Vegan Peanut Butter Cookies - They THAW in your mouth!

Banana bread breakfast cookies. Normally I'd say regular biscuits, but because these taste like banana bread AND oatmeal, I am very fairly in love. And if chocolate chips have been thrown into the mix? OMG!

Plus they simply require 15 minutes to make and clock in at around 60 calories per cookie. YES!

This really isn't even a recipe. It's me telling you to combine two things together for sweet pride that you don't have to feel guilty about.

For reals. No bizarre processed ingredients from a box. Virtually all natural materials.

Dairy free. Gluten Free (utilize GF oats). Nut free. Vegan. Vegetarian. I think that they're a good breakfast (or healthful treat!) For whoever you're That is unless you're allergic to bananas or oats. Sorry!

The possibilities are endless with these little bites! Consider adding in some of the following to create it your own:

vanilla extract

Vanilla beans

Chocolate chips

Peanut Healthy Cookies Skinnytaste butter chips

Peanut butter



dried cranberries


Chopped walnuts, almond or pecans

coconut flakes

cocoa nibs

Hope you like a cookie cutter or two to get breakfast! xoxo

Nutrition Information

Serving size: 1 cookie

Calories: 60

Fat: .8g

Carbohydrates: 12.4g

Sugar: 2.1gram

Fiber: 1.7g Vegan Cookie Recipes - Vegan Richa

Protein: 1.4gram

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins


Banana and oats bake together to make simple breakfast biscuits that tasty such as banana bread!


2 large bananas, mashed

2 cups gluten free yoghurt

If wanted you can add in some of the following:

vanilla extract

Vanilla beans

Chocolate chips

Peanut butter chips


dried cranberries


Chopped almonds, almond or pecans

coconut flakes

cocoa nibs


Preheat oven to 350 degrees F.

Put ginger in blender or food processor and blend until oats become the consistency of bread; it is okay if it's not absolutely ground.

In large bowl combined mashed banana with oats until smooth. Add 1/2 cup of your favourite add-in; I used dark chocolate chips and a teaspoon of vanilla extract.

Spray baking sheet with nonstick spray. Drop dough by big spoon onto cookie sheet; flatten a bit with a rubber spatula. Remove from oven and cool on wire rack. Cookies will keep in a covered container for a few days, or they moved here can be frozen and reheated. Makes about 16 cookies.

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