Almond Butter & Banana Breakfast Cookies (vegan | gluten-free)

This 4-step recipe creates a delicious, nutritious breakfast fix that will sustain you through your morning or be a perfect snack during the day. We combine ingredients that leave your body feeling good. Using date syrup as a natural sweetener and coconut oil to give you whole heathy fats, these cookies are not just a treat for your tastebuds, but are also a treat for your health!  


  • 3/4 cup of almond butter 
  • 1/4 cup coconut oil melted
  • 1/4 cup date syrup warmed
  • 2 cups of rolled oats
  • 2 ripe bananas mashed
  • 3/4 cups raisins 
  • 1/2 cup pumpkin seeds
  • 1/2 cup cashew pieces ( or chopped walnuts!)
  • 1/4 cup flaxseed meal
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt


  1. Preheat oven to 325 degrees F. Combine almond butter, coconut oil, and date syrup until smooth.
  2. Place all other ingredients in a large bowl. Mix with almond butter mixture until evenly distributed.
  3. Drop about 1/ 4 cup size scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking). 
  4. Bake for 15 mins. Until edges are lightly browned.

  Let cookies cool on baking sheet before moving to an air tight container. Enjoy!

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