• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Simple Green

seasonal plant-based recipes

  • Home
  • About
    • About Me
    • Portfolio
  • Index
  • Press
  • Contact
  • Shop
menu icon
go to homepage
  • Index
  • About
  • Shop
  • Contact
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Index
    • About
    • Shop
    • Contact
    • Press
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Breakfast & Brunch

    Vegan Banana Bread Breakfast Cookies

    A banana bread + chocolate chip cookie hybrid, these vegan banana bread breakfast cookies make for quick and healthy snacking or breakfast on the go.  Made with spelt flour and naturally sweetened with bananas and maple syrup.

    JUMP TO RECIPE

    a head on image of a stack of Banana Bread Breakfast Cookies on a white linen.

    Banana Bread meets Chocolate Chip Cookie

    Imagine the taste of banana bread combined with the texture of a muffin top, formed into the shape of a perfect chocolate chip cookie! That's how I would describe this awesome little recipe.

    A healthy snack or breakfast on the go

    Banana bread cookies are great for a take along breakfast or a quick healthy snack. They store really well in the fridge so you can make these ahead of time for those Monday mornings when you snooze a little too hard!

    What is a breakfast cookie?

    Essentially, a breakfast cookie is a healthy cookie that is made with less sugar, includes whole grains like oats, and contains fruit (typically dried).

    My breakfast cookies include all of the above, except they use fresh ripe banana to naturally sweeten the cookies and add a soft texture. As well, the banana adds that unmistaken “banana-bread†flavour, which is the main reason I made them.

    a close up of a hand holding a stack of cookies.

    Naturally Sweetened Cookies

    As mentioned, my vegan banana bread breakfast cookies are sweetened with bananas and maple syrup. I consider them a healthier treat because they contain fiber and Omega 3 from ground flaxseed.

    The chocolate chips in this recipe do add some refined sugar, however, I used semi-sweet dark chocolate morsels and made sure not to overload the recipe with them. The measurement is just right and gives a good chocolate fix without it being overpowering or too sweet.

    This Recipe is

    • Vegan
    • Dairy-free
    • Egg-free
    • Soft and slightly chewy
    • Great for breakfast on the go
    • Easy to make
    • Able to be made ahead
    • A great cookie-muffin hybrid of textures
    a head on image of a stack of Banana Bread Breakfast Cookies on a cutting board.

    For this recipe you will need:

    • Ripe bananas
    • Flax meal
    • Coconut oil
    • Maple syrup
    • Vanilla extract
    • Spelt flour
    • Baking soda
    • A pinch of salt
    • Rolled oats
    • Semi-sweet chocolate pieces
    an overhead image of cookies on a baking tray.

    How to make this recipe

    This recipe is very easy to make. The most time consuming part is mashing the bananas.

    To a large bowl, simply add the mashed banana, coconut oil, maple syrup, vanilla and flax mixture and stir to combine. In another small bowl, you sift together the dry ingredients (except the chocolate chips and oats), and then add it to the banana mixture.

    Next you just have to stir in the oats and chocolate, portion the dough/batter, press them down and then bake in a preheated oven.

    The cookies bake for 12 minutes until they're slightly golden around the edges. After they've cooled, they'll be ready to enjoy.

    a head on image of a person dunking a cookie in a glass of almond milk.

    Tips to make this recipe

    • Use very ripe bananas - they're easier to mash and sweeter. The bananas should have some brown spotting on the peel.
    • The batter/dough mix is somewhat sticky. It should resemble a cross between muffin batter and cookie dough. It's meant to be like that, so don't worry.
    • Use a medium sized cookie scoop to portion the dough/batter.
    • When pressing the cookie dough, you can lightly flour your hands if you find it sticking too much.
    • Allow the cookies to cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
    a head on image of a stack of Banana Bread Breakfast Cookies on a cutting board.

    How to Store

    Because this recipe uses fresh bananas, it's best to keep them in a covered container in the fridge to retain their flavour and texture. They will last for 3-4 days this way.

    Substitutions for this recipe

    If you don't have spelt flour on hand, you can exchange it for whole wheat flour in a 1:1 ratio. You can also substitute the maple syrup for agave syrup or liquid honey in equal measure.

    If you prefer, you can also omit the chocolate and add chopped walnuts or pecans instead in equal measure. You can also use softened vegan butter in equal measure, instead of coconut oil.

    an overhead image of a broken cookie on a white plate on a wood surface.

    Want More Recipes Like This?

    If you love my vegan banana bread breakfast cookies, you might want to give these recipes a try, too!

    Chewy Peanut Butter Oatmeal Cookies [vegan]

    Vegan Double Chocolate Banana Bread

    Vegan Gluten-free Maple Almond Cookies

    Ultimate Breakfast Cookies (vegan, gluten-free + sugar-free)

    a stack of banana bread cookies on a napkin next to a window.
    5 from 11 votes
    Print

    Vegan Banana Bread Breakfast Cookies

    A banana bread and chocolate chip cookie hybrid which makes for quick and healthy-ish snacking. These vegan banana bread breakfast cookies are made with spelt flour and sweetened with bananas and maple syrup.

    Course Breakfast, Snack
    Cuisine American
    Keyword banana bread cookies, breakfast cookies, vegan banana bread cookies
    Prep Time 15 minutes
    Cook Time 12 minutes
    Cool 10 minutes
    Total Time 27 minutes
    Servings 13 cookies
    Calories 177 kcal
    Author Heidi Richter

    Ingredients

    • ⅔ cup mashed ripe banana approx. 1 ½ medium sized bananas
    • 2 tablespoon flax meal + 4 tablespoon water
    • ¼ cup coconut oil softened
    • ¼ cup maple syrup
    • ½ teaspoon vanilla extract
    • 1 ½ cups spelt flour or whole wheat flour
    • 1 teaspoon baking soda
    • 1 pinch of salt
    • ½ cup rolled oats
    • ½ cup semi-sweet chocolate pieces

    Instructions

    1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.

    2. In a small bowl, combine the flax meal (ground flax seeds) and water and let stand for 5 minutes. To a large bowl, add the mashed banana, coconut oil, maple syrup, vanilla and flax mixture and stir to combine.

    3. In a small bowl, sift together the spelt flour, baking soda, and salt. Add the flour mixture to the banana mixture and stir to combine. Stir in the oats and chocolate pieces until evenly distributed (the mixture should be between a muffin batter and cookie dough in consistency).

    4. Using a tablespoon or medium sized cookie scoop, portion the dough into 13 mounds and place them on the prepared baking tray ~2" apart. Using the palm of your hand or the back of a spoon, gently flatten each mound until approx ½" thick (the batter is quite sticky, you can lightly flour your hand to prevent sticking if you need to).

    5. Bake for 12 minutes in the preheated oven or until slightly golden around the edges. Remove and allow to cool for 5 minutes on the baking tray before moving to a cooling rack to cool completely.

    Recipe Notes

    Because this recipe uses fresh banana, it's best to keep them in a covered container in the fridge to retain their flavour and texture; they should last 3-4 days.

    Nutrition Facts
    Vegan Banana Bread Breakfast Cookies
    Amount Per Serving
    Calories 177 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 5g31%
    Trans Fat 1g
    Cholesterol 1mg0%
    Sodium 87mg4%
    Potassium 115mg3%
    Carbohydrates 23g8%
    Fiber 3g13%
    Sugar 8g9%
    Protein 3g6%
    Vitamin A 11IU0%
    Vitamin C 1mg1%
    Calcium 16mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet. This is an approximation of the nutrition offered in this recipe, and is created using a nutrition calculator. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your preferred calculator.

    More Breakfast and Brunch Recipes

    • a baker in a grey sweater holding a tray with 3 chocolate beet muffins.
      Jumbo Vegan Chocolate Beet Muffins
    • an angled close up of a plate of apple spice baked oatmeal with yogurt and a coffee mug in the background.
      Vegan Apple Spice Baked Oatmeal [gluten-free]
    • overhead view of bircher museli with strawberries and whipped cream on a wood surface with a gold spoon.
      Vegan Strawberries & Cream Bircher Museli Bowls
    • a head on shot of a baker holding a pan of cinnamon rolls.
      Easy Gooey Vegan Cinnamon Rolls

    About Heidi Richter

    Heidi is the recipe developer, photographer and gardener behind The Simple Green. She fuels her passion for food, gardening and photography with plenty of matcha tea and sourdough bread.

    Reader Interactions

    Comments

    1. Alison says

      November 04, 2018 at 10:11 am

      5 stars
      I just baked my second batch of these, as muffins this time! Absolutely perfect as muffins, just bake a bit longer (I kept them in for about 22 minutes). I also added dried cranberries and mixed seeds instead of chocolate chips. Such an adaptable recipe if you’ve got some bananas that are getting sad!

      Reply
      • Heidi Richter says

        November 04, 2018 at 9:02 pm

        So so happy you like them...and my goodness, I need to try these as muffins now 🙂
        xo

        Reply
    2. Arlene says

      August 28, 2019 at 3:31 pm

      5 stars
      I doubled the recipe, but used the same for oats and added some partially blended sunflower seeds to make up the other part. I used part dark chocolate and part semi-sweet and added in some chopped craisins. I added 1 tsp of lemon juice and 2 tablespoons of cooked date purée.
      The cookies are delicious and children approved.

      Reply
      • Heidi Richter says

        August 28, 2019 at 5:29 pm

        I'm so happy to hear you and the kiddos like the recipe, Arlene! Love your adaptations!

        Reply
    3. Allison D. says

      April 21, 2020 at 12:26 am

      5 stars
      These were so delicious I’m so happy to have found this recipe! I used regular flour and a mix of chocolate chips and dark chocolate chopped up from a larger bar (quarantine baking with what was in my cupboard lol). These are great if you’re wanting to making something besides banana bread and have ripe bananas to use up. I’ll definitely make them again!

      Reply
      • Heidi Richter says

        April 21, 2020 at 9:55 am

        I’m so happy to hear it, Allison 🙂 Thank you for making my recipe and for the lovely feedback!

        Reply
    4. Cecile Laloux says

      May 04, 2020 at 3:20 pm

      5 stars
      I have been making these a lot! Probably 10 times in past couple weeks. I shared the recipe with my best friend and she also loves it. It is very convenient and super healthy. Of course it’s always better with chocolate chips, but walnuts are a great replacement for me. This recipe will stay with me for as long as I live. Thank you!

      Reply
      • Heidi Richter says

        May 04, 2020 at 3:23 pm

        I am so happy to hear it, Cecile 🙂 Thank you for sharing. And yes, walnuts would be an awesome addition!

        Reply
    5. Gilda Manns says

      May 30, 2021 at 1:02 am

      5 stars
      These are fantastic! Many thanks for this recipe!

      Reply
    6. Zach says

      June 24, 2021 at 9:22 am

      5 stars
      OH my god these were so good. The girlfriend and I loved them. Thanks for the recipe, Heidi.

      Reply
      • Heidi Richter says

        June 24, 2021 at 4:24 pm

        Yay, that makes my day to hear 🙂

        Reply
    7. Chana says

      January 11, 2022 at 9:54 am

      So much fun to make! Can't wait to taste them!

      Reply
      • Heidi Richter says

        January 11, 2022 at 9:38 pm

        Let me know how you like them 🙂

        Reply
    8. Chana shoshana says

      January 21, 2022 at 9:42 am

      5 stars
      We tasted them, sent some off to school, and are making them again to eat and to share! Tysm!

      Reply
      • Heidi Richter says

        January 22, 2022 at 6:59 pm

        I'm so happy to hear you like them 🙂

        Reply
    9. Ande says

      June 25, 2022 at 1:33 am

      Hi, how would you make them gluten free?

      Reply
      • Heidi Richter says

        December 07, 2022 at 4:31 am

        Hello Ande! You could try using an all purpose gluten free baking flour that contains xanthan gum. I haven't tested it myself, but do let me know how it works out for you if you give it a try.

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a portrait of Heidi Richter in a white camisole sitting behind a basket of tomatoes.

    Hi! I'm Heidi, the recipe developer, gardener, and photographer behind The Simple Green. I specialize in simple and seasonal plant-based recipes, both sweet and savory!

    Learn more about me.

    round award seal "taste canada awards shortlist"
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    strawberries with text overlay Spring Recipes fruits crisps tender greens, pickles and more.
    A green tomato with text overlay "shop my favourite things".

    SUBSCRIBE TO MY NEWSLETTER

    get notified of new recipes!

     

    Footer

    © 2022 The Simple Green. This site is supported in part by the use of affiliate links. By using this site you agree to the Privacy Policy and Terms of Use.

    Accessibility

    Cookie Policy

    Copyright© 2023 · Brunch Pro by Feast Design Co.

    The Simple Green uses cookies to improve your experience while using this site. You can opt-out if you wish.acceptopt out Learn More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT