This healthy breakfast cookie recipe is based on mashed banana, oats, peanut butter and seeds – the perfect fuel for the day ahead
Gluten-free, dairy-free, vegan, vegetarian, healthy, easy, grab-and-go breakfast
Prep: 5 mins | Cook: 20 mins | Total time: 25 mins
Makes 8 cookies
If, like me, you never find the time to sit down for breakfast in the morning, these breakfast cookies are for you. You can make them up the night before and simply grab a couple on your way out the door. I like to eat these with a cup of tea at my desk as I get started on the day’s work.
These are also great as a mid-morning or afternoon snack. They are really filling, so they’re ideal to prevent hangry outbursts if you have to wait for a long time between meals.
- 1 mashed banana
- 1 teaspoon maple syrup or honey (or more for extra sweetness)
- 1 teaspoon tahini (optional)
- 1 tablespoon peanut butter (any – but crunchy is good)
- 2 tablespoons mixed seeds (like sunflower, flax, chia, pumpkin)
- 1 ½ mugs of oats (rolled oats, not instant, gluten-free if required)
- Neutral-flavoured oil (like coconut, sunflower or rapeseed) to grease
- Preheat oven to 180
- Put greased baking paper down on a baking tray
- Mix everything except the oats together in a big bowl
- Then add the oats and stir well to combine
- Shape the mixture into cookie shapes with slightly wet hands and place onto baking tray
- Place them close together if you want because they won’t spread out like normal cookies
- Bake for about 20 mins until golden
- Cool on a wire rack
- Keep in an airtight contain for up to 3 days
If you love a little sweetness at breakfast, you might enjoy my healthy vegan chocolate hazelnut spread. Amazing on toast. You can even use it instead of peanut butter in this recipe for delicious chocolatey breakfast cookies!