These healthy and gluten free Banana Breakfast Cookies are the perfect on-the-go option. These are a lifesaver on busy weekday mornings. Both kids and adults love these healthy vegan breakfast cookies.
Contents
The Best Banana Oatmeal Breakfast Cookies
Nothing but ingredients I would throw into my oatmeal bowl, so you can feel good about feeding these to your kids (or husband- or self!) for breakfast.
Now, these aren’t your typical cookie. They aren’t filled with butter and refined sugar, so they don’t taste like they are filled with butter and refined sugar. If you make them and expect a dessert-super-sweet cookie, you’ll be disappointed. If you’re looking for a fun, nutritious, tasty option that you can grab with your coffee and run out the door with in the morning, I think you’ll be very pleased.
The banana and coconut oil do provide a bit of sweetness, and the mix-ins do the rest of the work. These are basically the healthiest granola bar you could find. Whole oats, nuts, seeds, dried fruit- and of course, a bit of dark chocolate for good measure!
How to Shape Vegan Breakfast Cookies
I use measuring spoons to scoop out my cookie dough. It makes uniform cookies, and helps manage the fairly sticky dough that can be difficult to form into a ball. Simply dip a round tablespoon in water, scoop some dough, press against the side of the bowl to pack, and then slide out onto the parchment.
A tip for portion control? To me, two cookies is two cookies. And two cookies is always better than one. So, I make most of my cookies (including these really healthy ones) in my half tablespoon. The small cookies are perfect when I need just a small snack.
I’m packing up a batch of these for snacks and breakfasts in Thailand next week. We have a kitchen where we stay, so I always bring some simple meals so we don’t have to eat out the whole time. Also still brainstorming a few other easy-to-pack desserts and meals- hopefully I will have time to share before we take off Saturday!
Do you Love Sugar Free Treat Recipes?
I adore making fruit sweetened treats and desserts. If you’re interested in more healthy fruit sweetened recipes, please check out my eBook with 35+ recipes (most not available on the blog!) for sugar free desserts.
Tips for Banana Breakfast Cookies
- Make these Gluten Free: If you need these to be gluten free, be sure to use certified gluten free oatmeal.
- Make these Vegan: These cookies rely on banana as a binder, so are naturally vegan! No substitutions necessary (if you use vegan chocolate).
- Variations: Use whatever mix-ins you love! I love these with cranberries, but raisins work as well. If you’d like to keep these completely sugar free, omit the dark chocolate. I use Enjoy Life dark chocolate morsels or 85% dark chocolate to keep them as low in sugar as possible.
Banana Breakfast Cookies
Ingredients
- 1/2 cup cashews
- 1 1/2 cups oatmeal
- 1/2 cup coconut unsweetened
- 2 bananas large, ripe* (13 ounces with peels)
- 2 tablespoons coconut oil virgin, unrefined
- 1/2 teaspoon sea salt
- 1/4 cup dried cranberries or sub raisins
- 3 tablespoons 85% dark chocolate chopped, or dark chocolate chips
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds
Instructions
- Preheat oven to 350 f.
- Add the cashews to a food processor bowl, and process until the cashews form a flour.
- Add 3/4 cup oatmeal, and process until the oatmeal is a rough flour. Then add the other half of the oatmeal and pulse a couple of times.
- In a bowl, add the bananas, coconut oil, and sea salt. Mash with a fork, but leave bananas a little chunky.
- Add the cashew and oatmeal mixture, and all the mix ins, and mix to combine.
- Use a tablespoon dipped into water to scoop the dough. It should be sticky and difficult to form balls in your hands. Then, flatten the cookies down. They will not spread on their own. You can also just leave them in a round ball - they stay very chewy that way.
- Bake for 10-12 minutes.
- These are great kept in the freezer. Just pull out a few minutes before you're ready to enjoy.
Notes
Nutrition
Other Healthy Breakfast Cookie Recipes:
- Pumpkin Breakfast Cookies, by Leelalicious
- Healthy Make Ahead Breakfast Cookies, by She Likes Food
- AB & J Breakfast Thumbprint Cookies, by Sunkissed Kitchen via The Endless Meal
- Dark Chocolate Cherry Breakfast Cookies, by Sunkissed Kitchen
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What could I substitute for the Cashews (Peanut Allergy)? Thank you
You’re allergic to tree nuts, and peanuts? I am allergic to peanuts, but eat other nuts.
Almonds, almond flour, or ground sunflower seeds should all work. I have made these with almonds, but never tried seeds as a replacement. If you do try it, let me know how it worked for you!
Hello,
My nephew is allergic to Peanuts but has also not been introduced to seeds etc. Also what temperature do you bake these at and for how long? Thank you 🙂
Holly
Thank you for pointing out I didn’t include cooking time! They bake at 350 F for 12 minutes. Seeds generally are safe for nut allergy sufferers, and are a good option. I’m sure you know this, but just introduce them slowly. When he’s ready, try sunflower seed butter! I’ve been told it tastes as close to peanut butter as any nut butter– I have never had peanuts, so I wouldn’t know, but I love it anyway.
Thank you! I really appreciate the quick response 🙂 I’m so excited to make these tomorrow & I’m sure my oldest (3 years old) will be just as thrilled.ttyl
My boys and I love these! I normally add chia, hemp and ground flax seeds. Yum! But we just found out we need to eliminate oats for a while. Any idea if quinoa flakes would work instead of oats? Thanks!
I would love to try them with quinoa flakes, but haven’t yet. I bet they would work with extra ground nuts– and if you are already adding the seeds, it would help with the bulk. I will have to experiment!
I am so happy to have found your recipe. I make these all the time now. The first time I did as cookies, but now I make a double batch and bake in 9×13 parchment lined pan. I also add dates and generous amount of cinnamon. Love, love, love. ( ;
Thank you for letting me know! I have been wanting to create a new recipe with dates– I have been in love with them recently as well 🙂
These are great to grab and go when running late in the morning. Need to keep in the freezer. Yummy healthy breakfast.
They are a delicious breakfast — I really like these because they just have that light fruit sweetness. Not overbearing for breakfast.