Banana Bread Oatmeal Breakfast Cookies

Make your morning a whole lot better with cookies for breakfast! These banana oatmeal 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 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.

Recipe Instructions

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 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!

Ingredient Tips

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.

Frequently asked questions

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.

Try these recipes next!

• Vegan Oatmeal Cookies
• Vegan Banana Bread
• Blueberry Oatmeal Muffins

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