Delicious & Easy Gluten-Free Vegan Banana Bread Breakfast Cookies: Your Ultimate Healthy Meal Prep Recipe
Transform your favorite banana bread into a convenient, delicious, and healthy breakfast! These gluten-free, oil-free, and naturally sweetened banana bread breakfast cookies are perfect for busy mornings and effortless meal prep.
The past year has certainly been one for the books, marked by unexpected changes and a collective craving for comfort. I recently received a charming Christmas ornament from a friend, a ceramic circle emblazoned with “2-0-2-0” in cheerful bubble letters. Adorned with humorous illustrations and text like “what day is it?”, “survived the toilet paper shortage,” and “wash your hands!”, it perfectly encapsulates the bizarre yet memorable moments of the year. This ornament has become an instant classic in my annual collection, a sweet and succinct summary of the past twelve months’ unique insanity.
One notable omission from this delightful chronicle, however, is the sheer volume of banana bread we all seemed to bake. Indeed, 2020 might well be remembered as “the year of banana bread,” a culinary phenomenon that brought warmth and comfort to countless homes. While the traditional loaf offered a slice of normalcy, I’ve found a way to carry that comfort into the new year, no matter where 2021 takes us: by transforming our beloved banana bread into convenient, grab-and-go cookies.
These incredible Banana Bread Breakfast Cookies are not just a nostalgic nod; they are a truly practical and delicious solution for healthy eating. Crafted in a single bowl, they combine wholesome gluten-free oats, perfectly ripe bananas, rich dark chocolate chunks, and crunchy walnuts. They’re designed to be a hearty, satisfying start to your day, making meal prep a breeze and ensuring you always have a wholesome option on hand.
Transforming Banana Bread into Irresistible Breakfast Cookies
The inspiration for this recipe stems directly from my popular Vegan & Gluten-Free Banana Chocolate Chunk Bread. Earlier in the year, I went through an intense banana bread phase, baking a fresh loaf almost every single weekend. My flour supply couldn’t keep up with my enthusiasm, and I found myself constantly restocking my pantry. One Saturday morning, while gearing up for yet another batch, I hit a snag: I was completely out of oat flour.
While making my own oat flour is usually a simple task, a wave of morning laziness prompted me to look for an easier alternative. I decided to try substituting the oat flour with gluten-free old-fashioned rolled oats. As I mixed, I noticed the batter was much thicker and chunkier than my usual banana bread consistency. Instead of pouring it into a loaf pan, an idea sparked: why not scoop and bake it into cookies?
The result was an absolute revelation! These “mistake” cookies were perfectly portioned, incredibly hearty, and packed with all the familiar flavors of my favorite banana bread, complete with melty chocolate chunks and satisfying walnuts. This happy accident quickly became a staple in my kitchen, offering all the joy of banana bread in a more versatile and convenient form. They are ideal for busy mornings, a post-workout snack, or even a healthier dessert option.
Essential Ingredients for Your Healthy Banana Bread Breakfast Cookies
Crafting these delectable breakfast cookies requires a handful of simple, wholesome ingredients you likely already have in your pantry. We’re focusing on natural sweeteners and healthy fats, ensuring these cookies are both nutritious and satisfying. Here’s what you’ll need to transform your classic banana bread recipe into these delightful breakfast treats:
- Ripe Bananas, Smashed: The riper, the better! Overripe bananas with plenty of brown spots provide natural sweetness and a moist texture, eliminating the need for excessive added sugars. Aim for about 1 ½ cups of smashed banana.
- Gluten-Free Old-Fashioned Rolled Oats: These oats are the base of our cookies, providing essential fiber and a hearty, chewy texture. Ensure they are certified gluten-free if you have dietary restrictions.
- Superfine Almond Flour: Almond flour adds a delicate, nutty flavor and contributes to the soft, cake-like crumb of the cookies. It’s also gluten-free and packed with protein.
- Pure Maple Syrup: Our primary natural sweetener, maple syrup complements the banana flavor beautifully and keeps the cookies refined sugar-free. Adjust the amount to your sweetness preference.
- Nut or Seed Butter: This ingredient is key to making these cookies oil-free! Creamy almond butter or sunflower seed butter works wonderfully, adding richness, binding the ingredients, and providing healthy fats. Choose a natural, unsweetened variety.
- Ground Flaxseed: Used to create a “flax egg,” this acts as a vegan binder, replacing traditional eggs and adding beneficial omega-3 fatty acids.
- Baking Powder: Essential for giving the cookies a slight lift and a tender texture.
- Hu Kitchen Gems: These delicious dark chocolate gems are my go-to for a dairy-free, paleo-friendly chocolate option. They melt beautifully and add a luxurious touch. Feel free to use your favorite dark chocolate chips.
- Chopped Walnuts: For that classic banana bread crunch and added healthy fats. You can substitute with pecans or other nuts if desired.
That’s it! With these simple ingredients, you’re just a few steps away from a batch of wonderfully wholesome and delicious breakfast cookies.
Simple Steps to Bake Your Banana Bread Breakfast Cookies
One of the best features of this recipe is its one-bowl simplicity, minimizing cleanup and making the baking process incredibly efficient. Here’s how to whip up a batch of these delightful cookies:
- Prepare Your Flax Egg: Begin by mixing the ground flaxseed with filtered water in your large mixing bowl. Let this mixture sit for about 5 minutes until it thickens and forms a gel-like consistency. This “flax egg” is crucial for binding the ingredients in this vegan recipe.
- Mash the Bananas: While the flax egg is gelling, you can smash your ripe bananas directly into the same bowl. This clever trick saves you from dirtying an extra dish! Ensure the bananas are thoroughly mashed for a smooth batter.
- Add Wet Ingredients: Next, incorporate the creamy nut or seed butter and the pure maple syrup into the banana and flax mixture. Stir everything together until well combined. I highly recommend using a neutral-flavored nut butter like almond butter or sunflower seed butter to let the banana flavor shine, but any creamy variety will work. The natural fats from the nut butter replace the need for any added oils, making these cookies wonderfully wholesome.
- Introduce Dry Ingredients: Now, add the gluten-free old-fashioned rolled oats, superfine almond flour, and baking powder to the bowl. Stir vigorously until all the dry ingredients are fully incorporated into the wet mixture, forming a thick, cohesive dough.
- Fold in Flavor Boosters: The final step before baking is to gently fold in the Hu Kitchen Gems (or your favorite dark chocolate chips) and chopped walnuts. Distribute them evenly throughout the dough for a delightful bite in every cookie.
With your dough prepared, you’re ready to shape and bake these delicious, wholesome breakfast cookies!
Expert Tips for Perfect Banana Bread Breakfast Cookies Every Time
Achieving the perfect banana bread breakfast cookie is easier than you think with a few simple tips. Here’s how to ensure your batch turns out wonderfully:
Shaping and Sizing Your Cookies
- Go Big: When it comes to these breakfast cookies, I truly believe bigger is better! A larger cookie is more satisfying and feels more like a substantial breakfast. I like to use a standard ¼ cup measuring scoop to portion out the cookie dough for consistently large cookies.
- Flatten Slightly: After scooping the dough onto your parchment-lined baking sheet, gently flatten each mound into a disc shape. These cookies don’t spread much during baking, so shaping them a bit beforehand ensures a nice, even thickness and appearance.
- Spacing: You don’t need to leave a huge amount of space between each cookie on the baking sheet. A small gap is sufficient, as they hold their shape very well.
Baking and Cooling for Optimal Texture
- Preheat Oven: Always preheat your oven to 350°F (175°C) before baking to ensure even cooking from the start.
- Baking Time: Bake the Banana Bread Breakfast Cookies for 25-30 minutes. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cooling: It’s tempting to dive right in, but allow the cookies to cool on the baking sheet for at least a minute or two. This helps them firm up and prevents you from burning your mouth on any molten chocolate! Transfer them to a wire rack to cool completely if storing for later.
Following these simple tips will help you create a batch of perfectly baked, incredibly delicious banana bread breakfast cookies every single time.
Serving and Storing Your Delicious Banana Bread Breakfast Cookies
These Banana Bread Breakfast Cookies are incredibly versatile and designed for convenience, making them an ideal addition to any busy lifestyle. Whether you’re rushing out the door or simply need a quick, wholesome bite, these cookies have you covered.
Perfect for Any Time of Day
- Hearty Breakfast: Enjoy them as a satisfying, compact breakfast. Their blend of oats, bananas, and nuts provides sustained energy without a sugar crash.
- On-the-Go Snack: Their portable nature makes them perfect for tucking into a lunch bag, backpack, or gym bag.
- Healthier Dessert: Satisfy your sweet tooth with a treat that’s naturally sweetened and packed with good-for-you ingredients.
- Enhanced Aesthetics: For an extra touch of beauty and flavor, I love to press a few extra Hu Kitchen Gems and chopped walnuts onto the tops of the cookies before baking. This not only makes them look professionally made but also adds delightful texture.
Meal Prep and Storage Made Easy
These cookies are truly a meal prep dream come true. Making a large batch on Sunday ensures you have healthy options readily available throughout the week:
- Refrigeration: Store your baked banana bread breakfast cookies in an airtight container in the refrigerator for up to one week.
- Freezing for Long-Term: For extended freshness, these cookies freeze beautifully. Place fully cooled cookies in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months.
- Enjoying from Storage: You can enjoy them straight from the fridge for a chewy, dense treat. If you prefer them warm and gooey, a quick zap in the microwave for 15-30 seconds will do the trick.
Serving Suggestions
While delicious on their own, these cookies also pair wonderfully with other breakfast staples:
- With Yogurt: Crumble a cookie over a bowl of your favorite plain or vanilla yogurt for added texture and flavor.
- Morning Beverage: They’re excellent alongside a warm cup of coffee, tea, or a tall glass of creamy almond milk.
- Fruit Pairing: Serve them with a side of fresh berries or sliced fruit for a complete and vibrant meal.
Enjoy the simplicity and deliciousness of these Banana Bread Breakfast Cookies – they’re sure to become a cherished part of your healthy eating routine!
Explore More Delicious Breakfast Cookie Recipes
If you’ve fallen in love with the convenience and deliciousness of these Banana Bread Breakfast Cookies, you’ll be thrilled to discover that the world of healthy breakfast cookies is vast and exciting! Here are some more fantastic cookie recipes to inspire your meal prep and keep your mornings flavorful and easy:
-
Blueberry Banana Breakfast Cookies
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Zucchini Tahini Breakfast Cookies
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Cranberry Almond Breakfast Cookies
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Carrot Cake Breakfast Cookies
-
Single Banana Oatmeal Chocolate Chip Breakfast Cookie
-
Grain-Free Sweet Potato Breakfast Cookies
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XO Lauren
Print Recipe

Banana Bread Breakfast Cookies
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 2 reviews
Author: Flora & Vino
Total Time: 45 minutes
Yield: 16 cookies
Diet: Vegan
Description
Your favorite banana bread turned into breakfast cookies! Gluten-free, oil-free, and naturally sweetened with banana and maple syrup. Perfect for meal prep!
Ingredients
- 3–4 large medium/large bananas, smashed (~1 1/2 cups)
- 2 cups gluten-free old fashioned rolled oats
- ½ cup superfine almond flour
- 1/4 cup pure maple syrup
- 1/3 cup nut or seed butter
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 1 tsp baking powder
- 1/2 cup Hu Kitchen Gems
- ½ cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
- In a spacious mixing bowl, combine the ground flaxseed and filtered water. Stir well and let it sit for 5 minutes. During this time, the mixture will thicken into a gel-like consistency, forming your vegan flax egg.
- Directly into the same bowl, add your thoroughly smashed ripe bananas. Mix them with the flax egg until they are fully combined. This saves you from dirtying an additional bowl.
- Next, add the nut butter and pure maple syrup to the wet mixture. Stir until all ingredients are smoothly incorporated and there are no streaks of nut butter.
- Finally, add the gluten-free old-fashioned rolled oats, superfine almond flour, and baking powder. Stir robustly until a thick, uniform dough forms. Ensure there are no pockets of dry flour remaining.
- Gently fold in the Hu Kitchen Gems (or chocolate chips) and chopped walnuts. Distribute them evenly throughout the dough.
- Using a ¼ cup measuring scoop, portion out the cookie dough onto the parchment-lined baking sheet. Gently flatten each scoop into a round disc shape, leaving a little space between each cookie. For an extra touch, press a few additional chocolate gems and walnuts onto the tops of the shaped cookies.
- Bake the breakfast cookies for 25-30 minutes, or until the tops are beautifully golden brown and a toothpick inserted into the center comes out clean.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Store your delicious banana bread breakfast cookies in an airtight container in the fridge for up to one week, or freeze them for longer-term storage.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Breakfast, Meal Prep
- Method: Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free
Nutrition
- Serving Size: 14-16 Cookies
This post is proudly brought to you by Hu Kitchen, but all opinions and culinary enthusiasm are entirely my own. We appreciate you supporting the brands that enable us to create more delicious and wholesome recipes!
Photography by Hot Pan Kitchen