Vegan Breakfast Cookies (Easy, Gluten-Free)
Servings:7 cookies
These vegan breakfast cookies are very hearty and satisfying! With oats, seeds, spices, raisins, and banana, they're easy to prepare and also great as an afternoon snack! This recipe is gluten-free, oil-free, and easily made without nuts.
Ingredients
- 1 large very ripe banana - should equal ½ cup when mashed
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ cup raw almond butter, smooth and unsalted - Or your favorite nut or seed butter
- 1 tablespoon non-dairy milk of choice
- 1 tablespoon chia seeds
- 1 to 2 tablespoons hemp hearts
- 1 ½ cups old fashioned rolled oats
- ¼ cup almond flour or oat flour - These are the two I've tested, but others should work, as well.
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger, optional
- ¼ teaspoon fine sea salt
- ½ cup raisins, optional - or other dried fruit
Cinnamon-sugar topping, optional:
- ⅛ teaspoon cinnamon
- 1 teaspoon granulated sugar of choice, such as cane, coconut, maple, or brown sugar
Instructions
- Preheat oven to 350 degrees F, and line a small baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, mash the banana with a fork. Add the maple syrup, vanilla, almond butter, and milk, and whisk until the almond butter is fully incorporated.
- Add the remaining ingredients to the bowl, and mix very well. Let the mixture rest for a few minutes. The chia seeds, oats, flour, and raisins will absorb some of the moisture.
- At this point if the batter seems too wet and doesn't stick together, stir in another tablespoon of flour or 1 to 2 tablespoons of oats. Scoop up ⅓ cup batter per cookie, and use your hands to form them into a patty shape (your hands will get pretty messy!). Place cookies on the prepared pan. Mix together the cinnamon-sugar topping, if using, and sprinkle onto the cookies.
- Bake for 17 to 19 minutes or until firm and set. Cool completely before storing in an airtight container.
Notes
Storage
Store the oatmeal breakfast cookies in an airtight container in the refrigerator for up to 5 days, or freeze for 1 to 2 months.
Nutrition
Calories: 218kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Sodium: 89mg | Fiber: 5g | Sugar: 14g
