Banana Nut Breakfast Cookies

Cookies banana1


  • 2 medium ripe bananas
  • 1 Tbsp flaxseed meal + 2 ½ Tbsp. water
  • 1/2 cup peanut butter (crunchy or smooth)
  • 1-2 teaspoons unpasteurized Shiro (white) miso to taste
  • 2 Tbsp  coconut oil
  • 1 tsp pure vanilla extract
  • 3 Tbsp agave nectar or maple syrup (or honey if not vegan)
  • 1/2  cup gluten-free rolled oats
  • 1 cup oat flour
  • 1/2 cup almond meal (ground from raw almonds)
  • 1/2 tsp baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ cup goji berries or any chopped dried fruit
  • 1/2 cup  grated dark chocolate (at least 70% cacao)
  • 1/4 cup dairy-free dark chocolate or carob chips


  1. Preheat oven to 350 degrees F (176 C).
  2. In a large bowl combine flaxseed and water and let rest for 5 minutes to achieve “eggy” texture.
  3. Mash in the bananas until well combined, and then add peanut butter, miso, baking powder, baking soda, melted coconut oil, agave nectar, salt, vanilla and stir.
  4. Add oats, almond meal, oat flour and mix well.



5. Add the chocolate chips and walnuts and stir until well combined. Refrigerate for 5 minutes to harden.

6. Drop the batter by spoonfuls on a lightly greased baking sheet – they won’t expand much. Try to make them as uniform in size as possible to ensure even baking.




7. Bake for 15-17 minutes or until the cookies are slightly golden brown.

8. Let rest on baking sheet for a few minutes before transferring to a cooling rack.




9. After completely cooled, store in an air-tight container to keep fresh for up to a few days. Refrigerate or freeze for even longer storage time


Cookies Banana 2

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