Banana Oatmeal Breakfast COOKIES!

Updated: Nov 10, 2021

Revised 2021

Chewy, Healthy Banana Oatmeal Breakfast Cookies

This is a super- moist, hearty and delicious cookie that’s free of refined sugar, dairy-free and can be made vegan, and nut-free, if desired. It’s also gluten-free with the use of gluten-free oats, and an excellent grab-n-go breakfast! Now, I’ve tried several variations of this recipe, and I have to say I enjoy mine the best because they’re not gummy, or bland, but they’re also healthy and satisfying.. PLUS, and this is a big one.. they’re very easy to make :-)

Oh, and my daughter LOVES them! (Peep her in the background trying to steal more “tooties” (that’s what she calls them lol).

healthy, moist and tender banana oatmeal breakfast cookies

gluten free, vegan optional, toddler- friendly banana oatmeal breakfast cookies

INGREDIENTS: 1 3/4 cups Whole Oats (gluten-free if desired)


1/4 cup Graziella’s Gluten free flour blend 1/4 cup flaxseed meal (ground flax seeds)

1 teaspoon baking powder

1/2 teaspoon pink Himalayan salt

3 bananas, mashed 4 T coconut sugar 5 T coconut oil, softened

2 T Grass-Fed Butter or Ghee softened (or more coconut oil) 1 egg 2 T any plant milk (I use coconut or cashew milk) 2 teaspoons vanilla extract

Add-Ins: 1/2 cup chopped walnuts 1/4 cup chocolate chips*


optional: 1/4 cup raisins (or dried goji berries, cranberries)


*I use HU gems available at HuKitchen.com with a 15% discount code: graziellabaratta

Note: substitutions work well with this recipe such as flax egg for regular egg, and omitting the nuts, etc..

DIRECTIONS: Preheat oven to 350 and get 2 bowls. In one bowl, mix together oats, gluten free flour, flax meal, salt, baking powder, and set aside. In another bowl, mash bananas and blend together with coconut oil, egg, coconut milk, vanilla, and coconut sugar until well incorporated with a fork or hand mixer. Pour the oats mixture into the banana batter and fold together. Now fold in the walnuts and chocolate chips. On a cookie sheet (I prefer stainless steel) drop about 2 tablespoons of dough about 1.5 inches apart (cookies won’t spread much). I use an ice cream scoop for this. Bake for about 18-22 minutes until firm. Allow them to cool for at least 5 minutes before devouring! These stay fresh for about 3 days on the countertop or 5+ in the fridge.

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