Easy Vegan Peanut Butter Banana Breakfast Cookies (V, GF): a one bowl recipe for chewy, protein-rich banana cookies, plus a great excuse to eat COOKIES for breakfast! Vegan, Gluten Free, Dairy-Free.
First there were bars… and now there are: COOKIES!!!
If you were here last week, you may have noticed a sweet little recipe I shared: Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars. They were so delicious, so satisfying, and best of all, totally good morning-making. Update: I recently shared my Best Moist Chocolate Chip Banana Bread Recipe. You will love it!
I sorta wanted to name them Good Morning Breakfast Bars (which I have to do at some point, now that I think of it), but I… didn’t. Maybe because that title is somewhat vague and doesn’t highlight the key ingredients in the recipe, which, at this point, I compulsively do. I mean, who doesn’t want to know exactly what’s in a recipe before they get really emotionally invested, right?
Back on point, it had been ages since I’d released my Good Morning Breakfast Cookies. Those cookies, let me tell you, folks love them! Like, LOVE them. Have you tried them yet? They’re one of my faves because you can truly never go wrong when you’re having cookies for breakfast.
Yes, I said it: Cookies. For. Breakfast.
Can you honestly imagine a day not starting off right when you’re having cookies for breakfast?
Since dessert for breakfast is always a good idea, I figured, let’s do this once more! I remixed the banana breakfast bars recipe and created this! Are you excited? Come on, you’re totally excited!
They’re perfectly soft, chewy, lightly sweet, bursting with all the delicious add-ins, and just, oh-so-satisfying. Basically, they’re Good Morning Breakfast Cookies II. Better yet, they have even less sugar, less oil, and are basically guilt-free. Plus, of course, they’re wonderfully vegan and gluten free. Better better yet, you can make them in just one bowl.
Are you sold yet? I seriously can’t wait to hear what you think of these Easy Vegan Peanut Butter Banana Breakfast Cookies. Just in case you’re not sold, let me tell you all about them.
My Easy Vegan Peanut Butter Banana Breakfast Cookies are:
- wonderfully soft and chewy
- easy to make, in just one bowl
- chockfull of your favorite add-ins
- vegan, gluten free, dairy-free
- packed with energy-boosting goodness
- bursting with protein-rich peanut butter
- plant-based and allergy-friendly
- great for breakfast, a workout treat, or on-the-go snacking
- perfect for kickstarting a good morning 🙂
Ready to get your delicious bake on? Let’s do this! I’m jazzed, yep jazzed, to do this with you! Let’s grab just one bowl, a few simple, yummy ingredients and our best kitchen dance moves. It’s time to create something magical. 🙂 I can’t wait to hear what you think of this recipe! In the meantime, tell me:
What’s your favorite song to listen to for a good morning?
Sending you all my love and maybe even a dove, xo Demeter ❤️
☀︎Click below to Pin☀︎
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☀︎ Breakfast Cookie Recipes & More
If you love these Easy Vegan Peanut Butter Banana Breakfast Cookies, you’ll really enjoy these recipes:
- Peanut Butter Coconut Oatmeal Cookies (Vegan, Gluten Free, Dairy-Free)
- 4 Ingredient Banana Peanut Butter Swirl Ice Cream
- Easy Gluten Free Vegan Oatmeal Raisin Cookies (V, GF, Refined Sugar-Free)
- One Bowl Gluten Free Vegan Banana Nut Bread (Whole Grain, V, GF, Healthy)
Easy Vegan Peanut Butter Banana Breakfast Cookies (Gluten Free, V, DF, One Bowl)
- Yield: 24-32 cookies 1x
Print Recipe
Pin RecipeDescription
Easy Vegan Peanut Butter Banana Breakfast Cookies (V, GF): a one bowl recipe for chewy, protein-rich banana cookies, plus a great excuse to eat COOKIES for breakfast! Vegan, Gluten Free, Dairy-Free.
Ingredients
Wet Ingredients
- 2 medium bananas, ripened
- ½ cup natural, unsalted creamy peanut butter
- 2 tablespoons pure maple syrup
- 2 tablespoons melted coconut oil
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 minutes)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups gluten free rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
Add-in Ingredients
- ½ cup raisins
- ½ cup walnuts, finely chopped
Optional Topping
- 2 tablespoons raisins
- 2 tablespoons chopped walnuts
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a large bowl, add peeled bananas. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax eggs and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oats, baking powder and baking soda. Using a rubber spatula, stir and fold until well mixed. Fold in raisins and walnuts.
- Using a 2-tablespoon cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart. Optionally, press raisins and walnuts into the tops of each cookie. Using a fork, flatten each cookie to desired thickness. They won’t spread much during baking.
- Bake for 10-14 minutes. Mine took 12 minutes. Allow to cool on the baking sheet for about 10 minutes. Using a heatproof spatula, carefully lift cookies onto a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.
Notes
– Adapted from my Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars.
– For those who’ve asked, here’s the cookie scoop that I used in today’s recipe.
– Store in an airtight container at room temperature or in the refrigerator for up to one week. Best within 4-5 days.
– More breakfast recipes: peanut butter chocolate chip oatmeal breakfast bars, good morning breakfast cookies, gluten free banana oat muffins.
- Category: Cookies, Breakfast, Vegan, Gluten Free, Dairy-Free
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
SHOP THIS RECIPE
Here are a few items I used in today’s recipe. 🙂
2-Tablespoon Cookie Scoop | Cookie Sheet | Ground Flaxseed | Stainless Steel Measuring Cups
Coconut Oil | GF Rolled Oats (Bulk) | Maple Syrup | OXO Mixing Bowls
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Jennifer says
April 5, 2019 at 7:23 pmHi, do you have the nutritional info for this recipe?
Elisabeth says
October 15, 2018 at 8:11 amWhat could we use in place of coconut oil? My husband is allergic to coconuts. Thank is advance for your help!
Demeter | Beaming Baker says
October 15, 2018 at 12:31 pmHi Elisabeth! You can use your favorite oil (peanut, almond, etc.) or melted vegan butter.
Ina says
August 31, 2018 at 8:36 amWhat is the nutrition information
Nadia says
August 20, 2018 at 6:08 amThese turned out great! I added three tablespoons of hemp seeds to boost the protein and they are delicious! Thanks for a great recipe!
Demeter | Beaming Baker says
August 20, 2018 at 8:16 amYay!!! So happy you enjoyed these, Nadia. Such a great idea to add in those hemp seeds. 🙂 Thanks for taking the time to let me know!
Jennifer says
July 4, 2018 at 2:58 pmI baked these cookies and enjoyed the flavors. This is my first foray into GF and vegan baking. My only disappointment is that the cookies were rather soggy on the bottom. Is this common with all GF/vegan bakes? Do you know how i can get that perfect crispy bottom? Note that I left the cookies in the oven for an extra 5 minutes (thinking this would help dry them out).
Dominique says
June 30, 2018 at 5:02 pmYour cookies are excellent! thank you for the recipe! I added 1/2 cup of vegan chocolate chips…
★★★★★
Demeter | Beaming Baker says
July 2, 2018 at 6:27 pmThank you, Dominique! 🙂 I’m so happy that you enjoyed them. Those chocolate chips sound like the perfect addition!
Noelle says
May 30, 2018 at 9:52 pmThese are yummy! Had to use half steel cut oats, which made the texture a little different, but still good. They’re moist and chewy, and I think they’ll be gone quickly. 🙂 I used regular eggs and sunflower seeds instead of the nuts. The raisins are definitely necessary, or they may be a little bland. I like the idea of adding cinnamon, which several people mentioned here’s. 🙂
★★★★
Demeter | Beaming Baker says
May 31, 2018 at 8:10 amI’m so glad you enjoyed them, Noelle! 🙂 Moist and chewy cookies are the best. Yep, the raisins add this delicious sweetness enjoy!
Cassie says
March 9, 2018 at 1:19 pmGreat recipe! I have made them twice and just out of personal preference I added a bit of salt, some Cinnamon, pecans instead of walnuts and soy dairy free chocolate chips instead of raisins. I loved them with raisins but I don’t have a snack to curb my chocolate craving. The recipe is quick and easy and I’m thrilled I found it. I use my leftover frozen bananas for this recipe and it is awesome! Thank you
★★★★
Demeter | Beaming Baker says
March 9, 2018 at 1:58 pmThanks Cassie! 🙂 Chocolate chips: so funny because I had to strongly resist the urge to include chocolate in this recipe. . Love your add-ins! Thanks for taking the time to let me know. ☺️
Cate's Baking Plant Based! says
May 22, 2018 at 7:55 pmLOVE IT Cassie!!! Sounds like you bake my way! lol *Cinnamon and chocolate goes well in EVERY thing…. especially breakfast!!* 😛
I think i am going to use this RAVED-about-Recipe as a base for some everything-but-the-crud, Breakafast/Road snacks…..
lil flax or chia, lil ginger bits, lil dates instead of raisins maybe? ….. the possibilities are ENDLESS!
well, almost ^_^
Thanks De!! Cant wait to pump up the jams!
oo…..jam….. wait no, not even….
😛
Beth S says
February 22, 2018 at 12:30 pmMade these cookies twice in one week! Made
one batch with eggs & one with flax &
& actually liked the flax one a little
better! Delicious either way! Thanks!
★★★★★
Demeter | Beaming Baker says
February 23, 2018 at 8:14 amWoohoo!! LOVE that you tried it both ways, Beth! It’s always fun to hear which version tastes better. Thanks for letting me know. Happy baking! 🙂
Laura says
October 16, 2017 at 10:20 pmI just made a batch today and my family loved it! This is my first time making vegan cookies and they turned out delicious. They were on the sweeter side, but again I used 3 small-medium bananas and dark maple syrup… Will definitely make some again. Thanks for the recipe!
★★★★★
Demeter | Beaming Baker says
October 17, 2017 at 3:30 pmThat’s wonderful, Laura! 🙂 What a fun first to start out with. Let me know if you ever need vegan cookie recommendations (all of the cookies on my site are vegan!). Thanks for taking the time to stop by!
Judy says
October 15, 2017 at 1:50 pmI just finished making these. The consistency is soft and moist considering they’re gluten free but they’re somewhat bland. Next time I’ll add cinnamon for more sweetness.
★★★
Denise says
October 9, 2017 at 12:51 pmDo you happen to know how many calories
are in each cookie
Demeter | Beaming Baker says
October 9, 2017 at 1:48 pmHi Denise, I’m currently in the process of calculating the nutrition facts for recipes across the site. It’s going to take a while, so I very much appreciate your patience. 🙂
Alexandra says
September 18, 2017 at 9:02 pmHow is this vegan, there is two eggs in it! Lol
Demeter | Beaming Baker says
September 19, 2017 at 3:56 pmHi Alexandra, the flax “eggs” are actually a vegan baking substitute made out of ground flax seeds. 😉 I just hyperlinked “flax eggs” to a how-to post on making the flax eggs, if you need more info. Enjoy! 🙂
Angie says
August 23, 2017 at 11:04 amInstead of flax seeds, is it okay to use chia seeds or will the recipe not turn out the same?
Flavor might not be the same but maybe someone here has tried it with chia seeds?(1 tbs + 3 tbs per “egg”)
Demeter | Beaming Baker says
August 23, 2017 at 1:00 pmHi Angie, using chia seeds instead of flax to make the “eggs” should be just fine! Enjoy!
Maresha says
July 29, 2017 at 2:27 pmSO. FREAKING.GOOD. I’m not vegan but I truly enjoyed these cookies. It felt like a breakfast treat every time I ate one. I did use the 2 eggs and it was delish!
★★★★★
Demeter | Beaming Baker says
July 31, 2017 at 10:05 amOh. YES!!! That’s what I LOVE to hear, Maresha! 🙂 Aren’t breakfast treats the BEST? . Glad to hear that you were able to make these according to your diet and loved them! Can’t wait to hear what you try next.
Adina says
July 5, 2017 at 10:15 amCan I use regular eggs instead of flax eggs?
Demeter | Beaming Baker says
July 6, 2017 at 3:13 pmHi Adina, yes, you can! Use two room temperature eggs (so they don’t harden the melted coconut oil). Enjoy!
Adina says
July 6, 2017 at 11:38 pmThank you so much! We made them today with 2 regular eggs in place of the flax eggs and they were delicious! We forgot the walnuts but didn’t even notice 😉 They are fluffy, chewy, tasty and best of all provide a great balanced energy. Easy for morning or any time of day! I am rehabbing and rebuilding muscle and these are a big help! Thank you for sharing!
Demeter | Beaming Baker says
July 7, 2017 at 1:53 pmIt’s my absolute pleasure, Adina! 🙂 Sometimes ya just don’t even need the nuts! Hehe. I’m so happy that these cookies are a help to you during this difficult time. Sending good thoughts and big hugs for a full & speedy recovery. Let me know if you need help finding any recipes. .
Adina says
July 11, 2017 at 8:35 pmHi again! I thought I might take you up on your offer. I am not able to eat a lot of volume so the food I eat needs to be calorie dense. I told my osteopath about these cookies today and he said they sound perfect! My other go to is smoothies with coconut milk, mango and pb. If you have any other nutrient and calorie dense goodness I would appreciate any that you could steer me too! You really are so good!
Demeter | Beaming Baker says
July 12, 2017 at 9:25 amHi Adina! 🙂 So glad you’re osteopath approves! Okay, after a bit of thought, I settled on a few recipes that cover a good variety of treats. Not 100% sure what your dietary restrictions are, so let me know if these work and we can go from there. 🙂 Let’s get started!
Gluten Free Vegan Trail Mix Cookies: https://beamingbaker.com/gluten-free-trail-mix-cookies-vegan-gluten-free-dairy-free/
Banana Nut Bread: https://beamingbaker.com/one-bowl-vegan-gluten-free-banana-nut-bread-v-gf-oat-flour-dairy-free/
Strawberry Peanut Butter Smoothie: https://beamingbaker.com/vegan-strawberry-peanut-butter-smoothie-v-gluten-free-dairy-free/
No Bake Almond Butter Chocolate Chip Cookie Dough Bars: https://beamingbaker.com/no-bake-almond-butter-chocolate-chip-cookie-dough-granola-bars-vegan-gluten-free-whole-grain-dairy-free/
Monica Q says
May 18, 2017 at 2:41 pmDo you know the carb count in these?
Demeter | Beaming Baker says
May 19, 2017 at 4:46 pmHi Monica! Unfortunately, I do not. But you can enter the exact ingredients and brands that you used to find the nutritional info here: http://www.myfitnesspal.com/recipe/calculator 🙂
Dominika says
May 10, 2017 at 4:44 pmI made a batch and between me and my other half the cookies were gone. Made a few batches and these will be on the menu as perfect healthy grab and go snack/breakfast options.
★★★★★
Demeter | Beaming Baker says
May 12, 2017 at 9:19 amI’m so happy to hear that you and your other half enjoyed them, Dominika! 🙂 And I hear ya on those multiple batches–once you’ve got plenty of snacks ready, the rest of the week goes much more smoothly. 🙂 Thanks for taking the time to leave your feedback. Happy Baking!
Lauren says
May 3, 2017 at 8:18 pmWould this work to use 2 actual eggs?
Demeter | Beaming Baker says
May 5, 2017 at 11:22 amHi Lauren, I think that’ll work just fine! 🙂
Alysia says
August 13, 2017 at 7:47 pmI just used 2 eggs and 2 tbsp. of butter to sub out coconut oil and kids loved them! I did increase the baking temp. and time to 375 degrees and 15-17 min.
★★★★
Demeter | Beaming Baker says
August 14, 2017 at 4:23 pmThanks for the feedback, Alysia! 🙂
Healthy World Cuisine says
April 25, 2017 at 11:26 amBreakfast on the go has never been more delicious. I can just tell how totally chewy these are and can’t wait to try this recipe. Perfect for packing the lunches or a hike. Just pinned!
★★★★★
Demeter | Beaming Baker says
April 25, 2017 at 2:07 pmWhy, thank you! Can’t wait to hear what you think! Thank you for pinning. 🙂
Gayle @ Pumpkin 'N Spice says
April 25, 2017 at 7:35 amI love the name Good Morning Breakfast Bars, sounds so bright and cheery! But you’re right, kinda vague for a blog post! I’m wishing I had this ENTIRE stack for breakfast, Demeter! These look amazing! And I love your description on them, too. One bowl, soft and chewy cookies are just what I need to get me through this Tuesday. Pinning these beauties! Hope you’re have a good week so far!
Demeter | Beaming Baker says
April 25, 2017 at 2:07 pmRight? I think I’m still gonna make something with that name though–sometimes a bit of mystery is good. Haha. Wish I could ya a big stack, Gayle! Thank you for pinning. Have a great week! 🙂
Gaila says
April 24, 2017 at 12:31 pmYou had me at cookies and breakfast, the rest is just bonus! love this recipe and can’t wait to make them! great pictures!
★★★★★
Demeter | Beaming Baker says
April 24, 2017 at 3:10 pmOh yeah!! Score for the bonuses! Thanks so much, Gaila! 🙂
Marsha | Marsha's Baking Addiction says
April 24, 2017 at 12:10 pmAnother delicious “dessert for breakfast” recipe, Demeter! You can’t beat a peanut butter cookie that can be eaten for breakfast 😉 Hope you have a great week! xo
★★★★★
Demeter | Beaming Baker says
April 24, 2017 at 3:09 pmOh yeah! Any way to kick off the day just right! 😉 Hope you have a great week too! xo
Natalie | Feasting on Fruit says
April 24, 2017 at 11:59 amIf I were to highlight everything I love about these in the name it’d be like Good Morning Breakfast Banana Bar Cookie Oatmeal Peanut Butter…Baked…Raisins…Yumminess…. I’m feeling a little dizzy so let’s just nevermind titles and focus on the fact that these look like the best breakfast mashup of all things delicious and wholesome!! I am ready to emotionally invest even though I didn’t know the raisin part before seeing the photos–like an added fruity surprise bonus. Almost almost a PB&J vibe with the shriveled grapes + peanut butter, so hey maybe they could pull off lunchtime too?! Meals and mix-ins aside, the only thing that could make them better better better would be if they were like no-bowl cookies but since that is at this point in time impossible I think that makes them perfect just the way they are.. Love ya! xoxo
Demeter | Beaming Baker says
April 24, 2017 at 3:06 pmO-kay??? So now you know how hard it was to cut off the Raisins and Baked part! . I think I might already be way too guilty of super long recipe/post titles, so let’s just call it a day on this exercise. Lol. Raisins, nuts, whatever you’d like! That’s the fun of a breakfast cookie! Shriveled grapes: lolol. Something about the way that’s written makes me all tickly! Love ya more! xoxo
Marina @ A Dancer's Live-It says
April 24, 2017 at 11:44 amThese look amazing Demeter!! I just bought a fresh jar of PB yesterday and was thinking, “hmmm, what can I do with this?” You totally read my mind! 😉 These are everything I could ever want in a breakfast cookie and more! YUM. 😀
Demeter | Beaming Baker says
April 24, 2017 at 2:56 pmThanks so much, Marina! 🙂 Nothing better than a fresh jar of PB and all the possibilities that come with it! 🙂 You know I love to read your mind! 😉 Can’t wait to hear what you think. Hugs!
Cheyanne @ No Spoon Necessary says
April 24, 2017 at 9:38 amI feel like I need to start every day for the rest of my life with a dozen breakfast cookies, because this year has just been ROUGH. Maybe the world is punishing me for neglecting to have cookies for breakfast on repeat!? 😉 Honestly, I have no excuse. I mean, I should TOTALLY be starting my day with these cookies on the regular. ONE BOWL? And, SUPER easy? Plus, ridiculously DELICIOUS? And and aaaaaand, FILLED with PB & B?! I can SO do this! 🙂 Can’t wait to stuff my face with all the easy breakfast cookies! Pinned. Obviously! Cheers, love bug! xoxoxo
★★★★★
Demeter | Beaming Baker says
April 24, 2017 at 2:56 pmOh GURL, come here. I’ve got ALL the hugs for you right now. And a basket of puppies and warm cookies (separate, of course), for good measure. Start and smile! 🙂 Hope things start turning around for ya! Cheers to you, love muffin~ xoxox
Shashi at Savory Spin says
April 24, 2017 at 8:54 amYes, yes, yes, am ready to get my bake on – or rather…more importantly (and truthfully) I’m ready for YOU to get your bake on and me to get on your BAKE-ON-GIFT-LIST!!! 🙂
Demeter, seriously, I LOVE LOVE LOVE cookies for breakfast – so portable and so cookies!!! And your vegan Peanut Butter Banana Breakfast Cookies are so super healthy too – like eating oats – shaped like a cookie – right?!
As for my fav song currently is https://www.youtube.com/watch?v=ZuJWQzjfU3o tho last week it was https://www.youtube.com/watch?v=lmc21V-zBq0 …
Here’s hoping your Monday is wonderful and week is even more so!
xo
Demeter | Beaming Baker says
April 24, 2017 at 2:51 pmHaha. I like how you did that! Very clever! 😉 Portable, delish and happy-making: what more could you need than cookies for breakfast? 😉 Oh yes on eating oats shaped into a yummy cookie. Can’t wait to check those two songs out. Thank you for sharing and stopping by. Happy Monday! xo
Jon says
August 20, 2017 at 4:16 pmHi! Would it work to freeze these? Either the baked cookies or just the batter?
Demeter | Beaming Baker says
August 23, 2017 at 12:43 pmHi Jon, I think you might just be able to bake them first, cool completely, then store in an airtight, freezer-friendly container for up to 1 month. Just allow to thaw for about 10 minutes before enjoying!