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Banana oatmeal breakfast cookies on a cooling rack.

Banana Oatmeal Breakfast Cookies

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  • Author: thenewbaguette.com
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 10 cookies 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

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


Ingredients

Scale
  • 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

Instructions

  1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper; set aside.
  2. 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”).
  3. 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.
  4. 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.
  5. 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.
  6. Bake until lightly golden on top and around the edges, 17 to 20 minutes.
  7. 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.

Notes

  • 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.

Nutrition

  • 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