Healthy Banana Oatmeal Breakfast Cookies with Einkorn Flour
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These homemade banana oatmeal breakfast cookies are a nutritional powerhouse. Packed with fiber, protein, and healthy fats from nuts, they’ll keep you feeling full and energized. These banana breakfast cookies are made refined sugar-free, and can even be made vegan! They’re a perfect option for health-conscious eaters. The oatmeal and banana create a soft, chewy texture that’s both satisfying and delicious. I relied on these cookies as a busy nursing mom and know they’ll be a hit with the whole family. Prepare to enjoy a batch of these freezer-friendly breakfast cookies that everyone will love!
Dessert for breakfast? Yes, please! These soft, chewy einkorn breakfast cookies are my favorite way to enjoy a sweet treat in the morning while still starting the day with nourishing ingredients. They’re the perfect mix between a granola bar and an oatmeal cookie, making them the ultimate grab-and-go breakfast.
This healthy oatmeal breakfast cookies recipe is packed with fiber, plant-based protein or Whey, and wholesome ingredients to help keep you satisfied and energized throughout the morning. Made with hearty oats, einkorn flour, ripe banana, and naturally sweetened ingredients, these homemade breakfast cookies have a soft, chewy texture that the whole family will love.
With options to make them vegan and refined sugar-free (or not) they are also loaded with healthy fats from nuts and are completely freezer-friendly, making them perfect for busy mornings. I used to keep a stash of these cookies in my freezer while nursing, and they were a lifesaver when I needed a quick, nourishing breakfast or late night snack on the go. Trust me, you’ll want a batch ready to grab straight from the freezer!
Table of Contents
Ingredient’s You’ll Need For These Homemade Breakfast Cookies
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Step-By-Step How to Make These Banana Oatmeal Breakfast Cookies
Mash Banana, Add Ingredients
In a bowl, mash ripened banana until well mashed. Add in the remaining ingredients and mix until well incorporated.
Scoop and Bake
Evenly divide the dough into 8 balls, about 3-4 tbsp per cookie and place on parchment lined baking sheet. Shape into discs, by flattening the top. Add a few extra chocolate chips on top if desired. Bake in 350 degree Fahrenheit oven for about 10-12 minutes.
Helpful Tips
FAQ’s
Where to buy einkorn flour?
With einkorn flour gaining popularity it has become much easier to source it locally at more grocery and specialty stores. I like the consistency of jovial einkorn flour. It typically weighs close to 120 grams per cup which makes it easy for beginners just getting started, especially if you aren’t actively using a scale to measure your flour.
I also, am a huge fan of farm2flour brand as it is freshly milled, within 7 days of being shipped to your house, it smells and tastes amazing, and I find it to be a better bang for your buck especially because you can subscribe or buy in bulk to avoid shipping costs. The more you buy, the better the price per pound. For instance, a 5lb bag of their einkorn is $3.40 per pound, compared to $5.12 per pound for the 2lb bag. I’ve found that ordering 30lbs at a time offers the best deal with free shipping on anything over $99.
Cooking with Einkorn flour is usually pretty straightforward, often being a 1:1 or sometimes a 1:1.25 replacement for regular all-purpose flour in most recipes, but there are some notable differences to keep in mind if your recipe isn’t producing the quality product you’d like. Einkorn flour is more dense than regular flour due to its low gluten content, it absorbs less fat and liquids than modern wheat flours and at a much slower absorption rate. The adjustment of liquid may be necessary in some recipes, especially those that require refrigeration.
How to store these breakfast cookies
Store the cookies in a Ziploc bag in the freezer. These cookies are incredibly freezer-friendly, and that’s actually my favorite way to enjoy them, straight from the freezer! Simply pull one out and eat it right away; there’s no need to thaw. They stay soft and chewy, making them the perfect grab-and-go breakfast or snack.
More Einkorn Cookie Recipes
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Healthy Banana Oatmeal Breakfast Cookies with Einkorn Flour
Equipment
- 1 Bowl
- 1 Mixing spoon
- 1 Baking sheet
Ingredients
- 100g (1 Medium) Banana ripe and mashed
- 68g (¾ cup) Oats rolled
- 90g (¾ cup) Einkorn flour or regular flour
- 35g (2 tbsp) Honey or Date syrup
- 130g (½ cup) Peanut butter or Almond butter (creamy)
- 16g (¼ cup) Coconut flakes
- 25g (¼ cup) walnuts or pecans
- 50g (¼ cup) dates or raisins
- ¼ tsp salt
- 1 tsp Baking powder
- 23g (1 scoop) Protein powder (whey or vegan)
- 35g (¼ cup) Chocolate chips optional
Instructions
- Prep: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- Mash banana: To a large bowl, mash banana until well mashed.
- Combine: Add in all other ingredients. Mix until well combined.
- Scoop: Using a large spoon, scoop about 3-4 tbsp worth of dough and form into a large round discs. Press and form until you get a nice round cookie shape. The dough will be very sticky, you can wet your hands with water if needed.
- Bake: Bake in oven at 350 degrees for 10-12 minutes.
- Enjoy: Allow to cool and enjoy. These may be stored in zip lock bag in freezer for up to 2 months.
Hi! Could this be made without the protein powder?
Yes! This recipe can definitely be made without protein powder 🙂