These cookies are one of my favourites for busy days. They’re like a banana bread-chocolate chip cookie hybrid and make a great healthy and fun snack for my kids and me.

– Heidi Richter

Vegan Banana Bread Breakfast Cookies

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Makes 13 cookies
Calories ~177 kcal per cookie


⅔ cup mashed banana (approx. 1 ½ bananas)
2 tablespoons ground flaxseed + 4 tablespoon water
¼ cup softened coconut oil
¼ cup maple syrup
½ teaspoon vanilla extract
1 ½ cups spelt flour
1 teaspoon baking soda
A pinch of salt
½ cup rolled oats
½ cup semi-sweet dark chocolate chips


1. Preheat oven to 375 F (190 C). In a small bowl, combine the flax meal and water and let stand for 5 minutes. Line a large baking tray with parchment and set aside.

2. To a large bowl, add the mashed banana, coconut oil, maple syrup, vanilla and flax mixture and stir to combine. In a small bowl, sift together the spelt flour, baking soda, and salt. Add the flour mixture to the banana mixture and stir to combine. Stir in the oats and chocolate pieces until evenly distributed. You should have a mixture that resembles a cross between a muffin batter and cookie dough.

3. Using a tablespoon or medium cookie scoop, portion the dough and place each scoop on the prepared baking tray approximately 2″ apart. Using the palm of your hand or the back of a spoon, gently flatten each portion until approx. ½” thick (the batter is quite sticky, so lightly flour your hand if need be).

4. Bake for 12 minutes in the preheated oven or until slightly golden around the edges. Remove and allow to cool for 10 minutes on the baking sheet before gently transferring the cookies to a wire rack to cool completely.

Recipe Notes: 
These cookies are best stored covered in the fridge for up to 3-4 days to retain their flavour and texture.

About Heidi Richter
Heidi Richter is a Vancouver Island-based recipe developer, food photographer and organic gardener. She is the creator of The Simple Green, a blog focussing on seasonal plant-based recipes and decadent yet healthy-ish vegan desserts. Her work has been featured in many online and print publications, and her blog was shortlisted for a Taste Canada Award in 2017. Heidi fuels her passion for food, gardening and photography with plenty of matcha tea and homemade sourdough bread! Visit The Simple Green and follow Heidi on Instagram.

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