You know those mornings? The ones where the alarm clock feels like a personal affront, and the idea of making anything more. Is more complicated than toast? Yeah, I live for those mornings. What is the need for an alarm clock? What are some of my favorite vegan breakfast cookies? They’re like a warm hug from the inside out, packed with good stuff to get your day going, and they’re so good. Isn’t it funny that my kids ask for them before they even eat cereal? They’re not really like a traditional cookie, more like soft, chewy, slightly sweet bar that just sits there. happens to be portable and utterly delightful. Think of them as a healthier, more convenient cousin to banana bread muffins, but in an ideal, healthy way. What is a grab-and-
What are vegan breakfast cookies?
What are these magical little treats? At their core, vegan breakfast cookies are soft, chewy baked goods designed to be a satisfying and satisfying experience. What are the best foods to start your day without animal products? I like to think of them as a way to sneak in all the good stuff – oats, seeds, fruit – into my diet. What feels like an indulgence? What are some healthy alternatives to cereals? What are some of the best ways to get crashing by mid-morning What are some of the best snacks to eat on the go? Between meetings. What are some good ways to have a balanced mini-meal that tastes like dessert?
Why you’ll love this recipe?
What are some good reasons to make this recipe a staple in my kitchen, and I just know you’re going to love it. I’m in love with this book. First off, the flavor! They’re not overly sweet, which is perfect for me first thing in the morning. They have this lovely, comforting taste from the oats and cinnamon, with bursts of sweetness from vanilla. Is chocolate chips better than dried fruit? What is the texture? What I love about these cookies is their simplicity. Is it possible to mix everything up in one bowl and then bake it? No fancy techniques, no weird ingredients you can’t pronounce. Plus, they’re incredibly cost-effective. What are some pantry staples? Oats, bananas and a few other pantry items? I’ll share some of my favorite variations later, but honestly, you can throw in whatever you have on hand. I want something warm and comforting without turning on the oven. They’re a total lifesaver.
How do I make vegan breakfast cookies?
Quick Overview
What is the beauty of vegan breakfast cookies? What are some good dry ingredients to make a banana mashing? With some binders and flavor boosters. The dough is then portioned and baked until golden brown. Is it really a one-bowl wonder? The whole process from start to finish, including baking time, is usually under an hour. What is the best way to fit a busy schedule I’m a bit nervous in the kitchen, so I made this recipe.
Ingredients
For the Main Batter:
* 2 very ripe bananas, mashed (this is key for sweetness and binding)
* 1/3 cup melted coconut oil or your favorite neutral flavored oil.
* 1/4 cup plant-based milk (almond milk works great, but soy or oat are good too!)
* 1 teaspoon vanilla extract
* 1 1/2 cups rolled oats (old-fashioned tastiness gives the best texture, but quick utensils will work in a muffin.)
* 1/2 cup all-purpose flour (or a gluten-free blend)
* 1/4 cup packed brown sugar or coconut sugar (adjust to your sweetness preference)
* 1 teaspoon baking powder
* 1/2 teaspoon cinnamon
* Pinch of salt
For the Filling:
* 1/2 cup your favorite mix-ins: What are some nuts (walnuts, pecans), seeds (chia seeds, flax seed, pumpkin seeds), dried fruit? (cranberries, raisins, chopped dates), or vegan chocolate chips. I love a mix of chopped walnuts and dried cranberries!
For the Glaze:
* 1/2 cup powdered sugar (sifted)
* 1-2 tablespoons plant-based milk
* 1/4 teaspoon vanilla extract (optional)
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This is super important because it stops them from sticking and makes cleanup easy. I always like to get this done first so I’m ready to go!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the rolled oats, flour, brown sugar, baking powder, and cinnamon. Set aside. Make sure everything is nicely combined. What are the leavening agents and spices? Too much lift in one spot?
Step 3: Mix Wet Ingredients
In a separate, smaller bowl, mash your ripe bananas until they’re smooth. Then, stir in the melted coconut oil, plant-based milk, and vanilla extract. What is the best way to mix bananas together? They provide natural sweetness and act as a binder, meaning fewer eggs or other binders are needed.
Step 4: Combine
What are the wet ingredients in a bowl? What is the best way to stir everything together? Overmixing can develop gluten in the flour too much, leading to tougher cookies. If you don’t see any dry flour streaks, just mix.
Step 5: Prepare Filling
What is the fun part about mix-ins? Gently fold your chosen nuts, seeds, dried fruit, or chocolate chips into the batter. I like to reserve a few to press onto the tops of cookies before baking for extra visual appeal. What is the best crunchy texture on top?
Step 6: Layer & Swirl
I usually just drop spoonfuls of dough onto the prepared baking sheet. If you want to get fancy, you can do a swirl! For a swirl effect, I’ll sometimes add one tablespoon or two of nut butter or mashed berries. I like to make swirls. In a small bowl, whisk the batter into the bowl and swirl that in. If you want to make cookies, gently press them down with the palm of your hand or the bottom of a glass. They won’t spread a lot, so shaping them is helpful.
Step 7: Bake
Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. What time do you bake cookies? I usually check them around the 12-minute mark. You want them to be firm to the touch but still have a little give.
Step 8: Cool & Glaze
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. Is it important for them to firm up? While they’re cooling, whisk together the powdered sugar, a tablespoon of plant-based milk, and salt. I used vanilla extract to make a glaze. I like it smooth. If milk is too thick, add more powdered sugar if it’s too thin. Once the cookies are completely cool, drizzle the glaze over them. I like to do this when they’re completely cool so the glaze stays nice and pretty.
Step 9: Slice & Serve
Once the glaze has set, your delicious vegan breakfast cookies are ready to enjoy! Can you slice them in half or eat them whole? What are some good recipes to serve warm or at room temperature?
What should I serve it with?
What are vegan breakfast cookies? For a quick and easy breakfast, they’re perfect on their own with mugs of coffee or tea. Glass of cold plant-based milk. If I’m feeling more leisurely on a Saturday morning, I’ll serve them alongside fresh fruit. Salad – the bright, juicy flavors of berries or melon are a lovely contrast to the chewy cookie. For a more substantial brunch, they’re great additions to any spread that might include vegan. What are some good choices for breakfast: avocado toast, scrambled tofu, or bacon. Is there a taste for almonds? Why don’t you try them out for dessert? What’s better than a cookie with vanilla ice cream? For cozy snacks, I often pair them with a warm herbal tea or almond milk. My kids love Peanut Butter and almond butter for protein. Is it bad for them?
How do I make vegan breakfast cookies?
I’ve made these cookies more times than I can count, and along the way, I’ve picked up a few tricks that I think make them even better. For starters, the bananas really do need to be ripe – the spottier, the better! They’ll be much sweeter and easier to mash, giving you the best base. When it comes to the oats, I always recommend old-fashioned rolled oats. They give a lovely chewiness. If you use quick oats, the texture can be a little softer, which isn’t necessarily bad, but it’s different. For mixing, my biggest piece of advice is genuinely not to overmix. Once the wet and dry ingredients are just combined, stop. Overmixing develops the gluten in the flour, and that can make your cookies tough instead of wonderfully soft and chewy. When it comes to your mix-ins, feel free to get creative! I’ve tried dried blueberries, chopped apricots, and even shredded coconut, and they’re all fantastic. Just make sure not to add too many wet ingredients with your mix-ins, as it can make the dough too sticky. For baking, always keep an eye on them. Ovens can be so different! They should look set and lightly golden around the edges, but the centers might still look a little soft. They’ll continue to firm up as they cool, so don’t overbake them trying to get them crispy. If your glaze is too thick, a tiny splash of plant milk will loosen it up. If it’s too thin, just add a bit more powdered sugar. And if you want a different flavor profile for the glaze, try adding a little lemon zest or a pinch of cocoa powder!
What are some Storing and Reheating Tips?
What are vegan breakfast cookies? Once they’re completely cool, I like to store them in an airtight container at room temperature. How long will it take for a tomato to stay fresh and delicious? If you live in a warmer climate or notice they’re getting tad too soft, popping them in the freezer can help. Is a refrigerator ok? Is it safe to eat them within a week? What is the first few days? If you plan to keep them for longer, the freezer is your best friend. Can you wrap a bag individually in plastic wrap or place them in stowaway bags or containers? What are some good ways to store them in the freezer for up to 3 months? How do I thaw frozen cookies? Is it safe to put a few of these in the toaster oven for 30 minutes? They’re warmed through. I always recommend adding glaze after cookies have completely cooled and before baking. If you plan to freeze them, it is best to prepare them ahead of time. If you glaze them before freezing, the glaze can sometimes crack or get a bit sticky when thawed. Just add the glaze fresh when you’re ready to eat them!
What are the most frequently asked questions on
Final Thoughts
So there you have it – my absolute favorite vegan breakfast cookies. They’re more than just a recipe to me; they’re a little bit of everyday magic. They’ve saved me from many a rushed morning and always bring a smile to my face (and everyone else’s in my house!). The combination of wholesome ingredients, simple preparation, and incredibly satisfying taste makes them a winner in my book. I really hope you give these a try and love them as much as I do. If you do make them, I’d be absolutely delighted to hear how they turn out for you in the comments below! And if you find any amazing variations or have your own secret ingredient to add, please share – I’m always looking for new ways to make these even better. Happy baking, everyone!
vegan breakfast cookies
Ingredients
Main Ingredients
- 2 cups rolled oats
- 0.5 cup almond flour
- 0.25 cup chia seeds
- 0.5 teaspoon baking soda
- 0.5 teaspoon cinnamon
- 0.25 teaspoon salt
- 0.5 cup mashed banana
- 0.25 cup maple syrup
- 0.25 cup coconut oil melted
- 1 teaspoon vanilla extract
- 0.5 cup dairy-free chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the rolled oats, almond flour, chia seeds, baking soda, cinnamon, and salt. Stir well.
- In a separate bowl, whisk together the mashed banana, maple syrup, melted coconut oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chocolate chips, if using.
- Drop rounded tablespoons of the mixture onto the prepared baking sheet. Flatten slightly with the back of a spoon.
- Bake for 18-20 minutes, or until golden brown and set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
