Banana Bread Breakfast Cookies

Your favorite banana bread turned into breakfast cookies! Gluten-free, oil-free, and naturally sweetened with banana and maple syrup. Perfect for meal prep!

I just received the cutest Christmas ornament from a friend and colleague that I hung on the tree last night. 

It’s a ceramic circle with 2-0-2-0 in big bubble letters. 

Surrounding the bubble letters are cute drawings and text illustrating all of the activities that exemplify the year.

Some of my favorite examples are: “what day is it?”, “survived the toilet paper shortage”, and “wash your hands”!

I’ve created a new tradition of adding an ornament to my collection each year, but this time I don’t need to search.

I was glad to receive one that so succinctly and sweetly summed up the insanity of the past 12 months. 

The one thing the ornament is missing is all of the loaves of banana bread that we collectively baked. 

We can’t forget the year of banana bread, folks!

It’s okay, because I baked some into cookies so we can commemorate 2020 and take our banana bread with us no matter where 2021 takes us. 

These Banana Bread Breakfast Cookies are made in just one bowl with hearty oats, ripe bananas, and plenty of dark chocolate and walnuts. 

This recipe is based on my Vegan & Gluten-Free Banana Chocolate Chunk Bread.

Earlier this year, during a *big* banana bread phase, I baked banana bread nearly every weekend. 

I went through my flours faster than my online grocery orders could keep me in stock. 

One fateful Saturday morning, while making yet another loaf of B-bread, I realized I was totally out of oat flour. 

Which honestly isn’t *that* big of a deal because making your own oat flour is pretty darn easy. 

However, feeling lazy, I decided to substitute in gluten-free old-fashioned rolled oats instead.

I watched the batter turn thicker and chunkier than my typical banana bread recipe.

So instead of spreading the batter into a loaf pan, I divided and baked it into large cookies.

The result was a perfectly portioned, hearty banana bread breakfast cookie, packed with chocolate chunks and walnuts. 

Here’s what you need to turn our banana bread into breakfast cookies:

• bananas, smashed
• gluten-free old fashioned rolled oats
• superfine almond flour 
• pure maple syrup
• nut or seed butter
• ground flaxseed
• baking powder
• Hu Kitchen Gems
• chopped walnuts

That’s it!

This recipe is easily made in just one bowl. 

First, mix up the flax “egg” and let it gel. 

Add the smashed banana directly to the flax mixture and mix it up to combine.

You can actually just smash the banana directly into the bowl, so that you don’t have to dirty up a separate bowl just for smashing.

Next, add in the nut butter and maple syrup and stir again. 

I recommend using a neutral nut butter like almond butter or sunflower seed butter, but literally any nut or seed butter will work.

The use of nut butter eliminates any need for added oils, so make sure you use a creamy, fresh jar! 

Finally, add in all of the oats, almond flour, and baking powder and stir well.

The last step is folding in the Hu Kitchen Gems and walnuts!

Truth: When it comes to Banana Bread Breakfast Cookies, the bigger the better! 

I like to measure my breakfast cookies by using a ~1/4 measuring cup scoop to portion out my cookie dough!

Scoop the batter out with your measuring cup and place the dough on the parchment lined baking sheet.

Slightly shape the cookies into a flat round shape, leaving a little space between each disc. 

The cookies won’t spread a lot, so you don’t need to worry too much about spacing. 

Bake the Banana Bread Breakfast Cookies for 25-30 minutes, until the top is golden brown and a toothpick comes out clean.

Let the cookies cool for a minute if you can, so that you don’t burn your mouth on the melted chocolate! 

Enjoy these Banana Bread Breakfast Cookies as a hearty, compact breakfast.

They’re perfect to prepare in advance for a healthy breakfast on the go.

I love to make mine with extra Hu Kitchen Gems and walnuts on top for aesthetics. 

Make a batch on Sunday and store them in the fridge all week long for easy grab-and-go breakfasts and snacks.

Store cookies in the fridge for up to one week and freeze for long-term storage.

You can enjoy them straight from the fridge or re-heat them in the microwave.

I love mine with yogurt, tea, or a tall glass of almond milk. 

Enjoy!

If you start your day off with these Banana Bread Breakfast Cookies, let me know! I’d love to hear what you think of them.

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipe like this one to make later.

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Want more cookies for breakfast? Check out my Blueberry Banana Breakfast Cookies, Zucchini Tahini Breakfast Cookies, and Cranberry Almond Breakfast Cookies!

XO Lauren

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Photography by Hot Pan Kitchen