(One Bowl) Banana-Oat Breakfast and Snack Cookies (Vegan, Gluten-Free)

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Last night, the kids asked to stay up and watch the Super Bowl. We’re not big football people. In fact, I couldn’t even tell you who was playing in the Super Bowl until just a few days ago.

The kids’ school had asked the children to guess the winner of the game, along with the final score. Because of this, Piper was not going to miss the big game. He even talked to me ahead of time about the snacks he wanted to enjoy during the game: carrots, popcorn with butter and salt, cheese, apples. Before the game, we assembled the snacks on a tray (per his request). During the game, we tried our best to explain the rules of football to the kids in between handfuls of popcorn.

So good! Dairy-free and egg free breakfast or snack cookies. Just like banana bread but better, and in cookie form.

After staying up late on Sunday night, it was hard for me to wake up this morning. And it was even harder for the kids. Monday morning is always rough (which is why I’m such a firm believer in establishing morning routines and prepping food in advance), but the Monday after the Super Bowl is just brutal. I was feeling it. And the kids were feeling it.

So good! Dairy-free and egg free breakfast or snack cookies. Just like banana bread but better, and in cookie form.

I had planned to pack the kids’ lunches in the morning, and make breakfast, since I didn’t get any food prep in before or during the Super Bowl. At precisely 7:05am, I had a coffee-ordained revelation: self-care isn’t just about bubble baths and face masks. Sometimes, many times, self-care is about simplifying life, taking things off my busy plate, and just saying no to being overwhelmed in the first place.

This morning, self-care came via a cereal box (One Degree brand is my favorite and has a super clean ingredient list), a half-gallon container of milk, and a couple of white bowls. Yep, the kids had cereal for breakfast. They poured it themselves, I didn’t have to cook or clean anything, and I even had time to blow dry my hair. It didn’t stop there, either. I also put the lunchboxes back in the cabinet and ordered the kids lunch from school.

I want to do it all and be it all, and asking for help–whether it’s from a person or a box of cereal–isn’t natural for me. This morning, I knew that asking for help was essential; it was a form of self-care and simplifying life in the present. I also knew that cereal and school macaroni and cheese aren’t a true representation of what my kids eat all week.

So good! Dairy-free and egg free breakfast or snack cookies. Just like banana bread but better, and in cookie form.

When I’m not serving cereal for breakfast in the name of motherly/post-Super Bowl self-care, I like to to prep something in advance on the weekend to get us through breakfast, lunch, or snacks for a few days.

So good! Dairy-free and egg free breakfast or snack cookies. Just like banana bread but better, and in cookie form.

Breakfast is definitely the craziest time in our house, even without a late-night Super Bowl party, so being prepared for this meal is always a good choice. I usually prepare one item (such as: pancakes, breakfast cookies, muffins, granola, or hardboiled eggs) to serve for a couple of days, and then stick with basic scrambled eggs and sourdough toast, or yogurt and granola with fruit, or oatmeal for the rest of the week. Smoothies are another easy, nourishing option, which are usually served alongside buttered sourdough toast.

So good! Dairy-free and egg free breakfast or snack cookies. Just like banana bread but better, and in cookie form.

Today’s breakfast/snack cookies are kid-approved, easy to make, make-ahead friendly, and the perfect way to use the pair of ripe bananas sitting on the counter. The cookies are made with nut butter (for protein), bananas (for natural sweetness and a banana flavor), rolled oats (inexpensive, basic, but so good), a hint of maple syrup, flax (the binder, so you can save the eggs for another morning or serve the cookies alongside eggs) and a handful of chocolate chips.

The cookies aren’t overly sweet, so the addition of chocolate chips (try Enjoy Life, or another clean-ingredient brand) makes these cookies feel like a special treat (similar to a chocolate chip pancake breakfast). If you don’t want to add extra sugar (chocolate chips will contain some cane sugar), go with cacao nibs (they are bitter, so expect a not-so-sweet end result). While I haven’t tried this suggestion, I can’t help but think that shredded coconut may be a delicious replacement for the chocolate chips, too. Or maybe dried fruit (like raisins or dried cherries). Hmmmm, next time!

So good! Dairy-free and egg free breakfast or snack cookies. Just like banana bread but better, and in cookie form.

Banana-Oat Breakfast Cookies
5 from 4 votes
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Banana-Oat Breakfast and Snack Cookies

Oat-based breakfast and snack cookies that taste like homemade banana bread with chocolate and nuts. Use certified gluten-free oats for gluten-free cookies. 

Course Breakfast, Snack
Cuisine American
Keyword Banana-Oat Breakfast Cookie
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 10 cookies
Calories 241 kcal
Author Kristin Marr

Ingredients

  • 2 TB ground flax *
  • 5 TB warm water
  • 2 medium ripe bananas 230g; scant 1 cup
  • 1/2 cup nut butter ** 140g
  • 2 TB pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 2 cups old-fashioned rolled oats 195g
  • 1/2 cup mini chocolate chips such as: Enjoy Life brand***
  • 2 TB chopped nuts such as: walnuts, almonds, or pecans (optional)

Instructions

  1. Preheat the oven to 350F and line a sheet pan with parchment paper.

  2. Optional: I like to spread the rolled oats on the parchment-lined sheet pan, and then toast the oats while the flax egg (next step) sets. This step helps to enhance the flavor of the oats. Toast the oats for 8-10 minutes, until fragrant. Then remove the oats from the oven and proceed on with the following steps. 

  3. Combine the ground flax and warm water in a medium mixing bowl. Set aside for 5 minutes to gel.

  4. Mash the banana in the bowl with the flax. Stir in the remaining wet ingredients: nut butter, maple syrup, and vanilla extract. 

  5. Add the dry ingredients and mix.

  6. Stir in the chocolate chips and nuts, if using.

  7. Scoop out the batter using a ¼ cup measure cup (I used an ice cream scooper). The cookies do not spread, so they can be close together on the sheet. Press the cookies down with your fingers or the back of the measuring cup, once on the pan, so they resemble a thick cookie. 

  8. Bake the cookies for 17-20 minutes. The cookies should feel “set” in the middle when gently pressed, and lightly brown around the edges.

  9. Cool the cookies on the sheet pan for 5 minutes. Then remove the cookies to a rack to cool the rest of the way.

  10. The cookies are best eaten within 3 days, or store them in the fridge in an air-tight container for up to a week. They also freeze well, and should keep for a couple of months. 

Recipe Notes

*If you have whole flax seeds and want to grind them into a powder, you'll need to add 1 heaping tablespoon of flax seeds to a spice grinder, and then pulse the seeds into a powder. I prefer golden flax. Use what you have. The flax and water together create a "flax egg" which serves as the binder in this recipe. 

**I've been using the almond butter from Costco, which only contains almonds. Helen used the same when testing this recipe. I think peanut butter would be so good in this recipe, too. If you're nut-free, a seed butter would probably also work. 

***The cookies aren't overly sweet, so the addition of chocolate chips (try Enjoy Life, or another clean-ingredient brand) makes these cookies feel like a special treat. If you don't want to add extra sugar (chocolate chips will contain some cane sugar), go with cacao nibs (they are bitter, so expect a not-so-sweet end result). While I haven't tried this suggestion, I can't help but think that shredded coconut may be a delicious replacement for the chocolate chips, too. Or maybe dried fruit (like raisins or dried cherries). 

So good! Dairy-free and egg free breakfast or snack cookies. Just like banana bread but better, and in cookie form.

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20 Comments

  • You’ve got another home run with these! I already love oatmeal but my kids gag at the very sight. I think these may be a great transition. My 5 year old snatched one off the cooling rack and it was gone in minutes. Hopefully they can learn to love oatmeal but in the meantime these are just as healthy and seriously yummy. And as a bonus I’ll be the best mom ever when I tell them they can have cookies for breakfast tomorrow.

    • Hey, Katie! I’m so glad your little one loved the cookies. And I love that you haven’t given up on oatmeal with the kids, just because they don’t like it served in one particular way. That’s so awesome!

  • Wow are these good! I had to use an egg because I didn’t have flax and they turned out great. Your recipes are always spot on. Thanks, Kristin. Happy Thursday.

  • Really excited to try these when my bananas turn ripe!! I have tried more recipes on your blog than any other and have been so happy with each one. ❤️

  • I just made these cookies and they are fantastic! I’ve always used flax seed “egg” as a binder and I love using it because 1) I don’t always have enough eggs and 2) it keeps the recipe vegan. My 5 year old hates bananas and she even loved this cookie when she helped me make this. I added walnuts to the batter and they came out awesome. The toasted oats were still warm so it melted the chocolate a bit when I mixed the batter. Thanks Kristin!

  • These cookies were really good and I am glad they are guilt free! I added 1/4 cup of Ghirardelli dark chocolate baking chips, and I feel that was enough chocolate for me. I did also toast my oats before mixing them in. My cookies were ready in 19 mins in the oven. Thanks for another great recipe Kristin!

  • Looks good! Can I omit the maple syrup (as I don’t have them) and replace with coconut sugar? If yes, how much cup should I use? Thanks! 🙂

  • I have been making these for about a month as a snack for my hubby to take to work. I do 1/4 of chocolate chips which is plenty of sweet for him. Yesterday I started making them and realized I was out of bananas. I figured I’d try to do it anyway. I increased the nut butter to 1 cup, adde an extra tablespoon of maple syrup, and did 4 tablespoons of crushed nuts instead of 2. Got a text from hubby he likes them! Basically this recipe just rocks!

  • Hi,
    Have just made a couple of batches of these and they’re great. I made them verbatim the first time ’round (excellent as is!), but for the second – since I was making them for gym-ing and very long days at work, added an extra yolk (I used real eggs), and a 1/2 cup of vegan protein powder.
    Oh, also upped the nuts a little, added a few gratings of nutmeg and did leave them in for 21min since I prefer them a little firmer.
    Thanks for the great recipe.

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