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Healthy oatmeal almond breakfast cookies with banana and peanut butter; his healthy vegan almond oat cacao cookie is a guilt-free and delicious

How To Make Nutritious Banana Oat Cookies with Almond and Cacao

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Nkechi Ajaeroh
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: Universal
  • Diet: Vegan


Whether you are looking for healthy snacks, dessert, or just a nutritious breakfast bake/breakfast cookies, be sure to count on these vegan banana oat cookies with almond flour and cacao. These healthier cookies will not disappoint. Also, it uses a combination of nutritious ingredients such as bananas, oats/oatmeal, raw cacao, nut butter, and almonds. Despite the ingredients list, these healthier cookies equally taste so good! Did I mention that these cookies are refined sugar-free, gluten-free, and entirely plant-based?




  1. Preheat oven to 325, and line a baking sheet with parchment paper.
  2. In a food processor, add the banana, cacao powder, stevia, coconut sugar, vanilla extract, pulse until almost smooth. Then add the nut butter, and coconut oil pulse a couple of times. Add the almond flour, pulse to mix, then add the oats, salt, and baking soda pulse to combine with the rest of the ingredients. If you are using sliced almonds, and raisins add them at this time; pulse a couple of times to combine. You may need to use spatula to adjust dough as you mix/pulse.
  3. Use a tablespoon measure to scoop dough, flatten a bit with your hand and place on the already lined baking sheet. This is sticky dough; you may need to moisten your hands a bit for easy “molding.” Repeat until this step until all the dough is molded and placed on cookie sheet. This recipe makes about 18 – 20 cookies.
  4. Place on a 325 preheated oven; and bake for 17 – 21 minutes. Allow to cool, enjoy with a glass of milk or chilled orange juice or just by itself.


Though I used peanut butter for this recipe, any nut butter would work. I have used both peanut butter and almond butter. I rarely know the difference.

You can sub coconut sugar with 2 teaspoons or stevia or less.

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