Inspired by: @wathoney
Looking for a delicious, nutritious, and incredibly convenient breakfast or snack that fits seamlessly into your busy plant-based lifestyle? Say hello to these amazing Easy & Healthy Vegan Breakfast Cookies! Perfect for those rushed mornings, a post-workout refuel, or a wholesome pick-me-up throughout the day, these cookies are packed with goodness and can even be made gluten-free.
Gone are the days of sugary, unhealthy snacks. This recipe delivers a satisfying crunch and chew, bursting with the natural sweetness of fruits and the hearty texture of oats and nuts. It’s a fantastic solution for anyone seeking a quick, energizing bite without compromising on health or taste.
Why You'll Love These Cookies
These aren't just any cookies; they're a smart and delightful way to start your day or power through an afternoon slump. Here's why they'll become your new favorite:
- Packed with Nutrients: Featuring wholesome ingredients like oats, nuts, dried fruits, and chia seeds, they offer a fantastic blend of fiber, healthy fats, and omega-3s.
- Protein Power: With the addition of nut butter, these cookies provide an extra protein boost to keep you feeling full and energized.
- Dietary Friendly: Naturally dairy-free and egg-free, this recipe is also easily adaptable to be gluten-free by simply using certified gluten-free oats.
- Customizable Sweetness: You're in control of the sugar! Adjust the sweetness level to your liking, making them perfect for any palate.
- Effortless & Quick: Designed for simplicity, these cookies are a breeze to mix up, making them ideal for meal prep.
Ingredients
- 2 ripe bananas, mashed
- 1/2 cup peanut butter (or other nut butter like almond butter)
- 2 tablespoons maple syrup or agave syrup (adjust to desired sweetness)
- 1 teaspoon vanilla extract
- 1 3/4 cups rolled oats (use certified gluten-free for GF option)
- 1/4 cup chia seeds
- 1/2 cup shredded coconut
- 1/2 cup mixed nuts (e.g., chopped almonds, walnuts, pecans)
- 1/2 cup dried fruits (e.g., raisins, chopped dates, cranberries)
- 1/2 teaspoon baking powder
- Pinch of salt
- Optional: 1-2 tablespoons plant milk (if batter is too thick)
Equipment
- Large mixing bowl
- Fork or potato masher
- Spatula or wooden spoon
- Baking sheet
- Parchment paper or silicone baking mat
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mash the ripe bananas thoroughly until smooth.
- Add the peanut butter, maple syrup, and vanilla extract to the mashed bananas. Mix well until everything is combined into a creamy mixture.
- Stir in the rolled oats, chia seeds, shredded coconut, mixed nuts, dried fruits, baking powder, and salt. Mix until all ingredients are evenly distributed. If the batter seems too dry, add a tablespoon or two of plant milk until it comes together.
- Drop rounded tablespoons of the cookie dough onto the prepared baking sheet, flattening them slightly with the back of a spoon or your fingers. These cookies won't spread much.
- Bake for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations & Customization
These cookies are wonderfully versatile! Feel free to experiment with different additions to make them truly your own:
- Chocolate Lover's Delight: Fold in 1/4 to 1/2 cup of vegan chocolate chips for an extra treat.
- Spice It Up: Add 1/2 teaspoon of cinnamon, nutmeg, or pumpkin pie spice for a warm flavor.
- Extra Protein Punch: Incorporate 1-2 tablespoons of your favorite plain or vanilla vegan protein powder.
- Seed Medley: Beyond chia seeds, try adding hemp seeds, sunflower seeds, or pumpkin seeds for added crunch and nutrients.
- Nut-Free Version: For allergies, substitute nut butter with seed butter (like sunflower seed butter) and omit nuts, increasing oats or adding more dried fruit/shredded coconut for texture.
Tips for Success
- Ripe Bananas are Key: Use very ripe bananas (with brown spots) for natural sweetness and easier mashing.
- Don't Overmix: Mix just until combined to ensure a tender cookie texture.
- Storage: Store cookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They can also be frozen for longer storage (up to 3 months) – simply thaw at room temperature.
- Portioning: For consistent baking and cookie size, use a cookie scoop or a measuring spoon.
Relevant Image Links
Related Articles
- Craving more easy vegan cookies? Explore our 7 Easy Vegan Cookie Recipes!
- Looking for another quick breakfast bake? Try these Blueberry Walnut Muffins Vegan Recipe.
- For a speedy and healthy breakfast, check out our Easy Vegan Cookie Dough Protein Oatmeal.
- Need a quick gluten-free cookie fix? You'll love the Easy 20-Minute Vegan Gluten-Free Coconut Almond Cookies.
- Discover more delightful breakfast ideas with our Quick & Easy Vegan French Toast Recipe.
Ready to Bake?
These easy and healthy vegan breakfast cookies are a game-changer for anyone seeking a convenient, nutrient-dense option. Give them a try and fuel your day the delicious way! Don't forget to share your creations on abillion and inspire others to embrace plant-based goodness. You can find more amazing vegan products and recipes by exploring abillion today!
