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You are here: Home / Breakfast / Banana Bread Breakfast Cookies

Banana Bread Breakfast Cookies

By Flora & Vino 3 Comments

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

Banana Bread Breakfast Cookies by Flora & Vino

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. 

banana bread cookie batter with chocolate chips by Flora & Vino

Bread Bread in Cookie Form

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. 

Banana Bread Breakfast Cookies on parchment lined baking sheet by Flora & Vino

What You Need to Make Banana Bread Breakfast Cookies

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!

Banana Bread Breakfast Cookies baked on parchment lined baking sheet by Flora & Vino

How to Make Banana Bread Breakfast Cookies

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!

Banana Bread Breakfast Cookie on parchment lined baking sheet by Flora & Vino

Tips & Tricks

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! 

Banana Bread Breakfast Cookies on board by Flora & Vino

How to Serve Banana Bread Breakfast Cookies

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!

Banana Bread Breakfast Cookies stacked by Flora & Vino

More Breakfast Cookies

  • Blueberry Banana Breakfast Cookies

  • Zucchini Tahini Breakfast Cookies

  • Cranberry Almond Breakfast Cookies

  • Carrot Cake Breakfast Cookies

  • Single Banana Oatmeal Chocolate Chip Breakfast Cookie

  • Grain Free Sweet Potato Breakfast Cookies

I Want to Hear From You

If you make this Banana Bread Breakfast Cookies recipe, let me know!

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 recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

bite out of Banana Bread Breakfast Cookie by Flora & Vino

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Banana Bread Breakfast Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Flora & Vino
  • Total Time: 45 minutes
  • Yield: 16 cookies
  • Diet: Vegan
Print Recipe
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Description

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


Ingredients

  • 3–4 large medium/large bananas, smashed (~1 1/2 cups)
  • 2 cups gluten-free old fashioned rolled oats
  • ½ cup superfine almond flour 
  • 1/4 cup pure maple syrup
  • 1/3 cup nut or seed butter
  • 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
  • 1 tsp baking powder
  • 1/2 cup Hu Kitchen Gems
  • ½ cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F and line a bread pan with parchment paper, or alternatively, grease lightly with coconut oil.
  2. In a large bowl, combine the ground seed and water and allow to sit for 5 minutes to gel.
  3. Add the smashed banana to the flax mixture and mix to combine.
  4. Next, add in the nut butter and maple syrup and mix to combine.
  5. Finally, add in the oats, almond flour, and baking powder and stir well.
  6. Fold in the Gems and walnuts and stir to combine.
  7. Scoop batter out with a ¼ cup measuring scoop and place dough on the parchment lined baking sheet. Repeat until all of the batter is accounted for. Top with extra Gems and walnuts. 
  8. Bake the breakfast cookies for 25-30 minutes, until the top is golden brown, and a toothpick comes out clean.
  9. Store banana bread breakfast cookies in the fridge for up to one week and freeze for long term storage.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Breakfast, Meal Prep
  • Method: Oven-Bake
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free

Nutrition

  • Serving Size: 14-16 Cookies

Did you make this recipe?

Tag @flora_and_vino on Instagram and hashtag it #floraandvino

This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen

Filed Under: All Food Recipes, Breakfast, Healthy Snacking, Meal Prep, Oil-Free, Refined Sugar-Free, Sweets & Treats

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Reader Interactions

Comments

  1. Becky

    January 20, 2021 at 9:00 pm

    Lauren –
    I made the banana bread breakfast cookies this morning. They turned out very well! Thank you for a great recipe! I didn’t have enough overripe bananas so I used some leftover canned pumpkin to fill out the 1.5 cups, added some cinnamon and raisins. Your initial paragraph says to prepare a loaf pan but I figured it out! 😉

    Reply
  2. Darimar

    August 8, 2021 at 11:25 am

    Wow! 🤩 These came out amazing. Crunchy on the outside just like a cookie with that soft banana bread texture on the inside. A must try!!!

    Reply
    • Flora & Vino

      August 17, 2021 at 1:17 pm

      Hi Darimar,

      Thanks so much for the positive review– I’m so glad that you enjoyed them!

      XOXO Lauren

      Reply

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Hi, I'm Lauren!
You can find me in the kitchen making healthy and creative plant-based dishes with whole foods, on my yoga mat stretching it out, or curled up with a good book and a glass of red. Searching for balanced living in an unbalanced world. I live it, eat it, drink it, write it, photograph it, and share it all here.

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