Go Back
+ servings
birds eye view of banana oatmeal cookies on a blue plate
Print

BEST Banana Oatmeal Cookies

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.
Course Breakfast, Snack
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 20 cookies
Calories 80kcal

Ingredients

  • 1 tbsp ground flax
  • tbsp water
  • ¼ cup vegan butter softened
  • ¼ cup plus 1 tbsp brown sugar packed
  • 2 tbsp maple syrup
  • ½ cup mashed ripe banana about 1 large banana
  • 2 tsp vanilla extract
  • 1 cup quick cooking oats
  • ¾ cup whole wheat flour
  • tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 tsp hemp hearts
  • 20 banana chips optional

Instructions

  • 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.

Notes

  • 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!

Nutrition

Calories: 80kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 49mg | Potassium: 106mg | Fiber: 1g | Sugar: 5g | Vitamin A: 114IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg