Vegan peanut butter banana breakfast cookies are super chewy, sweet, and the best way to start the day. Made with just 6 healthy ingredients, gluten free, and fruit sweetened.
I’m thinking the best strategy to ease our way down from all the holly jolly Christmas vibes is to have cookies for breakfast. Who’s with me?
Coming down from the Christmas hype is always a bit of a sad transition for me, but the excitement of a new year of opportunities keeps me going. Know what else keeps me going? Vegan peanut butter banana breakfast cookies.
These gems are looooaded with all the hearty, healthy, satisfying stuff we love, but they don’t taste super healthy. Full of creamy peanut butter, sweet bananas, and chewy oats, they’ll keep you full all morning long. Did I mention they’re made with just 4 ingredients?
And if you still need convincing…no day can be bad when it starts with a cookie.
Ingredients for vegan peanut butter banana breakfast cookies
- Rolled oats: you’ll leave some of the oats whole for great chewy texture and blend some to flour consistency, which helps hold the cookies together.
- Banana: as usual when baking with bananas, make sure they’re really ripe and spotty for optimal flavor and sweetness, since they’re the only sweetener in the cookies.
- Peanut butter: peanut butter provides richness and healthy fats, but make sure to get unsweetened and oil-free. A lot of nut butters are full of junk you don’t need, so make sure the only ingredients are peanuts and maybe a bit of salt.
- Ground flaxseed: you’ll make flax eggs, which provide great nutrition and help hold the cookies together.
- Mix-ins of your choice: think raisins, nuts, shredded coconut, vegan chocolate chips, really anything you like in a breakfast cookie that goes well with banana + oats.
Tips for making vegan peanut butter banana breakfast cookies
- Have fun with the mix-ins. These breakfast cookies are super fun to customize with your favorite flavors and textures, so feel free to use whatever mix-in ingredients you like! You can even vary the mix-ins in the same batch.
- Let the cookies cool after baking. Let the cookies cool and firm up for 15 minutes after baking before carefully removing them from the pan.
These vegan peanut butter banana breakfast cookies are NOT playing around. These will definitely fill you up and power you through a productive morning. The peanut butter + banana dough is so tasty, and the options for add-ins are endless. The texture is chewy, rich, and they’re amazing cold out of the fridge and, obviously, absolutely to die for straight from the oven.
Happy breakfast-ing, friends!
Xo,
Sara
Vegan Peanut Butter Banana Breakfast Cookies
Ingredients
- 2 cups rolled oats
- 1 cup rolled oats blended into flour
- 1 1/2 cups super ripe, mashed banana
- 1/2 cup natural, oil/sugar-free peanut butter
- 2 flax eggs – 2 tbsp ground flaxseed in a bowl with 6 tbsp water, set in the fridge for at least 20 minutes
- 1/2 cup mix-ins of your choice – raisins, coconut, nuts, vegan chocolate chips, etc.
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, mix the oats, oat flour, mashed banana, peanut butter, and flax eggs into a thick dough.
- Add any mix-ins, stir until combined, and use the 1/4 cup measure to portion out 12 balls of cookie dough onto a lined baking sheet.
- Gently press the dough balls into circular cookies and bake for 15 minutes.
- Let the cookies cool on the sheet for 15 minutes before removing from the pan. Store leftovers in the refrigerator.
