Breakfast Cookies
Enjoy a delicious and nutritious start to your day with these wholesome vegan breakfast cookies, packed with oats, bananas, and nuts.
These Breakfast Cookies are a fantastic way to kickstart your morning while keeping it healthy and plant-based.
Perfect for busy individuals, these cookies are easy to make, full of flavor, and provide lasting energy.
Whether you need a quick breakfast on the go or a snack to fuel your day, this recipe from vegancooking.recipes is just what you need!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Rolled oats are the base of these cookies, providing fiber and texture. Almond butter adds healthy fats and protein, but you can substitute it with peanut butter or sunflower seed butter. For sweetness, adjust the maple syrup based on your taste preference. Dried fruits can be swapped with chocolate chips or fresh fruits.
Tips & Notes
- •For extra flavor, try adding a pinch of salt or a tablespoon of chia seeds.
- •Make sure your bananas are very ripe for the best natural sweetness.
Recipe Variations
- •Add a tablespoon of cocoa powder for a chocolatey version.
- •Substitute the walnuts with pecans or sunflower seeds for a nut-free option.
Storage & Freezing
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, but the texture may be slightly different. Rolled oats provide a chewier texture.
How do I store these cookies?
Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
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Enjoy a delicious and nutritious start to your day with these wholesome vegan breakfast cookies, packed with oats, bananas, and nuts.
Nutrition (per serving)
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a large mixing bowl, mash the ripe bananas using a fork until smooth.
- 3
Add the almond butter, maple syrup, and vanilla extract to the mashed bananas, and mix until well combined.
- 4
In a separate bowl, combine the rolled oats, ground cinnamon, and baking powder.
- 5
Gradually add the dry mixture to the wet mixture, stirring until just combined.
- 6
Fold in the chopped walnuts and dried cranberries or raisins.
- 7
Using a spoon or cookie scoop, drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 8
Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
- 9
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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