These easy oatmeal breakfast cookies are a simple, wholesome way to start the day. They double as energy snacks, lunchbox treats, or a lighter dessert. Oil-free, gluten-free, and free of refined sugar, they’re packed with fiber and healthy fats so you can feel good about enjoying more than one.
Oats are a dependable breakfast choice and they work beautifully beyond a bowl of porridge. If you like customizable oatmeal, baked oat cups, or oatmeal in smoothies and bars, these breakfast cookies are a natural extension. They’re hearty, filling, and just sweet enough to keep kids—and adults—happy.
How to make the recipe
Step 1: Mash the bananas thoroughly with a fork so they’re mostly smooth.
Step 2: In a medium bowl combine the mashed banana with almond butter, maple syrup, almond milk, and vanilla. Whisk until the mixture is smooth and well blended.
Step 3: In a separate bowl stir together the dry ingredients (rolled oats, almond flour, flax meal, hemp seeds, baking soda, and salt).
Step 4: Add the dry mix to the wet ingredients and stir until evenly incorporated.
Step 5: Stir in the dried fruit so it’s distributed evenly throughout the batter.
Step 6: Scoop about 1/4 cup of batter per cookie, shape into rounds and flatten slightly on a parchment-lined baking sheet (these won’t spread much while baking). Bake until lightly browned on the bottoms and set on top, then cool on a wire rack.
Storage and freezing
Counter: Store cookies in an airtight container at room temperature for a couple of days.
Freezer: These cookies freeze well. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, wrap individually in parchment paper and place in a freezer-safe container or bag, squeezing out excess air. They will keep up to four months. Thaw at room temperature or warm briefly in the microwave when ready to eat.
FAQs
Old fashioned rolled oats are preferred here for their chewy texture and ability to absorb moisture while retaining body in the cookie. Quick oats can be used in a pinch, but the cookies will be softer and less textured than when made with rolled oats.
Yes. Freeze on a baking sheet in a single layer until solid, then wrap individually and store in freezer-safe containers. Pull out only what you need for an easy grab-and-go breakfast or snack.
More vegan breakfast recipes that freeze well
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Vegan Breakfast Casserole with Tofu Egg
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Pumpkin Baked Oatmeal Cups with Apples
-
Vegan Zucchini Muffins with Flax and Walnuts
-
Carrot Cake Pancakes
I hope you love this recipe as much as we do. If you try it, please leave a star rating and a comment with feedback. For more family-friendly, meatless recipes, check out the author’s cookbook.
Oatmeal Breakfast Cookies
Ingredients
- 2 medium very ripe bananas, smashed well
- 1/2 cup almond butter
- 1/4 cup pure maple syrup
- 1/4 cup unsweetened almond milk (or milk of choice)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old fashioned rolled oats
- 1/2 cup almond flour
- 1/4 cup flax meal
- 1/4 cup shelled hemp seeds (hemp hearts)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup dried fruit (cranberries, raisins, or a mix)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl whisk together mashed bananas, almond butter, maple syrup, almond milk, and vanilla until smooth.
- In a separate bowl combine the oats, almond flour, flax meal, hemp seeds, baking soda, and sea salt.
- Stir the dry ingredients into the wet mixture until well combined.
- Fold in the dried fruit so it’s evenly distributed.
- Scoop about 1/4 cup of batter per cookie, shape into rounds and flatten slightly on the prepared sheet. They will not spread much while baking.
- Bake 11 to 13 minutes, until lightly browned on the bottoms and firm on top. Allow to cool on a wire rack; cookies will continue to firm as they cool.
Nutrition
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Carbohydrates: 21 g
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Protein: 6 g
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Fat: 9 g
Nutrition values are estimates and may vary. Use your own data for precise calculations.
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