Name: Peanut Butter Banana Breakfast Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 1 medium overly ripe banana, or frozen & thawed; 1/2 cup peanut butter (melted), or nut butter of choice; 1/8 cup coconut oil (melted), or ghee; 1/8 cup maple syrup; 1 tsp vanilla extract; 3/4 cup almond flour; 1/2 cup gluten free oat flour, I blended gf oats in my food processor till fine to make gf oat flour; 1/4 cup brown sugar; 1/2 tsp baking soda; 1/4 cup ground flaxseed; 1 tsp cinnamon; pinch of salt; chocolate chips, amount of your liking

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These healthy gluten-free, vegan banana bread cookies are soft, chewy and so easy! They make the perfect snack, breakfast or healthy dessert! Loaded with peanut butter and chocolate chips, these almond flour banana cookies are a must have recipe!

the best ever gluten free and vegan banana bread cookie recipe

If you’re in need of a way to use up those brown bananas sitting on your counter, look no further than these delicious gluten free banana cookies! By using only a handful of ingredients, it allows the banana flavour to really shine. I mean, you can’t have banana almond flour cookies without banana! And you’ll never guess these are made without eggs.

Anyone can bake gluten-free banana bread, but how about combining the flavour of banana bread with the simplicity of a cookie? These gluten-free banana cookies are light and fluffy, moist and dare I say it… are so much better than banana bread. They truly taste like healthy banana bread with oats, but in cookie form (WIN).

These easy banana bread cookies are a regular treat around my house. When you make these moist vegan cookies, no one will ever know they are gluten-free. I have been loving making a batch or two, tossing them in the freezer, and pulling them out when I feel like a sweet treat. Or when I just need a quick grab and go breakfast or healthy snack!

soft and easy vegan gluten free banana bread cookie recipe with peanut butter and oat flour

These vegan banana peanut butter cookies are easy to make. Like really easy. Here’s what you do:

Table of Contents

How to Make The Healthy Banana Peanut Butter Cookies

Mash a banana into a bowl on on a plate. TIP – the more ripe the banana is (or if it’s frozen and thawed), the sweeter and more moist the cookies will be!
In a medium size bowl combine the mashed banana, melted peanut butter, melted coconut oil, maple syrup and vanilla extract.
In a separate bowl combine the almond flour, gluten free oat flour, baking soda, ground flaxseed, and salt.
Add the dry ingredients to the wet ingredients. Then stir in chocolate chips. Chill dough for 10-15 minutes.
Using an ice cream scoop, scoop out 6 large cookies onto a lined baking sheet. Press down on cookies slightly with the palm of your hand to shape. The vegan banana cookies will not change shape much while cooking.
Bake for 10 minutes. Remove from oven and quickly add banana slices to the middle of the cookies if you desire (optional but highly recommended). Put back in oven for 3-5 minutes. I took mine out after 3 minutes as I love the inside of my healthy banana peanut butter cookies to be very soft and gooey.
Let cool on baking sheet and ENJOY!

gluten free and vegan breakfast cookie recipe with fudgy chocolate chips

soft and chewy easy breakfast cookie recipe with banana and peanut butter

Why You’ll Love These Vegan Banana Chocolate Chip Cookies

they are SO easy to whip up with minimal ingredients
They are vegan, gluten-free and very healthy!
These healthy banana bread cookies are so soft and chewy!
They are lower in carbs and sugar than traditional banana bread and have lots of fibre
They can be made completely refined sugar free and still taste incredible!
They are perfect for meal prepping for snacks or a quick grab and go breakfast option

the best ever healthy thick banana bread cookie recipe

Can I Substitute Other Liquid Sweeteners In Place Of The Maple Syrup?

Yes, if you are not vegan you can also use honey! Agave syrup and brown rice syrup would also work great in this recipe. Other sugar free liquid sweeteners would also work.

Can I Make This Banana Bread Cookies Recipe Refined Sugar Free?

If you don’t want your cookies overly sweet, you do not need to add the brown sugar! I have made this recipe with and without the brown sugar and I do prefer them with it, but if you’re looking to keep this recipe lower in sugar you do not need to add it!

Can I Freeze These Easy Vegan Breakfast Cookies?

Yes, I actually bake these cookies and throw them in the freezer once they are cooled! You can pull them out in the mornings for an afternoon snack at work, or eat them straight out of the freezer. Either way, they are SO delicious! HOWEVER, if you are adding banana pieces to the top of the cookies, I wouldn’t recommend freezing them. When the banana thaws on the top of the cookie, it gets soft and mushy (no bueno).

low carb easy banana bread cookie recipe with gluten free oat flour and almond flour

Do I Have To Use Peanut Butter In These Vegan Banana Bread Cookies?

No, you can use any nut butter of your choosing! Cashew butter, pecan butter, or almond butter would all be delicious in this recipe as well! Alternatively, if you can’t do nuts I recommend trying sun butter or granola butter!

Are These Banana Bread Cookies Vegan?

Yes, they are! They are made without dairy or eggs. They bind together with the flax seed and banana. And they are sweetened without honey.

Are These Banana Cookies Gluten Free?

Yes! They are made with certified gluten free oats which we blend into flour, and almond flour. Baking with oats is amazing and gives them a nice fluffy texture, while the almond flour keeps them very soft and moist.

Yield: 6 large cookies

Peanut Butter Banana Breakfast Cookies

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1 medium overly ripe banana, or frozen & thawed
1/2 cup peanut butter (melted), or nut butter of choice
1/8 cup coconut oil (melted), or ghee
1/8 cup maple syrup
1 tsp vanilla extract
3/4 cup almond flour
1/2 cup gluten free oat flour, I blended gf oats in my food processor till fine to make gf oat flour
1/4 cup brown sugar
1/2 tsp baking soda
1/4 cup ground flaxseed
1 tsp cinnamon
pinch of salt
chocolate chips, amount of your liking

Instructions

Mash an overly ripe banana with a fork on a plate or straight into a bowl.
In a medium size bowl combine the mashed banana, melted peanut butter, melted coconut oil, maple syrup and vanilla extract.
In a separate bowl combine the almond flour, gluten free oat flour, brown sugar, baking soda, ground flaxseed, cinnamon and salt.
Add the dry ingredients to the wet ingredients. Then stir in chocolate chips. Preheat oven to 350F and chill dough for 10-15 minutes.
Using an ice cream scoop, scoop out 6 large cookies onto a lined baking sheet. Press down on cookies slightly with the palm of your hand to shape. The cookies will not change shape much while cooking.
Bake for 10 minutes. Remove from oven and quickly add banana slices to the middle of the cookies if you desire. Put back in oven for 3-5 minutes. I took mine out after 3 minutes as I love the inside of my cookies to be very soft and gooey.
Let cool on baking sheet and ENJOY!

Nutrition Information:

Yield:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Other Gluten Free Sweets You May Want To Try

Gluten Free Protein Chocolate Chip Cookies

4 Ingredient Vegan Rice Krispie Treats

Gluten Free Morning Glory Muffins

Vegan Rocky Road Brownies

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS RECIPE ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails

8 Comments

Liz says:

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Think it would be ok to just not add the flax seed?

1. admin says:
  
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  Hi Liz,
  
  I have not tried it without the flax egg. I wouldn’t recommend that as the flax acts as a binder in this recipe!
Renee says:

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I made these with almond butter and baked them for 15 minutes and they turned out perfect!

1. admin says:
  
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  Hi Renee,
  
  I’m so happy to hear you liked them! And thank you so much for the 5 star review!
Nicole says:

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Can I sub out the almond flour for extra oat flour??

1. admin says:
  
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  Hi Nicole,
  
  I have not tested this recipe with all oat flour. I used the almond flour as its higher in fat and therefore gives the cookies a much more moist texture. I would be worried the cookies would be a lot more dry if you use all oat flour. If you test it out please let me know! 🙂
Marisa says:

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Lovedddd this recipe! I ended up making 8 cookies and baked them for 18ish minutes (my oven is slow). Highly recommend if you’re looking for a healthy vegan and GF cookie recipe that still tastes *chefs kiss*

1. admin says:
  
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  Hi Marisa,
  
  So happy to hear that, and thank you so much for the 5 star review!! They are a staple in my house over here as well when I’ve got a craving and want something vegan and GF! 🙂