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One Bowl Banana Breakfast Cookies
(Vegan & GF)
Servings: 12 cookies
  • 3 very ripe bananas
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla
  • 3 to 4 Tablespoons pure maple syrup
  • 1 cup old fashioned oats
  • 1/4 cup ground flax seed or 1 egg
  • 2/3 cup almond meal
  • 1/2 tsp baking powder
  • Pinch of kosher salt
  • 1/2 cup rough chopped nuts such as almonds, pecans, or walnuts
  • 1/2 cup golden raisins*
  • 1/2 cup unsweetened shredded coconut
  1. Preheat oven to 350 degrees. Line two sheet trays with parchment paper and set aside.
  2. In a large bowl, mash bananas with the tines of a fork. Add melted coconut oil, vanilla and maple syrup and stir to combine. Then add oats, ground flax seed, almond meal, baking powder, salt, nuts, raisins and coconut. Mix thoroughly.
  3. Drop level 1/4 cup scoops of batter onto prepared cookie sheets. Press slightly to flatten mounds. Bake for about 22 minutes until some of the peaks have turned golden and the cookies no longer look shiny and wet but matte.
Recipe Notes

These keep best in the refrigerator.

*Other dried fruits such as dates, apricots or apples may be substituted and will be delicious, just be sure to chop them into small pieces.