Banana Chocolate Chip Breakfast Cookies

Created by Laura Wright
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Wholesome vegan and gluten-free chocolate chip breakfast cookies with mashed banana, nuts, rolled oats & coconut are a perfect grab and go option for busy mornings. This recipe is from Heather Crosby’s YumUniverse Pantry to Plate cookbook.

An overhead shot of banana chocolate chip breakfast cookies on top of baking parchment.
An overhead shot of the "YumUniverse Pantry to Plate" cookbook on a marble background.


Happy long weekend to my Canadian pals! I thought I’d leave a good grab-and-go recipe for when we all need to get back into the weekday flow of things. We’re getting busy outside this weekend and will likely be building blanket/pillow/snuggle forts around our sweet dog that absolutely hates fireworks. Poor little bud. I’ll also be getting ready for my trip to DC next week. I’m doing two very cool book events with Heather and Jessica, and I’m so excited to hang with them on my first visit to the US capital.

Since Heather and I are hanging out next week, it seemed only right to share her incredible new book with you all today. Pantry to Plate is ideal for the recipe freestylers out there. It’s easy to be overwhelmed by plant-based and allergen-considerate cooking sometimes. There are new and slightly unpredictable ingredients to bring into the fold, new cooking techniques, and some nutritional considerations that can factor in as well.

With a calm confidence, Heather takes some of that guesswork and frustration out of the equation by encouraging you to use what you have on hand. In this book, recipes function as templates with an infinite world of possibilities to make them your own. The veggie burger template, for example, lets you know that there are certain ingredients in quantities you need to start with, and from there you can improvise specified amounts of dense vegetables, other added vegetables, plant-based proteins of your choice, fresh leafy stuff, flavour add-ins, and a binder.

It’s the Choose-Your-Own-Adventure of high vibe cooking! I’m not a devoted recipe follower, so this book is a dream for my free cooking spirit. There’s some great sections on basics like stand-alone sauces, international flavour profiles, homemade coconut yogurt, DIY vegetable ferments, and some of the more basic cooking techniques if you’re just getting started.

I’ve got these banana chocolate chip breakfast cookies for you today because I just really wanted to have a wholesome sweet treat around this weekend. Like all recipes in this book, Heather shows you a template and then gives you a couple specific examples of the template in action. I pretty much followed this example recipe to a tee, with one minor change based on my personal pantry stock, which I detail below.

These came together so easily. I love that there’s a little kiss of lemon in these, just to cut through the richness of the nuts and banana. Such a simple, but still very high impact kinda thing, which is always my favourite thing ;). If you need more inspiration on this front, definitely check out my Nutty Vegan Breakfast Cookies!

A kitchen scene shows cookie ingredients on a wooden kitchen counter.
Two images show the dry ingredients of cookies all mixed together + a hand pouring chocolate chips into a bowl from a measuring cup.
A 3/4 angle shot of banana chocolate chip breakfast cookies with oats on a baking sheet.

Banana Chocolate Chip Breakfast Cookies

Wholesome vegan and gluten-free chocolate chip breakfast cookies with mashed banana, nuts, rolled oats & coconut are a perfect grab and go option for busy mornings.
No ratings yet
Banana Chocolate Chip Breakfast Cookies (vegan & gluten-free) from "Pantry to Plate"
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings 12

Ingredients

  • ½ cup raw, unsalted almonds, chopped into tiny pieces
  • ½ cup flaked or shredded dried coconut
  • 1 cup rolled oats
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground psyllium husk
  • ½ teaspoon sea salt
  • 3 tablespoons maple syrup
  • ½ cup mashed banana
  • ¼ cup dairy-free milk or water
  • 2 tablespoons unrefined coconut oil, gently warmed to liquid
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup chopped dairy-free dark chocolate (about one 3-ounce/85 g bar)

Notes

  • Recipe from YumUniverse Pantry to Plate ©Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
  • I didn’t have almonds, so I just used Heather’s master formula for breakfast cookies and substituted an equal amount of pecans and hazelnuts. Also, I used Lily’s chocolate chips rather than a chopped bar.

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with unbleached parchment paper and spread the chopped almonds in one layer on the sheet so they have room to roast mostly untouched on all sides. Pop in the oven for 7 minutes. Transfer the nuts to a large mixing bowl and scatter the coconut on the sheet; roast for 3 to 4 minutes, until starting to brown, and add to the bowl with the nuts. Set the lined baking sheet aside.
  • Add the oats, cinnamon, psyllium, and salt to the mixing bowl and stir until well mixed. In a small bowl, stir together the maple syrup, mashed banana, warm dairy-free milk, warm coconut oil, lemon juice, and vanilla extract until well mixed. Fold together the wet and dry ingredients, and then fold in the chopped chocolate until thoroughly incorporated.
  • Use an ice cream scoop or spoon to place 2-inch (5 cm) dollops of dough on the lined baking sheet. Press flat if you like or keep in macaroon shape–the shape won’t change as it bakes. Bake for 25 to 30 minutes, until the edges start to brown. Remove from the oven; cool completely on the baking sheet. Store in the fridge in an airtight glass container for up to two weeks.
20/05/2017 (Last Updated 25/10/2022)
Posted in: autumn, breakfast, dessert, gluten free, snack, spring, summer, sweet, vegan, winter

19 comments

Recipe Rating




  • Joyce

    Great recipe and perfect for breaking fast. Thank you. 

  • Sonal

    These have to be one of my favorite cookie recipes ever!  I mix in whatever nuts/seeds I have on hand and add in ground flax seeds to help bind them together since I never have psyllium husk at home, always a success!  Thank you for such a healthy sweet treat!

  • Katrina

    These are so so yummy! Our family loves them! I typically do half almonds and half pecans and I use mini chocolate chips and they are delicious every time! I always forget to buy psyllium husk at the store ‍♀️ – so I sub ground flax (same amount) and they stay together and turn out perfectly. Run don’t walk to make these!

  • stella

    Can’t wait to also try out this option “Unsweetened applesauce or pumpkin purée”

  • Sarah

    Just ma

    • Sarah

      Just made these with pumpkin puree instead of banana and a little pumpkin spice with the cinnamon. So lovely, and love Heather’s stuff :)

  • irene

    It’s amazing how banana’s would make it the breakfast table as a cookie.Way to go Laura.

  • Alison

    I’m allergic to bananas. Would you be able to suggest an alternative, please?

    • Laura

      Unsweetened applesauce or pumpkin purée would also work!
      -L

      • Cassie

        Hi Laura,
        If using flour in place of psyllium husk, how much would you suggest?
        More importantly, if using applesauce, how much?
        Thanks! You’re great!
        I really enjoyed your live feeds on Instagram!
        Cassie

  • Emily | Shiny Happy Bright

    Love a breakfast cookie and these look gorgeous!

  • The Boozy Epicure

    Breakfast cookies, you had me at breakfast cookies…

  • Marta @ What should I eat for breakfast today

    I love books that help to cook with what you have. This is my biggest problem – going to buy new ingredients whenever I want to cook sth. You made me curious :)

  • Alex

    Cool! I love this idea of ‘recipe templates’ – it’s so much more realistic than recipes that need to be followed exactly. I make a similar cookie using grated carrots :)

  • Sonia

    I made these and loved them! So about the psyllium…Luckily I found it in the bulk section of my health food store and only cost me about $0.40 for the small amount I bought. But they had “whole psyllium husk ground” and “psyllium seed powder” and wasn’t sure which to get so I used a 1/4 tsp each! Which one should I have bought? The husk? Thanks!

  • Alana

    I made these today and they were EXCELLENT! I admit that I didn’t eat any of them for breakfast. It was more of a throughout-the-day quality-control snacking. I probably could have eaten them all.

  • jen@sweetgreenkitchen

    Every recipe you’ve posted recently has been speaking volumes to me and this one is no different. I’ve been vegetarian for over 20 years and mostly gluten free the last year or two, but only recently took the plunge into dairy free/egg free and have to say I’ve been thrown a bit when it comes to cookies as most of mine include eggs and/or dairy. I love a good breakfast cookie and find it really helps keep me on track to have something bread or cakelike that I can easily grab and stuff in my mouth to keep me from going for other less healthful options. This recipe sounds perfect, oatmeal style cookies are my favorite and something I always feel good about eating. Will be trying these for sure and most likely put my own spin on it to Never would have thought to add lemon juice either, must try. Thank you as always for so much inspiration!

  • Noa

    What’s the point of the psyllium and is it necessary? Thx!

    • Laura

      The psyllium binds the cookie and yes, it’s totally necessary. I can’t confidently recommend a vegan replacement that would bind as well in this case.
      -L