Vegan Peanut Butter Banana Breakfast Cookies

These Vegan Peanut Butter Banana Cookies are the perfect healthy recipe for a grab-n-go breakfast. They are naturally sweetened with bananas, maple syrup and are packed with fiber from the rolled oats. The trick is to meal-prep a batch of vegan cookies at the beginning of the week and throw them in the freezer. These healthy breakfast cookies are delicious with a morning coffee or tea. Try them now!

Prep: 10 minutesCook: 20 minutesTotal: 30 minutes
Yield 20 cookies 1x


  • 3 ripe bananas, mashed (1 heaping cup)
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter
  • 2 Tablespoons coconut oil, partially melted.
  • 2 cups quick cooking oatmeal
  • 1/4 cup peanut flour
  • 2 tablespoons ground flax seed
  • 1 teaspoon baking powder
  • OPTIONAL- 1/4 tablespoons coconut sugar, organic cane sugar, or brown sugar
  • OPTIONAL: dark chocolate chips
  • OPTIONAL: Protein Frosting (2T protein powder + 1/2T almond butter + almond milk (add until you hit your desired consistency)


  1. First, preheat oven to 350F and line 2 cookie sheets with parchment paper.
  2. Then, in a large bowl, mash 3 bananas. You’ll want your bananas to be very thin and runny. Next, add in vanilla, peanut butter, and coconut oil.
  3. Add in quick cooking oatmeal, peanut flour, ground flax seed, and baking powder, and mix until combined. At this point, I suggest tasting the batter. Don’t worry, there’s no eggs, this batter is completely edible! If you’d like, add in 1/4 cup of your choice of sweetener, do it now. I opted not to do this because I personally don’t like super sweet cookies. You can also add chocolate chips, too 😀
  4. Next, spoon 2 tablespoons of batter into your palm. Roll into a ball and place on cookie sheet. Then press into a cookie shape. These cookies wont rise or expand much. Repeat.
  5. Bake at 350 for about 20 minutes or until they begin to brown.

Nutrition Facts

Serving Size: 1 cookie
Author: Lee Hersh
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