Cookies for breakfast? Sign me up! Healthy vegan Breakfast Cookies are made with good-for-you ingredients like rolled oats, banana, raisins, and peanut butter. This recipe is from Easy Vegan Home Cooking by Laura Theodore. It’s easy to make, gluten-free and oil-free.
Vegan Breakfast Cookies
I’ll admit that I’m not a morning person, though I have kind of forced myself to become one. Each morning I get up around 7:00 to meditate and exercise, but then I just want to sit and quietly drink my tea. I don’t feel like pulling out lots of ingredients to make breakfast. Jokingly, I often stay that I wish I could just open a can of food for my morning meal, the same way I do for the cats.
Enter the breakfast cookie! I’m not talking over-the-top sugar-bombs here. These vegan banana oatmeal raisin cookies are full of good-for-you ingredients in a handy grab-and-go (or in my case grab-and-sit) package. Think of it as a bowl of oatmeal in hand-held form.
How to Make Vegan Breakfast Cookies
This recipe is super easy to make!
- First you preheat your oven to 350°F and line a baking sheet with parchment paper.
- Then you whisk together the oats, baking powder, and baking soda in a large bowl.
- Next you stir together the mashed bananas, peanut butter, and maple syrup in another bowl.
- Then you add the banana mixture to the oat mixture and stir to combine them. You now fold in the raisins and chocolate chips.
- You then drop about 3 tablespoons of the dough onto the parchment paper and flatten it slightly. Repeat with your remaining dough.
- You bake your cookies for 20 to 25 minutes or until the edges are golden brown and cookies are almost set.
- Then you transfer the cookies to a cooling rack and let them cool for about 8 to 15 minutes.
Storing your breakfast cookies
Store your cookies in an air-tight container in the fridge. They’ll last for about 3 days.
- Laura says you can use raisins, chocolate chips, or both.
- I like to use Enjoy Life chocolate chips.
- Oats are naturally gluten-free, but they can contain gluten from cross contamination. If you are gluten-sensitive, make sure your oats are certified gluten-free. I like Bob’s Red Mill’s rolled oats.
Easy Vegan Home Cooking
I love Laura’s recipes because they appeal to everyone. Vegans and omnis alike love her meals. There’s nothing that would seem too weird to the non-vegan. We’re talking Spicy Eggplant Rollatini (which is on my menu for dinner this week!), Pumpkin Pie Spiced Butternut Squash Soup (for all you PSL lovers!), Zucchini Lasagna, Laura’s Hearty Vegan Meatloaf, and Lovely Little Chocolate Chip Cookies.
All of Laura’s dishes are made with ingredients that can be found in just about any grocery store, in any part of the country. They’re all easy to make, too, so you won’t be spending hours on end in the kitchen just to make lunch.
The recipes in Easy Vegan Home Cooking are made with just 8 ingredients or fewer. In addition to being vegan, they’re all gluten-free, too!
Chapters in Easy Vegan Home Cooking include:
- Breakfast & Quick-Baked Goodies
- Simple & Satisfying Salads
- Hearty Soups & Stews
- Let’s Get Saucy!
- Casseroles & Sheet Pan Suppers
- Easy & Enticing Entrées
- Snazzy Spuds & Great Grains
- Eat Your Veggies, Please
- Cookies, Cakes, Crisps & Crumbles
- Happy Dance Desserts
If you’re looking for quick and easy vegan meals or you want to add more healthy plant-based dishes into your diet, Easy Vegan Home Cooking is the book for you!
Jumbo Peanut Butter-Banana Breakfast Cookies
- 2½ cups gluten-free, quick cooking rolled oats
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 scant cup lightly mashed ripe bananas (about 1½ large bananas or 2 medium sized bananas)
- ⅓ cup smooth peanut butter
- ¼ cup maple syrup
- ¼ cup raisins (see Chef’s Note)
- ¼ cup vegan dark chocolate chips (see Chef’s Note)
- Preheat the oven to 350°F. Line a large, rimmed baking sheet with unbleached parchment paper. Put the oats, baking powder, and baking soda into a large bowl and stir with a dry whisk until combined.
- Put the bananas, peanut butter, and maple syrup into a medium-sized bowl and stir with a large spoon until combined, leaving some chunky bits of banana. Add the banana mixture to the oat mixture and stir to combine. (The dough will be quite stiff and thick.) Fold in the raisins and chocolate chips.
- Drop about 3 tablespoons of the cookie dough onto the prepared sheet and flatten slightly with a rubber spatula. Continue in this manner with the remaining dough. Bake for 20 to 25 minutes, or until the edges are golden brown and cookies are almost set. Transfer the cookies to a wire rack and let cool for 8 to 15 minutes. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.
More recipes from Laura Theodore Include:
- Peanut-y Carrot Noodles from Vegan for Everyone
- Roasted Cauliflower Cutlets with Lemon-Caper Sauce from Laura Theodore’s Vegan-Ease
- Vegan Asparagus Tart from Jazzy Vegetarian’s Deliciously Vegan
- Mac and Peas from Laura Theodore’s Vegan-Ease