Banana Bread Breakfast Cookies (Vegan, Gluten Free)
Prep time
Cook time
Total time
Recipe type: Breakfast, Snack, Dessert
Serves: 10 cookies
  • 3 medium very ripe bananas, mashed (~1 cup)
  • 1 tsp vanilla extract
  • ¼ cup Lakanto maple syrup, can substitute regular maple syrup
  • 1.5 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ cup walnut butter, can substitute peanut, almond, or cashew butter
  • ½ tsp salt
  • 2 tsp baking powder
  • 3 cups rolled oats, gluten free if needed
  • optional: doTERRA 10 drops Copaiba essential oil
  • optional: mix-ins like nuts, chocolate chips, and dried fruit
  1. Preheat the oven to 350˚F, and line a large cookie sheet with parchment paper.
  2. In a large bowl, mash the bananas.
  3. Next, mix in the vanilla, cinnamon, and maple syrup.
  4. Add the walnut butter, salt, and optional essential oil, and stir to combine.
  5. Finally, add the baking powder and rolled oats and the mix until fully combined. Mix-ins can be added here too.
  6. Using a ¼ cup to measure equal cookies, scoop the batter onto the baking sheet and gently shape the edges of each cookie. The cookies do not change shape while baking, so the shape the cookies go into the oven is the shape that they will come out.
  7. Bake the cookies 30 minutes, until golden brown on the edges.
  8. After baking, remove the cookies to a cooling rack and serve immediately or cool completely before storing in an airtight container in the fridge.
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
Nutrition Information
Servings: 1 cookie
Recipe by Shalom Homestead at