Vegan Breakfast Cookies
These delightful vegan breakfast cookies are packed with wholesome ingredients, making them the perfect grab-and-go breakfast option.
Start your day off right with these delicious Vegan Breakfast Cookies!
Made with whole-food, plant-based ingredients, these cookies are not only nutritious but also incredibly satisfying.
Perfect for a busy morning, they provide a balanced mix of energy, fiber, and protein.
Discover more vegan recipes at vegancooking.recipes.
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
Using ripe bananas enhances sweetness and moisture. Feel free to replace almond butter with any nut or seed butter of your choice. If you want a nut-free version, use sunflower seed butter.
Tips & Notes
- •For added flavor, consider adding a pinch of nutmeg or vanilla extract to the wet ingredients.
- •Experiment with different mix-ins like dried fruits or seeds to customize your cookies.
Recipe Variations
- •Add shredded coconut for a tropical twist.
- •Replace chocolate chips with dried cranberries or raisins for a fruity version.
Storage & Freezing
Store in an airtight container at room temperature for up to a week or refrigerate for longer freshness. For extended storage, freeze in a single layer, then transfer to a freezer-safe bag.
Frequently Asked Questions
Can I freeze these cookies?
Yes, these cookies freeze well. Store them in an airtight container or a zip-lock bag for up to 3 months.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to a week or in the refrigerator for up to two weeks.
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These delightful vegan breakfast cookies are packed with wholesome ingredients, making them the perfect grab-and-go breakfast option.
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2
In a small bowl, mix the chia seeds with 6 tablespoons of water and let it sit for about 5 minutes to thicken.
- 3
In a large mixing bowl, combine the rolled oats, baking powder, cinnamon, and salt.
- 4
In another bowl, mash the ripe bananas until smooth. Add the almond butter, maple syrup, and the chia seed mixture. Stir until well combined.
- 5
Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the dark chocolate chips and nuts if using.
- 6
Using a tablespoon, scoop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 7
Bake for 15-20 minutes or until the edges are golden brown. Keep an eye on them to avoid over-baking.
- 8
Once done, remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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