Banana Oatmeal Breakfast Cookies with Dark Chocolate and Hazelnuts

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

Although these banana oatmeal breakfast cookies are as healthy as can be (vegan, 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 in the background 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.)

What’s In These Cookies

These cookies are made with almond flour, rolled oats, arrowroot (or cornstarch), flaxseed meal, roasted hazelnuts, dark chocolate, a ripe banana, and coconut oil. If some of these ingredients are new to you, don’t hesitate to buy them since most of them will keep in your fridge for up to a year and they’re super fun to experiment with!

How to Make Banana Oatmeal Breakfast Cookies

Start by preheating your oven to 375ºF. Line a rimmed baking sheet with parchment paper and set aside.

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.

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.

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

Bake: 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. Then bake until they’re lightly golden on top, about 20 minutes.

Store: Cool the cookies completely before storing (at least 1 hour). 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.

Ingredients + Substitutions

• Flaxseed meal: Ground flaxseeds are used as a vegan egg substitute in this recipe. If you eat eggs, feel free to skip this step and whisk 1 large egg into the wet ingredients (step 4) instead.
• Almond flour: This gluten-free low-carb 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.
• Arrowroot: Sometimes labeled “arrowroot flour”, 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.
• 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, walnuts, etc.
• 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.
• Banana: Make sure your banana is really ripe. It should be soft-ish, with brown spots all over. A regular 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.

More breakfast ideas…

• Creamy Mushroom Tartine
• Banana Walnut Pancakes
• Avocado-Bean Toast with Sunflower Seeds and Kimchi
• Chickpea Crepes with Creamy Spinach and Mushrooms

If you try this recipe, let me know how it turns out! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.

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