Double Chocolate Oatmeal Banana Walnut Breakfast Cookies
Cookies for breakfast? Heck YES! I’m all for that and these cookies are perfect for quick mornings when you literally just have to grab something and run. I actually love these cookies as a pre-workout snack in the mornings, mid-day snack, or dessert. They are good ANYTIME of the day. Packed with whole, healthy ingredients that will make you feel good! They are vegan, gluten-free, and have no refined sugars. They are bursting with whole grains and SO easy to make…like I’m talking about ONE bowl people! Also, I love the crunch the walnuts add to these soft, chewy cookies. It’s the perfect combination.
Double Chocolate Oatmeal Banana Walnut Breakfast Cookies
Cookies for breakfast? Heck YES! I’m all for that and these cookies are perfect for quick mornings when you literally just have to grab something and run. I actually love these cookies as a pre-workout snack in the mornings, mid-day snack, or dessert.
Print Recipe
Ingredients
- 1 medium banana, ripened
- 1/4 cup natural creamy peanut butter
- 1 tbsp pure maple syrup
- 1 tbsp melted coconut oil
- 1 flax egg (1 Tbsp ground flax + 3 Tbsp water, combine together, set for 5 minutes)
- 1/2 tsp pure vanilla extract
- 1 1/4 cups rolled oats
- 2 tbsp cacao powder (or you can use unsweetened cocoa powder)
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 cup chopped walnuts
- 1/3 cup vegan chocolate chips
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper or a silpat mat.
- In a large bowl, add peeled banana. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax egg, and vanilla. Whisk until well incorporated.
- Add the dry ingredients: oats, cacao powder, baking soda, baking powder, and cinnamon. Using a rubber spatula, stir and fold until well mixed. Fold in chocolate chips and walnuts.
- Using a cookie scoop, scoop and drop cookie dough on the prepared pan. Flatten slightly, as they won’t spread much during baking. Bake for 10-13 minutes and allow it to cool on the pan for 20 minutes to help it set more. Carefully lift cookies and place on a cooling rack to cool completely. Store in an airtight container or ziploc on the counter or in the refrigerator for up to a week.
- Enjoy!
- (Recipe adapted from Beaming Baker)
Servings: 20 cookies
