Breakfast Cookies (Vegan + Gluten-Free)
These chewy and healthy breakfast cookies are naturally gluten-free, vegan and low in added sugar! It’s a one-bowl recipe and all you need is 30 minutes to make them. Prep these easy Banana Breakfast Cookies for a healthy breakfast all week!
Cookies for breakfast? Yes please! These cookies have just what you need to start the day off on the right foot. Not only are these cookies tasty, they contain healthy ingredients like oats, banana, flax, chia and pumpkin seeds, with dried fruit and a few chocolate chips for sweetness.
I recommend prepping a batch of these breakfast cookies the weekend for an easy and healthy breakfast option all week long! I also like to keep some in the freezer for something convenient, nutritious and delicious on the go.
What You’ll Love About These Banana Breakfast Cookies
They only take 30 minutes or less to make!
They’re totally vegan (no eggs needed!) and gluten-free so long as you use certified gluten-free oats.
They’re chewy and sweet, yet hearty and filling.
This is a one-bowl recipe, so you don’t need to worry about making a big mess!
They’re a source of whole grains, fibre, healthy fats and plant-based protein to keep you fuelled.
They’re a GREAT reason to get out of bed in the morning!
How to Make Banana Breakfast Cookies:
In a medium mixing bowl, mash 2 medium ripe bananas. This should provide about 2/3 cup mashed banana. To the mashed banana, add 1/3 cup natural peanut butter and 1/4 cup pure maple syrup and 1 tsp vanilla extract. Whisk to combine.
Add 1 1/4 cup large flake rolled oats, 1 tbsp chia seeds, 1 tbsp ground flax seeds, 1 tsp cinnamon, 1/2 tsp baking soda and 1/2 tsp salt. Mix again until well combined.
Pour in 1/4 each of pepitas (pumpkin seeds), raisins, and semi-sweet chocolate chips. Mix to combine.
Using a large cookie scoop, portion dough onto a prepared baking sheet. The recipe should make approximately 10 cookies. Ever so slightly press the tops of the cookies down with a fork (slightly!) to flatten them just a little.
Bake for 10-12 minutes at 350F until the edges are slightly brown and the tops are slightly firm to touch.
Cool cookies for 5 minutes on the baking sheet then transfer to a wire cooling rack to cool completely. Cover cookies and store in the refrigerator up to 1 week or in the freezer.
Suggested Substitutions
Here are some substitution ideas for those who are looking to switch things up, have allergies, or don’t have all of the ingredients listed!
Oats: I have made this recipe with both large flake rolled oats and quick-cooking oats. Although I personally preferred the large flake oats, both worked well!
Banana: If you don’t have ripe bananas on hand, you can use 2/3 cup unsweetened applesauce instead!
Peanut Butter: If you have a specific allergy, feel free to use almond butter or another nut or seed butter in this recipe instead.
Seeds: Feel free to use just chia seeds/flax seeds instead of both! Or, try using hemp seeds! Just make sure the amount of little seeds totals 2 tbsp.
Add-ins: For my add ins, I chose raisins, pepitas and chocolate chips. You can totally switch it up and replace these with what you like. Try dried cranberries, walnuts, almonds, pecans, or dried cherries!
Other Healthy Breakfast Recipes:
Strawberry Cheesecake Overnight Oats
Chocolate Chunk Baked Oatmeal Cups
Peanut Butter Banana Baked Oatmeal
Healthy Breakfast Cookies
Ingredients
- 2/3 cup mashed ripe banana, approx. 2 medium bananas
- 1/3 cup natural peanut butter
- 1 tsp vanilla extract
- 1 1/4 cup large flake rolled oats, (rolled oats *not quick oats)
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds, (learn chia seeds' nutrition benefits)
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup raisins
- 1/4 cup pepitas (pumpkin seeds)
- 1/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper. In a medium mixing bowl, mash 2 medium ripe bananas. This should provide about 2/3 cup mashed banana.
- To the mashed banana, add 1/3 cup natural peanut butter and 1/4 cup pure maple syrup and 1 tsp vanilla extract. Whisk to combine.
- Add 1 1/4 cup large flake rolled oats, 1 tbsp chia seeds, 1 tbsp ground flax seeds, 1 tsp cinnamon, 1/2 tsp baking soda and 1/2 tsp salt. Mix again until well combined.
- Pour in 1/4 each of pepitas (pumpkin seeds), raisins, and semi-sweet chocolate chips. Mix to combine.
- Using a large cookie scoop, portion dough onto a prepared baking sheet. The recipe should make approximately 10 cookies. Ever so slightly press the tops of the cookies down with a fork (slightly!) to flatten them just a little.
- Bake for 10-12 minutes at 350F until the edges are slightly brown and the tops are slightly firm to touch.
- Cool cookies for 5 minutes on the baking sheet then transfer to a wire cooling rack to cool completely. Cover cookies and store in the refrigerator up to 1 week or in the freezer.
Connect with Hannah Magee, RD!
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