These healthy banana oatmeal cookies are a quick and easy treat for any time of the day. They are wholesome, nourishing and can be whipped up in minutes!
These banana breakfast oatmeal cookies are so quick and easy! You only need 1 bowl to make them and about 20 mins.
They are also yummy as they are but also quite customizable. You can add chocolate chips, nuts, or seeds of choice to enhance the flavor even more.
The recipe uses just a few ingredients and is whole food plant based (no eggs or dairy), flourless, gluten-free, oil-free, refined sugar-free, and nut-free.
Learn more about why we need to eat whole plant foods.
Post Contents
Whole Food Ingredients
These banana breakfast oatmeal cookies are made with only 5 wholesome ingredients. They are free of refined sugar and oil. Instead, they are sweetened with healthy whole dates.
Here is what you’ll need:
- rolled oats – I like rolled oats best for this recipe, use gluten-free certified if needed. Quick oats will also work.
- mashed banana – use one large very ripe banana that is easy to mash
- cocoa powder – adds a great flavor
- dates – I used chopped regular dates. They sweeten the cookies naturally and are rich in fiber and minerals.
- peanut butter – use natural peanut butter without any additives such as sugar or salt
For the full ingredients list, measurements, and instructions, please find the recipe card below.
Are These Banana Breakfast Oatmeal Cookies Healthy?
You can enjoy these banana breakfast oatmeal cookies guilt-free!
You can eat them to your heart’s content since, unlike regular cookies, these contain no added sugar or fat. They are low in calories, low in fat, and fiber-rich.
I carefully developed this recipe so that you can have healthy nutritious cookies any time of the day. They are naturally sweetened with whole dates instead of processed sweeteners. This balances your blood sugar level and does not allow unwanted spikes as the natural sugars in dates are bound with fiber and released slowly into the bloodstream.
But… can you make cookies without oil that still taste delicious? Yes!
Try these ones, it’s not the oil, it’s the combination of nutritious fiber-rich oats, ripe mashed banana, chopped sweet dates, cocoa powder and a bit of peanut butter that creates the amazing taste.
It is like having a chocolate oatmeal bowl for breakfast but in the form of delicious baked cookies. Who doesn’t like that?
These are also kid-friendly and lunch box-friendly! Enjoy freely!
These Banana Breakfast Oatmeal Cookies Are
- plant-based (vegan)
- whole food
- gluten-free
- refined sugar-free
- flourless
- oil-free
- nut-free
- naturally sweetened
- quick and easy
- customizable
- amazing in flavor
- made with only 5 ingredients
- great for breakfast, snack, or dessert
How to Store
Let the cookies cool completely before storing.
Once cooled, you can store leftover cookies in an airtight container on the counter for about 5 days.
More Healthy Vegan Breakfast Recipes
- Healthy Chocolate Overnight Oats
- Baked Oatmeal with Blueberries
- Chocolate Quinoa Breakfast Bowl
- Quick Energy Breakfast
- Avocado Chickpea Sandwich
- Quick and Healthy Purple Oatmeal
- Whole Wheat Vegan Crepes
If you try these Banana Breakfast Oatmeal Cookies, please leave a comment and ★★★★★ recipe rating below. If you take a photo and share it on Instagram or Facebook, please tag me with @wellnessdove and use #wellnessdove as I would love to see your remakes!
Banana Breakfast Oatmeal Cookies | 5 ingredients
Ingredients
- 1 large (140 g) banana, ripe
- 1 cup (90 g) rolled oats
- 1 tbsp cocoa powder
- 5 (35 g) regular pitted dates, chopped
- 1 tbsp peanut butter
optional ingredients
- 3 tbsp dairy-free chocolate chips, optional
- ¼ cup nuts or seeds, chopped, optional
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, mash the banana with a fork.
- Then, add the other ingredients to the bowl and mix well to combine. Set aside for 10 mins, for the oats to moisten a bit.
- Take about one tablespoon of the mixture, put it on the baking sheet and gently press it down to flatten it slightly. Smooth the edges a little bit with the spoon.
- Bake for 10 mins. Let them cool for a while. Enjoy!
Notes
- The recipe makes about 9 tablespoon-sized cookies. If you want a bigger batch, just adjust the amount of the ingredients.
- You can add up to ¼ cup chopped walnuts, pecans, almonds, pumpkin, sunflower, chia, hemp seeds, or whatever you have on hand.
- Usually, about 2-3 tablespoons of chocolate chips are enough. What I did in this case, was to add just a few of them on top of each cookie right before baking.
Hi Venelina, could I use the oat flour or other flour to replace the dates ? If so, is it remain 35gram or any adjustment to your recipe ? Thank you.
Hi Janice,
dates add sweetness to the cookies. There is no need to replace them with oat flour. If you like less sweet cookies you can just leave them out and rely on the mashed banana for sweetness. Or you can replace them with other sweetner of choice like honey or maple syrup. Probably you’ll need to reduce the amount of liquid sweetner to 1 or 2 tablespoons.
Най-вкусните бисквити. За любителите на сладко е задължително да ги опитат. Благодаря за чудесните рецепти!
What is the nutritional breakdown of each cookie
Hi, you can find a nutritional breakdown at the end of the recipe card.
I made them quickly
I made them quickly