Banana Breakfast Cookies

These banana breakfast cookies are chewy, tasty, and packed with fiber. They're easy to make and perfect for breakfast on the go or midday energy boost.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 80kcal

Author Louisa

Equipment

Ingredients

2 tbsp ground flaxseed
6 tbsp water
1 cup whole wheat flour
1 1/2 cups rolled oats
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup coconut sugar
2 tbsp coconut oil, melted
1 medium ripe banana, mashed
1 tsp vanilla extract
1 cup dried cranberries or any dried fruit

Instructions

Preheat the oven to 350°F. Line the baking sheet with parchment paper and set aside. You can also use a silicone mat.
In a small bowl, combine the ground flaxseed and water. Let rest for 10 minutes to thicken.
In a large bowl, combine the flour, oats, baking powder, baking soda, salt, and coconut sugar.
Add the flax egg, oil, mashed banana, and vanilla to the dry ingredients. Mix well.
Fold in the dried fruits.
Drop tablespoon-sized scoops on the prepared baking sheet.
Bake for 12 minutes or until the banana breakfast cookies are lightly golden.

Notes

The riper the banana, the sweeter these banana breakfast cookies will be! I’m talking about that brown, spotty, almost-mushy banana you’d use for banana bread.
For gluten-free banana oat breakfast cookies, use certified gluten-free oats and a 1:1 flour blend instead of whole wheat flour.
Store leftover banana oat cookies in an airtight container for up to 2 days at room temperature. For longer storage, refrigerate them for 4 days or freeze the cookies in a freezer-safe container for 2 to 3 months.

Nutrition