Healthy Vegan Breakfast Cookies (Gluten-Free)
These healthy vegan breakfast cookies are super soft, chewy, and gluten-free. Made from clean, plant-based ingredients, they’re the perfect kid-friendly treat for busy mornings!
Why You’ll Love Vegan Breakfast Cookies 🩷
- Quick and easy: You can’t get much easier than this! One bowl, a few simple ingredients, a quick bake, and breakfast is served! Perfect for busy mornings or meal prep.
- Fuels your day: These breakfast cookies are high in fiber, giving you lasting energy without the crash.
- Kid-approved: Soft, chewy, and naturally sweet—what’s not to love? With wholesome ingredients and no artificial colors or flavors, you can feel good about sharing these with little ones.
Nutrition Benefits 🌱
These vegan breakfast cookies are a fantastic source of plant-based nutrition! Oats and bananas are high in fiber, giving you steady energy. Peanut butter adds protein and healthy fats. And dark chocolate gives an antioxidant boost (along with satisfying your sweet tooth!).
Ingredients for this Recipe 🛒
- Bananas: You’ll need 2 bananas—the riper, the better. Bananas are naturally sweet and high in potassium. They add moisture and help bind the ingredients together.
- Rolled (old-fashioned) oats: Oats are high in fiber, helping you feel full longer. They also give the breakfast cookies a chewy, satisfying texture.
- Oat flour: Oat flour adds lightness and fluffiness, counterbalancing the hearty texture of the rolled oats.
- Baking powder: Adds lightness and lift.
- Baking soda: Works alongside the baking powder to add rise and fluffiness.
- Creamy peanut butter: A good source of plant-based protein and healthy fats. Peanut butter also works to bind the other ingredients together.
- Unsweetened plant-based milk: Adds moisture and a touch of creaminess. I prefer soy milk, but almond and oat milk also work well.
- Vanilla extract: Enhances the flavor and sweetness.
- Nondairy dark chocolate chips: Dark chocolate is high in antioxidants and adds the perfect indulgent touch.
See recipe card for quantities.
How to Make Vegan Breakfast Cookies (Step by Step) 🥄
Step 1: Preheat the oven to 325°F. Line a baking sheet with parchment paper. While the oven is heating, use a fork to mash the bananas in a large bowl.
Step 2: Add the rolled oats, oat flour, baking powder, and baking soda to the bowl. Stir to combine.
Step 3: Add the peanut butter, plant-based milk, and vanilla extract to the bowl. Stir until evenly combined.
Step 4: Gently fold in the chocolate chips.
Step 5: Spoon the batter into 9 approximate circles on the prepared baking sheet. Bake for 12 minutes.
Step 6: Remove the baking sheet from the oven and rest it directly on a cooling rack for at least 10 minutes. The breakfast cookies will still be somewhat soft when you remove them from the oven; they will firm up as they cool.
Substitutions & Variations 🔄
- No peanut butter? Almond butter, sunflower seed butter, and cashew butter are all great substitutes.
- Add-ins: Vary the texture and taste by mixing in chopped nuts, dried fruit, and/or seeds (e.g., chia, flax, or pumpkin seeds).
Equipment 🥣
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Large bowl
- Fork
- Spoon
- Cooling rack
Storage ❄️
- Store vegan breakfast cookies in an airtight container on the counter for 2 days. Transfer the container to the fridge to store for up to 3 more days.
- Breakfast cookies also freeze well for up to 1 month.
Pro Tip for the Best Vegan Breakfast Cookies ✨
Let the cookies cool completely before storing them. This helps them firm up, giving them the perfect texture.
FAQ ❓
Yes! You can substitute sunflower seed butter for peanut butter for a nut-free option. The cookies will still be soft, chewy, and delicious.
Yes, quick oats will work in this recipe. You’ll lose some of the satisfying, chewy texture you get from rolled oats, but the taste will be unaffected. Do not use steel-cut oats in this recipe.
Yes! These vegan breakfast cookies are made with wholesome ingredients like oats, bananas, and peanut butter. They are high in fiber, naturally sweetened, and preservative-free, unlike many store-bought cookies or pastries.
Absolutely—these cookies are ideal for meal prep! Store them in the fridge, or make a big batch and keep them in the freezer for up to 1 month!
Kind of. They are heartier and taste “healthier” (i.e., a little less sweet) than your typical dessert cookie. As a result, you won’t get the sugar rush (and inevitable crash) that you would from a traditional cookie.
Healthy Vegan Breakfast Cookies (Gluten-Free)
Equipment
- measuring cups and spoons
- baking sheet
- parchment paper
- large bowl
- fork
- spoon
- cooling rack
Ingredients
- 2 medium bananas (the riper, the better)
- 1 cup rolled (old-fashioned) oats
- 1 cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup creamy peanut butter
- 2 tablespoons unsweetened plant-based milk (I used soy, but almond and oat milk will also work)
- 1 teaspoon vanilla extract
- ¼ cup nondairy dark chocolate chips
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Using a fork, mash the bananas in a large bowl.
- Add the rolled oats, oat flour, baking powder, and baking soda to the bowl. Stir to combine.
- Add the peanut butter, plant milk, and vanilla extract to the bowl. Stir until evenly combined.
- Gently fold in the chocolate chips.
- Spoon the batter into 9 approximate circles on the prepared baking sheet. Don’t worry about making the breakfast cookies perfectly round—the homemade appearance adds to their appeal.
- Bake for 12 minutes. Remove the baking sheet from the oven and rest it directly on a cooling rack for at least 10 minutes. The breakfast cookies will still be somewhat soft when you remove them from the oven; they will firm up as they cool.
Notes
- Store breakfast cookies in an airtight container on the counter for 2 days. After that, transfer the container to the fridge to store for up to 3 more days. Breakfast cookies may also be frozen for up to 1 month.
Tried This Recipe? Leave a Review! 📣
I hope you love this recipe for healthy vegan breakfast cookies! It’s such a timesaver for busy mornings. If you tried it, I’d love to hear what you think! Please leave a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating and a comment below to let me know how it turned out. Don’t forget to save this recipe for healthy vegan breakfast cookies on Pinterest so you’ll have a quick, plant-based breakfast idea ready whenever you need it. And, be sure to check out my other plant-based breakfast recipes for more inspiration!
More Plant-Based Breakfast Ideas 🌱
Start your morning with these other easy vegan breakfast recipes:
