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Pink plate stacked with oat breakfast cookies in front of a milk glass
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Healthy Vegan Breakfast Cookies

These vegan breakfast cookies are easy to make and so tasty. Super versatile and a perfect family friendly addition to your morning meal!
Course Breakfast, Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword healthy breakfast cookies, make ahead breakfast
Prep Time 13 minutes
Cook Time 17 minutes
Total Time 30 minutes
Servings 12
Calories 193kcal
Author Sophia DeSantis

Ingredients

  • cups certified gluten-free rolled oats (not quick-cooking) , 300 mL
  • 1 teaspoon ground cinnamon , 5 mL
  • ½ teaspoon baking soda , 2 mL
  • ½ teaspoon fine sea salt , 2 mL
  • ½ cup almond flour , 125 mL
  • ¼ cup brown rice flour , 50 mL
  • ½ cup mashed ripe banana (about 1 large banana) , 125 mL
  • ½ cup smooth almond butter, stirred , 125 mL
  • 3 tablespoons pure maple syrup , 45 mL
  • 2 tablespoons ground flaxseed , 30 mL
  • 3 tablespoons liquid virgin coconut oil , 45 mL (see note)
  • 1 teaspoon pure vanilla extract , 5 mL
  • 1 cup add-ins of your choice (I like a mix of dried blueberries, pumpkin seeds, and chopped walnuts) , 250 mL

Instructions

  • Preheat the oven to 350°F / 180°C. Line a baking sheet with parchment paper and set aside.
  • In a large bowl, stir together the rolled oats, cinnamon, baking soda, sea salt, almond flour, and brown rice flour until combined.
  • In the bowl of a food processor, combine the mashed banana, almond butter, maple syrup, ground flaxseed, coconut oil, and vanilla. Process on high until the mixture is smooth.
  • Scrape the almond butter mixture into the large bowl with the oats and flour mixture. Throw your add-ins into the large bowl. Stir the mixture with a spatula until you have a unified and very stiff cookie dough.
  • Drop 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten each mound of dough with the palm of your hand. Slide the baking sheet into the oven and bake until lightly golden brown, about 15 to 17 minutes. 
  • Cool cookies completely before storing in an airtight container. These will last on the counter for 5 days. You can also wrap each cookie individually with plastic wrap and freeze them. I place all the wrapped cookies in a resealable bag and defrost them as needed.

Notes

  • I tested these as oil free by omitting the coconut oil and they turned out great.
  • I used pecans instead of walnuts.
  • Nutrition facts do not take the 1 cup of add-ins into account as this would vary depending on what is used.
Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright

Nutrition

Calories: 193kcal | Carbohydrates: 17g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 144mg | Potassium: 172mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 1.1mg