Vegan cookies for breakfast? Yes please! I can’t think of a better way to start my day than with this delicious vegan breakfast cookies recipe.
Loaded with all your favorite goodies, you won’t want to stop eating them. Luckily, they’re quite filling so that shouldn’t be a problem.
Skill: Easy | Time: 25 min | Servings: 10 large cookies
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Essentially, all you need for this recipe is banana and oatmeal. It a great way to use ripe bananas or thaw frozen ones to clear space in your freezer.
Even though all you need is the oatmeal and banana, I also recommend adding baking powder. This allows the cookies to rise so they don’t end up too dense.
Every ingredient besides the banana, oatmeal and baking powder is for flavor. You can substitute in or out any of the ingredients below. Dried fruits, nuts, seeds or flavor extracts can work well; just think of all the amazing combinations you could create!
Other Vegan Breakfast Cookie Flavors
Want some inspiration for other vegan breakfast cookie flavors? Try:
- Dark chocolate cherry: banana, oatmeal, almond flour, coconut, vanilla extract, dried cherries, cocoa powder, dark chocolate chips (and baking powder).
- Cinnamon raisin: recipe below but substitute the dates for raisins, and leave out the cocoa powder.
- Trail mix: recipe below but sub dates for mixed dried fruit, and sub walnuts for mixed nuts and seeds.
- Mint chocolate chip: banana, oatmeal, almond flour, mint extract, chocolate chips, cocoa powder (and baking powder).
- Peanut butter and jam: banana, oatmeal, almond flour, powdered peanut butter, dried strawberries (and baking powder).
As you can see the possibilities are endless!
Meal Prep Vegan Breakfast Cookies with Large Batches
These vegan breakfast cookies are perfect to meal prep for the week. They are quick to make and store really well in the fridge. You could just as easily make a double batch and freeze some for later.
On busy days, if I rush out the door, I grab 2-3 cookies out of the fridge/freezer. By the time I get wherever I’m going, the frozen cookies have thawed and are ready to eat. If you’re looking for a warmer breakfast, just pop them into the microwave for a few seconds. You can also microwave them straight from frozen.
These gluten-free breakfast cookies also make a fantastic, energy-boosting snack! Full of whole grains from the oatmeal, you will get a good source of complex carbs and fiber. If you add some type of nuts or seeds to the mix, you’ll also get a good source of plant-based protein and healthy fats to keep you feeling full!
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Tasty Vegan Breakfast Recipes
Vegan Breakfast Cookies Recipe (Gluten-free)
Equipment
- Large bowl
- Baking tray
- Silicone baking mat
- Cookie scoop
Ingredients
- 3 large bananas , ripe (some brown spots)
- ½ tsp vanilla extract
- 1 ¾ C rolled oats
- ⅓ C shredded coconut , unsweetened
- ½ C almond flour (ground almonds)
- ½ tsp cinnamon
- 1 tbsp cacao powder
- 1 tsp baking powder
- ⅓ C dried dates , chopped (or any dried fruit)
- ⅓ C walnuts , chopped (or any nut)
Instructions
- Mash the bananas in a large bowl and stir in the vanilla.
- Stir in the remaining ingredients.
- Spoon heaping tablespoon-sized cookies (using a cookie scoop if you have one) onto a baking tray lined with parchment or a silicone mat. Press cookies down to flatten slightly.
- Bake at 350 °F for 10 minutes.
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Would unsweetened applesauce work in place of the banana?
Hi Michelle, thanks for the question. I’ve never tested this out with applesauce – I would guess it’d probably work however banana has a better “binding” ability compared to applesauce so it may not hold together as well. To make up for that lack of binding, some ground flaxseed would probably work (maybe soak ground flaxseed in the applesauce?). Let me know if you try it out and how it goes!