Vegan Breakfast Cookies (Easy, Gluten-Free)
User Reviews
5
Vegan Breakfast Cookies (Easy, Gluten-Free)
Description
The Vegan Breakfast Cookies recipe features ripe mashed banana and almond butter mixed with rolled oats, almond flour, and nutrient-dense add-ins like chia seeds and hemp hearts. Cinnamon and ground ginger add warm spice notes complemented by vanilla extract and maple syrup sweetness. The dough is allowed to rest briefly so the oats and seeds absorb moisture, helping bind the mixture into thick cookie dough.
Baked at 350 degrees, the cookies firm up with a soft center and chewy consistency. Raisins or other dried fruits contribute bursts of natural sugar and texture. These cookies are dairy-free, egg-free, and gluten-free, catering to various dietary needs.
They are portable and filling, making them an easy grab-and-go breakfast or energizing snack. Optional cinnamon-sugar topping provides a touch of extra sweetness and spice on top.
You can store the cookies in airtight containers refrigerated up to five days or freeze for one to two months to maintain freshness.
Ingredients
- 1 large banana should equal ½ cup when mashed, very ripe
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ cup almond butter Or your favorite nut or seed butter, raw, smooth and unsalted
- 1 tablespoon non-dairy milk of choice
- 1 tablespoon chia seeds
- 1 to 2 tablespoons hemp hearts
- 1 ½ cups rolled oats old fashioned
- ¼ cup almond flour These are the two I've tested, but others should work, as well, or oat flour
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger optional
- ¼ teaspoon salt fine sea salt
- ½ cup raisins or other dried fruit, optional
Cinnamon-sugar topping, optional:
- ⅛ teaspoon cinnamon
- 1 teaspoon granulated sugar of choice such as cane, coconut, maple, or brown sugar
Instructions
- Preheat oven to 350 degrees F, and line a small baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, mash the banana with a fork. Add the maple syrup, vanilla, almond butter, and milk, and whisk until the almond butter is fully incorporated.
- Add the remaining ingredients to the bowl, and mix very well. Let the mixture rest for a few minutes. The chia seeds, oats, flour, and raisins will absorb some of the moisture.
- At this point if the batter seems too wet and doesn't stick together, stir in another tablespoon of flour or 1 to 2 tablespoons of oats. Scoop up ⅓ cup batter per cookie, and use your hands to form them into a patty shape (your hands will get pretty messy!). Place cookies on the prepared pan. Mix together the cinnamon-sugar topping, if using, and sprinkle onto the cookies.
- Bake for 17 to 19 minutes or until firm and set. Cool completely before storing in an airtight container.
Notes
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Freeze the cookies for 1 to 2 months to prolong shelf life.
- If the dough feels too wet, add extra flour or oats to improve texture before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7cookies
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 7g | 11% |
| Sodium | 89mg | 4% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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