Vegan breakfast cookies that are packed with all kinds of healthy nuts, seeds, whole grains, and healthy fats to keep you full all morning long.

Healthy Vegan Breakfast Cookies

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 large banana
  • 1 cup peanut butter (almond or sunflower seed butter both work too, but peanut butter is preferred)
  • 1/3 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 2 cups quick cooking oats
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 cup ground flaxseed, optional
  • 1/2 cup dried fruit or chocolate chips
  • 1/2 cup shelled sunflower seeds or other nuts
  1. Instructions
  2. Preheat the oven to 325 degrees F. and line a baking sheet with parchment or a baking mat.
  3. In a large bowl, mash the banana well with a fork until there are no longer any large chunks.
  4. Add the peanut butter, maple syrup, and applesauce and stir to combine well.
  5. Add the oats, salt, cinnamon, and ground flaxseed (if using). Stir well to combine.
  6. Add the dried fruit and/or chocolate and the sunflower seeds and stir to combine.
  7. Scoop 1/4 cup of the mixture and place it on the cookie sheet. The cookies won’t spread at all so press the tops down as needed to your desired size and thickness.
  8. Bake for 14-16 minutes until the centers are set and no longer shiny. Allow the cookies to cool on the baking sheet.
  9. Cookies can be kept at room temperature for 5 days or in the freezer for up to 2 months.