These gluten free vegan peanut butter oatmeal cookies with banana, and cacao are perfect for dessert, a snack, and yes, even breakfast! These vegan breakfast cookies are full of nutrients and have NO refined sugar!
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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Notes
Storage: These vegan peanut butter oatmeal cookies keep well, refrigerated in an airtight container for up to one week.