These healthy banana oatmeal cookies are the newest addition to my breakfast cookies collection!
They are adapted from the popular Carrot Cake Breakfast Cookies on my blog. You also might like my Peach Pie Breakfast Cookies, come peach season!
These are highly-adaptable for every preference. If you’re going for low-fat, skip the walnuts and chocolate chips (you can even reduce or omit the nut butter if needed).
If you’re trying to get calories into a skinny toddler (hypothetical scenario), add almond flour, more nut butter, chopped nuts and seeds, coconut, you name it! Highly customizable here, you can’t mess ’em up.
Super healthy breakfast version, or chocolate chip version. You choose!
If you’re going for low-sugar, skip the date paste and just let the bananas do the sweetening (they do a pretty good job if they’re overripe!). If you’re trying to convince someone that healthy cookies are still yummy, or you want more of a dessert cookie, add all the things (chocolate chips, nuts, and date paste/sweetener of choice). You do you, and you’ll love how they turn out.
- Are made quickly in 1 bowl!
- Freezer friendly for quick breakfasts and snacks.
- Are adaptable! Can be made extra-healthy for breakfast or easily turned into a dessert.
- You can use fresh or frozen overripe bananas.
- Boast nutritious seeds like flax seeds, hemp or chia seeds.
- Flourless, for a low glycemic index. Gluten-free for those who need it (using GF oats).
- Sweetened just with fruit, the healthiest sweetener ever.
I had a reader ask for baked recipes that are flourless and have no sugar besides fruit. I hope this recipe is just what she is looking for. Please don’t hesitate to email me and tell me what kinds of whole food plant-based recipes you’re in need of!
If you are still looking for ways to use overripe bananas, try these other popular banana recipes on my blog.
These super healthy breakfast cookies are moist and sweet, and are made quickly in one bowl!
- 2-3 overripe bananas
- 1/3 cup almond butter or other nut butter of choice
- 1/4 - 1/2 cup date paste or any sweetener of choice (optional, adjust to taste)
- 2 cups rolled oats
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 3 TBSP ground flax seed
- 1 TBSP hemp or chia seeds (optional)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup vegan chocolate chips (optional)
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.
Mash bananas with a fork in a mixing bowl. You should have 1 heaping cup of mashed banana, up to 1.5 cups. If using frozen bananas, let them thaw first before mashing.
Stir in almond butter, vanilla, and date paste (if using).
Stir in all other ingredients. Taste, and add addtional date paste if you're going for a sweeter cookie.
Using a cookie scoop or two spoons, form tablespoon-sized portions of cookie batter onto cookie sheet about 1 inch apart. Makes 25-30 cookies.
Bake 15-20 minutes, until firm to the touch. Let cool before eating. Store in the fridge, or freeze for a quick breakfast or snack that you can thaw in the microwave.
To make date paste: soak dates in hot water at least 1 hour. If they are fresh and soft, you could skip the soaking. Then blend with just enough water to make the blender run, to create a thick paste. Store in the fridge in a jar for up to two weeks.
If you don't have dates, maple syrup, honey ,or any kind of sugar will work.