Description
Soft, chewy, and naturally sweet breakfast cookies made with ripe bananas, oats, and maple syrup. These vegan, gluten-free friendly treats are ready in 20 minutes and perfect for meal prep.
Ingredients
Scale
- 2 large ripe bananas (about 225g)
- 1 ½ cups old-fashioned rolled oats (120g)
- 3 tablespoons maple syrup (45ml)
- 2 tablespoons melted coconut oil (30ml)
- 2–3 tablespoons unsweetened almond milk (30-45ml)
- 1 tablespoon ground flaxseed mixed with 2.5 tablespoons water (flax egg)
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Optional: ½ cup vegan dark chocolate chips, ¼ cup chopped walnuts or pecans, or ¼ cup dried cranberries/raisins
Instructions
- Make the flax egg by mixing 1 tablespoon ground flaxseed with 2.5 tablespoons water. Let sit for 5-10 minutes until gelatinous.
- In a large bowl, mash the ripe bananas with a fork until mostly smooth. Add melted coconut oil, maple syrup, almond milk, and vanilla extract. Whisk until well combined.
- Stir the flax egg into the wet mixture. Add rolled oats, cinnamon, baking soda, and salt. Stir until oats are evenly coated. The batter should be thick and sticky.
- Fold in optional mix-ins like chocolate chips, nuts, or dried fruit.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop about 2 tablespoons of dough per cookie onto the baking sheet, leaving 2 inches between each. Flatten gently with hand or spoon.
- Bake for 15-18 minutes until edges are golden brown and centers look set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with a mixture of 1 tablespoon maple syrup and 1 teaspoon warm water.
Notes
Use very ripe, black-spotted bananas for maximum sweetness. Do not skip the flax egg as it acts as a binder. Cookies can be stored in the freezer for up to 3 months and reheated in the microwave for 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8
- Sodium: 100
- Fat: 4
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
Keywords: vegan, gluten-free, banana oat cookies, healthy breakfast, meal prep, no sugar added, easy recipe