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!
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.