Gluten free Skinny Banana Oat Flaxseed Cookies. Happy Friday you guys!!! We made it through another week. It’s time to let loose and celebrate (while sticking to our diets).
And I’m here to tell you that ripe bananas are not just for bread anymore!!! These breakfast (or brunch) skinny banana oat cookies are sooooo good and so easy to make. And they are vegan and gluten-free too (thanks to the gluten-free old fashioned rolled oats from Bob’s Red Mill down below)!!
I’ve made these breakfast snack cookies three times in the past two weeks . . and they have disappeared FAST every time. You can feel good about eating these because there’s no butter, no added sugar (you get the sweetness from the bananas and chocolate chips) and they are packed with good nutrition, like flaxseed meal.
Yes, I used flaxseed meal again. What can I say? I love the stuff!
If you’ve never baked with flaxseed meal, you really need to try it! It adds a great nuttiness (and great added nutrition too!) to your baked treats! To find out more about flaxseed and for another favorite recipe, click here.
I’m going to bake more this weekend for my running group! I hope you give these gluten free skinny banana oat flaxseed cookies a try! Hope everyone has a fabulous weekend and don’t forget to enter all the giveaways I’ve got going on! Hit the link back to my homepage to find them!
And to all the mothers out there, hope everyone has a fabulous Mother’s Day!! Hoping for lots of homemade gifts and breakfast in bed!
Skinny Banana Oat Flaxseed Cookies
Ingredients
- 2 ripe bananas
- 1 cup Bob's Red Mill gluten free rolled oats
- 1/2 cup Bob's Red Mill ground flaxseed meal
- 1/4 cup unsweetened shredded coconut
- 1/4 cup sliced almonds
- pinch of salt optional
- 1/2 cup semi-sweet or bittersweet chocolate chips*
Instructions
- Preheat your oven to 350 degrees. Prepare a parchment paper lined baking sheet and set aside.
- Using a large mixing bowl, mash the ripe bananas with a fork. Add in the rolled oats, flaxseed meal, shredded coconut, almonds and salt (if using). Mix together with a spoon. Add in the chocolate chips with mix together again.
- Using a cookie scoop, scoop out the cookie batter and place on the baking sheet. The cookies don't spread so don't worry about the spacing too much. Press down gently with your hands if flatter tops are desired. Bake for about 18 to 20 minutes, or until lightly golden brown on the outside. Let cool for about 8 to 10 minutes before serving. Enjoy!
LAST DAY for Brunch Week!!!
Welcome to the last day of the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone!
I hope you enjoy what the #BrunchWeek Bloggers cooked up today!
BrunchWeek Beverages:
Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
Bruleed Grapefruit Mojito from Healthy Delicious.
Strawberry Orange Blossom Sparkler from Baking a Moment.
BrunchWeek Egg Dishes:
Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.
BrunchWeek Breads, Grains and Pastries:
Lemon Blueberry Crepes from Love and Confections.
Java Jolt Overnight Oats from Take A Bite Out Of Boca.
Hagelslag-Covered Bread from Culinary Adventures with Camilla.
Nutella Stuffed Aebleskiver from greens & chocolate.
Baked French Toast Boats from The Spiffy Cookie.
Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
Cinnamon Sugar French Toast Sticks from Making Miracles.
Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
Alpine Cheese Grisini from Jane’s Adventures in Dinner.
BrunchWeek Main Dishes:
Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
Huevos Rancheros Burgers from The Redhead Baker.
BrunchWeek Fruits, Vegetables and Sides:
Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.
Citrus and Cilantro Carrot Slaw from A Day in the Life on the Farm
BrunchWeek Desserts:
Mini Apple Pear Pies from Quarter Life (Crisis) Cuisine.
Strawberry Cake from Chelsea’s Messy Apron.
Chocolate Chip Walnut Coffee Cake from girlichef.
Raspberry Oatmeal Bars from My Catholic Kitchen.
Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
Mir says
May 8, 2015 at 5:03 amYour running group must love you! And not just because you bake them healthy treats. But that’s a good start! 🙂
These look fantastic. I’m a huge fan of Bob’s Red Mill. They rock my husband’s GF world!
Joanne says
May 8, 2015 at 5:36 amFlaxseed meal is my favorite egg replacer when baking vegan treats! It’s the best. I would go to TOWN on these cookies. They wouldn’t even stand a chance. 🙂
Erin @ Miss Scrambled Egg says
May 8, 2015 at 6:11 amHow healthy and delicious looking! I’m always looking for snacks that are waist-friendly. These would definitely be a great option.
Sarah @Whole and Heavenly Oven says
May 8, 2015 at 7:09 amBreakfast cookies are my biggest weakness! There’s no chance that these cookies would even last an hour in this house. 😉 But that shouldn’t be a problem because they totally look like the easiest thing EVER to whip up at a moments notice! Happy Friday Alice!!
Jocelyn (Grandbaby Cakes) says
May 8, 2015 at 7:47 amAll your healthy recipes have been so killer! I love these, and brunch week was the best!
hipfoodiemom says
May 8, 2015 at 7:59 amThanks so much, J!!
mira says
May 8, 2015 at 8:19 amLove breakfast cookies and you can never go wrong with the banana oat combination! These look amazing! LOVE your healthy recipes this week 🙂
Kelly says
May 8, 2015 at 8:45 amThese breakfast cookies totally rock! I love all the wholesome ingredients you added! Everything you made for brunchweek was awesome! Have a Happy Mother’s Day weekend!:)
Zainab says
May 8, 2015 at 9:08 amGosh, I need to get me that flaxseed meal!! Just so good. These cookies look amazing Alice! Hope you have a wonderful weekend with the girls. Happy Mother’s Day!!
Christina @ Bake with Christina says
May 8, 2015 at 9:16 amThose cookies look SO delicious!! I love that they’re skinny, I can have more than one! 🙂
LIz says
May 8, 2015 at 9:22 amI’m ready for my mid-morning snack and your flax cookies are calling my name! So yummy and healthy!!! Happy Mother’s Day to one of the sweetest moms I know 🙂
Gayle @ Pumpkin 'N Spice says
May 8, 2015 at 9:33 amYou shared such delicious recipes for brunch week, Alice! I’m loving that you ended the week with these cookies. They sound delicious! I love the banana and flax seed combo! Yum!
David @ Spiced says
May 8, 2015 at 9:36 amI’m all about cookies for breakfast…especially when they contain Bob’s Red Mill oats! And the flaxseed? What a fun way to work in such a super healthy ingredient. Sign me up for a dozen cookies, please!
Manali@CookWithManali says
May 8, 2015 at 12:18 pmYes! Cookies for breakfast 😀 These look so delicious Alice, great recipe!
Robyn Stone | Add a Pinch says
May 8, 2015 at 12:50 pmLOVE this recipe! I have enjoyed your recipes this week. All have looked scrumptious!!! Happy Mother’s Day this weekend! Hope it’s great for you!
Shaina says
May 8, 2015 at 1:33 pmThese cookies look so good! Your running group is in for a treat!
Marissa | Pinch and Swirl says
May 8, 2015 at 1:57 pmFor being SO healthy I can’t believe how delicious these look!! Yum!
Ashley | The Recipe Rebel says
May 8, 2015 at 4:49 pmHealthy cookies are the best kind! I’m also a big fan of flaxseed meal — such a great healthy swap!
Mike@TheIronYou says
May 8, 2015 at 4:55 pmWhat a simple yet brilliant recipe for healthy cookies. Love it!
Anna @ Sunny Side Ups says
May 8, 2015 at 7:03 pmAny day that starts with a cookie, is a GREAT day! Love how simple these are to make, and how simply delicious and healthy they are to eat!! 🙂 Pinned!
Addy C says
May 8, 2015 at 7:26 pmThese sound delicious esp. for my nephew who has egg allergies. Question – can I use ground flaxseed instead of flaxseed meal?
Medha @ Whisk & Shout says
May 8, 2015 at 7:39 pmOmg yay they’re vegan! These look awesome and so packed of awesome grains. Pinning 🙂
Shelby @ Go Eat and Repeat says
May 8, 2015 at 8:24 pmThese breakfast cookies look fantastic! Plus I love how portable they are. That makes them perfect for breakfast on the go!
Wendy, A Day in the Life on the Farm says
May 8, 2015 at 8:37 pmWhat a great grab and go breakfast idea. Thanks for sharing
Maria | Pink Patisserie says
May 8, 2015 at 10:11 pmThese are so totally up my alley! The look and sound amazing… and I think hungry teenage boys would find them irresistible. I’m going to give them a go this weekend as I’ve all the ingredients.. Hope you have a lovely Mother’s Day!
Amy @Very Culinary says
May 9, 2015 at 9:20 amBRM products are just the. best. I’ve never cooked with their flaxseed, but I use their almond meal all the time. My pantry is stocked! More importantly, you should be giving that knee a rest – not running. You crazy lady! Happy Mother’s Day weekend, Alice!
The Healthy Apple says
May 9, 2015 at 11:36 amYum, these look incredible! Thanks for sharing 🙂
hipfoodiemom says
May 10, 2015 at 7:17 amthank you so much!!! I hope you try them!
Lauren @ Sew You Think You Can Cook says
May 9, 2015 at 10:31 pmWhat a perfect bite for that mid-morning hunger pang.
Laura (Tutti Dolci) says
May 10, 2015 at 12:21 amI love these cookies, I have a feeling I’d indulge in one or two for breakfast! 😉
Nichole says
May 10, 2015 at 8:29 amHeck yes. These look sooo good!
Erin @ The Spiffy Cookie says
May 11, 2015 at 10:11 amI am always down for cookies for breakfast
Maggie says
May 26, 2015 at 9:48 pmYour cookies looks amazing and delicious, although the recipe is so healthy. Definitely a must try. I’m pretty sure my boyfriend will be happy to have these in the office drawer for an afternoon snack 🙂
Amy says
March 9, 2016 at 1:14 pmSo good but I would need to triple the banana cookie recipe since we are a family of 6. Thank you for this gift.
Jennifer Forsyth says
May 26, 2016 at 4:12 pmThere are many comments regarding how the cookies look but few about how they actually taste. I did not enjoy this recipe and would not make it again. The flavor is not good…there are much better choices out there for utilizing oats and flax.
hipfoodiemom says
May 26, 2016 at 8:44 pmHi Jennifer, I’m sorry to hear this. . but thank you for taking the time to leave a comment for me. I personally loved these. . these are lighter cookies. I loved the banana with the chocolate .. these are not going to taste as good as other cookies made with eggs, butter and some kind of sugar. If you have other recipes that you have tried and you want to share, please feel free. Thank you!
Skye says
February 11, 2017 at 11:56 amyummmm! I’ve been trying to find a way to use my flaxseed meal! Will try these with steel-cut oats and walnuts 🙂
Veronika Horsáková says
April 14, 2018 at 3:03 pmWow, these cookies are excellent! I added some dates for extra sweetness and used almond meal instead of coconut (as I am not much of a coconut fan) and they are simply delicious.
hipfoodiemom says
April 15, 2018 at 7:50 amHi Veronika, I’m so happy to hear that! Hooray!
Aimee says
September 22, 2018 at 5:09 pmDelicious! Thank you so much for the recipe. Followed exactly, including the salt. Only difference, the coconut I had in the pantry was sweetened.
hipfoodiemom says
September 23, 2018 at 7:43 amHooray! Glad you enjoyed, Aimee!