Oatmeal Breakfast Cookies

breakfast cookies placed on a wire rack.

These Oatmeal Breakfast cookies are one of the healthiest cookies you'll eat! Made using banana, they are vegan, healthy, nutritious, eggless with a gluten-free and dairy-free option!

Course Breakfast

Cuisine American

Keyword breakfast cookies, healthy breakfast cookies, oatmeal breakfast cookies, vegan breakfast cookies

Prep Time 8

Cook Time 30

Total Time 38

Servings cookies

Calories 184kcal

Author Maria Doss

Ingredients

Wet ingredients

1 large ripe banana
½ cup creamy almond butter or peanut butter (don't use natural style nut butters)
3 tablespoons maple syrup
1 teaspoon ground cinnamon
¼ teaspoon baking soda
⅛ teaspoon salt

Dry ingredients

1 ½ cups rolled oats
¼ cup sliced almonds
¼ cup pumpkin seeds or use sunflower seeds
¼ cup dried cranberries or use raisins
¼ cup shredded coconut sweetened or unsweetened
¼ cup semi sweet chocolate chips (use vegan chocolate chips to make it vegan)

Instructions

Prep. Preheat oven to 350°F (177°C) and line a large baking sheet with parchment paper.
Mix the wet ingredients. Add the peeled banana to a large bowl and mash it well until completely smooth and free of lumps. Add the almond or peanut butter, maple syrup, cinnamon, baking soda, and salt, then whisk until the mixture is smooth, well combined, and lump-free.
Stir in the dry. Add all the dry ingredients and mix using a spatula.
Scoop. Using a ¼ cup measuring cup or an ice cream scoop, portion mounds of cookie dough onto the parchment-lined baking sheet, spacing evenly.
Shape. Using the back of a spoon or your fingertips, gently flatten the cookies to about ½-inch thickness. I also like to smooth the edges to get a round shape.
Bake. Bake for 15 to 20 minutes or until the edges are deep golden brown in color, rotating the pan halfway through baking. Place the pan on a wire rack to cool completely.

Video

Notes

Use creamy almond butter or peanut butter and not natural or crunchy variety. I like to use Barneys almond butter or Jiff or Skippy for peanut butter.

Use a well ripened banana - These breakfast cookies rely on the natural sweetness of ripe bananas as one of their primary sources of sugar. Therefore, opt for a banana that is very ripe, with a vibrant yellow hue and plenty of brown spots.

Nutrition