Name: Healthy Vegan Breakfast Cookies
Prep time: 10 min
Cook time: PT-491382H52M24S
Total time: 25 min
Cuisine: American
Ingredients: 2 cups rolled oats (certified gluten-free if needed); 2 ripe bananas, mashed; 1/2 cup nut butter (peanut, almond, or sunflower seed); 2 tablespoons maple syrup or agave (optional); 1 teaspoon cinnamon; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 teaspoon vanilla extract (optional); 1/2 cup mix-ins (dried fruit, seeds, chopped nuts, or dairy-free chocolate chips)

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These Healthy Vegan Breakfast Cookies are one of my favorite ways to enjoy a sweet, satisfying breakfast that feels like a treat but is made with wholesome ingredients. I pack each cookie with oats, nut butter, mashed banana, and mix-ins like dried fruit and seeds for a grab-and-go option that’s perfect for busy mornings.

Why You’ll Love This Recipe

I love how simple and flexible these breakfast cookies are. They’re naturally sweetened, gluten-free if I use certified oats, and full of fiber and healthy fats to keep me full. I can make a big batch in advance, and they store well throughout the week. Best of all, they’re portable, kid-friendly, and customizable with whatever I have in my pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rolled oats
mashed ripe bananas
nut butter (peanut, almond, or sunflower seed)
maple syrup or agave (optional)
cinnamon
baking powder
salt
vanilla extract (optional)
mix-ins: dried fruit, seeds, chopped nuts, dairy-free chocolate chips

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I mix together the mashed banana, nut butter, maple syrup, and vanilla until smooth.
I stir in the oats, cinnamon, baking powder, and salt until well combined.
I fold in my favorite mix-ins like raisins, pumpkin seeds, or chopped almonds.
I scoop out the dough and flatten it slightly on the baking sheet.
I bake for 12-15 minutes, or until the edges are golden and the cookies are set.
I let them cool completely before storing or serving.

Servings and timing

This recipe makes about 10-12 cookies.

Prep time: 10 minutes
Cook time: 12-15 minutes
Total time: 25 minutes

Variations

Sometimes I add shredded coconut, hemp seeds, or chopped dates for extra texture and flavor. I’ve also made a chocolate version with cocoa powder and chocolate chips. For added protein, I stir in a scoop of plant-based protein powder. The mix-ins can change every time depending on what I have.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or in the freezer for up to 2 months. They’re great cold or slightly warmed in the microwave.

FAQs

Can I use quick oats instead of rolled oats?

Yes, but the texture will be softer. I prefer rolled oats for more chew.

Are these cookies gluten-free?

They are if I use certified gluten-free oats.

Can I skip the sweetener?

Yes, if the bananas are very ripe, I often leave out the maple syrup.

Are these good for kids?

Absolutely. They’re soft, naturally sweet, and easy to pack in lunches.

Can I freeze them?

Yes, I freeze them in a single layer, then transfer to a container or bag for longer storage.

Conclusion

Healthy Vegan Breakfast Cookies are a go-to recipe I rely on when I want something fast, wholesome, and delicious in the morning. They’re easy to make, great for meal prep, and endlessly adaptable to whatever flavors I’m in the mood for. Whether I’m at home or on the move, these cookies make breakfast feel easy and fun.