Introduction
Let’s face it: mornings can be a bit of a wild ride. Whether you’re rushing out the door or savoring a rare lazy weekend, finding something that feels like a warm hug but doesn’t require a kitchen marathon is pure gold.
Enter these breakfast cookies—your soon-to-be secret weapon for starting the day on a plant-powered high note. They’re the kind of snack that’s sneaky-smart: cozy and comforting, but packed with enough oomph to keep you cruising until lunch (or at least until you can sneak a second one).
Think of them as your vegan little champions, ready to fuel your hustle with a wink and a crunch. Warning: they’re so good, you might just forget they’re technically breakfast… or cookies. No judgment here!
Plus, pairing these cookies with almond milk not only enhances the flavor but also adds a boost of vitamin E and a lighter, refreshing alternative to traditional dairy.
Ingredients
- 1 ripe banana (nature’s candy!)
- 1/3 cup sunflower/canola oil
- 2/3 cup unrefined sugar OR 1/3 cup agave syrup (choose your sweetness adventure)
- 1 tsp vanilla
- ¾ cup plain flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 cups rolled oats
- Cinnamon and nutmeg (to your taste, optional)
- ½ cup mixed nuts
- 1/4 cup mixed seeds
- ½ cup dried fruit
These wholesome breakfast cookies are like a morning hug from Mother Earth herself—sweetened naturally, packed with oats and nuts, and totally vegan-friendly.
Whether you’re a kitchen newbie or a snack attack pro, these ingredients have got your back (and your taste buds). Get ready to munch, crunch, and brunch with zero guilt! Adding gluten-free flour can make this recipe suitable for those with gluten sensitivities.
How to Make It
Alright, let’s talk about turning that ripe banana (just one, please) into some seriously tasty breakfast cookies. You’ll want to take that banana and mash it up like it owed you money—fork in hand, go wild. Then, drench it in a third of a cup of sunflower or canola oil and sweeten things up with either two-thirds of a cup of unrefined sugar or a gentler third of a cup of agave syrup if you’re feeling fancy. Toss in a teaspoon of vanilla too, because why not? Mix all this up until it looks like a slightly sticky, sweet mess. Don’t worry if it’s a bit sloppy at this point; that’s the secret sauce for chewy cookies.
Now, it’s time to get your hands dirty with the dry stuff: three-quarters of a cup of plain flour, half a teaspoon of baking soda, and a quarter teaspoon of salt. Sprinkle in some cinnamon and nutmeg if you’re in the mood to jazz things up—totally optional, but hey, life’s more fun with a little spice. Mix these into the wet ingredients until everything’s just combined, nice and moist.
Then, bring in the stars of the show—two cups of rolled oats, half a cup of mixed nuts, a quarter cup of mixed seeds, and half a cup of dried fruit. Give it a good stir so everything is well-coated and sticking together like a plant-based BFF squad.
Here’s where you get to channel your inner cookie artist: scoop out small balls of this wholesome dough and plop them onto an oiled baking tray. Don’t be shy—spread them out like they’re sunbathing, giving each cookie enough elbow room. Press each one down gently with your palm to make those classic cookie discs.
Slide your tray into a preheated oven at 200 degrees Celsius and let the magic happen for about 10 to 15 minutes. If you like your cookies golden and just a little crispy around the edges, keep a close eye—because nothing ruins a vegan breakfast like a cookie that’s gone from “yum” to “oops.” When they’re done, cool them off and get ready to impress your taste buds and maybe even your non-vegan friends. Breakfast win!
For an extra creamy and rich twist, you can swap typical dairy ingredients with plant-based alternatives to keep your breakfast wholesome and satisfying.
Bonus Tips
- Toss in a handful of shredded coconut for that tropical vacation vibe—because your taste buds deserve a holiday too.
- Swap out the mixed nuts for chopped vegan chocolate chunks if you want to sneak some dessert into breakfast (we won’t tell).
- Double the cinnamon and nutmeg if you’re feeling spicy and want your kitchen smelling like a cozy vegan bakery on a lazy Sunday.
Why You’ll Love It
These breakfast cookies are like your plant-powered best friend who’s always ready to roll—fast, flexible, and totally guilt-free. They sneak in all the good stuff without any drama, making mornings feel less like a chore and more like a cozy hug in cookie form.
Plus, they’re so forgiving, even if you toss in whatever nuts, seeds, or dried fruit you have lurking in the pantry, they’ll still come out tasting like a million bucks. Who knew vegan breakfasts could be this effortlessly cool?
Nutritional Info
These are estimated values.
Calories: 180
Protein: 4 g
Carbohydrates: 28 g
Fat: 7 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
