butter ⟶ Ideally, the only ingredient(s) should be peanuts and maybe salt.
- Oats ⟶ Rolled or quick oats will work.
Breakfast Cookie FAQ
How do I store breakfast cookies?
Because these cookies are largely banana-based and don’t contain many natural preservatives like salt or sugar, they should be stored in the fridge after cooling.
Can I substitute the peanut butter?
You can swap the peanut butter for another nut/seed butter like almond butter, walnut butter, tahini, or sunflower seed butter. Note that the flavor will change depending on the nut/seed butter you use, so choose one you enjoy the flavor of!
Tips for Success
Add-in ideas ⟶ raisins, craisins, dried blueberries, chocolate chips, walnuts, pumpkin seeds, sesame seeds, hemp seeds, protein bar chunks
Bump up the protein ⟶ Though I haven’t tried it yet, I think you could swap some of the oats for a scoop of protein powder. Otherwise I recommend serving these cookies with some extra protein, such as a glass of soy milk, high protein yogurt, protein shake, or tofu scramble. Protein helps with satiety so you don’t get a blood sugar crash midway through your morning.
More Plant-Based Sweet Breakfasts to Try!
- Zucchini Bread (Whole Grain)
- Blueberry Cornbread (Gluten-Free)
- Cinnamon Apple Bread
- Banana Oat Pancakes (Gluten-Free)
- Banana Bread Baked Oatmeal (Gluten-Free)
If you try out these oatmeal banana breakfast cookies, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Oatmeal Banana Breakfast Cookies (Vegan, Gluten-Free)
- 2 ripe medium-sized bananas
- ¼ cup (60g) peanut butter
- 1 cup (80g) rolled or quick oats**
- ½ tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp cinnamon
- ¼ cup raisins, chocolate chips, or other add-ins of choice
- Preheat oven to 350°F/180°C. Line a cookie sheet with parchment paper.
- Add bananas to a bowl and mash with a fork.
- Stir in peanut butter and vanilla (if using) until well combined.
- Add oats and optional baking powder and cinnamon. Mix well to combine, then stir in raisins/add-ins of choice.
- Scoop about 2 tbsp of dough and roll into a ball. Place on cookie sheet and flatten into a cookie shape. They don't spread in the oven so shape as desired. Repeat for remaining cookie dough.
- Bake 15-20 minutes until the edges are golden. Cool on the cookie sheet for 5 minutes, then transfer cookies to a wire rack to finish cooling.
- Store in a covered container in the fridge for up to 5 days.
Nutrition per cookie (using raisins): 120 kcal | 3g fat | 0.6g sat fat | 22g carbs | 2.5g fiber | 8g sugar | 3g protein | 19mg sodiumHide
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