Name: Banana Oatmeal Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ripe & spotty banana; 1 1/2 cups (150 g) gluten-free rolled oats, divided; 2 tablespoons unsweetened applesauce; 1 teaspoon baking powder; 1/2 teaspoon cinnamon; 1/4 teaspoon sea salt; 1/3 cup (35 g) chopped walnuts (or another nut/seed); 1 tablespoon maple syrup, for added sweetness (Optional – if bananas are not sweet enough)

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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 Banana, Oatmeal, and Walnuts, they’re also packed with fiber, complex carbs, and healthy fats to keep you full and satisfied until lunch!

1. MASH A RIPE BANANA

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.

2. TOSS IN THE REMAINING INGREDIENTS

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.

3. FORM YOUR COOKIES & BAKE

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 🙂