Easy Vegan Breakfast Cookie Recipes

These Easy Vegan Breakfast Cookie Recipes are super quick and easy to make, healthy, made with whole ingredients and is super satisfying and filling!

Chocolate Chip Banana Bread flavored cookies, Raspberry Breakfast cookies,  and Double Chocolate Chip flavored cookies!

I really think you are going to love these Breakfast Cookies, they are healthy, filling, chewy, gooey and completly satisfying! Feel free to stick to this base recipe and change up the flavor with different add in options! Get creative and make a flavor that is your favorite!

 

—-Chocolate Chip Banana Bread Breakfast Cookies—-

• ½ cup oats (processed into flour)
• ½ cup oats left whole
• ¼ teaspoon cinnamon
• ½ teaspoon baking powder
• ½ tablespoon vegan chocolate chips (or carob chips)
• ½ cup mashed banana
• ½ teaspoon vanilla
• 2 tablespoon pure maple syrup

Pre-heat the oven to 360° F Bake for 13-15 minutes-let cool completely at least 15 minutes

DIRECTIONS:

1. first process the ½ cup oats into a chunky flour consistency.
2. next add all the dry ingredients to a bowl (except the chocolate chips) and mix, then add wet ingredients and mix well, then stir in chocolate chips!
3. line a baking sheet with parchment paper and scoop out the batter and use the spoon to form cookie shapes!

makes about 6 cookies-keep in an air tight container up to 2-3 days or fridge up to 3-4 days (the bananas make it so they don’t last as long so if you pop them in the fridge you may get an extra 1-2 days out of them, if they last that long!)

 

 

—-Raspberry Breakfast Cookies—

• ½ cup oats (processed into flour)
• ½ cup oats left whole
• ½ teaspoon baking powder
• ½ cup fresh raspberries chopped up
• ½ cup mashed banana
• ½ teaspoon vanilla
• 2 tablespoon pure maple syrup

Pre-heat the oven to 360° F Bake for 13-15 minutes-let cool completely at least 15 minutes

DIRECTIONS:

1. first process the ½ cup oats into a chunky flour consistency.
2. next add all the dry ingredients to a bowl and mix, then add wet ingredients (except the raspberries) and mix well, then stir in raspberries!
3. line a baking sheet with parchment paper and scoop out the batter and use the spoon to form cookie shapes!

makes about 6 cookies-keep in an air tight container up to 2-3 days or fridge up to 3-4 days (the bananas make it so they don’t last as long so if you pop them in the fridge you may get an extra 1-2 days out of them, if they last that long!)

 

 

—-Double Chocolate Chip Cookies—-

• ½ cup oats (processed into flour)
• ½ cup oats left whole
• ½ teaspoon baking powder
• 2 tablespoon plain unsweetened cocoa powder
• 1 tablespoon vegan chocolate chips (or carob chips)
• ½ cup mashed banana
• ½ teaspoon vanilla
• 2 tablespoon pure maple syrup

Pre-heat the oven to 360° F Bake for 13-15 minutes-let cool completely at least 15 minutes

DIRECTIONS:

1. first process the ½ cup oats into a chunky flour consistency.
2. next add all the dry ingredients to a bowl (except chocolate chips) and mix, then add wet ingredients and mix well, then stir in chocolate chips!
3. line a baking sheet with parchment paper and scoop out the batter and use the spoon to form cookie shapes!

makes about 6 cookies-keep in an air tight container up to 2-3 days or fridge up to 3-4 days (the bananas make it so they don’t last as long so if you pop them in the fridge you may get an extra 1-2 days out of them, if they last that long!)