Banana Oatmeal Breakfast Cookies (Vegan, Gluten-Free)

GFGluten Free

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These Banana Oatmeal Breakfast Cookies are easy to make, tasty, and perfect for breakfast on-the-go! Full of fiber, complex carbs, and healthy fats to keep you full.
This post was updated on 03/2020.

While meal prepping is fun and all, sometimes you just get tired of the standard Oatmeal Jars and Smoothies. Enter: the Breakfast Cookie.

Not only are these Banana Oatmeal Breakfast Cookies ridiculously easy to make with only 6 plant-based ingredients, but they’re also downright delicious!

stack of banana oatmeal breakfast cookies on white speckled plate

These Cookies are essentially Oatmeal, but in cookie form. Which makes them approximately 102583 times more fun to make and eat. Made with a base of Ripe BananaOatmeal, and Walnuts, they’re also packed with fiber, complex carbs, and healthy fats to keep you full and satisfied until lunch! 


hand mashing banana in glass bowl on marble background

For the record, a ripe banana = a brown and spotty banana. We’re talking Banana Bread-esque Bananas here, folks! The riper the Banana, the sweeter it will be. I’ve also given you the option to add in some Maple Syrup or another sweetener of your choice to these cookies if you think they need it.


tossing walnuts into glass bowl on marble background

We’ll add some rolled oats for texture, oat flour to help everything stick together, and some applesauce for moisture. Plus a little cinnnamon for flavor, baking powder to help things rise, and salt….because everything is better with a touch of salt 😉

After the cookie “base” is formed, we’ll add some nuts for extra energy and crunch!

I decided to go with walnuts, as I think the banana-walnut combination just can’t be beat. However, feel free to sub in chopped almonds, peanuts, pumpkin seeds or another nut/seed of your choosing! I love the added crunch and heartiness that the walnuts give to these cookies. Otherwise, they are pretty uniform in texture and flavor.


formed cookies on silicone baking mat

Line a baking sheet with parchment paper or a reusable silicone mat, then plop 6 even-sized cookies right on there! I like to use a 3-tablespoon cookie scoop to make sure they’re nice and even. I recommend using slightly damp hands to press them down, because they won’t spread too much in the oven. Also, feel free to double or even triple this recipe for more cookies! They’ll last at room temperature for up to five days, which makes them perfect for meal prep.

white tray of breakfast cookies on marble background

Bake in the oven for 15 minutes, then you’re all good to go! These cookies are crispy on the outside and golden on the bottom, but still soft and tender on the inside. The texture is like a crossover between a breakfast muffin and chewy granola bar.

If you’re looking for more easy vegan breakfast recipes, you’ll also love these Chocolate Banana Muffins, Vegan Blender Waffles, and these PB&J Overnight Oats!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂



Banana Oatmeal Breakfast Cookies

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4.9 from 26 reviews

These Banana Oatmeal Breakfast Cookies are easy to make, tasty, and perfect for breakfast on-the-go! Full of fiber, complex carbs, and healthy fats to keep you full.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: 6 Cookies 1x
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan




  1. Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. Peel the ripe banana and break it off into “chunks” in a medium bowl. Mash the banana with a fork until it forms a paste.
  2. Next, add 1/2 cup of the oats to a blender and process for 30 seconds, or until a fine flour forms. Add in the oat flour, remaining oatmeal, applesauce, cinnamon, baking powder, salt, and maple syrup, if using. Mix until everything is evenly incorporated, then fold the chopped walnuts into the batter.
  3. Use around 3 tablespoons of batter to form 6 even “cookies”, then use damp hands to press each cookie onto the tray – they will not spread out in the oven, so shape them how you’d like them to be. Bake for 15-18 minutes, then remove from the oven and transfer to a baking rack to let cool completely.
  4. Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!


  • Maple syrup may be substituted with any other liquid or granulated sweetener of choice
  • I have not tested these cookies without the applesauce, but I imagine that it could be substituted with equal parts pumpkin puree or extra mashed banana

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. Hi Caitlin !
    I’m a French fan of your recipes and of your personality 😉 I tried this cookie recipe for my breakfasts this week and they were sooooo good ! My Mum tried them and she found they are delicious too. I really love the texture of it, plus they are really healthy, nourrishing and easy to make… Thank you so much for this recipe and for your creativity !
    Have a very nice day and take care <3

    1. The oat flour is made in the food processor from 1/2 cup of the Rolled Oats, then added to a larger mixing bowl with the remaining ingredients.

  2. Thanks for this super simple recipe, Caitlin! I added some mini Enjoy Life chips bc my hubby & I love the banana/chocolate combo. So good!

  3. Just made this yesterday and added all the seeds I had – pumpkin seeds, hemp seeds plus goji berries and cacao nibs. Chewy, healthy and easy. Thanks Caitlin!

  4. These are wonderful! I love to make several slightly different versions when I batch make these, usually one the regular way, one with shredded coconut and more nuts and seeds, and one with cocolate chips. I always add a bit of pumpkin pie spice, nutmeg, allspice, and cloves (sometimes vanilla too) when a recipe calls for cinnamon – if you have them they’re a game changer 🙂 I also always add a little bit of flax and chia for extra nutrients, and I find it doesn’t alter the texture/moisture. Overall perfect breakfast for a busy college student like me. Thanks for another lovely recipe Caitlin!

  5. I’m so excited to try this recipe! Looks super easy and budget friendly. I don’t have any maple syrup but am thinking about soaking and chopping up two dates and adding them instead. Maybe also adding some vanilla extract.

  6. delicious cookies! i’m hosting my daughter’s friend who is diabetic… i’m not familiar with calculating carbs/sugar in a recipe… can anyone help me with this? thank you!

    1. Hi bec! I don’t share nutrition information for my recipes, but there are plenty of free calculators online where you can figure it out – cronometer is one example!

  7. I’ve already made this thrice! Third batch in the oven right now and my kitchen smells amazing???? used almond flour instead of oat flour too and it turned out super delicious!

  8. ALOHA Cat,I have never participated in any comments before, but I MUST say cookies look so “ono” (delicious)! Thx for sharing. Miki

  9. Miss Caitlin, I love your YouTube channel. I just stumbled upon it last week. I was about to give up on my plant-based journey. Your recipes have inspired me! I’m about to make these cookies tonight.

  10. I did these with blueberries instead of walnuts just trying to use them up before they went bad. Added some melted peanut butter overtop and they were like peanut butter and jelly cookies! come on who doesn’t want to eat cookies for breakfast

  11. So good!! I used 2 cups of oats and no nuts and almond butter instead of apple sauce and they turned out super crunchy and delicious, I kinda may have eaten most of them in one sitting

  12. just made these and they are delicious! I didn’t add the applesauce (just used more banana) and I omitted the maple syrup and I thought they were perfectly sweet! Thanks for the recipe!

  13. Hi Caitlin! This recipe looks delicious! I was wondering how this would work with steel-cut oats, because that is all I have at home at the moment. Would the cookies still remain intact?

    1. Thank you! I do not provide nutritional information for my recipes, but there are plenty of free online calculators that could help you with that 🙂

    1. Yes, though you will need to add some sort of liquid or more mashed banana – otherwise the mix will be too dry

  14. Hi Caitlin! These look amazing! I want to make them today but don’t have applesauce. I was thinking of either using more banana like you suggested or, what do you think about adding 2 Tbsp o Peanut Butter instead?


  15. Love how simple these ingredients are Caitlin! Perfect recipe with September coming up to grab on the go!

    1. Hello, I am a mom(of a teenager), and felt the need to be creative in the kitchen and to prepare food that included fruits. When these showed up, although, I did not have applesauce, or baking soda…I improvised. I used some crunchy peanut butter to hold the oats together along with a tbls. of honey. I folded in raisins and a bit more banana. I added a bit of allspice and cinnamon and then…I prayed. I prayed they would be edible. They were just great! Thanks!