vegan breakfast cookies

<em>These Banana Oatmeal Breakfast Cookies are easy to make, tasty, and perfect for breakfast on-the-go! Full of fiber, complex carbs, and healthy fats to keep you full.</em>

Banana Oatmeal Breakfast Cookies 

& spotty banana

(150 g) gluten-free rolled oats, divided

applesauce

baking powder

cinnamon

sea salt

(35 g) chopped walnuts (or another nut/seed)

maple syrup, for added sweetness (Optional – if bananas are not sweet enough)

Preheat the oven to 350F and line a baking sheet with parchment paper or a silicone mat. Peel the ripe banana and break it off into &#8220;chunks&#8221; in a medium bowl. Mash the banana with a fork until it forms a paste.

Next, add 1/2 cup of the oats to a blender and process for 30 seconds, or until a fine flour forms. Add in the oat flour, remaining oatmeal, applesauce, cinnamon, baking powder, salt, and maple syrup, if using. Mix until everything is evenly incorporated, then fold the chopped walnuts into the batter.

Use around 3 tablespoons of batter to form 6 even &#8220;cookies&#8221;, then use damp hands to press each cookie onto the tray &#8211; they will not spread out in the oven, so shape them how you&#8217;d like them to be. Bake for 15-18 minutes, then remove from the oven and transfer to a baking rack to let cool completely.

Once cool, store in a loosely covered container at room temperature for up to 5 days. You can also freeze these and reheat as needed!

Hello, I am a mom(of a teenager), and felt the need to be creative in the kitchen and to prepare food that included fruits. When these showed up, although, I did not have applesauce, or baking soda...I improvised. I used  some crunchy peanut butter to hold the oats together along with a tbls. of  honey. I folded in raisins and a bit more banana. I added a bit of allspice and cinnamon and then...I prayed. I prayed they would be edible. They were just great! Thanks!

Hi Caitlin! This recipe looks delicious! I was wondering how this would work with steel-cut oats, because that is all I have at home at the moment. Would the cookies still remain intact?

So good!! I used 2 cups of oats and no nuts and almond butter instead of apple sauce and they turned out super crunchy and delicious, I kinda may have eaten most of them in one sitting

ALOHA Cat,I have never participated in any comments before, but I MUST say cookies look so "ono" (delicious)! Thx for sharing. Miki

I’ve already made this thrice! Third batch in the oven right now and my kitchen smells amazing???? used almond flour instead of oat flour too and it turned out super delicious!

delicious cookies!  i'm hosting my daughter's friend who is diabetic...  i'm not familiar with calculating carbs/sugar in a recipe...  can anyone help me with this?  thank you!

Thank you for the recipe! These are so delicious, I might just eat all of them today. ????

These are wonderful! I love to make several slightly different versions when I batch make these, usually one the regular way, one with shredded coconut and more nuts and seeds, and one with cocolate chips. I always add a bit of pumpkin pie spice, nutmeg, allspice, and cloves (sometimes vanilla too) when a recipe calls for cinnamon - if you have them they're a game changer :) I also always add a little bit of flax and chia for extra nutrients, and I find it doesn't alter the texture/moisture. Overall perfect breakfast for a busy college student like me. Thanks for another lovely recipe Caitlin!

Just made this yesterday and added all the seeds I had - pumpkin seeds, hemp seeds plus goji berries and cacao nibs. Chewy, healthy and easy. Thanks Caitlin!

Thanks for this super simple recipe, Caitlin! I added some mini Enjoy Life chips bc my hubby &amp; I love the banana/chocolate combo. So good!

Hi Caitlin !
I'm a French fan of your recipes and of your personality ;) I tried this cookie recipe for my breakfasts this week and they were sooooo good ! My Mum tried them and she found they are delicious too. I really love the texture of it, plus they are really healthy, nourrishing and easy to make… Thank you so much for this recipe and for your creativity !
Have a very nice day and take care &lt;3

OMG- so good!!! i left out the applesauce and maple syrup, just added a bit of water and threw some hemp seeds in there too. I baked them in a donut mold and they turned out so cute!  YUM YUM YUM. Thank you!

I'm very happy I made these cookies. Delicious! Thanks for the recipe! ????

Love your recipe! I skip the applesauce with no problems. I usually add berries and flax meal. On one desperate day I made them with sweet potato instead of bananas-- it worked! Delicious no matter what! Thank you for breakfast!!

I just made these and they are really great! "Essentially oatmeal, but in cookie form" is the best way to describe them, which is great for me because I love oatmeal :). I used sliced almonds instead of walnuts and when they were ready to eat I topped them with vanilla almond butter YUM! I had 3 cookies and I'm saving the rest for tomorrow. Thank you Caitlin!

I love this recipe! So easy, quick, and delicious. Will definitely be making it a lot more!

My husband is always on the go; he loves breakfast food but he detests the thought of having to sit down and eat breakfast (pffft men...). These have been a saver! He’ll take them on his way to work and it’ll satisfy his hunger until lunch. 
Not to mention they’re delicious! They taste like tiny apple pies! ☺️❤️

These cookies are super good and it’s an added plus how wholesome the ingredients. Super easy to make, I didn’t have to go out and buy anything (but I did replace the applesauce with banana). My family loves them and I make them all the time when we don’t eat the bananas fast enough. The first time I made them, I made the bad mistake of putting them into a container when they weren’t cool yet. They ended up being softer (but still good) so make sure to let them cool completely to keep them crispy.

Seriously can’t thank you enough for this recipe its my go-to! Love that it’s made with healthy ingredients. I add in agave, vanilla extract, nutmeg, flaxseeds, &amp; goji berries and it’s absolutely amazing. Can’t wait to try other substitutes too.

Made these this morning and they were surprisingly good!  I didn't have apple sauce so I just substituted it for another ripe banana and  I added in a little bit of honey to sweeten it up. I love that they're healthy and  that they kept me full for a while. These will be my go-to breakfast for when I have a couple of ripe bananas left :)

I like to make a huge batch of these and put them in the freezer. Then on my way out the door I put three in my bag and eat them on the way to work! Great quick breakfast to have on hand.

Stumbled upon this pearl last week with a huge craving, but very little time. So so good and done in no time ! Was out of apple sauce so replaced it with 2 tbs of natural peanut butter. I used one generous tbs of date syrup instead of maple syrup and added chia seeds &amp; sunflower seeds. Also added a dash of nutmeg &amp; ginger powder. Spilled a bit of oatmeal in the batter but they still turned out fine ! Thank you :D

Made these with peanut butter instead of applesauce and sugar free chocolate chips instead of the walnuts, they were delicious!!!!! About to make them for the second time

You only need 8 ingredients to make these delicious healthy Vegan Gluten-free Breakfast Cookies that are so healthy, oil-free and refined sugar-free! They have an amazing depth of flavor compared to other breakfast cookies because of the pumpkin pie spices and a crispy texture that is undeniable!

Vegan Breakfast Cookies (Oil-free and Gluten-free!)

almond butter

(120 grams) pure maple syrup

(8 grams) ground flaxseed

pumpkin pie spice (I used my homemade blend)

fine sea salt

(50 grams) gluten-free old-fashioned oats

(23 grams) brown rice crisp cereal

(45 grams) dried cherries

scale.

Preheat the oven to 350°F (177°C) and line a sheet pan with parchment paper.

Add the almond butter, syrup, flaxseed, pumpkin pie spice and salt to a large bowl and stir very well until mixed.

Add the oats, rice crisp cereal, cherries and nuts/seeds. Stir until a very thick and sticky batter forms.

Use a cookie scoop with 2 tablespoons worth of batter and place them onto the pan 2 inches apart. I always get 13-14 cookies. The batter will be VERY sticky and fragile, loose, but will firm up a ton after baking, so don&#039;t worry.

Piece any loose pieces back together along the edges of the cookies, trying to form a round shape.

Use a small square piece of parchment paper to gently press each cookie down to 1/2 inch thickness.

Bake for JUST 10 minutes. They should be looking golden brown. Do not overbake these, as they will taste burnt and not good. The cookies will be VERY tender after removing them from the oven, so do not try to remove or eat them yet or they will crumble! Leave them on the pan for 15 minutes, and they will be totally firm and crispy by then. Transfer to a cooling rack using a thin spatula. Store at room temperature covered.

These chocolate cherry oatmeal breakfast cookies are easy to make and use only 10 ingredients. The perfect grab and go vegan breakfast that tastes like dessert.

Chocolate Cherry Oatmeal Breakfast Cookies

oats

coconut

tsp baking powder

tbsp ground flaxseed

tsp salt

peanut butter

maple syrup

almond milk

cherries

vegan chocolate chips

Set oven to 350F. To a food processor add rolled oats, coconut, baking powder, ground flaxseed and salt then pulse together until some of the oats are mostly broken down into a flour (it&#8217;s okay if the oats aren&#8217;t completely broken down).

Add your peanut butter, maple syrup, and almond milk and pulse to form a dough.

Fold in your cherries and chocolate and then take 1-2 tablespoons of dough and form into a cookie shape or into an energy bite.

Place on a lined baking sheet and bake in the oven for 12 minutes. Allow to cool, then enjoy!

Perfect snack cookie! Super yummy with Rainer cherries

Your recipes are fabulous, the cookies are delish ..... I say that as eat 2 before they cool 😛

I love these, I made into a cookie so tasty. I can’t stop eating them. My new favorite treat

Ok I’ve made these 3 times already as baked cookies. Thank you for this delicious recipe! It’s the first recipe I’ve tried of yours. Can’t wait to try another one… Especially if I can stop making these breakfast/snack cookies.

Yummy! Made 18 big cookies! I didn't have coconut and was ready to add oatmeal but didnt need to. I used 1/2 cup "imperfect foods" dark chocolate covered cherries chopped up.

Chewy, satisfying, wholesome breakfast cookies with quinoa, seeds, and 5 grams of protein per cookie! Vegan, gluten-free, naturally sweetened, and made in 1 bowl in 25 minutes!

Seedy Quinoa Breakfast Cookies

quinoa ((measured after cooking))

rolled oats ((ensure gluten-free as needed))

raw pumpkin seeds ((unsalted))

Tbsp hemp seeds ((hulled))

Tbsp chia seeds

tahini

maple syrup*

tsp baking soda

tsp sea salt

semisweet chocolate chips ((optional // ensure dairy-free as needed))

If you do not already have cooked quinoa, prepare it at this time in the Instant Pot or on the stovetop — scant 1/4 cup uncooked quinoa will yield ~2/3 cup (124 g) cooked.

Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. Set aside.

To a medium mixing bowl, add cooked quinoa, rolled oats, pumpkin seeds, hemp seeds, and chia seeds and stir well to combine. Next, add tahini, maple syrup, baking soda, sea salt, and optional chocolate chips. Stir well to fully incorporate.

Scoop out dough in 1 ½ Tbsp amounts (we like using this scoop) and place on the prepared baking sheet — recipe as written should make 12 cookies. You can place them close together as they don’t expand. Gently press them with the palm of your hand then bake for 13-15 minutes until the edges are golden brown. Let cookies cool for 5-10 minutes before transferring to a wire rack to cool completely.

Leftover cookies will keep in an airtight container at room temperature for up to 2-3 days or in the refrigerator for up to 4-5 days or freezer for 1 month or longer.

Healthy and delicious overnight oats...in cookie form! Soft, cakey, and not too sweet, they are vegan, gluten-free, and oil-free.

Vegan Overnight Oatmeal Cookies {GF, oil-free}

(237 mL) nondairy milk (I used almond milk)

(18 g) coconut sugar (or sweetener of choice)

(16 g) creamy nut butter (e.g., almond butter, peanut butter)

flaxseed meal

vanilla extract

(100 g) old-fashioned rolled oats (certified gluten-free, as needed)

(75 mL) dried fruit, finely chopped, divided

In a medium bowl, combine the milk, coconut...

In a medium bowl, combine the milk, coconut sugar, nut butter, flaxseed meal, cinnamon, vanilla, and sea salt until blended.

Stir in the oats. Reserve 1 and 1/2...

Stir in the oats. Reserve 1 and 1/2 tablespoons dried fruit. Add the remaining dried fruit to bowl. Cover and refrigerate for at least 3 hours or up to 12 hours (the liquid will be absorbed and the mixture firm).

Preheat oven to 400F (200C). Lightly spray a...

Preheat oven to 400F (200C). Lightly spray a large cookie sheet with cooking spray.

Stir the oats to loosen and break them...

Stir the oats to loosen and break them down slightly; add the baking powder and vigorously stir to blend.

Using a small cookie scoop or tablespoon, scoop...

Using a small cookie scoop or tablespoon, scoop the dough in small mounds, spacing 2 inches apart, on prepared sheet.  Sprinkle the reserved fruit bits on top of cookies.

Bake in the preheated oven for 11 to...

Bake in the preheated oven for 11 to 13 minutes until cookies have spread, are golden brown, and the centers are set.

Remove from oven and let the cookies cool...

Remove from oven and let the cookies cool on sheet for 2 minutes before removing to a cooling rack to cool completely.

Soft vegan banana oat cookies with have an old-fashioned taste but a healthy, modern profile. Easy-to-make with ingredients you have on hand, they are gluten-free, oil-free, and perfect for sweet treats, snacks, breakfasts or workout fuel.

Soft Vegan Banana Oat Cookies (Oil-free, GF)

(250 mL) mashed very ripe bananas

coconut sugar

(5 mL) vanilla extract

(175 g) rolled oats (certified gluten-free, as needed)

Preheat the oven to 350F (175C). Line a...

Preheat the oven to 350F (175C). Line a baking sheet with parchment paper.

In a large mixing bowl, stir the mashed...

In a large mixing bowl, stir the mashed bananas, nut butter, coconut sugar, and vanilla until blended and smooth.

In a food processor or high-speed blender, process...

In a food processor or high-speed blender, process the oats until they resemble a fine flour. Add the baking powder, cinnamon and salt; pulse to combine.

Add the flour mixture to the banana mixture,...

Add the flour mixture to the banana mixture, stirring until completely blended.

Drop by heaping tablespoons (I use a medium...

Drop by heaping tablespoons (I use a medium cookie scoop) on the prepared baking sheet, spacing 2 inches apart.

Bake in the preheated oven for 9 to...

Bake in the preheated oven for 9 to 10 minutes until golden brown, puffed and just set at the centers.

Remove from the oven transfer the cookies to...

Remove from the oven transfer the cookies to a cooling rack. Cool completely.

Gluten-free (and vegan!) pumpkin peanut butter breakfast cookies! The perfect wholesome treat to pair with coffee or grab for on the go. Just 10 ingredients and 30 minutes required!

Pumpkin Peanut Butter Breakfast Cookies

rolled oats ((ensure certified gluten-free as needed))

pumpkin purée

peanuts ((or sub chopped pecans))

tsp pumpkin pie spice

tsp vanilla extract

tsp sea salt ((omit

Preheat your oven to 350 degrees F (176 C) and lightly grease or line a baking sheet with parchment paper.

Add the oats to a food processor and process until finely ground — about 30-45 seconds. They don’t need to be as finely ground as oat flour but should be close. Add remaining ingredients and pulse until combined.

Use a cookie scooper (like this one) or tablespoon to measure out 1 ½ Tbsp amounts of dough to gently roll into balls. Arrange on the baking sheet and press down gently with the palm of your hand or a lightly oiled glass to smash slightly.  They won’t spread much, so it’s okay if there’s not much space between the cookies.

Bake for 18-20 minutes or until just golden on the edges and slightly firm to the touch. Enjoy! They pair especially well with coffee or tea.

Let cool fully before storing in an airtight container at room temperature for 1-2 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

https://www.youtube.com/watch?v=oy5mUpYmFtM

Gluten-free (and vegan!) pumpkin peanut butter breakfast cookies! The perfect wholesome treat to pair with coffee or grab for on the go. Just 10 ingredients and 30 minutes required!

Full Recipe: https://minimalistbaker.com/pumpkin-peanut-butter-breakfast-cookies/
 
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Pumpkin Peanut Butter Breakfast Cookies | Minimalist Baker Recipes

To a medium mixing bowl, add 2/3 cup (124 g) cooked quinoa (adjust amount if altering default number of servings). Then add the rolled oats, pumpkin seeds, hemp seeds, and chia seeds and stir well to combine. Next, add tahini, maple syrup, baking soda, sea salt, and optional chocolate chips. Stir well to fully incorporate.

Scoop out dough in 1 ½ Tbsp amounts (we like using this scoop) and place on the prepared baking sheet — recipe as written should make 12 cookies. You can place them close together as they don’t expand. Gently press them with the palm of your hand then bake for 14-18 minutes until the edges are golden brown. Let cookies cool for 5-10 minutes before transferring to a wire rack to cool completely – they&#39;ll firm up as they cool.

Love these easy to make cookies. Came in handy for my daughter birthday snack at school, where several kids had various allergies. Thanks so much

These are AMAZING!!! 10 stars! (As long as you're a tahini fan). My kids and I love making these together and enjoying these for breakfast or as a snack.  They whip up so fast, now we always make a triple batch at a time.  I tend to prefer to sub date syrup for maple syrup since it's slightly less processed and find it tastes just as great. THANK YOU for all of your amazing recipes!

Great cookies. They are oil-free but not showing up oil-free in the filters. I also really enjoy reading your posts

I made this recipe for second time and I finally got it! 
The first time I’ve got crumbly unfolding cookies. So I wanted to make a second try.
This time I followed some suggestions from other comments and I made also my own swaps as follow:
- rolled buckwheat instead of rolled oats 
- Yacon syrup instead of Maple syrup 
- Added 1 egg and took off baking soda
- 89% dark chocolate instead of semi sweet
- added cinnamon and vanilla extract

The rest of the ingredients I didn’t change.
I mixed dried ingredients in a bowl, except for the dark chocolate.
Then I mixed the egg + Yacon syrup + vanilla extract + tahini. Mixed well and added to the dry ingredients. Last I added the chocolate. 

IMPORTANT: I left the batter in the fridge from one day to another. Great tip!!! 
Baked them for 20’. 

The came out great! 
Lightly sweetened, soft but keeping their shape perfectly. 
Thanks everyone for sharing their experiences and tips! And thanks @Minimalistbaker for sharing so many great and healthy recipes!!

These are my new favorite cookies!! Finally a recipe that abides with my depressingly long list of food allergens. I ran out of quinoa and used cooked millet instead, along with raisins instead of chocolate. Still turned out perfect! Love the texture and flavor.

I made these yummy cookies last night but did not have pumpkin seeds (still amazing) 
Also chose not to add hemp ... thinking of adding raisins or dried cranberries next mix. Thanks for the recipe :-)

I've made these every week for months and I can't stop! I'm addicted. The perfect high-protein snack, dessert, or addition to my egg breakfast. I've made loads of modifications depending on what I have on hand, but my successful modifications have included swapping the baking soda out for an egg and honey for maple syrup and you get just about the same consistency as the regular recipe. My friends tease me about my obsession with these "seed cookies" but when they try them, they don't have much to make fun of anymore! :)

https://www.youtube.com/watch?v=r-W5FXsSGfA

Chewy, satisfying, wholesome breakfast cookies with quinoa, seeds, and 5 grams of protein per cookie! Vegan, gluten-free, naturally sweetened, and made in 1 bowl in 25 minutes!

Full Recipe: https://minimalistbaker.com/seedy-quinoa-breakfast-cookies/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

Seedy Quinoa Breakfast Cookies | Minimalist Baker Recipes

You won’t be able to say no to these quick and easy vegan breakfast cookies! They’re filled with wholesome ingredients, are gluten-free, dairy-free, egg-free, and naturally sweetened (no refined sugar). They can be customized based on what you (or your kids) prefer and they’ll be ready to devour in under 30 minutes.

Top 9 vegan breakfast cookies recipes from across the web

The most viewed vegan breakfast cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banana Oatmeal Breakfast Cookies

Vegan Breakfast Cookies (Oil-free a...

Chocolate Cherry Oatmeal Breakfast ...

Seedy Quinoa Breakfast Cookies

Vegan Overnight Oatmeal Cookies {GF...

Soft Vegan Banana Oat Cookies (Oil-...

Pumpkin Peanut Butter Breakfast Coo...

Seedy Quinoa Breakfast Cookies

Vegan Breakfast Cookies

Top 9 vegan breakfast cookies recipes from across the web

The most viewed vegan breakfast cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banana Oatmeal Breakfast Cookies

Vegan Breakfast Cookies (Oil-free a...

Chocolate Cherry Oatmeal Breakfast ...

Seedy Quinoa Breakfast Cookies

Vegan Overnight Oatmeal Cookies {GF...

Soft Vegan Banana Oat Cookies (Oil-...

Pumpkin Peanut Butter Breakfast Coo...

Seedy Quinoa Breakfast Cookies

Vegan Breakfast Cookies

The most viewed vegan breakfast cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine