In the age of grab n’ go breakfast, there’s just something about two of my faves in one bite: oatmeal and cookies. I also sneaked in some creamy peanut butter, a sprinkle of cinnamon & deliciously ripe bananas with a touch of honey for a good dose of natural sweetness. And, wait… it gets (even) better! These are eggless and flourless and sort of rely on chia seeds as a binder. So we’re talking easy peasy, gluten-free, vegan (if you omit the honey), breakfast cookies. Who’s in?
This cookie idea sprung out of left field. Literally. One of my oldest childhood friends, Daniela, sent me a picture of cookies she baked with oats, banana and chia. She loves to cook as much I do & has tested several of the blog recipes herself. She kept telling me batches of these cookies were swiftly gobbled up at her house & I just knew I had to try my hand at them.
I had the three basic ingredients & so I set myself to work. AKA: baking, testing & trying multiple batches with different measurements and a few extras. I added peanut butter because it contributes protein, which helps you stay fuller longer. I added a pinch of cinnamon because it helps regulate your blood sugar level & keeps it stable during the day. In layman terms: a steady blood sugar level results in fewer snack attacks.
Friends, I was that girl who believed in oatmeal: all ways, always. Just the wrong kind, of course. I was duped into consuming processed and sugary ones that would go straight to my thighs. From a certain brand of chewy granola bars to oatmeal to-go bars, I was always falling prey to low-fat/ high sugar snacks. I was obsessed with chocolate covered oatmeal bars that were somehow only 100 calories (and like, 100 chemicals).
I was also obsessed with fruity instant oats because hey, we live in a society that tells us fast is always better. Steel cut oats or old-fashioned rolled oats weren’t even in my vocabulary. I wish I could turn back the clock 10 years and intercept my 20-year-old self on the way to ECON class and snatch that sugary bar out of my hands. A swift raid. Back then, I would count calories, not nutrients. I always felt tired. And I was always, always hungry.
These cookies are awesome but there are a few things: they’re not crunchy, they remind me a lot of banana bread. If you like banana bread, you will love! They’re also best enjoyed the day they’re baked or the day after. After the 3rd day, they may get a tad soggy. I tested these cookies with quick cook oats & old-fashioned rolled oats. Quick-cook oats make them taste better, but old-fashioned rolled oats are healthier for you. So I stuck to the latter. And finally: make sure your bananas are REALLY ripe.
Have you 15 mins? Let’s bake the easiest cookies, ever.
Banana Oatmeal Breakfast Cookies
- 3 large ripe bananas, mashed
- 1.5 cups of old-fashioned rolled oats or quick-oats. (certified gluten-free)
- 1 tsp of ground cinnamon
- 1.5 tbsp of chia seeds
- 2 tbsp of buckwheat honey (love Beekeeper’s Naturals!) *optional
- 2-3 tbsp peanut or sunflower butter (melted)
- 1/4 tsp of sea salt *optional
- Preheat your oven to 350F and line a cookie sheet with parchment paper
- Using a large fork, mash bananas in a bowl. Add bananas to a bowl with the rest of the ingredients. Mix well.
- I used an ice-cream scooper to scoop batter into balls which I later flattened a bit by hand.
- Bake for about 13-15 mins. Enjoy!
How To Enjoy Them
- breakfast to-go with a side of coffee
- breakfast mason jar parfait: crumbled over dairy-free vanilla coconut yogurt with fresh berries & hemp hearts
- the best mid-morning or afternoon snack with a glass of hemp or almond milk
- post-dinner dessert crumbled over dairy-free coconut ice cream with raw cacao nibs or dairy free chocolate chips
Notes: no baking soda or baking powder is required for these cookies; meaning they won’t rise or grow post-bake.