Banana Breakfast Cookies | Gluten-Free + Vegan
What do you do when you have just two lone over-ripe bananas?
You whip up a batch of breakfast cookies that are naturally gluten-free and vegan!
In the summer I often chop up overripe bananas and toss them in the freezer for smoothies. But in the cooler months, I’m not craving smoothies and I need something a little more hearty and comforting.
Eating with the seasons can be so beneficial. So while I could whip up some banana pancakes, instead I am going for cookies.
Key Ingredients for this Gluten-Free Cookie Recipe
This super simple and healthy breakfast cookie recipe can help you fight food waste and nurture your body with this nutrient-rich snack.
These cookies are so easy to make and you might already have all the ingredients on hand, YAY!
Key Ingredients for this Gluten-Free Cookie Recipe
This super simple and healthy breakfast cookie recipe can help you fight food waste and nurture your body with this nutrient-rich snack.
These cookies are so easy to make and you might already have all the ingredients on hand, YAY!
Easy GF Breakfast Cookie Ingredients:
Over Ripe Bananas: Great source of potassium, fiber, and carbs! I love and welcome healthy carbs in this house!
Gluten-Free Rolled Oats: Packed with protein and fiber that acts as the “flour” in the cookies.
Medjool Dates from Joolies: For added sweetness, fiber, and nutrients such as potassium, B6, copper, and magnesium.
Chopped Pecans: We can’t have a breakfast cookie without healthy fats! That’s where pecans come in, bonus points for added zinc, magnesium, and thiamine. Plus, I love a crunch!
Flavorings are the complements of organic vanilla extract, ceylon cinnamon, and a pinch of Hymalayan pink salt.
With just 7 ingredients, you won’t need any fancy gluten-free flour or special ingredients (even if you’re celiac, like me).
If you’re feeling extra, you can always add semi-sweet chocolate chips for extra sweetness.
Never toss out over-ripe bananas, bake up a batch of these easy gluten-free cookies today! You can even whip up this healthy cookie recipe using chilled or frozen bananas, just make sure to defrost them in the fridge first.
Banana Oat Breakfast Cookie Recipe (Gluten-Free, Vegan)
Ingredients:
-
- 2 over-ripe bananas
- 1 cup oats, gluten-free rolled oats
- 2 Medjool Dates from Joolies (cut into small pieces)
- ¼ teaspoon organic vanilla extract
- ⅛ teaspoon organic ceylon cinnamon
- 1/4 cup chopped pecans
- Pinch of salt
Instructions:
-
- Preheat the oven to 350.
- Line a baking sheet with parchment paper.
- Mash bananas in a mixing bowl
- Once you’ve removed most of the chunks, add in the rest of the ingredients.
- Mix well.
- Lay your cookies onto the sheet using about two tablespoons of mix for each cookie.
- Bake for 20-25 minutes.
- Remove from the oven and let crisp on the pan for 5 minutes.
- Store in an airtight container and enjoy for up to 5 days!
TIP: They taste best if you warm them up slightly before eating. Who doesn’t love a warm and gooey cookie?!
