These vegan banana oatmeal cookies are made healthy for you with natural wholesome ingredients. Say hello to the perfect breakfast on-the-go for busy mornings.
I am so happy to introduce you to my brand new recipe, after several attempts to make it perfect in taste and texture, while still keeping it healthy: an adorable tiny vegan banana oatmeal cookie. I just baked another batch today and it was ready in 20 minutes total, including the baking time. It’s so easy and so quick to prepare, you won’t believe it yourself.
Full of good-for-you ingredients and loaded with fiber, they are the perfect breakfast cookies that bring you the energy in the morning and leave you satisfied for quite some time. I also like them as a quick mid-day snack whenever I have a little sweet craving but still want to eat something healthy that is not just a fruit.
So, what are these cookies made of?
- Peanut butter
- Maple or agave syrup
- Coconut oil
The above are the main ingredients in the recipe. No eggs, no dairy, they are made entirely vegan, which also make them extremely low in cholesterol. You only have the “good fat” from the coconut oil. You can also easily imagine a gluten-free version by simply making sure you use gluten-free oats (note that the recipe doesn’t call for flour).
Now the fun part is that you can also make a couple of changes to the original recipe, depending on the ingredients you have at hands for instance. For instance, I use peanut butter in this recipe, but any other nut butter will do (almond butter, cashew butter…). Also, feel free to replace the coconut oil with any other vegetable oil, neutral in taste (sunflower, grape seed oil…). For the oats however, make sure you use quick oats and no old-fashioned rolled oats in the recipe. The quick oats are smaller, thinner, and will help the cookies to hold their shape during the baking time while old-fashioned rolled oats could easily make the cookie fall apart once baked.
I originally tried a version with no added sugar at all, which means I didn’t use any other natural sweetener than the ripe bananas. I was not so pleased with the final result though, so I got back using maple syrup, or alternatively agave syrup. For non vegan, you could also use honey that would work beautifully too. If you are really looking for a low carb version, you can try to use unsweetened apple sauce, but I personally prefer with just a little bit of sugar that satisfies my sweet tooth.
Other healthy cookie recipes you might also like:
- Healthy Double Chocolate Avocado Cookies
- Skinny Oatmeal Peanut Butter Chocolate Chip Cookies
- Easy Chocolate Chip Granola Bars
- Healthy No-Bake Energy Bites
Now what about the main toppings? It’s fall, so I couldn’t help it, I went for one of my favorite combo in this season: dried cranberries and pumpkin seeds. And even though my husband David is still complaining about it, arguing that “there’re aint no raisins in his cookies”, I still happily keep them. I like the ruby color brought by the dried cranberries that pair so well with the pumpkin seeds. I could also imagine a slightly variation with chopped pecans.
What about the chocolate? Of course, dried cranberries and pumpkin seeds are just a suggestion, and you could prepare the exact same recipe using oats, bananas and… mini chocolate chips! With or without a drizzle of chocolate on top. Chocolate and banana are like soul mates, so feel free to adapt the recipe every other week to make sure you never get tired of these breakfast cookies!
- 2 cups (225g) quick oats
- 2 (aprox. 280g or 1¼ cups) ripe bananas, mashed
- ½ cup (125g) natural peanut butter
- 1 Tablespoon maple syrup or agave syrup
- 1 Tablespoon coconut oil
- ⅓ cup (40g) pumpkin seeds
- ⅓ cup (40g) dried cranberries
- Preheat the oven to 350 F (180 C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combined the quick oats with mashed bananas, peanut butter, coconut oil and maple (or agave) syrup.
- Add the dried cranberries, pumpkin seeds, and mix well.
- Shape into balls and place on the baking sheet, flattening the top of each ball a little bit.
- Bake for 15 minutes, or until firm and slightly browned.