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Soft and chewy 8 ingredient easy vegan breakfast cookies! Vegan, oil-free, gluten-free, flourless and naturally sweetened with bananas and apples!
So, a little fun fact about me. I LOVE cookies. Surprised? I didn’t think so.
Another fun fact. I really do not like any kind of sweet food for breakfast. Shocked? I know!
Here’s the thing: I won’t deny a delicious plate of french toast or a warm gooey cinnamon roll every once in a while, I just really prefer to start my day on a savory note BUT THESE VEGAN BREAKFAST COOKIES have changed the game for me!
They are so soft and chewy. The apples are sweet and delicious and provide a lovely textural component and my favorite part is they aren’t overly sweet (did I mention they are only sweetened with banana and apples?) They have the perfect sweetness for a breakfast cookie!
These vegan breakfast cookies are also super filling from the oats and the peanut butter. Protein, healthy fats and carbohydrates to fuel your day!
Even though they are breakfast cookies, they honestly make a delicious treat any time of the day! My family and I have been enjoying them for breakfast and snacks!
How to Make
Start by preheating your oven to 350 degrees. Line a baking sheet with parchment paper.
Grab a large bowl and add your wet ingredients: mashed bananas, peanut butter and vanilla extract. You will want to mash the bananas well and whisk until all of the wet ingredients are combined and the batter is relatively smooth and creamy (some bumps from the bananas are fine!).
Next, add the dry ingredients to the wet ingredients: rolled oats, mineral salt, baking powder and cinnamon. Mix well with a wooden spoon then fold in the chopped apples. Mix again.
Using an ice cream scooper, scoop out the dough onto the parchment paper. Use your fingers to mold into more of a cookie shape and flatten so they are about 3/4 an inch to 1 inch thick.
Bake for about 11 minutes. Cool and enjoy!
If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Cinnamon Apple Breakfast Cookies [GF, Oil-Free]
Ingredients
Wet Ingredients
- 1 cup mashed ripe banana about 2 large ripe bananas mashed well
- 1/3 cup creamy natural peanut butter can sub for any nut butter. Make sure the nut butter is creamy and smooth.
- 1 & 1/2 tsp vanilla extract
Dry Ingredients
- 2 cups old fashioned rolled oats certified GF, if needed
- 2 tsp ground cinnamon
- 1/2 tsp pink Himalayan salt or to taste
- 1/2 tsp baking powder
- 1/2 cup chopped apples plus more for topping
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Add all wet ingredients to large bowl and whisk well.
- Add all dry ingredients (except the chopped apples) to the wet ingredients and mix well.
- Fold in the chopped apples and mix again.
- Using a large ice cream scooper, scoop out the dough onto the parchment paper. Use your fingers to adjust the shape to a cookie form and then flatten slightly so the cookies are about 3/4 an inch- 1 inch thick. You should have seven large cookies. Add more apple on top if desired.
- Bake for about it 10- 12 minutes until golden
- When the cookies are done, remove from oven and enjoy!If topping with the optional cashew maple glaze (below), I recommend only adding the glaze right before you enjoy the cookies. If you store them with the glaze on top, they will get too soft.
Notes
For a Dark Chocolate & Coconut Breakfast Cookie modification: Follow the recipe as written except omit the apples and add 1/2 cup dark chocolate chips and 1/2 cup unsweetened coconut flakes. Top cookies with extra coconut if preferred!
These are delicious and so easy to make! Was so nice to have a yummy, wholesome breakfast ready to go from the night before and my 3 year old was obsessed with the fact that he got to eat a cookie for breakfast!
Toddlers love cookies for breakfast, don’t they? So glad it was a win for you and your family!