These breakfast cookies are made with wholesome, healthy ingredients — made in just 1 bowl!
We’re going to have a lot of fun today! Besides enjoying the extra day this weekend, we're also eating COOKIES FOR BREAKFAST.
These breakfast cookies are gluten-free, vegan, and naturally sweetened. 100% clean-eating and pure simple goodness. Before you ask: they actually taste good.
A couple weeks ago I made a few batches to toss in the freezer for the coming weeks. I now have 4 batches of cookies along with stacks of pancakes. It's perfect timing too — last week I was cleared to get back to normal workouts. Now that I'm back at it, having these on hand helps me fuel before intense those workouts.
These cookies are so easy easy to throw together. All you need is 1 bowl and few healthy pantry ingredients. 8 to be exact.
Start with the base ingredient: oats. For this recipe, you'll want to use quick oats. The quick oats are more fine and "powdery" than whole oats which helps bind the cookie together along with the almond meal. To sweeten up the cookies just a tad more, I add in a tiny bit of maple syrup — feel free to omit if you choose. The add-ins are completely up to you! I prefer just chopped walnuts, raisins and chia seeds but as long as it's around ¾ cup total, you'll be fine.
Aside from eating them straight from the refrigerator, some of my favorite ways are: topped over yogurt, crumbled on a smoothie bowl or smeared with peanut butter. ← that last one is a TOPPP favorite.
Now it's time to bake to keep you fueled, full and satisfied!
Told ya it was a fun day 
One Bowl Oatmeal Banana Breakfast Cookies
Description
Ingredients
- 4 large bananas, mashed
- 1 Tablespoon honey , or maple syrup
- ½ cup almond flour
- 2 ½ cups gluten-free quick oats, not old fashioned oats
- 1 teaspoon ground cinnamon
- 1 Tablespoon chia seeds
- ⅓ cup chopped walnuts, or your favorite nut
- ¼ cup raisins
Instructions
- Preheat the oven to 325°F. Line 2 large baking sheets with a silicone baking mat or parchment paper.
- In a large bowl, whisk together the mashed banana, and honey. Once combined, add the almond flour, oats, cinnamon, chia seeds, walnuts, and raisins. The dough will be thick and sticky.
- For easy handling of the dough, spray your hands with cooking/coconut oil spray. Scoop 3 Tablespoons of dough, roll into a ball and place on the prepared baking sheet. Slightly flatten the tops into desired thickness— the cookies will not spread in the oven.
- Bake for 13-15 minutes, depending on thickness until the edges are very slightly brown. These cookies took exactly 14 minutes. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely.
- Cookies can be eaten as is, broken up over yogurt or smoothie bowl. Cookies stay fresh for up to 1 week when stored in a container or zip top bag in the refrigerator.
Notes
Nutrition
PIN IT for later!
Amy says
Saving this recipe for later, thanks!
Caitlyn Erhardt says
Yummy! These look tasty and healthy! My son would love these!
Leigh Suznovich says
Oh these look amazing!! Love how healthy they are for a yummy breakfast. Pinned!
Gemma says
Yum, these sound great and I love that they can be frozen.
Christina says
Yup! Perfect for make-ahead - I have a few batches in the freezer now!