Who said cookies for breakfast?!
Sometimes all I want is a green smoothie and vegan cookies for breakfast! Or a king coffee with cookies, like a little morning treat. So why not make healthier Banana Breakfast Cookies?! They won’t spike blood sugar (hello, happy hormones) and they make the perfect light breakfast or little snack to hold you over.
They’re only lightly sweetened with coconut sugar and made with healthy whole-food ingredients like mashed bananas, gluten free rolled oats, almond butter, cinnamon, pepitas, sunflower seeds, raisins and coconut flakes! The chewy and chunky texture is the best part. So satisfying.
This is a better option than a big sugary muffin if you’re trying to keep blood sugar balanced which is the first step in balancing hormones. I know there is a time and place for sugary treats but first thing in the morning I really try to fuel my body in the best way I can with healthier options!
So the batter will feel very wet but that is how it should be. All you do is mix all the ingredients in a bowl and bake them away! I love how they turned out. Drizzle with a little almond butter and oh em geeee!!!
ALSO – if you are seed cycling, feel free to swap out the seeds for the ones that line up with the phase you are in! Read more about that here.
Banana Breakfast Cookies
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Prep Time: 15 minutes -
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Cook Time: 25 minutes -
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Total Time: 40 minutes -
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Yield: 12 cookies -
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Category: Breakfast, Snack -
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Method: Oven -
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Cuisine: Healthy - Diet: Vegan
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Print Recipe
Pin RecipeDescription
Healthier, low sugar vegan breakfast cookies that are easy and quick! Delicious paired with a green smoothie or coffee
Ingredients
1 flax egg (1 tablespoon flax + 3 tablespoons water)
2 ripe bananas, mashed
1 tablespoon almond butter (or any nut/seed butter)
1 tablespoon melted coconut oil
1 teaspoon vanilla extract
2–3 tablespoons coconut sugar
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1 1/4 cups gluten free rolled oats
1/2 cup raisins
1/3 cup coconut flakes
1/4 cup pepitas
1/4 cup sunflower seeds
Instructions
Preheat oven to 350° F. Line a baking sheet/tray with parchment paper.
Make the flax egg by mixing the ground flax seed with water and set aside for 10 minutes until it gels up.
In a large bowl, start by mashing your ripe bananas with a fork until they’re creamy.
Add the almond butter, melted coconut oil, vanilla and flax egg and mix. Stir in the coconut sugar, sea salt, cinnamon and mix again. Now stir in the rolled oats, raisins, coconut flakes, pepitas and sunflower seeds. Mix together until cookie batter is well combined.
Scoop 1-2 heaping tablespoons into your hand and gently form a cookie. Place on cookie tray and lightly press down to flatten.
Bake for 20-25 minutes, or until edges are slightly brown. Remove from oven and allow to cool for a few minutes. Store in an airtight container. Enjoy!
Keywords: vegan breakfast cookies, banana breakfast cookies, vegan banana cookies, low sugar vegan cookies
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