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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)


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

  • 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

  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.

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
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