Ingredients
- Rolled oats: 2 cups
- Almond butter: 1/2 cup
- Dried cranberries: 1/3 cup
- Banana: 1 large, mashed
- Chia seeds: 1 tablespoon
- Maple syrup: 2 tablespoons
Instructions
- Preheat Your Equipment: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine Ingredients: In a large bowl, mash the banana. Add almond butter, maple syrup, and chia seeds. Stir until smooth.
- Prepare Your Cooking Vessel: Add rolled oats and dried cranberries. Mix well to combine evenly.
- Assemble the Dish: Scoop spoonfuls of dough onto the baking sheet and flatten them slightly with the back of a spoon.
- Cook to Perfection: Bake for 10–12 minutes or until golden brown and set around the edges.
- Finishing Touches: Let cookies cool for 5 minutes on the tray, then transfer to a rack.
- Serve and Enjoy: Enjoy warm or store for later. Perfect with coffee or plant-based milk.
Notes
- Use ripe bananas for maximum sweetness and moisture.
- If dough feels sticky, add a few tablespoons of oats.
- Cookies stay soft, so don’t overbake.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Vegan Breakfast Cookies, Healthy Vegan Snacks, Oatmeal Cookies, Plant-Based Breakfast, Easy Vegan Recipes