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!

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.

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!

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.

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.

• ripe bananas
• flaxmeal
• natural peanut butter
• coconut oil
• pure vanilla extract
• rolled oats
• cinnamon
• baking powder
• baking soda
• raisins
• salted roasted cashews, chopped

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!

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!

Love naturally sweet recipes? Try these too!

• Homemade low sugar chocolate
• Healthy no sugar banana cake
• Carrot cake with greek yogurt cream cheese frosting
• Almond butter zucchini muffins
• Chocolate oatmeal almond flour cookies
• Vegan oatmeal chocolate chip 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.*