Vegan oatmeal cookies recipe is a great make-ahead breakfast option. No artificial sweetener or flour is used to make these soft and chewy cookies. They are healthy and taste delicious.
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Breakfast is my favorite meal of the day. I grew up eating elaborate breakfasts. It was our richest meal every day and very balanced too.
My college friends who used to come to my home for night stay still mention that they learned the correct and healthy way of eating breakfast from my parents.
Though my mother was a working woman, her way of managing everything seamlessly was very impressive. Also, we always had a helper at home to assist her in the kitchen so managing things were slightly easy.
Unfortunately, I don't have those skills and I am very impatient too. So, I look for shortcuts in the kitchen. Now breakfast has become the quickest and simplest meal of our day. However, I try my best to keep it healthy.
Today's recipe- Healthy breakfast cookies, is one such recipe that I make to enjoy a healthy and tasty breakfast.
If you believe in healthy eating then this is a recipe for you. No artificial sweetener or refined flour is used to make these vegan oatmeal cookies.
Ingredients needed and substitute suggestions
These vegan breakfast cookies have crispy edges and base but, the center is soft and chewy. I have used a lot of ingredients to make them healthier and yummier. However, the base recipe is very simple and the add ons can be modified easily depending upon taste preference and availability of ingredients.
Some of the ingredient substitution ideas are shared below:
- Oats: Both quick and old fashioned uncooked oats can be used. The texture will be slightly different.
- Banana: Use medium-sized ripe bananas. Over-ripe bananas are the best for this recipe. If you don't like bananas use apple sauce.
- Peanut butter: Instead of peanut butter any other nut butter or tahini can be used too.
- Coconut: Fresh and desiccated coconut both are fine. Chopped coconut chips can also be added.
- Nuts/ dried fruits/ seeds: I have used dried cranberries and pumpkin seeds. I also love adding chia seeds, dried apricots, plums, hazelnuts, etc. Use any dried fruit, berries, nuts, or seeds of your choice.
- Chocolate chips: Optional, vegans may use dairy-free chocolate chips.
- Spices: My favorite spices to use in these cookies are cinnamon, nutmeg, or ginger powder.
How to store
Store these vegan breakfast cookies in an airtight container and keep in the fridge for 3-4 days.
To store for a longer period put pieces of baking sheets between cookies and then put in a freezer-proof container. The cookies will be fine in the freezer for 3-4 months.
More easy vegan breakfast recipes
If you also love breakfast but struggle to decide what to make every morning then don't miss to check the following easy vegan breakfast recipes:
- Savoury tomato corn muffins
- Double chocolate banana bread
- Homemade granola
- Besan chilla
- Bread poha
- Sweet coconut and dates paniyaram
If you try any of my recipes then please don’t miss to rate it in the comments section below.
Step by step photo instructions
Vegan Oatmeal Cookies
- 1.5 cups quick oats
- ⅓ cup peanut butter
- 2 ripe bananas medium-sized
- 2 tbsp dried cranberries
- 2 tbsp pumpkin seeds shelled
- 2 tbsp shredded coconut
- 2 tbsp dairy-free chocolate chips
- ¼ teaspoon cinnamon powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- Peel and mash the bananas into a smooth paste.
- Mix all the ingredients together in a bowl.
- Take equal scoops of the batter and place on a parchment-lined baking tray. Gently press with your fingers to slightly flatten the scoops.
- Bake in a pre-heated oven at 180°C for around 16-18 minutes or until the edges turn golden brown.
- Remove from the oven and allow to cool. Enjoy!