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Banana Bread Breakfast Cookies

These super healthy breakfast cookies are moist and sweet, and are made quickly in one bowl!

Course Breakfast, Dessert, Snack
Keyword banana bread, breakfast cookies, vegan, wfpb
Prep Time 15 minutes
Cook Time 20 minutes
Servings 30 small cookies
Author Faithful Plateful


  • 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)


  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.

  2. 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.

  3. Stir in almond butter, vanilla, and date paste (if using).

  4. Stir in all other ingredients. Taste, and add addtional date paste if you're going for a sweeter cookie.

  5. 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.

  6. 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.

Recipe Notes

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.