Vegan Breakfast Cookies

Start your day with a batch of these Vegan Breakfast Cookies that are perfect for busy mornings or an afternoon snack. These cookies are packed with wholesome ingredients like oats, almond butter, dried cranberries, and chia seeds, making them both nourishing and satisfying. The combination of natural sweetness from the banana and maple syrup, with the richness of almond butter, makes each bite a delightful experience. They’re chewy, slightly crisp around the edges, and full of texture, making them a real treat for your taste buds.

Behind the Recipe

This recipe was born out of a need for something easy and nutritious for busy mornings. I wanted a breakfast that wasn’t just delicious but also kept me full and energized until lunch. These cookies are perfect for meal prepping, and they have just the right balance of sweetness, crunch, and softness. Whether you’re running out the door or need a snack to carry with you, these Vegan Breakfast Cookies are a great option to fuel your day.

Recipe Origin or Trivia

The idea of a “breakfast cookie” might seem new, but it’s really just a natural evolution of the idea of granola bars. With the rise of plant-based eating, these cookies take the familiar idea of a hearty breakfast snack and elevate it with wholesome, vegan ingredients. They are perfect for anyone looking to eat more plant-based meals, but still enjoy a tasty and satisfying treat.

Why You’ll Love Vegan Breakfast Cookies

These cookies aren’t just another snack; they’re a versatile and satisfying way to start the day. Here’s why you’re going to love them:

Versatile:
Feel free to switch up the ingredients based on what you have on hand. Add in your favorite dried fruit, nuts, or seeds to customize them.

Budget-Friendly:
Using oats, banana, and a few other pantry staples, these cookies are inexpensive to make.

Quick and Easy:
You can have these cookies ready in under an hour, making them a great choice for busy mornings.

Customizable:
Change up the ingredients to fit your personal taste. Want a nut-free version? Swap out the almond butter for sunflower butter.

Crowd-Pleasing:
These cookies are a hit with everyone, from kids to adults. They’re also vegan and gluten-free, so they work for various dietary preferences.

Make-Ahead Friendly:
Bake a batch and keep them on hand for an easy breakfast or snack throughout the week.

Great for Leftovers:
Any extras can be stored for several days or frozen for later use, maintaining their texture and flavor.

Chef’s Pro Tips for Perfect Results

• Use ripe bananas: The riper the banana, the sweeter and more flavorful your cookies will be. It also helps keep them moist.
• Don’t skip the chia seeds: They help to bind the ingredients together while adding a nice texture to the cookies.
• Let the dough rest: If you have time, letting the dough sit for 10-15 minutes before baking can help the ingredients meld together better.
• Adjust sweetness: If you prefer sweeter cookies, add a little more maple syrup or a splash of vanilla extract.

Kitchen Tools You’ll Need

• Mixing bowl: For combining all the ingredients.
• Baking sheet: To bake your cookies on.
• Parchment paper: To prevent sticking and for easy cleanup.
• Spoon or ice cream scoop: To portion out the dough onto the baking sheet.

Ingredients in Vegan Breakfast Cookies

These ingredients come together to create a perfectly balanced cookie that’s both healthy and satisfying. Here’s what you’ll need:

1. Rolled oats: 2 cups
   Oats form the base of these cookies, providing fiber and texture. They also help keep you full longer.
2. Almond butter: 1/2 cup
   Adds richness and a creamy texture to the cookies, while providing healthy fats and protein.
3. Dried cranberries: 1/3 cup
   The tartness of the cranberries balances the sweetness of the other ingredients.
4. Banana: 1 large, mashed
   The banana adds natural sweetness and moisture, helping to bind the ingredients together.
5. Chia seeds: 1 tablespoon
   Chia seeds absorb liquid and help create a chewy texture while providing omega-3 fatty acids.
6. Maple syrup: 2 tablespoons
   A natural sweetener that complements the banana and brings everything together with a rich sweetness.

Ingredient Substitutions

• Rolled oats: Quick oats or steel-cut oats (though steel-cut oats will create a chewier texture).
• Almond butter: Peanut butter or sunflower butter.
• Dried cranberries: Raisins, currants, or dried cherries.
• Banana: Unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
• Chia seeds: Flaxseeds or hemp seeds.
• Maple syrup: Agave nectar or brown rice syrup.

Ingredient Spotlight

Banana:
Bananas not only bring natural sweetness to the cookies, but they also help keep the cookies soft and chewy. They’re a perfect substitute for egg in vegan baking, providing moisture and binding everything together.

Maple Syrup:
Maple syrup adds a warm, rich sweetness that complements the oats and nuts. It’s a more natural alternative to refined sugar, and it gives the cookies a lovely, caramel-like flavor.

Instructions for Making Vegan Breakfast Cookies

Making these cookies is simple and quick. Here’s how to do it:

1. Preheat Your Equipment:
   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a large mixing bowl, mash the banana with a fork. Add the almond butter, maple syrup, and chia seeds. Stir until well combined.
3. Prepare Your Cooking Vessel:
   Add the rolled oats and dried cranberries to the bowl and mix until everything is evenly incorporated.
4. Assemble the Dish:
   Scoop out spoonfuls of dough and place them onto the prepared baking sheet. Flatten them slightly with the back of the spoon to form cookie shapes.
5. Cook to Perfection:
   Bake for 10-12 minutes, or until the cookies are golden brown and slightly firm around the edges.
6. Finishing Touches:
   Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
7. Serve and Enjoy:
   Enjoy your warm, chewy, and flavorful Vegan Breakfast Cookies with a cup of coffee or tea. Perfect for breakfast or as a mid-day snack!

Texture & Flavor Secrets

These cookies have a wonderful chewy texture with a slight crispness around the edges. The oats provide a hearty base, while the almond butter and chia seeds give them a rich, smooth feel. The dried cranberries pop with tartness, balancing the sweetness of the banana and maple syrup. You’ll also get a hint of nuttiness from the almond butter, creating a flavor profile that is both satisfying and nourishing.

Cooking Tips & Tricks

• Make sure to mash the banana well to avoid large chunks in your cookies.
• If the dough feels too wet, add a few more oats to help thicken it.
• Don’t overbake the cookies; they’ll continue to firm up as they cool.

What to Avoid

• Not mashing the banana well: This can lead to uneven texture in your cookies.
• Overmixing the dough: Stir the dough just enough to combine the ingredients.
• Not cooling the cookies properly: Give the cookies time to firm up on the baking sheet before moving them.

Nutrition Facts

Servings: 12
Calories per serving: 120
Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Make-Ahead and Storage Tips

These cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or enjoy them cold.

How to Serve Vegan Breakfast Cookies

Pair these cookies with a cup of plant-based milk or a hot cup of coffee for a balanced breakfast. They also make a great snack between meals, especially if you need something that will keep you full and energized.

Creative Leftover Transformations

If you have any leftover cookies, crumble them into your morning oatmeal or use them as a topping for non-dairy yogurt. You can also break them up and use them in a granola parfait.

Additional Tips

• For an extra burst of flavor, add a pinch of cinnamon or nutmeg to the dough.
• You can add some chocolate chips for a sweeter twist, though it will no longer be as “breakfast-y!”

Make It a Showstopper

Arrange these cookies on a beautiful plate with a few sprigs of fresh mint or berries for a visually stunning presentation. Serve them as a sweet treat for guests or a cozy addition to your breakfast table.

Variations to Try

1. Add nuts: Toss in some chopped walnuts or almonds for a crunchier texture.
2. Chocolate Chip Version: Add vegan chocolate chips for a more indulgent version of these cookies.
3. Coconut Delight: Add shredded unsweetened coconut for a tropical twist.

FAQ’s

Q1: Can I make these cookies gluten-free?
A1: Yes! Just be sure to use certified gluten-free oats.

Q2: Can I use a different nut butter?
A2: Absolutely! Peanut butter or sunflower seed butter will work just as well.

Q3: How can I make these cookies sweeter?
A3: You can add a little more maple syrup or sweeten them with a bit of agave syrup.

Q4: Can I freeze the dough?
A4: Yes, you can freeze the dough for up to a month. Scoop the dough into cookie-sized portions, freeze on a baking sheet, then transfer to a bag.

Q5: Can I make these cookies without chia seeds?
A5: Yes, you can skip the chia seeds or substitute them with flaxseeds.

Conclusion

These Vegan Breakfast Cookies are the perfect blend of healthy, filling, and delicious. They’re simple to make, can be customized to your taste, and provide the energy you need to start your day. Whether you’re looking for a quick breakfast or an afternoon snack, these cookies are sure to satisfy.

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