• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flora & Vino

  • About
  • Food
    • Breakfast
      • Smoothie Bowls
      • Oats
    • Toast!
    • Healthy Snacks
      • Snack Balls
    • Appetizers & Small Bites
    • Salads
    • Sandwiches & Wraps
    • Power Bowls
    • Soups
    • One-Pan Meals
    • Veg-Centric Entrees
      • Stuffed Veggies
      • “Pasta”
    • Savvy Sides
    • Dips & Spreads
      • Tahini Dressings
    • Sweets & Treats
    • Gluten-Free
    • Oil-Free
    • All Food Recipes
  • Drink
    • Drink
    • Smoothie Bowls
  • Plants & Wine
  • Lifestyle
    • Resources
      • My Top Plant-Based & Gluten-Free Pantry Staples
    • Gift Guides
    • Natural Home
    • Product Reviews
    • Recipe Round Ups
  • Contact Me
    • Media Kit
You are here: Home / Breakfast / Banana Bread Breakfast Cookies

Banana Bread Breakfast Cookies

By Flora & Vino 1 Comment

Jump to Recipe·Print Recipe

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 Breakfast Cookies prep photo by Flora & Vino

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 prep photo by Flora & Vino

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 by Flora & Vino

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 Cookies prep photo by Flora & Vino

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 by Flora & Vino

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 by Flora & Vino

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.

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

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

XO Lauren

Banana Bread Breakfast Cookies by Flora & Vino

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Banana Bread Breakfast Cookies


★★★★★

5 from 1 reviews

  • Author: Flora & Vino
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 16 cookies
  • Diet: Vegan
Print Recipe
Pin Recipe

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.
  • 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

You may also like:

Pumpkin Chia Pudding Parfait Cups with Sautéed Apples
Strawberry Rhubarb French Toast
SunButter Cinnamon Smoothie

like, follow, share

« previous post Chocolate Covered Pomegranate Seeds
next post » Baked Hasselback Apples (Oil-Free!)
Previous Post: « Chocolate Covered Pomegranate Seeds
Next Post: Baked Hasselback Apples (Oil-Free!) »

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

Leave a Reply Cancel reply

Your email address will not be published.

Primary Sidebar

Search Flora & Vino

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.

Learn More about Flora & Vino

  • Facebook
  • Instagram
  • Pinterest

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

  • Categories

    • Appetizers
    • Breakfast
    • Dressings, Dips & Spreads
    • Gluten-Free
    • Healthy Snacking
    • Meal Prep
    • Oil-Free
    • One Pan Meals
    • Plants & Wine Pairing
    • Power Bowls
    • Sandwiches & Wraps
    • Shakes
    • Sides
    • Soup
    • Sweets & Treats
    • Toast!

Footer

Join the Flora & Vino Mailing List!

Hi there! You are now subscribed to Flora & Vino.

Weekly emails delivered to your inbox!

There was an error submitting your subscription. Please try again.

what’s happening now on instagram

1-POT VEGETABLE CHANA MASALA. 🤗🍲 We’re ord 1-POT VEGETABLE CHANA MASALA. 🤗🍲 We’re ordering Indian food out tonight for M’s birthday which reminded me of this vegan chana masala recipe on the blog! 🤗 It’s packed with vegetables in a spicy tomato-based broth. Try serving it by itself or spoon over quinoa or rice. Most of the time I eat mine in a bowl with lots of cilantro and fresh squeezed lemon. You can also serve it with cauliflower rice, quinoa, or your favorite grain of choice. Grab the full recipe via the link in my profile! 
.
.
.
https://www.floraandvino.com/vegetable-chana-masala/
.
.
.
#floraandvino #chanamasala
LOW SUGAR BLUEBERRY ZUCCHINI ALMOND BUTTER SHAKE.🥤It’s been a second since I added some veggies to my shake and I’m thinking of bringing it back. This easy low-sugar shake is packed with protein and hidden zucchini! Yes, zucchini! It’s perfect for a quick breakfast or snack using leftover zucchini from the fridge.  You can’t even detect the taste of zucchini but it makes for the creamiest texture! 😍
-
Here’s what you need:
✔️ unsweetened almond milk
✔️ vanilla protein powder
✔️ frozen blueberries
✔️ steamed and frozen zucchini 
✔️roasted almond butter
✔️ground chia or flaxseed 
-
That’s it! 
-l
Grab the full recipe via the link in my profile! 
.
.
.
https://www.floraandvino.com/low-sugar-blueberry-zucchini-almond-butter-shake/
.
.
.
#floraandvino
But don’t forget about Muffin Monday! ACORN SQUA But don’t forget about Muffin Monday! ACORN SQUASH APPLE CINNAMON RAISIN MUFFINS. 🍏🥧 These delicious 1-bowl muffins are made with sweet roasted acorn squash, tart apples, and hearty gluten-free oatmeal! Today I updated this recipe on the blog with fresh photos! This was my very *first* muffin recipe on the blog so it has a special place in my heart. They’re perfect for a healthy snack or quick breakfast. Oh, and if you don’t have acorn squash any squash or pumpkin or sweet potato will work here instead! Grab the full recipe via the link in my profile! 😁
.
.
.
https://www.floraandvino.com/acorn-squash-apple-cinnamon-raisin-muffins/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino #veganmuffins #theveganmuffinwoman
Not sure what to make this week? I got you. 👍 T Not sure what to make this week? I got you. 👍 This VEGAN MEAL PREP RECIPE ROUND UP is new on the blog today! By now, you might have heard me talking about the cookbook that I’m working on. The theme is Vegan Meal Prep and includes mix and match recipes for how to be plant-based even when life is crazy (which it always is– right?). So I’ve been working my way through the F&V archives, drawing inspiration from my favorite easy-to-prep plant-based recipes. While making my meal prep list, I thought, why not share this resource with you guys, too? 😁
-
If you’ve been here a while you know that all of the recipes on Flora & Vino are pretty darn simple with minimal ingredients. Therefore, it could easily be argued that *all* F&V recipes are meal-prep-able. However, there are definitely some that fit more conveniently into the meal prep lifestyle more than others!
-
In this Vegan Meal Prep Recipe Round Up you’ll find Grab & Go Breakfasts, Quick & Easy Lunches, Portable Snacks, Sheet Pan Meals, One-Pot Soups & Stews, Easy Dinners, and Fuss-Free Desserts. Everything you need to make plant-based eating easy and fun all week long! Enjoy!! Access the meal prep guide by clicking the link in my profile then this image. 
-
Please share this post with anyone you think it might be of use to!!! ❤️
.
.
.
https://www.floraandvino.com/vegan-meal-prep-recipe-round-up/
.
.
.
#floraandvino #mealprepmonday #veganmealprep
VEGAN & GLUTEN-FREE RED VELVET CAKE. 😍 🎂Ther VEGAN & GLUTEN-FREE RED VELVET CAKE. 😍 🎂There are some birthdays come up on my circle this week which reminded me of this red velvet cake that’s sweetened with unrefined coconut sugar and made red with raw beets. 🥳Finish it off with a decadent 2-ingredient chocolate frosting. Grab the full recipe via the link in my profile! Also, it would be perfect for Valentine’s Day! 😘
.
.
.
https://www.floraandvino.com/vegan-gluten-free-red-velvet-cake-with-2-ingredient-chocolate-frosting/
.
.
.
#floraandvino #vegancake
VEGAN & GLUTEN-FREE CINNAMON RAISIN BREAD. 🍞🔥About to take a chilly sub-freezing Sunday walk with a friend and I’d love to have a loaf of this prepared when I get back. 😍 This vegan and gluten-free cinnamon raisin bread is refined sugar free and packed with raisins and texture. It’s hearty enough to serve for a breakfast bread or nutritious snack but sweet enough to also function as a healthful dessert. For even more texture, try adding walnuts or almonds when folding in the raisins! Pro tips Serve your slices warm with a big smear of almond butter. 😍Grab the full recipe via the link in my profile! 
-
P.S. Is it weird to wear snow pants out for a winter walk? Asking for a frie...asking for me. 🤣🤣🤣
.
.
.
https://www.floraandvino.com/vegan-gluten-free-cinnamon-raisin-bread/
.
.
.
#floraandvino #weekendbaking
Caught eating collard wraps. 🐵🙈🙉 Behind t Caught eating collard wraps. 🐵🙈🙉 Behind the scenes from cookbook recipe testing this week! 📸 
-
Hope you had a fantastic Saturday! 
.
.
.
#floraandvino #personalpost #behindthescenes #bts
Can we make Soba Saturday a thing? 🥰 🍜🍳Th Can we make Soba Saturday a thing? 🥰 🍜🍳This CASHEW BUTTER SOBA NOODLE STIR FRY is new on the blog today. This simple stir-fry is made with buckwheat soba noodles and tender-crisp vegetables in a creamy cashew butter sauce. It’s perfect for a quick and cozy plant-based dinner! 👏
-
This recipe’s foundation is made with @edenfoods Buckwheat Soba Noodles. //#sponsored If you’re gluten-free like me, you might have mistakenly avoided buckwheat believing that it is a type of wheat. However, despite the name, buckwheat isn’t a wheat at all, and is actually naturally gluten-free! 😱
Buckwheat protein is awesome because it has all essential amino acids. @edenfoods Buckwheat Soba Noodles are made from only two ingredients: 100% whole grain organic buckwheat and purified water! They’re fantastic paired with tender-crisp veggies and a dreamy cashew butter sauce. 🥰
-
Grab the full recipe via the link in my profile!
-
P.S. @edenfoods Soba noodle are now 20% off, so check out my stories for the direct link it try them and make this bowl! ❤️
.
.
.
https://www.floraandvino.com/cashew-butter-soba-noodle-stir-fry/
.
.
.
📸: @hotpankitchencom 
-
#floraandvino
  • Facebook
  • Instagram
  • Pinterest
  • Food
  • About
  • Drink
  • Plants & Wine
© 2019 FloraandVino.com  |  Privacy Policy  |  Design: Weller Smith Design

Copyright © 2021 · Floraandvino.com ·