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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 #GlutenFree #DairyFree #Breakfast | BeamingBaker.com

Easy Vegan Peanut Butter Banana Breakfast Cookies (Gluten Free, V, DF, One Bowl)


  • Author: Demeter | Beaming Baker
  • Prep Time: 10 min
  • Cook Time: 12 min
  • Total Time: 22 minutes
  • Yield: 24-32 cookies 1x

Description

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.


Scale

Ingredients

Wet Ingredients

Dry Ingredients

Add-in Ingredients

  • ½ cup raisins
  • ½ cup walnuts, finely chopped

Optional Topping

  • 2 tablespoons raisins
  • 2 tablespoons chopped walnuts

Instructions

  1. Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Adapted from my Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars.

More healthy breakfast & cookie recipes:


Notes

  • For those who’ve asked, here’s the cookie scoop that I used in today’s recipe.
  • Storage Notes: Store in an airtight container at room temperature or in the refrigerator for up to one week. Best within 4-5 days.
  • Category: Dessert, Breakfast, Snacks
  • Method: Bake
  • Cuisine: American

Keywords: breakfast cookies