Breakfast Cookies
Mornings just got a whole lot easier with these grab-and-go vegan breakfast cookies! Made from clean, plant-based ingredients, they are super soft, naturally sweet, and totally satisfying!
Why you’ll love this recipe
- Quick and easy: You can’t get much easier than this! One bowl, a few simple ingredients, a quick bake, and breakfast is served! Perfect for busy mornings or meal prep.
- Fuels your day: These breakfast cookies are high in fiber, giving you lasting energy without the crash.
- Kid-friendly: Soft, chewy, and naturally sweet—what’s not to love? With wholesome ingredients and no artificial colors or flavors, you can feel good about sharing these with little ones.
Ingredients
- Bananas: You’ll need 2 bananas—the riper, the better. Bananas are naturally sweet and high in potassium. They add moisture and help bind the ingredients together.
- Rolled (old-fashioned) oats: Oats are high in fiber, helping you feel full longer. They also give the breakfast cookies a chewy, satisfying texture.
- Oat flour: Oat flour adds lightness and fluffiness, counterbalancing the hearty texture of the rolled oats.
- Baking powder: Adds lightness and lift.
- Baking soda: Works alongside the baking powder to add rise and fluffiness.
- Creamy peanut butter: A good source of plant-based protein and healthy fats. Peanut butter also works to bind the other ingredients together.
- Unsweetened plant milk: Adds moisture and a touch of creaminess. I prefer soy milk, but almond and oat milk also work well.
- Vanilla extract: Enhances the flavor and sweetness.
- Nondairy dark chocolate chips: Dark chocolate is high in antioxidants and adds the perfect indulgent touch.
See recipe card for quantities.
Instructions
Step 1: Preheat the oven to 325°F. Line a baking sheet with parchment paper. While the oven is heating, use a fork to mash the bananas in a large bowl.
Step 2: Add the rolled oats, oat flour, baking powder, and baking soda to the bowl. Stir to combine.
Step 3: Add the peanut butter, plant milk, and vanilla extract to the bowl. Stir until evenly combined.
Step 4: Gently fold in the chocolate chips.
Step 5: Spoon the batter into 9 approximate circles on the prepared baking sheet. Bake for 12 minutes.
Step 6: Remove the baking sheet from the oven and rest it directly on a cooling rack for at least 10 minutes. The breakfast cookies will still be somewhat soft when you remove them from the oven; they will firm up as they cool.
Equipment
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Large bowl
- Fork
- Spoon
- Cooling rack
Storage
Store breakfast cookies in an airtight container on the counter for 2 days. Transfer the container to the fridge to store for up to 3 more days. Breakfast cookies also freeze well for up to 1 month.
Top Tip
Let the cookies cool completely before storing them. This helps them firm up, giving them the perfect texture.
Breakfast Cookies
Equipment
- measuring cups and spoons
- baking sheet
- parchment paper
- large bowl
- fork
- spoon
- cooling rack
Ingredients
- 2 medium bananas (the riper, the better)
- 1 cup rolled (old-fashioned) oats
- 1 cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup creamy peanut butter
- 2 tablespoons unsweetened plant milk (I used soy, but almond and oat milk will also work)
- 1 teaspoon vanilla extract
- ¼ cup nondairy dark chocolate chips
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Using a fork, mash the bananas in a large bowl.
- Add the rolled oats, oat flour, baking powder, and baking soda to the bowl. Stir to combine.
- Add the peanut butter, plant milk, and vanilla extract to the bowl. Stir until evenly combined.
- Gently fold in the chocolate chips.
- Spoon the batter into 9 approximate circles on the prepared baking sheet. Don’t worry about making the breakfast cookies perfectly round—the homemade appearance adds to their appeal.
- Bake for 12 minutes. Remove the baking sheet from the oven and rest it directly on a cooling rack for at least 10 minutes. The breakfast cookies will still be somewhat soft when you remove them from the oven; they will firm up as they cool.
Notes
- Store breakfast cookies in an airtight container on the counter for 2 days. After that, transfer the container to the fridge to store for up to 3 more days. Breakfast cookies may also be frozen for up to 1 month.
