Banana Oatmeal Breakfast Cookies
How can these be gluten-free, dairy-free, and vegan-friendly? Banana Oatmeal Breakfast Cookies are deliciously chewy, filling, and not overly sweet. So handy for non-breakfast eaters and those who need to eat breakfast while driving.
Not that I’ve ever done that.
Plus, you get to eat a cookie for breakfast!
Breakfast Cookies
I don’t know who invented breakfast cookies, but I bet it was a mom. Can’t you hear the early morning dialogue?
Eat your breakfast. The bus will be here in 15 minutes.
I don’t wanna have oatmeal. It’s yucky.
You like it with butter and raisins.
No, I don’t.
I put some honey in it for you.
(Child shakes head no).
Now, this mom is no dummy. She’s made cookies with these exact ingredients and her child has eaten them. And loved them.
So, she makes breakfast cookies with the ingredients that her child has said they don’t like. Thinking it would be healthy-ish, she also threw in a banana and some nuts. And a few chocolate chips to make this child think they are really getting away with eating something they shouldn’t for breakfast.
The end.
Well, that’s how I think it went anyway. Maybe you have a better theory about it. But remember my darlings, the important fact that remains is we get to eat cookies for breakfast.
Plus, we fit in our fiber!
Good Sources of Fiber
Oatmeal provides good dietary fiber to our diets. Why is this important? Fiber helps our bodies in many ways including
- regulating blood sugar by slowing the absorption rate of carbohydrates
- keeping your appetite in check by helping you feel full longer
- promoting gut and bowel health by preventing constipation
- helping to lower LDL (the bad) cholesterol by trapping and carrying it out of the body (goodbye and good riddance!)
Some excellent sources of soluble (dissolves) and insoluble (does not dissolve) fiber are beans, dried fruits, legumes, lentils, nuts, seeds, vegetables, and whole grains. Fruits that are eaten with their skin like apples, berries, and pears are also good.
Oatmeal is a whole grain that provides 8 grams of fiber per raw cup. It has been a popular breakfast option for a long time and for good reason. Not only does it provide fiber, vitamins, and minerals, but it helps to keep you full until lunchtime.
In addition to oats, these breakfast cookies contain several other good sources of fiber including almond flour, banana, coconut, raisins, and walnuts.
Lessons Learned
- If you need these to be completely gluten-free, you know what to do. Check your oats to make sure they aren’t processed in a facility with gluten products.
- This dough is crumbly. There are just barely enough wet ingredients to hold the dry ones together. But it bakes up nicely into a solid cookie.
- A 3-tablespoon scooper yields 16 cookies that are just over 2 inches in diameter. A 2-tablespoon scooper yields 20 smaller cookies. Adjust your baking time if making the smaller cookies.
Hat Tips
Many thanks to Zoe Bakes for the breakfast cookie recipe inspiration.
Banana Oatmeal Breakfast Cookies
- Prep Time: 20 minutes
- Cook Time: 14
- Total Time: 34 minutes
- Yield: 16 cookies 1x
Ingredients
- ¾ cup mashed ripe banana
- ⅔ cup melted butter, vegan butter, or coconut oil
- ⅓ cup honey
- 1 tsp vanilla extract
- 2 cups rolled quick-cooking oats
- ½ cup almond flour
- ½ cup unsweetened shredded coconut
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- ½ cup dark chocolate chips
- ½ cup coarsely chopped walnuts
- ¼ cup raisins
Instructions
- Preheat the oven to 375 F/190 C. Line two rimmed baking sheets with parchment paper and set aside.
- Whisk all the wet ingredients together including the banana, butter, honey, and vanilla in a large bowl until combined.
- In a separate bowl, combine the dry ingredients including the oats, almond flour, coconut, baking soda, baking powder, and salt. Stir, then tip the oat mixture into the banana mixture.
- Add the chocolate chips, walnuts, and raisins. Mix everything together until thoroughly combined. Let the mixture rest for 10-ish minutes.
- Use a 3-tablespoon cookie scooper to portion out the dough onto the prepared baking sheets. Press the tops to slightly flatten. These cookies do not spread.
- Bake for 14 minutes, switching the sheets halfway through the baking time, or until the cookies are golden brown.
- Let cool on the baking sheet for 10 minutes, then transfer to a cooling rack. The cookies firm up as they cool.
Keywords: banana oatmeal breakfast cookies
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