Banana Oatmeal Breakfast Cookies with Chocolate and Hazelnuts

These vegan banana oatmeal cookies are gluten-free and low in sugar. Perfect for breakfast on-the-go and midday snacking.

Although these vegan banana oatmeal cookies are as healthy as a cookie can be (dairy-free, gluten-free, low in sugar), they are dangerously delicious. They’ve got a soft, chewy texture, as well as chunks of dark chocolate, crunchy hazelnuts, and a coconutty flavor that makes them feel super indulgent.

If making a bowl of oatmeal on rushed mornings isn’t realistic for you, eat cookies instead. Make a batch of these on Sunday and grab them on your way out the door throughout the week.

These cookies rely on a ripe banana for most of their sweetness, making them lower in sugar than most breakfast cereals, store-bought bars, and even flavored yogurts. (This is great way to use up an overripe banana for something other than banana bread.)

Key Ingredients + Substitutions

• Rolled Oats: While oats are naturally gluten-free, some do contain traces of gluten due to cross-contamination during processing. If you have an intolerance, buy certified gluten-free oats.
• Almond flour: This gluten-free flour made from ground almonds is packed with protein, fiber, and healthy fats, as well as minerals like calcium, iron, and potassium. Here, it can be replaced with coconut or hazelnut flour.
• Flaxseed meal: Ground flaxseeds are used as a vegan egg substitute in this recipe. If you eat eggs, you can skip this step and whisk 1 large egg into the wet ingredients (step 4) instead.
• Arrowroot: This thickening starch is interchangeable with cornstarch. (It’s considered healthier because most corn is genetically modified.) You can find arrowroot in many supermarkets in the gluten-free/alternative flours aisle.
• Dark chocolate: I prefer chopped chocolate instead of chips because it typically has less additives. But if you already have chocolate chips on-hand, use ‘em.
• Hazelnuts: I chose to pair these with chocolate to create a Nutella vibe. But you can use any chopped roasted nuts here, like almonds, pecans, peanuts, walnuts, etc.
• Banana: Make sure your banana is really ripe. It should be soft-ish, with brown spots all over. A yellow banana will not contribute enough moisture or sweetness.
• Raw sugar: I always use this instead of regular white sugar because it’s vegan and less processed. You can also use maple or coconut sugar here. (If you only have white sugar, though, it’ll work).
• Unrefined coconut oil: If you’re not a fan of coconut flavor, use refined coconut oil instead. You can also sub with avocado oil or organic canola here.

How to Make Vegan Banana Oatmeal Cookies

Find complete instructions with ingredient amounts in the recipe card below.

Step 1: Make the “Flax Egg”

A mixture of flaxseed meal (ground flaxseeds) and water is known as a “flax egg” because it works as a substitute for regular eggs in vegan baking. To start these cookies, combine the flax and water, and set aside for a few minutes until the mixture thickens.

Step 2: Mix the Dry Ingredients

Meanwhile, in a large bowl, combine almond flour, oats, arrowroot, chopped hazelnuts and dark chocolate, baking powder, and salt. Whisk to incorporate.

Step 3: Mix the Wet Ingredients

In a separate bowl, mash the banana until it’s completely smooth and there are no lumps. Then stir in the oil, sugar, vanilla, and flax mixture.

Step 4: Finish the Dough

Pour the banana mixture into the oat mixture and fold until there are no dry bits of flour left.

Step 5: Portion the Cookies

Using an ice cream scoop (or a regular soup spoon), portion out the dough on the prepared baking sheet. Be sure to space the cookies about 2 inches apart, since they will spread while baking and you don’t want them to stick together.

Step 6: Bake the Cookies

Bake until they’re lightly golden on top, about 20 minutes. Cool before serving.

How to Store These Cookies

Cool the cookies completely – for at least one hour – before storing. I find these are best stored in a large flat container in 2 layers, separated with a paper towel to absorb extra moisture. Keep the cookies at room temp for up to 3 days, or in the fridge for 5-7 days.

More Breakfast Recipes…

• Sweet Potato Vegan Breakfast Hash
• Overnight Oats with Chia Seeds
• Vegan Savory Herb Scones
• The Best Brunch Potatoes

Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.