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!Â
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!
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.
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. 😉
To make Healthy Vegan Breakfast Cookies:Â 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.
Like so. Omnomnom.
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
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
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
Bon appetegan!
Sam.
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Roseanna says
I made these breakfast cookies today! A great fall recipe. I skipped pumpkin seeds and used macadamia nuts instead.
Jess @ IDTLC Support says
Sounds delicious!
Carrie Smith says
These are delicious, and even my pickiest kids gobble them up! Thanks for the recipe!
Christina says
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.
Michelle Christine says
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. 🙂
Sam Turnbull says
Amazing, so happy you loved it Michelle!
Misty says
Just made these. My 8 year old daughter and I love them! 🙂 Great recipe! Thank you!
K C says
Hi Sam, I only have old fashioned oats available. Will they work in place of the quick oats? Thank you!
Lesly says
is it okay if I don't have flour, flaxseeds or chia seeds, and I ran out of vanilla extract
Christina says
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
Sam Turnbull says
You're most welcome, Christina! Thrilled you enjoyed them so much 🙂
Christina says
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
That's wonderful, Christina! Thrilled you love them so much 🙂
Lesly says
oh, really what brand granola bar was that?
Wendy says
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
Sam Turnbull says
You're most welcome, Wendy! So happy you enjoy 🙂
Michele says
I haven't made that's yet but they look amazing!!! How do I add protein powder to these?
Sam Turnbull says
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?
caro says
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...
Sam Turnbull says
Great tips caro!
Linda says
I made these for family visiting and everyone loved them with their coffee & tea in the morning. Thanks for the healthy recipe!
Sam Turnbull says
Wonderful! Glad everyone enjoyed them 🙂
Yulca says
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.)
Sam Turnbull says
Oooh! Great tip! 🙂
Helen says
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.
Sam Turnbull says
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!
Laurelin says
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!
Sam Turnbull says
Yay! I hope you love them, Laurelin 🙂
Jaime says
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!)
Sam Turnbull says
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!
Bethery says
No, I love banana. I just have 2 kinds: green or rotten. Ripe bananas are more difficult to have an any given moment.
Sam Turnbull says
Hahahaha! I generally have a circulation of bananas going 😉
Bethery says
You could teach me a thing or two about banana handling. :^D
Bethery says
Belive it or not, the banana is the trickiest part for me.:^D These look yummy.
Sam Turnbull says
Haha! You don't like banana??