If you’re looking to legitimise cookies for breakfast, there’s nothing quite like a still-warm-from-the-oven batch of banana bread oat cookies to set a steadying start to your day. Baked with hearty and wholesome ingredients and naturally sweetened with jaggery or cane sugar, this startlingly-simple snack is a toddler-friendly one that can be enjoyed by the entire family. Did we mention it’s packed with pecans, chocolate chips and your favourite nut butter too?
Key Ingredients In These Banana Bread Oat Cookies
- Old-fashioned rolled oats, finely blitzed in a blender until it is of a “flour”-like consistency.
- Banana, the spottier and more overripe your banana, the sweeter your cookie.
- Jaggery for natural sweetness. You could alternatively use dark cane sugar instead which is also unrefined.
- Almond butter, adds a heart-healthy kick and nutty undertone. You could leave it out altogether or use your favourite nut butter instead.
- Plant-based mylk of choice, helps to bind the dough together; I’ve used almond mylk, but you can use oat or even cashew mylk too!
- Baking powder, to add a bit of lift to these banana bread oat cookies.
- Chocolate chips, to elevate the flavours by a few decadent notches.
- Pecans add crunch and another textural dimension to these cookies; feel free to leave them out or swap them for other nuts of your choice.
All my ingredients for these banana bread oat cookies are sourced from Urban Platter, my go-to platform for pantry essentials!
Vegan Chocolate-Chip Banana Bread Oat Cookies
Ingredients
- 1 large ripe banana
- ¾ cup oat flour (made by blitzing rolled oats into a fine flour)
- 2 tbsp dark cane sugar/ jaggery
- 2 tbsp almond butter
- ½ tsp baking powder
- pinch of salt
- ⅓ cup chocolate chips
- ¼ cup pecans
- 1-2 tsp almond milk (as required)
Instructions
- Preheat the oven to 180C and line a baking tray with greased parchment paper or a silicone mat.
- Mash the banana with a fork. Whisk in the almond butter and sugar.
- Then stir in the baking powder, oat flour and a pinch of salt. Add 1-2 tsp of almond mylk if required to bring the cookie dough together. Alternatively, if the batter gets too wet, just add a sprinkle more of oat flour.
- Now stir in the chocolate chips and pecans.
- Use a cookie scoop to form cookie dough balls on the baking tray, flattening them gently with your palms to form the shape you want. The dough will be sticky, this is normal , don’t worry!
- Bake for 8-10 minutes until the edges are firm but the centre is still warm.
- Allow the cookies to cool down completely before having your first one!
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