Vegan, gluten-free, refined sugar-free peanut butter, banana and oatmeal breakfast cookies | version with chopped raw peanuts | version with vegan dark chocolate chunks and flaky sea salt
Breakfast,  Kid Approved,  Plant Powered,  Snacks,  Sweet Treats

Vegan and gluten-free, peanut butter, banana & oatmeal breakfast cookies

Well I don’t know about you, but in Calgary it has been down pouring for 4 days straight with no reprieve.  It’s ok, my little garden will be happy when the sun finally pops up and hopefully all the seeds I planted will come to life. But for now, Luna and I are getting a little antsy.

So we decided to try a recipe: banana bread breakfast cookies from a fellow food blogger Sharon from the Honour System.  Was immediately drawn to this recipe, because we love bananas in baking and always have a bunch in the freezer to use up.  Her cookie recipe is simple to put together, and a great one to make with kids.  I’ve really been wanting to make a banana peanut butter cookie, so I adapted Sharon’s recipe to fit the flavour profile I was going for and made it vegan as well.  Sharon ‘s recipe was already gluten-free and refined sugar-free, yay! But, you would never know it as they are sweet, soft a little cakey and perfectly delicious.

I further played around with the recipe a bit and did a version with chopped peanuts and a version with vegan dark chocolate chunks and flaky sea salt and OMG they are to die for.


Below is my adapted version of Sharon’s delicious banana bread breakfast cookies.

YIELD: 14-16 medium sized cookies


  • 1/3 cup raw peanuts, ground*
  • 4-6 dates (I used medjool dates as the original recipe called for, but you can use others – you just want to make sure you’re using a sweet variety)*
  • 2 overripe bananas (frozen bananas, that have been thawed work perfectly as well)
  • ½ cup natural peanut butter*
  • 1 chia egg*
  • ½ tsp baking soda
  • 1/3 cup rolled gluten-free oats (I use Bob’s Red Mill)
  • 1/2 tsp cinnamon
  • 1/4 tsp flaky sea salt 

Optional Additions

  • Chopped raw peanuts
  • Vegan dark chocolate chunks
  • Flaky sea salt

*Special Notes: To make the chia egg, mix one tbsp of chia seeds with 3 tbsp of warm water, stir until all the chia seeds have been mixed and coated with water.  Let sit for about 10 minutes. You can sub the ground peanuts for ground almonds or cashews.  You can sub the dates for 1/4 – 1/3 of a cup of maple syrup (however you will need to increase the ground peanuts to 1/2 cup and the oats to 1/2 cup as well. You can also sub the natural peanut butter for any other natural nut butter. If you are adding a nut butter that has sugar added, you may want to adjust the number of dates you use.


  1. Preheat oven to 375F and line your baking sheets wit parchment paper and set aside.
  2. Soak your dates in warm water for 15 minutes (I do this while I’m preparing the rest of my ingredients). I use 4 because I don’t like my recipes being too sweet, but if you have a sweet tooth then definitely add 6. Then make the chia egg and set aside.
  3. Ground peanuts are not something I have on hand, so I grind them for this recipe. In a food processor, pulse 1/3 cup of peanuts until they are like a coarse powder.
  4. Add the dates and process until they are completely broken down. Add the chia egg, natural peanut butter, and bananas and process until its smooth like a cake batter.
  5. Add cinnamon, salt and baking soda and pulse until incorporated. Lastly add in the oatmeal and mix until combined. Batter will be sticky and more liquid than a traditional cookie batter. If you are adding the chocolate chunks, now is the time. Stir in 1/3 cup chocolate chunks until well mixed.
  6. Scoop the batter using a tablespoon, or small ice cream scoop onto your parchment lined baking tray, keeping about an inch of distance around the cookie to account for spreading.
  7. Bake for 18-20 minutes (they will have a nice sheen on top).  If you want them to be a bit softer and cake like, bake for 16-18 minutes. If you are adding the chopped nuts on top, crumble them on and gently push in to the batter before you pop them in the oven to bake.
  8. Let cool for 10-15 minutes and enjoy. If you’re adding flaky sea salt, sprinkle it on right when you take them out of the oven.


I doubled this recipe and we made 1/3 as is, 1/3 with chopped peanuts on top and the last 1/3 we added vegan dark chocolate chunks and flaky sea salt.

My favourite ones are by far the ones with the chocolate and salt, but they are all incredible.




As I said this recipe is simple to put together and a great one to play around with to make it your own.  There are lots of substitutions and additions you can make to change the flavour profile and make something that you and your family will love.





I hope you give this recipe a try, you won’t be disappointed.

And check out The Honour System for more simple, delicious recipes the whole family will love.

Till the next recipe,


Kristen xo


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