This banana oatmeal breakfast cookie is filled with nutritious ingredients to start your day. These “brookies” are vegan, gluten-free and include healthy fats from almond butter and chia seeds. Enjoy these for a healthy breakfast on the run or as a healthy, filling snack.
The first time I made these vegan breakfast cookies I was looking for something portable to bring to the airport for an early morning flight when I knew we’d have limited food options. While airport food options have gotten considerably healthier, it really depends on the airport and its still always healthier to bring your own food from home. Having some of these stashed in freezer has saved me on a few busy mornings and right before a workout! My children also like these as a post-school treat.
Why You Will Love this Breakfast Cookie (and Why They are Good for You!)
- Dairy-free, gluten-free, vegan and refined sugar-free. The base of these banana oatmeal breakfast cookies are almond butter, quinoa and oats (look for gluten-free certified oats). This recipe is also sweetened with natural sugars from banana and maple syrup (which works out to about less than one teaspoon of added sugar per cookie).
- Easy to adapt. Add 1/4 cup of cacao chips or dark cherries for a dose of antioxidants, or allergen-free pure dark chocolate chips like Enjoy Life.
- Kid-friendly. A portable fun way to get whole grains and healthy fats into their diet. And even more fun if you add chocolate chips.
- Freezer-friendly. Keep these in a freezer safe bag and grab on the go for up to 2 months.
Tips for Making This Banana Oatmeal Breakfast Cookie Recipe
- Maple syrup. Keep in mind this these “breakfast cookies” are not cookies so they are not overly sweet. The amount of added sugar amounts to less than 1 teaspoon of added sugar.
- Chia egg. I have made these cookies using both a flax egg and chia egg. For whatever reason I found that the cookies seems to be softer with the chia egg. But if all you have on hand is flaxseed then go for it. I’ve heard other people say they do not like chia seeds in recipes because of the crunch factor of the seeds, but since the chia seeds soak to form a gel you will not notice any “crunch”.
- Quinoa. If you don’t have quinoa (I like to make big batches and keep in my freezer), add 1/4 cup of oat flour, but please note that they may come out crispier.
- Olive oil. If you are oil free you could substitute the oil for applesauce but note that they will have a slight apple flavor. If you omit the oil or applesauce altogether you will get a crispier cookie.
Other Healthy Breakfasts You May Like:
PrintBanana Oatmeal Breakfast Cookie
These cookies are vegan, gluten-free and include healthy fats for glowing skin. These “brookies” are a great breakfast or snack on the go!
Ingredients
- 1 tablespoon chia seeds
- 3 tablespoons water
- 1 cup gluten-free oat flour
- 1 cup gluten-free whole rolled oats
- 1/2 cup quinoa
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- 1/2 cup of organic almond butter or peanut butter
- 3 tablespoons maple syrup
- 3/4 cup mashed banana (about 2 medium bananas)
- 1 teaspoon vanilla extract
- 2 tablespoons olive oil
- Optional: 1/4 cup cacao nibs or dark chocolate chips
Instructions
- Preheat the over to 350 degrees F and line a baking sheet with parchment paper.
- In a small bowl, make the “chia egg”. Combine the ground chia seed and water. Set aside to thicken for at least 10 minutes.
- In a large bowl, stir together the oat flour, whole oats, baking powder, baking soda, cinnamon and sea salt. Fold in the quinoa and any options mix-ins like the cacao nibs.
- In a medium bowl (or I also use my mini cuisinart), combine the almond butter, maple syrup, mashed banana, vanilla and olive oil
- Pour the wet ingredients into the bowl of dry ingredients. Add the chia seed and stir well until completely combined.
- Use a 1/4 cup cookie scoop (or measure out about 1/4 cup) to scoop the batter onto the baking sheet. Flatten cookie slightly. Bake 18 minutes until lightly browned.
- Cool on the pan for 5 minutes and then transfer to a wire rack.
- Store in an airtight container or freezer.