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.Print
Vegan Banana Oatmeal Breakfast Cookies
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 10 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
These banana oatmeal breakfast cookies are vegan, gluten-free, and low in sugar. Perfect for breakfast on-the-go or midday snacking.
- 1 tablespoon flaxseed meal *(see note below)
- 1 cup almond flour
- 3/4 cup rolled oats
- 3 tablespoons arrowroot starch*
- 1/3 cup roasted hazelnuts, roughly chopped*
- 1/3 cup roughly chopped dark chocolate (about half a standard bar)
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 really ripe banana
- 1/4 cup raw sugar
- 1/4 cup melted unrefined coconut oil
- 1 teaspoon vanilla extract
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper; set aside.
- In a small bowl, stir together 1 tablespoon flaxseed meal with 3 tablespoons water. Let stand while you prep the other ingredients, at least 5 minutes. The mixture should thicken and become slightly gelatinous (this is known as a “flax egg”).
- In a large bowl, combine 1 cup almond flour, 3/4 cup oats, 3 tablespoons arrowroot, 1/3 cup hazelnuts (chopped), 1/3 cup chopped chocolate, 1 teaspoon baking powder, and 1/4 teaspoon salt. Whisk to combine.
- In a medium shallow bowl, mash 1 banana with a fork until completely smooth. Add 1/4 cup sugar, 1/4 cup melted coconut oil, 1 teaspoon vanilla, and the flax mixture. Stir to combine. Scrape the banana mixture into the flour mixture and fold with a rubber spatula until no dry spots remain.
- Using an ice cream scoop, portion the cookies onto the prepared baking sheet, spacing them about 2 inches apart. Gently press on each cookie with your palm to flatten slightly.
- Bake until lightly golden on top and around the edges, 17 to 20 minutes.
- Cool completely before storing in an airtight container, with a paper towel between the layers to absorb excess moisture. Store at room temp for up to 3 days, or in the fridge for 5-7 days.
- Flax is used as a vegan egg substitute here. If you eat eggs, feel free to skip this step and whisk 1 large egg into the wet ingredients (step 4) instead.
- Feel free to sub with cornstarch.
- Feel free to sub with roasted almonds, pecans, or walnuts.
- Serving Size: 1 cookie
- Calories: 210
- Fat: 14.3 g
- Carbohydrates: 19.7 g
- Fiber: 2.6 g
- Protein: 4.1 g
Keywords: almond flour, hazelnuts, oats, breakfast, cookies