Easy Banana Breakfast Cookies (a.k.a Banana Oatcakes) GF, Vegan

When it comes to recipes I couldn't live without, these banana breakfast cookies (a.k.a. banana oatcakes) rank high on my list of must-haves. The healthy cookies are sweetened with just bananas and are packed with protein and fiber. Best of all, they're a cinch to whip together.

Ingredients

Cookies for breakfast!! Sorry, I got a little excited there. My kids go bonkers for these banana oatcakes, but honestly so do I. They're made simply with rolled oats and ground flaxseeds, along with banana puree, coconut oil and your favorite add-ins such as chocolate chips and/or raisins. They're naturally vegan, dairy free and gluten free, and you can make them ahead and freeze them for grab-and-go snacks and meals.

How to make banana breakfast cookies

• First, blend up 5-6 ripe bananas until smooth (you're aiming to get 2 cups of puree).

• Next, mix the banana puree with rolled oats, cinnamon, salt, nuts (which are optional) and coconut oil. From there you have the option of stirring in add-ins, such as raisins, cranberries or chocolate chips (in my house, dark chocolate chips are a must!).

• Scoop the cookies onto a parchment-lined baking sheet, flatten them into 3-inch rounds, and bake them until golden brown and crisp on top.

Serving suggestions

The cookies are the perfect snack or breakfast. They taste even better with time, so go ahead and make them ahead! We love to reheat them in a toaster oven until they're crisp. For school (or work) snacks, pack the cookies straight from the freezer into backpacks.

Tips for this recipe:

• An ice cream scoop with a lever makes it easy to scoop the batter onto the baking sheet.
• Ground flaxseeds give these cookies added fiber.
• For a nut-free cookie, simply omit the nuts.
• Try these Pumpkin Breakfast Cookies!!

FAQs

Other healthy breakfasts to try:

• Paleo Pumpkin Pie Muffins
• Blueberry Blender Muffins
• Chocolate Protein Smoothie Bowl
• Strawberry Oat Blender Waffles
• Pumpkin Spice Breakfast Cookies

Stay connected

I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!

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Banana Breakfast Cookies

By Nicki Sizemore

When it comes to recipes I couldn't live without, these banana oatcakes rank high on my list of must-haves. They're a cinch to pull together, and they're a perfect grab-and-go breakfast or sweet snack. They're also sugar-free, dairy-free and gluten-free! The batter is made simply with old fashioned rolled oats, banana puree (made by blending whole bananas), nuts, flaxseed (for a bit of extra fiber), coconut oil and vanilla. You can cook them as they are, or doctor them up with chopped chocolate, raisins or dates. They can be stored in the fridge for up to a week (they're even better the next day), or in the freezer for a few months. I like to reheat them in the toaster oven before serving, allowing them to crisp up on top.

Servings: 12 oatcakes

Prep Time: 15 minutes mins

Cook Time: 25 minutes mins

Total Time: 40 minutes mins

Ingredients

• 3 cups (9.5 oz / 240 g) rolled oats (not quick-cooking or instant)
• ¾ teaspoon fine sea salt
• 1 teaspoon cinnamon
• ¾ cup (3 oz) chopped walnuts or pecans (optional)
• 2 tablespoons ground flaxseeds (optional)
• 2 cups banana puree, (about 5-6 very ripe bananas, processed in a blender or mashed until smooth)
• ¼ cup coconut oil, melted (or you can use a neutral vegetable oil or nut oil such as almond or walnut oil)
• Optional add-ins: chopped dark chocolate or chocolate chips, raisins or chopped dates

Instructions

• Preheat the oven to 375˚F.
• Mix together the oats, salt, cinnamon, nuts (if using) and ground flaxseeds (if using). Add the banana puree, coconut oil, and any add-ins (if using). Let the batter sit for 5 minutes to soften the oats and slightly thicken.
• Using an ice cream scoop or two spoons, scoop the dough onto parchment-lined baking sheets, flattening the mounds into 3-inch rounds that are about ½-inch tall. Bake 22-25 minutes, or until light golden around edges and on top. Cool completely. The oatcakes can be refrigerated for up to 1 week or frozen for up to 3 months. To serve, heat the oatcakes in a toaster oven until lightly crisped on top.

Notes

Storage: Once cooled, the oatcakes can be refrigerated for up to 1 week or frozen for up to 3 months. If you'd like, reheat the oatcakes in an oven or toaster oven until lightly crisp on top.

Tips:

• An ice cream scoop with a lever makes it easy to scoop the batter onto the baking sheet.
• Ground flax seeds give these cookies added fiber.
• For a nut-free cookie, simply omit the nuts.
• Try these Pumpkin Breakfast Cookies!!

Loved this recipe? Check out @nickisizemore for more!

Course: Breakfast

Cuisine: American

Keyword: breakfast cookies, easy oatcakes, healthy breakfast cookie recipe