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    Home » Recipes » Recipes

    June 21, 2017 33 Comments

    Healthy Vegan Breakfast Cookies

    2.2K shares
    Jump to Recipe

    This post for Healthy Vegan Breakfast Cookies is sponsored by iHerb (a Google trusted store), who I love for their amazing selection of vegan snacks! They carry over 5,000 grocery items that can be shipped to over 160 countries. Their customer service team provides support in 10 different languages! 

    Healthy Vegan Breakfast Cookies are a one bowl, easy to whip up snack that's the perfect, easy treat for the on the go breakfast. #itdoesnttastelikechicken

    If a granola bar and a cookie had a baby... that would be bizarre, and probably not vegan... but if they did, it would be this cookie! Lightly sweet, chewy, lots of nut crunch, bursts of cranberry, and notes of peanut butter. The perfect rushing out the door breakfast. Omnomnom!

    Healthy Vegan Breakfast Cookies are a one bowl, easy to whip up snack that's the perfect, easy treat for the on the go breakfast. #itdoesnttastelikechicken

    I always recommend that vegans (especially new vegans), carry snacks with them when they leave the house, as it may be a challenge to find vegan treats when hunger pangs strike. Vending machines or convenience stores often don't have much of an exciting vegan selection.

    So, this past weekend I went on a bit of a road trip with friends, and I stocked my car with yummy snacks from iHerb. I tried Vegan Jerky (yum!), mini Lara Bars, Hippeas vegan white cheddar (a new fave), and Wholesome organic fruit chews (which taste just like Starbursts), and made a batch of these Healthy Vegan Breakfast Cookies. Road snacks on point!

    Check out my iHerb snack shopping cart here.

    Healthy Vegan Breakfast Cookies are a one bowl, easy to whip up snack that's the perfect, easy treat for the on the go breakfast. #itdoesnttastelikechicken

    Back to cookies. These easy to make, one bowl cookies are made with only the good ingredients, whole grains, no oil, no refined sugar, the best way to start the day. One bowl, easy to whip up cookies are great for the on-the-go treat to make breakfast easy peasy. Well, good morning to you too, Cookie. 😉

    Healthy Vegan Breakfast Cookies are a one bowl, easy to whip up snack that's the perfect, easy treat for the on the go breakfast. #itdoesnttastelikechicken

    To make Healthy Vegan Breakfast Cookies: In a large bowl, mix together the water and flax and let thicken- about 10 minutes if using flax, or if using chia seeds it should thicken instantly.

    Healthy Vegan Breakfast Cookies are a one bowl, easy to whip up snack that's the perfect, easy treat for the on the go breakfast. #itdoesnttastelikechicken

    Now add all the remaining ingredients and mix well.

    Healthy Vegan Breakfast Cookies are a one bowl, easy to whip up snack that's the perfect, easy treat for the on the go breakfast. #itdoesnttastelikechicken

    Like so. Omnomnom.

    Healthy Vegan Breakfast Cookies are a one bowl, easy to whip up snack that's the perfect, easy treat for the on the go breakfast. #itdoesnttastelikechicken

    The cookies don't change shape when baked, so take about ¼ cup of cookie dough each and form them into cookie shapes, then place them on the baking tray a couple of inches apart. Bake 12 - 16 minutes until set and lightly browned on the bottom.

    Once cool, store leftovers in an airtight container at room temperature, in the fridge, or freezer. Breakfast to go!

    Healthy Vegan Breakfast Cookies are a one bowl, easy to whip up snack that's the perfect, easy treat for the on the go breakfast. #itdoesnttastelikechicken

    Print Recipe
    5 from 15 votes

    Healthy Vegan Breakfast Cookies

    Healthy Vegan Breakfast Cookies are a one bowl, easy to whip up snack that's the perfect, easy treat for the on the go breakfast.
    Prep Time14 mins
    Cook Time16 mins
    Total Time30 mins
    Course : Breakfast
    Cuisine : American
    Servings: 14 cookies
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • ¼ cup warm water
    • 2 tablespoons ground flaxseed or ground chia
    • 2 cups quick oats
    • ¾ cup mashed banana
    • ½ cup natural peanut butter (or other nut or seed butter)
    • ½ cup walnuts , chopped (or other nuts)
    • ½ cup dried cranberries
    • ½ cup shelled pumpkin seeds , also called pepitas (or more nuts)
    • ¼ cup All-purpose, whole wheat, or gluten-free all purpose flour
    • ¼ cup maple syrup or agave
    • 1 teaspoon cinnamon
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    US Customary - Metric
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    Instructions

    • Preheat your oven to 350F (180C). Line a baking sheet with parchment paper.
    • In a large bowl, mix together the water and flax and let thicken- about 10 minutes if using flax, or if using chia seeds it should thicken instantly. Now add all the remaining ingredients and mix well.
    • The cookies don't change shape when baked, so take about ¼ cup of cookie dough each and form them into cookie shapes, then place them on the baking tray a couple of inches apart. Bake 12 - 16 minutes until set and lightly browned on the bottom. Once cool, store leftovers in an airtight container at room temperature, in the fridge, or freezer. Breakfast to go!

    Nutrition

    Calories: 203kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon appetegan!

    Sam.


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    Reader Interactions

    Comments

    1. Carrie Smith says

      January 05, 2023 at 9:20 am

      5 stars
      These are delicious, and even my pickiest kids gobble them up! Thanks for the recipe!

      Reply
    2. Christina says

      February 03, 2022 at 7:23 am

      5 stars
      I’ve commented on this recipe in the past but well worth more comments. This is a completely versatile recipe and I love it. You can use whatever you have and it works. I’ve switched out the peanut butter to almond butter, used less peanut butter, added more banana, you can use apricots and cardamom, or dried cherries and almonds, dried pineapple pieces and macadamias and add ginger…pretty much try any flavor profile combination of fruits and nuts. It’s a great way to use little odds and ends of items I have around the pantry. Plus it’s a fantastic breakfast item, particularly if you are trying to eat healthier and/or vegan. If you haven’t tried it give it a shot it’s super simple, the cookies are filling and tasty. It’s usually just me eating them so I make a whole batch and put most of them in the fridge or the freezer and take one or two out the night before or that morning and I have it with my coffee and it holds me over easily until lunchtime.

      Reply
    3. Michelle Christine says

      September 30, 2021 at 8:38 pm

      5 stars
      Yum! This was the first breakfast cookie I tried that didn't taste overwhelmingly like banana. This cookie was well balanced with the oats, crunchy bits, and sweet fruit. I will be making it part of my regular rotation. 🙂

      Reply
      • Sam Turnbull says

        October 01, 2021 at 4:41 pm

        Amazing, so happy you loved it Michelle!

        Reply
    4. Misty says

      August 15, 2021 at 6:48 pm

      5 stars
      Just made these. My 8 year old daughter and I love them! 🙂 Great recipe! Thank you!

      Reply
    5. K C says

      September 09, 2020 at 9:32 pm

      Hi Sam, I only have old fashioned oats available. Will they work in place of the quick oats? Thank you!

      Reply
    6. Lesly says

      April 29, 2020 at 3:15 pm

      is it okay if I don't have flour, flaxseeds or chia seeds, and I ran out of vanilla extract

      Reply
    7. Christina says

      October 23, 2019 at 7:43 am

      5 stars
      I’ve tried several breakfast cookie recipes-some to mushy, some didn’t come together some just had a weird taste-not these, they’re excellent! I’d been looking for a vegan breakfast option that was quick healthy and not too sweet. These hit all the notes. I used plain old white flour for the flour option and flaxseed for the egg substitute. There’s a lot of room for customizing but didn’t need to.I had everything except didn’t have enough walnuts so I added pecans. Made about 15 good size cookies. Will be freezing some for work. Thanks Sam

      Reply
      • Sam Turnbull says

        October 24, 2019 at 1:07 pm

        You're most welcome, Christina! Thrilled you enjoyed them so much 🙂

        Reply
        • Christina says

          November 01, 2019 at 7:58 pm

          5 stars
          Excellent After Freezing! I'm going to make them again, and again. They will be replacing a store bought granola bar I was eating daily for breakfast that had chemicals & too much sugar in it. The sweetness in your recipe is perfect. The first batch made about 15, so I froze about half-lightly wrapped and then froze in a container. When ready, I thawed on the counter and they were still perfect. They remained moist and the integrity of the crumb was perfect. I'm looking forward to trying some of your other recipes

        • Sam Turnbull says

          November 07, 2019 at 10:01 am

          That's wonderful, Christina! Thrilled you love them so much 🙂

        • Lesly says

          April 29, 2020 at 3:19 pm

          oh, really what brand granola bar was that?

    8. Wendy says

      September 30, 2019 at 5:56 pm

      5 stars
      Wow these have certainly livened up breakfast time! Fruity, nutty, definitely filling and perfect to take to work. Go well with a bowl of chopped fruit and a hot coffee. Thanks Sam x

      Reply
      • Sam Turnbull says

        October 04, 2019 at 6:49 pm

        You're most welcome, Wendy! So happy you enjoy 🙂

        Reply
    9. Michele says

      September 15, 2019 at 3:00 pm

      I haven't made that's yet but they look amazing!!! How do I add protein powder to these?

      Reply
      • Sam Turnbull says

        September 16, 2019 at 12:35 pm

        Thanks Michele! I'm not sure as I haven't recipe tested for that and I've never cooked with protein powder. Maybe sub some of the flour?

        Reply
    10. caro says

      August 15, 2019 at 1:36 pm

      i will try these tomorrow morning 🙂 all you folks who find banana-handling tricky: Always buy more bananas than you will need, wait until they are nearly black on the outside, then peel them, cut them into small pieces and freeze them to be always prepared to make heavenly "Nicecream" 🙂 or for having ripe banana for baking or Smoothies.

      another possibility to "ripen" them: bake them until the peel gets black. then let them cool and cut them open with a knife, they will be soft and creamy, perfect for baking...

      Reply
      • Sam Turnbull says

        August 16, 2019 at 6:00 pm

        Great tips caro!

        Reply
    11. Linda says

      July 13, 2018 at 8:41 pm

      I made these for family visiting and everyone loved them with their coffee & tea in the morning. Thanks for the healthy recipe!

      Reply
      • Sam Turnbull says

        July 14, 2018 at 1:50 pm

        Wonderful! Glad everyone enjoyed them 🙂

        Reply
    12. Yulca says

      July 06, 2018 at 5:25 am

      5 stars
      Just pulled these out of the oven & can't wait to try them. Should be the perfect late afternoon snack. Thanks once more!

      Easy solution to the whole un/ripe banana issue: I always have a few glasses of unsweetened "banana & apple" baby food in my pantry and use that for baking. It's already smashed, always ripe & never goes bad! (Here, 1/2 cup was perfect, as you suggested.)

      Reply
      • Sam Turnbull says

        July 08, 2018 at 12:52 pm

        Oooh! Great tip! 🙂

        Reply
    13. Helen says

      June 27, 2018 at 5:27 am

      Hello! Could you sub the flour for oat flour? And would whole chia work or do they have to be ground? Hope to hear from you! Thanks.

      Reply
      • Sam Turnbull says

        July 01, 2018 at 8:52 am

        I believe oat flour should work. The chia has to be ground as that's what helps bind the cookies together, it makes a sort of egg replacement. Enjoy!

        Reply
    14. Laurelin says

      October 14, 2017 at 9:02 pm

      5 stars
      I have these in the oven right now. The batter tastes amazing! I cannot wait to taste them! Yum, yum. I look forward to waking up in the morning and taking one of these with me on my way to work. It will make for a great week! Thanks, Sam!

      Reply
      • Sam Turnbull says

        October 15, 2017 at 9:42 am

        Yay! I hope you love them, Laurelin 🙂

        Reply
    15. Jaime says

      August 22, 2017 at 8:42 am

      Can I substitute apple sauce for the banana? And do you know if it would be an even swap? Husband is allergic to banana (it SUCKS big time!)

      Reply
      • Sam Turnbull says

        August 22, 2017 at 10:16 am

        Oh that does suck! Yes, I think that sub should work well, although apple sauce is a little wetter, so I would start with 1/2 cup apple sauce, and add more as needed to reach the right texture. Enjoy!

        Reply
    16. Bethery says

      June 26, 2017 at 9:59 am

      No, I love banana. I just have 2 kinds: green or rotten. Ripe bananas are more difficult to have an any given moment.

      Reply
      • Sam Turnbull says

        June 26, 2017 at 10:11 am

        Hahahaha! I generally have a circulation of bananas going 😉

        Reply
        • Bethery says

          June 26, 2017 at 1:44 pm

          You could teach me a thing or two about banana handling. :^D

    17. Bethery says

      June 24, 2017 at 5:47 pm

      Belive it or not, the banana is the trickiest part for me.:^D These look yummy.

      Reply
      • Sam Turnbull says

        June 26, 2017 at 9:52 am

        Haha! You don't like banana??

        Reply

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