These are the best banana oatmeal cookies! They are naturally vegan, toddler friendly, and healthy enough to eat for breakfast! Make a batch and enjoy it throughout the week as an easy grab and go snack.
Mix together the 1 tbsp flax with water in a small ramekin and sit in the fridge for 15 minutes to set as a flax egg.
Add the butter, brown sugar and maple to a medium bowl and beat until well combined. Add in the banana, vanilla and flax egg and beat for another 30 seconds until combined.
In another bowl, mix the oats, flour, baking powder, cinnamon and salt. Add the wet to the dry ingredients and stir to combine.
Refrigerate the dough for 1 hour.
Preheat to 350 F and line a large baking sheet with parchment paper.
Roll a heaping tablespoon into balls and flatten until they're about 2 inches in diameter.
Sprinkle with hemp hearts and press a banana chip in the centre (if using).
Bake for 10-12 minutes until lightly browned on the bottom. Allow them to cool completely before transferring them to an air-tight container.
If you do not have flax, you can try using a chia egg instead. I prefer flax because it doesn't discolour the cookies but chia egg is a perfectly acceptable substitute.
To freeze these banana oatmeal cookies, allow them to cool to room temperature first. Once your oatmeal cookies have fully cooled, transfer them on a baking sheet to the freezer to solidify for 30 minutes. Then you can transfer them to a freezer bag for up to 4 months. When you want to have a cookie, just pop it in the microwave for 15-20 seconds until thawed through.
For an easy grab and go breakfast, I would serve 1-2 cookies with some fruit and a hard-boiled egg.
If you are a huge fan of chocolate chips, you are more than welcomed to mix a handful in, or press 1 or 2 chips into each cookie!