Make your morning a whole lot better with cookies for breakfast! These banana oatmeal breakfast cookies are gluten free, sweetened with just a touch of maple syrup and can easily be made vegan.
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 banana oatmeal 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 breakfast cookie form.
Simple, delicious and perfect for an on the go breakfast or snack. All you need is about 20 minutes and a handful of pantry staple ingredients. Try my oat flour banana bread or caramelized banana oatmeal next!
Oats. You will need a mix of oat flour and quick cooking oats for these breakfast cookies. You can sub for rolled oats if that’s what you have on hand, but the texture will be a bit different.
Banana. I recommend using banana puree instead of mashed banana because the texture is generally much better.
Egg. Just one egg will add a bit of extra protein and help bind all of the ingredients together.
Maple syrup. These breakfast cookies are refined sugar free and sweetened just with maple syrup! You can sub with honey if you prefer.
Nut butter. I used almond butter, but peanut butter or sunflower seed butter work well too!
How to make breakfast cookies
First, whisk together the wet ingredients in a mixing bowl until well combined. If you’re making these vegan, just make the flax egg first, then add into the bowl.
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 oatmeal 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!
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.
If you don’t have oat flour, you can just grind up some quick or rolled oats until a flour forms!
This recipe makes about 12 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.
Can I make these vegan?
Yes! These banana oatmeal cookies can be made with either one regular egg or one flax egg.
To make a flax egg, simply whisk together one tablespoon of ground flax seeds with 2 1/2 tablespoons of water. Let thicken, then proceed with the recipe as usual.
Are these chewy or crispy?
Definitely chewy! The banana will keep these cookies very chewy, there is no crunch or crisp to them at all. The texture is fairly similar to banana bread, just in the shape of a cookie!
Do they keep?
Once prepared, these cookies will keep for about 3 days. They can get very soft if kept completely covered, so keep them just covered with foil for best results.
You can also freeze them! Just let them cool completely, then transfer to a freezer safe bag for up to 2 months.
Reheat in the oven at 300 for about 5 minutes or until warm through the center.
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Banana Bread Breakfast Cookies
by: claire cary
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together all wet ingredients in a mixing bowl.
- 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 medium 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.