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Last Updated on February 21, 2021 by Chenée Lewis
Welcome to Day 8 of my 12 Days of Christmas Cookies celebration! Today, we’re taking a brief break from the parade of sweet, rich, decadent cookie recipes (that we all love) for a more… wholesome option. These vegan oatmeal cookies are the perfect gluten free breakfast cookies for a weekday morning! They’re delicious, filling, and full of great good-for-you ingredients, so they’d be ideal as a breakfast treat, an afternoon snack, or for a dessert that is as good for you as it tastes!
We all know that breakfast is the most important meal of the day, right? So if I’m telling you these are “breakfast cookies,” then they should have all the nutrition you want to start your day, and none of the nonsense you don’t! So what makes these vegan oatmeal cookies healthy?
- gluten-free whole grain rolled oats are among the most nutrient-dense foods out there, rich in vitamins, minerals, and antioxidants called avenanthramides, which may help reduce blood pressure and have anti-inflammatory effects. Oats are also high in soluble fiber, which can improve cholesterol levels, reduce blood sugar response, and improve digestion.
- natural peanut butter contains fatty acids that manage blood pressure, cholesterol, and blood sugar. It’s also a good source of antioxidants that can reduce the risk of cancer, obesity, heart disease, and cognitive decline. Peanut butter is also full of healthy fats, proteins and fiber, which help us to feel full and satisfied and prevent overeating.
- bananas are known as a great source of potassium, which is important for heart health, and strong bones and muscles. But what you may not know is that bananas are also a great source of fiber, prebiotics for gut health, and lots of vitamins and minerals.
- cacao nibs are what’s known as a superfood because of their high nutrient density. For instance, they’ve got 11 grams of fiber, 64 milligrams of magnesium, and 183 milligrams of potassium per one-ounce serving! They’re also a better source of flavonoids than red wine — flavonoids improve heart health, decrease cancer risk, and fight inflammation.
Plus, these banana oatmeal breakfast cookies are vegan, gluten-free, and made with NO refined sugars! All in a deliciously satisfying little cookie.
Now that we know how healthy these vegan banana oatmeal cookies are, let’s get into what you’ll need to make them. Many of these ingredients you’ll already have on hand!
- ripe bananas – I like to use bananas that are fully ripe, with lots of brown and black spots, to make sure they’re naturally sweet.
- natural peanut butter – my favorite for this vegan breakfast oatmeal cookies recipe is Smucker’s Natural Creamy peanut butter, which has only two ingredients: peanut butter and salt. Many other peanut butters have added sugar or palm oil, but I love the simplicity of this brand. You can also substitute almond butter or sun butter if you prefer.
- coconut sugar – an unrefined sugar that offers a rich sweetness similar to brown sugar. You should be able to find coconut sugar in the baking aisle of your supermarket, but if necessary you can also substitute maple syrup.
- pure vanilla extract – make sure your vanilla extract is gluten-free.
- gluten-free rolled oats – my favorite is Bob’s Red Mill gluten-free old-fashioned rolled oats.
- almond flour – perfect in this vegan banana oatmeal cookies recipe because the textures of the oats and almond flour work well together, and the mild almond flavor complements the nutty flavors of the peanut butter and bananas.
- baking powder – helps to add a little lift to these vegan banana oatmeal cookies!
- salt – brings out all these great flavors really well.
- ground cinnamon – I love the addition of cinnamon in this recipe, because it adds a fun hint of flavor that fits so well.
- cacao nibs – give you a bit of deep, complex cocoa flavor, plus a bit of crunch! I use these cacao nibs.
- optional pecans or walnuts – I threw in a handful of pecans to give these vegan oatmeal cookies a little more crunch. You can feel free to omit these or substitute another type of nut to your preference.
This is a simple vegan banana oatmeal cookies recipe that doesn’t require any special tools. My main tool that I’d recommend is a cookie scoop to get evenly round scoops onto your baking sheet. Other than that, you’ll mostly just need a baking sheet and liner, as well as a mixing bowl and spoon. Here are my full equipment recommendations for these vegan oatmeal cookies:
These vegan banana oatmeal cookies are a great way to start your day. If you’re looking for more fun, easy vegan recipes for the rest of your deals, look no further! My Sweet Potato Patties with Chickpeas and Creamy Avocado Sauce are vegan, gluten-free, and satisfying and full of amazing flavor!
And then you can finish off with my Vegan Lemon-Pistachio Olive Oil Cake. It’s got a soft, moist crumb flavored with lemon zest and pistachio oil, and it’s topped with an easy lemon-pistachio glaze and crunchy roasted pistachios. You definitely should check it out!
Equipment you may need
- 3 bananas - very ripe, mashed
- ½ cup natural peanut butter
- 1 tsp pure vanilla extract - ensure that your vanilla is gluten-free
- 1/3 cup coconut sugar - or maple syrup
- 1 ¼ cup gluten-free rolled oats
- ¾ cup almond flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1/2 cup cacao nibs - optional
- ½ cup pecans - or walnuts, or almonds (optional)
- Preheat oven to 350°F and line a large baking sheet with parchment paper or a slilcone liner.
- In a bowl, mix together peanut butter and mashed bananas until smooth.
- Stir in coconut sugar and vanillla extract until smooth.
- Add in oats, almond flour, baking powder, and cinnamon and mix well.
- Fold in cacao nibs and pecans, if using.
- Scoop with 2-tablespoon cookie scoop or heaping tablespoonfuls onto prepared baking sheet. If your scoop or spoon sticks to the dough, dip it in water between each scoop.
- Bake in preheated oven for 15 minutes, or until brown on the edges. Cool on baking sheet for 10 minutes, then transfer to a cooling rack to finish cooling.
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