Banana Oatmeal Breakfast Cookies are so healthy they can be eaten for breakfast! They are made in ONE bowl, taste like chewy oatmeal cookies and are gluten free and vegan!
Picture this. It’s Monday (I know), you wake up late, and you’re rushing. Chaos is about to break loose when you remember: You have cookies for breakfast. Is there anything better? Actually yes, and that’s banana oatmeal breakfast cookies that are loaded with nutrition, protein and are down right good for you. I’m talking cookies as healthy as you’re oatmeal, that are easy on the go, delicious and the solver of problem mornings. They are 100% perfect for back to school season.
This isn’t my first trip down the happy breakfast cookies lane. I’ve made Pumpkin Oatmeal Breakfast Cookies before and was immediately hooked. It’s like – all my favorite things crammed beautifully into a set of cookies that are healthy enough for breakfast?! Who wouldn’t get on board with that?
For this trip, I switched it up a bit. I wanted to make these banana oatmeal breakfast cookies; ones you could have even if pumpkin wasn’t in season. So I opted for bananas as a delicious replacement to the protein, and threw in some yummy natural protein butter. I’m a big advocate for peanut butter; it’s creamy, delicious, and has so much protein. It’s a must for my oatmeal, and was a must for these cookies.
Add in some quick oats, a sweetener such as maple syrup, and your favorite toppings – chocolate chips, nuts, raisins…you name it. You can totally customise this to what you have at home. Got almonds? No problem. Want to try cranberries, golden raisins and regular raisins?
The world is your oyster.
I know, I sound super excited and giddy. BUT, these are COOKIES we are talking about. Cookies that as I took these pictures, I resisted the great, GREAT temptation to tear into these. The second I ended this shoot, I said to myself, “Sthelf, these are the besffhstt”. That’s said with a half a cookie in my mouth, so…you get my muffled gist.
I would make this of course, and have, over and over. They are SO convenient for quick on the go breakfasts, and also for snacks. They hold up great and perfect for everyone.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
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If you try this Banana Oatmeal Breakfast Cookies please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
1. This recipe is vegan and gluten free.
HOW TO STORE: Cookies will last up to 3-5 days in an airtight storage container in the fridge.
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