Banana Breakfast Cookies
 
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These banana nut breakfast cookies taste like banana bread, in a healthy cookie form that is perfect for quick breakfasts or snacks on the go! Filled with oats, almond butter, banana, and walnuts, these cookies are a perfect balance of fiber, whole-grains, healthy fats, and protein to keep you feeling full and satisfied! They are absolutely delicious on their own, crumbled on top of fruit and granola, with a little peanut butter spread on top…so many options. I love making a batch of these banana nut breakfast cookies on the weekend to have on hand during the work week!
Author:
Recipe type: Breakfast
Cuisine: Gluten-free, Vegan, Whole-Grain
Serves: 8 large or 16 small
Ingredients
  • 1 cup quick oats
  • 1 scoop (1/2 cup; 40 grams) vanilla plant-based protein powder (I used Vega)
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup almond butter
  • ½ cup mashed banana (1 large ripe banana)
  • 2 tablespoons ground flax meal + 3 tablespoons water
  • 2 tablespoons milk of choice
  • 1 teaspoon pure vanilla extract
  • ½-3/4 cup chopped walnuts, toasted first on stove top if desired
Instructions
  1. Preheat oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
  2. In a small bowl, stir together ground flax with 3 tablespoons water.
  3. In large mixing bowl, combine dry ingredients (oats, vanilla protein powder, salt, cinnamon, and nutmeg) until combined.
  4. In a separate bowl, stir together wet ingredients (almond butter, mashed banana, ground flax and water mixture, milk, and vanilla extract).
  5. Pour wet ingredients over dry ingredients and stir to combine. Fold in chopped walnuts.
  6. Using a cookie scoop or a spoon, scoop into cookies on prepared baking sheet. Note that these cookies don't spread much while baking, so you might want to gently press down into a cookie shape so you don't end up with cookie balls. :)
  7. Bake at 350 degrees for 12-13 minutes for small cookies (about 16-18 total) or bake for closer to 15-16 minutes if making large cookies (about 8-10 cookies total). Make sure you check the cookies near the end of baking to ensure they are baked perfectly as all ovens will vary, and baking time really depends on how big you make these cookies.
  8. Store in fridge for optimal freshness. Freezer-friendly.
Recipe by Audra's Appetite at https://audrasappetite.com/banana-nut-breakfast-cookies/