Make your morning a whole lot better with cookies for breakfast! These banana bread oatmeal breakfast cookies are gluten free, sweetened with just a touch of maple syrup and can easily be made vegan.
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Chocolate chip cookies are one of my favorite things ever, so any excuse to eat them for breakfast and I’m all over it!
These breakfast cookies are many with incredibly simple ingredients, most of which you probably have on hand already. They’re naturally sweetened from the bananas and a touch of maple syrup to seal the deal.
You can make them with chopped nuts or chocolate chips like I did, or even just plain! They’re kind of like banana oatmeal in cookie form. Simple, delicious and perfect for an on the go breakfast or snack.
Recipe Instructions
In a large mixing bowl, whisk together the oat flour, quick oats, baking powder, baking soda, salt and cinnamon. Set aside.
In a second bowl, add the bananas and mash really well.
Once mashed, whisk in the egg, almond butter, vanilla and maple syrup. You can also use a flax egg in place of the egg to make these vegan. They work just as well both ways!
Add the dry ingredients to the wet and mix together with a wooden spoon.
Fold in the chocolate chips or nuts if using. You can use a mix of both, just one, or none!
Use a cookie scoop to form the cookies and add to a baking sheet lined with parchment paper.
They won’t spread much while baking, so press down slightly with your fingers to form the shape you want.
Bake for 8-12 minutes. The edges should be golden brown and the center should still feel soft. The will continue to firm as they cool.
Substitutions & Mix-Ins
While these breakfast cookies are delicious as is, there are plenty of ways to mix it up or add some more of your favorite ingredients.
You can add in any chopped nuts or seeds like pumpkin seeds, walnuts, almonds or a handful of raisins.
Make them a peanut butter cookie by subbing the almond butter for peanut butter or adding in some crushed peanuts. The options are virtually endless!
Tips to make these perfectly
- Be sure to use quick cooking oats and not rolled oats for this recipe. If you only have rolled oats, just pulse them a few times in a blender or food processor to break them up slightly.
- This recipe makes about 15 cookies, depending on how big you make them. They don’t spread a lot while baking, so you can get away with putting up to 12 on a baking sheet at a time. If you need to do 2 batches, keep in mind the dough will thicken as it sits so the second batch won’t spread as much as the first.
- You can use any nut butter in place of the almond butter, just make sure it is on the runny side. If your nut butter is thick, I suggest using closer to 1//2 cup or adding a splash of milk to the dough.
- Don’t have oat flour? Just grind up some quick or rolled oats until a flour forms!
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Banana Bread Breakfast Cookies
Ingredients
- 2 large ripe bananas
- 1/3 cup + 1 tbsp runny almond butter
- 1/4 cup maple syrup
- 1 egg (or flax egg)
- 1 cup oat flour
- 1 1/2 cups quick oats
- 1 tsp vanilla
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup chocolate chip or chopped nuts (optional)
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, whisk together the oat flour, quick oats, baking powder, baking soda, salt and cinnamon. Set aside.
- In a second bowl, add the bananas and mash really well.
- Once mashed, whisk in the egg, almond butter, vanilla and maple syrup.
- Add the dry ingredients to the wet and mix together with a wooden spoon.
- Fold in the chocolate chips or nuts if using.
- Use a cookie scoop to form the cookies and add to a baking sheet lined with parchment paper.
- They won't spread much while baking, so press down slightly with your fingers to form the shape you want. The dough will be sticky, so it helps if your fingertips are slightly wet.
- Bake for 8-12 minutes. The edges should be golden brown and the center should still feel soft. The will continue to firm as they cool.
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