Vegan breakfast cookies on a white serving platter with cookie bits around it and a white and gold towel behind all on a white surface (with logo overlay)

Vegan Breakfast Cookies

Everyone will love having cookies for breakfast! These vegan breakfast cookies are easy to make and easy to serve.

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Cookies for breakfast? Yes, please! And they’re vegan? Even better!

I’ve seen recipes before that were breakfast cookies but hadn’t ever tried them. I wasn’t sure how healthy they would be and I like to start the day off properly as much as we can. It also seemed like a lot of work to make cookies in the morning when we don’t have a lot of time on school mornings.

These vegan breakfast cookies can be made ahead of time and last for a few days in the refrigerator. You can heat them up before serving or eat cold. By changing out some of the ingredients from recipes I’d seen, I was able to make these vegan-friendly. You could also make them gluten-free if you use the right type of oats.

Step by Step

Ingredients

  • 2 cups old fashioned oats
  • 3 bananas, overripe, smashed
  • 1/2 cup almond butter
  • 1/2 cup vegan chocolate chips
Ingredients for vegan breakfast cookies in stainless steel bowls on a white surface

Preparation

Preheat the oven to 350F.

In a large bowl, mix the oats, bananas, and almond butter.

Oats, bananas, and almond butter mixed together in a mixing bowl on a white surface

Fold in the chocolate chips.

Oats, bananas, and almond butter mixed together with chocolate chips in a mixing bowl on a white surface

Scoop about 1 tbsp of mixture for each cookie onto a cookie sheet or baking stone. Note: they can be close together since they don’t spread.

Vegan breakfast cookie dough on a baking stone on a white surface

Bake for about 12-15 minutes, until set.

Remove from the oven and leave on the pan for 10 minutes before moving to a cooling rack.

Vegan breakfast cookies on a white serving platter with cookie bits around it and a white and gold towel behind all on a white surface (vertical)

Leftovers

Store the vegan breakfast cookies in an airtight container in the refrigerator. They will stay good for up to 5 days this way. I like to eat them cold straight from the fridge, but you could also pop them in the microwave for a few seconds to warm up again.

Recipe

Originally Published On: December 20, 2021

Vegan breakfast cookies on a white serving platter with cookie bits around it and a white and gold towel behind all on a white surface

Vegan Breakfast Cookies

Everyone will love having cookies for breakfast! These vegan breakfast cookies are easy to make and easy to serve.
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Course:
Breakfast
Cuisine:
American
Diet
Gluten Free
|
Vegan
|
Vegetarian
Keyword:
breakfast cookies
|
cookies
|
oats
|
vegan
Dietary Needs:
Dairy-Free
|
Egg-Free
|
Gluten-Free
|
Vegan
Servings: 24 cookies
5 from 5 votes

Ingredients

  • 2 cups old fashioned oats
  • 3 bananas (overripe, smashed)
  • 1/2 cup almond butter
  • 1/2 cup vegan chocolate chips

Instructions

  • Preheat the oven to 350F
  • In a large bowl, mix the oats, bananas, and almond butter
  • Fold in the chocolate chips
  • Scoop about 1 tbsp of mixture for each cookie onto a cookie sheet or baking stone
  • Bake for about 12-15 minutes, until set
  • Remove from the oven and leave on the pan for 10 minutes before moving to a cooling rack
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Nutrition Facts
Vegan Breakfast Cookies
Amount Per Serving (1 cookie)
Calories 90 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 1mg0%
Potassium 116mg3%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 2g4%
Vitamin A 9IU0%
Vitamin C 1mg1%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

Vegan Breakfast Cookies FAQs

Do I have to use almond butter?

No, you can substitute with any other butter. If you want these to be nut-free, try using sunflower butter. Peanut butter would also work if you can have that.

Why vegan chocolate chips?

Regular chocolate chips contain milk. We wanted to keep these vegan, so used dairy-free vegan chocolate chips.

Where do I buy vegan chocolate chips?

You can find them in most grocery stores down the baking aisle. They are typically with other baking chocolate. Otherwise, try looking in the health-food area of your store.

16 thoughts on “Vegan Breakfast Cookies”

  1. im not a good cook, to be fair I can say I’m a terrible cook but I`m surely going to try these out, with the clear and step by step explaining you did, I think I can pull this one off, maybe burned a bit because it seems I can`t even set the oven temperature right but this is a must try for me.
    Thanks so much for sharing, I really appreciate the way you explain things.

  2. I don’t think I have ever had vegan cookies before, but I would love to try these. They sound like they would be super tasty and amazing.

  3. I made this with peanut butter instead of almond butter and it was delicious! Perfect for a healthy breakfast snack next to my coffee.

  4. 5 stars
    These cookies look delicious and I would love to try them. They make vegan look delicious for sure and I am pinning this one to make for myself 😉

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