Home | Vegan Gluten Free Banana Breakfast Cookies

Vegan Gluten Free Banana Breakfast Cookies

by Heather

Naturally sweetened banana breakfast cookies are the perfect addition to your morning! They can be prepped in advance for busy mornings, or are great any time throughout the day! Mix and make with your little ones and enjoy these healthy oatmeal cookies together!

Vegan Banana Breakfast Cookies

Vegan gluten free breakfast cookies to make together

Once my kids could sit safely on the counter, they began helping me in the kitchen. It is one of my favorite ways to connect with my kiddos, and they sure love it too!

They help me add all the dry ingredients into a large bowl, and mix away!

Sure it’s messier, but also much more fun and a great learning tool for them.

peanut butter raisin banana breakfast cookies

A bowl of oatmeal on the go

This peanut butter raisin banana breakfast cookie is the perfect thing to take along where ever you go! They’re so tasty and since I know they’re filled with so many healthy ingredients, I happily pass the cookies out for a healthy snack or a breakfast on the go.

It’s filled with loads of whole grains, lots of healthy fats, and less sugar than your average cookie. Win-win!

healthy breakfast cookies with banana, peanut butter and raisins

Naturally sweet treats

When I want to give my kids a treat but still not overload them with refined sugar, I look for recipes like this one with no added sugar (not even maple syrup!)

The sweetness comes from the ripe banana + raisins (you can totally sub in dried cranberries if raisins aren’t your jam.

You get some great long-lasting energy (AKA no sugar crash) from the peanut butter and chopped nuts.

The texture is more cake/muffin-like, instead of like crispy chewy cookies, but we do not mind one bit!

The flavors in this healthy breakfast cookie recipe are so yummy we just can’t get enough of them.

peanut butter raisin banana breakfast cookies ingredients

Simple ingredients for breakfast cookies

Scroll down to view the recipe card below for the full ingredients list, nutritional information, and step-by-step instructions.

How to make oatmeal breakfast cookies

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. Mix the flaxegg by combining the ground flaxseed with 6 tablespoons of water. Let the flaxegg sit for 5 minutes to gel before using.
  3. In a large mixing bowl mash bananas fully. Add the flaxegg, peanut butter, vanilla, melted coconut oil into the mashed banana bowl, and fully mix the wet ingredients together.
  4. Into the same bowl, add the oats, cinnamon, baking powder, and baking soda. Mix well to combine.
  5. Stir in the raisins and cashews.
  6. Using a spoon or large cookie scoop, add cookie dough to the prepared baking tray. Bake for 12-14 minutes until slightly golden!

Watch me make healthy vegan breakfast cookies

The full how to video can be watched below, or on my YouTube channel!

How to customize breakfast cookies

The great thing about these gluten-free breakfast cookies is you can customize them to your liking.

I love-love-love raisins, but I get that not everyone does.  

  • You can substitute dried cranberries, chopped dates, or chopped apricots here for a different sweetness profile.  Go for your favorite dried fruit here, or add in cacao nibs or chocolate chips for a yummy treat!
  • Don’t have rolled oats on hand? Use quick oats instead.
  • Use whatever nuts or seeds you have on hand for your add-in. Hemp seeds, chia seeds, sunflower seeds, or pumpkin seeds are all great options too!
  • Sub almond butter, cashew butter, or sunflower seed butter for the peanut butter.  
  • The original recipe was actually developed using egg, so it can be made with or without egg! To opt for an egg in place of the ground flaxseed option, simply swap in 2 large eggs. A chia egg works too!
healthy vegan breakfast cookies

How to store

Meal prep and store leftover vegan cookies, let them cool fully, then add to an airtight container. Store leftovers at room temperature or in the fridge. Make it at the beginning of the week for an easy peasy breakfast!

Leftover cookies can also be stored in a freezer-safe container for up to 6 months in the freezer!

vegan banana oatmeal cookies

Love naturally sweet recipes? Try these too!

Vegan Banana Breakfast Cookies
Print Recipe
5 from 1 vote

Vegan Gluten Free Banana Breakfast Cookies

Naturally sweetened banana breakfast cookies are the perfect addition to your morning! They can be prepped in advance for busy mornings, or are great any time throughout the day! Mix and make with your little ones and enjoy these healthy oatmeal cookies together!
Prep Time10 mins
Cook Time12 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: banana, breakfast, breakfast cookie, cookie, dessert, gluten free, healthy dessert, low sugar, naturally sweet, snack
Servings: 20 cookies
Calories: 142kcal
Author: Heather

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Mix the flaxegg by combining the ground flaxseed with 6 tablespoons of water. Let the flaxegg sit for 5 minutes to gel before using.
  • In a large mixing bowl mash bananas fully. Add the flaxegg, peanut butter, vanilla, melted coconut oil into the mashed banana bowl, and fully mix the wet ingredients together.
  • Into the same bowl, add the oats, cinnamon, baking powder, and baking soda. Mix well to combine.
  • Stir in the raisins and cashews.
  • Using a spoon or large cookie scoop, add cookie dough to the prepared baking tray. Bake for 12-14 minutes until slightly golden!
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 142kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 50mg | Potassium: 214mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
easy gluten free breakfast cookies

If you try this easy breakfast cookies recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

*Originally published June 2018. Updated January 2023.*

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Mary February 8, 2020 - 4:20 pm

I just made these this morning and they were definitely something I will make again. I love that they are so versatile for what you have on hand. I actually didn’t change too many things. I used a little extra nuts and did half roughly chopped raw cashews& walnuts, with just some sprouted and salted pumpkin seeds and raw sunflower seeds. I used some raisins but mostly chopped dates. I didn’t want them too sweet but they did need a little tweaking for my liking so I added 2 tbsp. of maple syrup and approx 3/4 tsp green stevia powder. I also added freshly ground flax seeds, 1 or 2 tbsp after grinding, and 1 tbsp organic unsweetened cocoa powder just for fun. It makes them look a bit darker. I needed to bake mine closer to 20 minutes but kept checking them frequently for doneness after the initial 14 minutes of baking. I used 2 rounded tbsp of dough per cookie. Thanks for the great recipe.

Reply
Heather February 9, 2020 - 6:52 am

Hey Mary, glad you enjoyed them! Thanks for sharing your changes. It’s always great to have versatility in a recipe!

Reply
Doug Hall April 23, 2020 - 4:37 pm

I am a man and liked the ease in making these vegan energy cookies, I used natural almond butter, crushed walnuts, omitted the coconut oil, and replaced the egg with 4 tablespoons of chickpea flower mixed with 4 tablespoons water, cooked for 30 minutes or so. They came out great, going kayaking tomorrow and will be carrying them with me

Reply
Heather April 24, 2020 - 4:54 am

Thanks for sharing all your subs Doug! Hope they kept you energized on your adventure!

Reply
Christina May 1, 2020 - 8:34 am

Huge hit here! We had a terrible morning yesterday and taking a break to make these was really helpful. We made 2 kids – with and without chocolate chips. I personally liked with chips better, but those wouldn’t be for breakfast 🙂

Reply
Heather May 3, 2020 - 5:05 am

A cookie making break is always a good idea! Glad you all liked them Christina! Nice move on the chocolate chips

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