Vegan Breakfast Cookies
Kickstart your day with these irresistibly wholesome Vegan Breakfast Cookies – a perfect balance of taste, nutrition, and convenience. Packed with nutrient-rich ingredients like rolled oats, almond flour, ground flaxseed, and chia seeds, these soft, chewy cookies are naturally sweetened with ripe bananas and maple syrup. The addition of vegan dark chocolate chips, dried cranberries, and optional chopped nuts makes them delightfully satisfying, while almond butter ensures a creamy texture. Ready in just 12 minutes, they’re ideal for meal prepping or enjoying on the go. These gluten-free, dairy-free breakfast cookies are as versatile as they are delicious, making them a must-try for busy mornings or snack cravings.
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 1 tablespoon Chia seeds
- 2 large Ripe banana (mashed)
- 0.33 cup Maple syrup
- 0.5 cup Almond butter (or any nut/seed butter)
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.33 cup Dried cranberries or raisins
- 0.33 cup Dark chocolate chips (vegan)
- 0.25 cup Chopped nuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the rolled oats, almond flour, ground flaxseed, chia seeds, baking powder, cinnamon, and salt. Stir well to mix the dry ingredients.
In a separate bowl, mash the ripe bananas until smooth. Add the maple syrup, almond butter, and vanilla extract. Mix until the wet ingredients are fully combined.
Pour the wet ingredients into the dry ingredients and stir until a thick dough forms.
Fold in the dried cranberries (or raisins), dark chocolate chips, and chopped nuts (if using).
Scoop about 2 tablespoons of dough at a time and form into a round cookie shape. Place each cookie onto the prepared baking sheet, leaving a little space between them as they won’t spread much.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden and firm to the touch.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.
Nutrition Facts
Calories |
3238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 382.0 g | 139% | |
| Dietary Fiber | 64.8 g | 231% | |
| Total Sugars | 179.3 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 837 mg | 64% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 2922 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
