I wanted to add some variety to our normal breakfast routine, so I took a chance on chocolate at breakfast. Is that even taking a chance really? I can’t imagine anyone in our house not loving chocolate at breakfast, so Vegan Chocolate Banana Breakfast Cookies seemed like a no-brainer.

If I was going to make something chocolatey though, I wanted to cram in as much healthy stuff as I could. Oats checked the box for whole grains. Coconut is full of fiber and flavor. And bananas, flax eggs, and peanut butter acted as binders so I could leave the oil out of the recipe completely. Bonus.

Flax Eggs

Flax eggs tend to be my baking egg substitution of choice. Simply take one tablespoon of ground flaxseeds and mix it with 3 tablespoons of water. Let it sit for about 5 minutes or until you’re ready for it. As the flax absorbs the water it becomes gel-like. And it works amazingly well as an egg substitute.

How to Make a Flax Egg: 1 tbsp flax : 3 tbsp water

Flaxseeds are a fantastic source of omega 3 fatty acids. They are anti-inflammatory, full of fiber, and have been shown to effectively treat hypertension in at least this one double blind, placebo controlled study. I love to add them to our daily smoothie. But, I’m always looking for more ways to sneak flax into our diets, and flax eggs in baking let me do just that.

Mix-Ins and Substitutions

This is a great recipe for substitutions. The base is soft and super moist. It’s basically a light, puffy, chocolate canvas for your favorite nuts, seeds and other mix-ins.

I LOVE walnuts (yay Omega 3’s) , so I used walnuts in this recipe. Pecans, almonds, peanuts and macadamia nuts and many more would work deliciously as a straight across 1:1 swap. If you love sunflower, pumpkin, or chia seeds, you could easily swap out an equal amount of the nuts or coconut to add in the seeds without changing the ratios of the recipe. If you have extra large bananas, you could even add up to 1/4 cup of seeds without any swaps.

So here they are. Cookies for breakfast. We hope you love these Vegan Chocolate Banana Breakfast Cookies as much as we do! If you make these, let me know how it goes! I love to hear your tweaks, subs and more! Enjoy!

Looking for more scrumptious breakfast ideas? Try one (or all) of these muffins!

📖 Recipe

Print Recipe

Vegan Chocolate Banana Breakfast Cookies

Finally, we can eat cookies for breakfast. A crowd pleaser for all ages, Chocolate Banana Breakfast Cookies are a quick and delicious way sneak in whole grains, nuts and seeds first thing in the morning or on the go.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Snack

Cuisine: American, baking, North American, oil free, Vegan, Vegetarian

Keyword: Chocolate banana breakfast cookies

Servings: 12 Cookies

Equipment

Lined or greased muffin pan
Mixing bowl and spatula
Measuring cups and spoons or a kitchen scale

Ingredients

Dry Ingredients

2¼ cups Rolled Oats Use Certified GF if needed
1⅓ cups All purpose or spelt flour
½ cup Unsweetened shredded coconut
¼ cup Cocoa Powder
1 tsp Baking powder
¾ tsp Sea Salt
½ tsp Baking Soda

Wet Ingredients

2 Flax Eggs 1 tbsp flax mixed with 3 tbsp water, stir and let sit at least 5 mins before adding to recipe
2 Mashed Ripe Bananas
½ cup Natural Peanut Butter
¼ cup Maple syrup or agave syrup
⅓ cup Coconut or organic sugar
⅓ cup Plant Based Milk of choice
1 tsp Vanilla
½ cup Chopped Walnuts

Instructions

Preheat oven to 375°F
Add dry ingredients to a mixing bowl and stir to evenly combine
Add wet ingredients to dry ingredient bowl and stir well to combine
Fold in chopped walnuts
Use a cookie or ice cream scoop to evenly distribute batter between 12 cookies on a lined baking sheet
Bake 15-18 minutes at 375°F
Let cool or enjoy while still warm!

Notes

The Type 1 Diabetes Carb Factor we use for these cookies is 0.42. We share this number as a guide only, and cannot guarantee its accuracy. Please verify with your own calculation before using any carb factor to administer insulin.