Healthy Breakfast Cookies

I’m always on the lookout for healthy cookie recipes, and was inspired by this one that I found on About.com. I’ve made these healthy breakfast cookies a couple times now, and have modified the recipe a bit each time to get it just right.

Healthy Breakfast Cookies - Vegan and Gluten-Free {NO Flour, NO sugar, NO oil! Just bananas, applesauce, peanut butter, maple syrup, vanilla extract, cinnamon, oats, walnuts and raisins}

These are not delicate cookies. They’re dense little fellows…

Healthy Breakfast Cookies - Vegan and Gluten-Free {NO Flour, NO sugar, NO oil! Just bananas, applesauce, peanut butter, maple syrup, vanilla extract, cinnamon, oats, walnuts and raisins}

I’m pretty amazed how awesome these are, considering that they don’t have any oil/margarine or added sugar (just maple syrup). I like being able to eat these for breakfast without feeling guilty!

Healthy Breakfast Cookies - Vegan and Gluten-Free {NO Flour, NO sugar, NO oil! Just bananas, applesauce, peanut butter, maple syrup, vanilla extract, cinnamon, oats, walnuts and raisins}

They’re also freezer-friendly, so you can freeze them and pop them out a couple hours before you plan on eating them.

Healthy Breakfast Cookies - Vegan and Gluten-Free {NO Flour, NO sugar, NO oil! Just bananas, applesauce, peanut butter, maple syrup, vanilla extract, cinnamon, oats, walnuts and raisins}

They’re really great if you’re on the go and just need a bite of something healthy and filling.

Vegangela
Vegangela
Vegangela
Vegangela
Vegangela
Vegangela
Healthy Breakfast Cookies - Vegan and Gluten-Free {NO Flour, NO sugar, NO oil! Just bananas, applesauce, peanut butter, maple syrup, vanilla extract, cinnamon, oats, walnuts and raisins}
Healthy Breakfast Cookies - Vegan and Gluten-Free {NO Flour, NO sugar, NO oil! Just bananas, applesauce, peanut butter, maple syrup, vanilla extract, cinnamon, oats, walnuts and raisins}

Updates — Healthy Breakfast Cookies

December 19, 2013 — I’ve come across many other breakfast recipes this year, and have been inspired to tweak this recipe even further over the last little while. I removed the flour, which in turn allowed me to remove the soy milk and vegan egg replacer. I added nuts and raisins to make things more interesting, and even added protein powder to make these babies even healthier. The result is a moist breakfast cookie that almost tastes like banana bread. I hope you enjoy the update to the recipe below!

Healthy Breakfast Cookies - Vegan and Gluten-Free {NO Flour, NO sugar, NO oil! Just bananas, applesauce, peanut butter, maple syrup, vanilla extract, cinnamon, oats, walnuts and raisins}
Healthy Breakfast Cookies - Vegan and Gluten-Free {NO Flour, NO sugar, NO oil! Just bananas, applesauce, peanut butter, maple syrup, vanilla extract, cinnamon, oats, walnuts and raisins}

More breakfast ideas

Print

Healthy Vegan Breakfast Cookies

These cookies are so healthy, you can eat them for breakfast and not feel guilty. Vegan and Gluten-Free!

  • Author: Angela @ Vegangela.com
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 15 1x
  • Category: Breakfast, Dessert, Snack
  • Cuisine: Vegan

Ingredients

Scale
  • 2 ripe bananas (overripe is fine)
  • 2/3 cup applesauce (or apple baby food)
  • ⅓ cup natural peanut butter (or almond butter / sun butter)
  • 1/4 cup maple syrup
  • 2 tbsp vanilla protein powder (optional)
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 ½ cups quick cooking or rolled oats (use gluten-free, as needed)
  • 1/4 cup walnuts (or other nuts, or coconut)
  • 1/4 cup raisins (or chocolate chips, or more nuts)

Instructions

  1. Preheat oven to 350F/175C degrees.
  2. In a large bowl, mash the banana into a thick paste. Add the applesauce, peanut butter, maple syrup, protein powder, vanilla and cinnamon, and mix well.
  3. Stir in the oats, nuts and raisins.
  4. Line cookie sheet with parchment paper. Drop spoonfuls of dough onto the sheet and bake 20 minutes*, or until slightly browned.
  5. Store in an airtight container for up to 3 days. May also be frozen and brought-out as needed.

Notes

*Bake for 20 minutes in a fan-forced/convection oven, or longer in a regular oven.

Inspired by Sugar-Free Vegan Peanut Butter, Oatmeal and Banana Cookies, About.com.

Keywords: baking, banana, cookie, easy, favorite, freezer-friendly, gluten-free, kid-friendly, make-ahead, maple syrup, nut butter, oat, oven, soy-free, sugar-free, under 30 minutes, vegan

Did you make this recipe?

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29 thoughts on “Healthy Breakfast Cookies”

  1. These were great and I love that you can freeze them for later. I look forward to having these in my weekly recipe rotation. Thank you.

    Reply
  2. thank you so very much for these breakfast cookies they are absolutely delicious! I recently turned gluten free and vegan, and looking for food actually tastes good. Yay, even my 4 year olds are saying thank you so much these are so good!yummy yummy in my tummy, haha. I have tried the gluten free flours and they are really nasty and have a funny flavor so happy to not need any of the starches to make my favorite “cookies”. Can’t wait to try more

    Reply
  3. I make a batch of healthy flapjacks every week for my husband to take to work, but I hate all the chopping of apricots, dates, nuts etc. this is a lovely shortcut to a tasty, healthy snack and brilliant to be be able to make a large batch and freeze them, take them out as you need them. Genius. Thanks Angela, another amazing recipe 🙂

    Reply
  4. I don’t know if it says up there, but what are the nutritional facts. my mother is on a diet and my father is diabetic so I would like to know the calories, fat, sugar, sodium, etc.

    Reply
  5. We made these cookies today and I’m eating one now. I gave it 5 stars! I’m 9 years old. They were fun and easy to make. Thank you for the recipe Angela!

    Reply
  6. Hi there, I recently tried your Mexican quina casserole and it was great. When I found this recipe I thought it would be great for my husband and I but my husband is allergic to apples. I was wonder if you had any suggestion on substitutions? He also allergic to pears, plums, peaches, and nectarines.

    Thanks

    Reply
    • I’m so glad you liked the Mexican Quinoa Casserole! For this recipe, you could try using a mix of extra bananas and vegetable oil. The applesauce is just there to make the cookies moist… Good luck!

      Reply
  7. okay, just found these cookies you were talking about!!! OMG YUM…i will have to make these now too.. i absolutely adore peanut butter ..YUM… I made the Oven Baked Tomato Risotta (OMG YUM) and the cocounut curry lentil soup and the raw cookie balls… i didn’t get to the African Stew today but will tomorrow. I like to cook on the weekends and put some of it in the freezer for easy lunches, and just so you know the recipes that i have tried of yours, freeze very well!!!. I’m slowly making my meat and potato husband into a vegetarian.. well NOT really (but that would be the dream….lol)…. he did eat a large slab of disgusting steak today for dinner.. but at least i’m making baby steps towards eating my food because he loves your recipes as much as I do!!!

    Thanks again for all you do…. You are my inspiration to cook these days.. and not to mention i’m actually thinking of going vegan but have never quite knew where to begin… i think i got it with these recipes.. wow!!

    Reply
    • Yay! Let me know if you try them. They’re definitely dense. But hearty. Perfect for breakfast or a quick pre/post workout snack. My mom and dad are hooked on them 🙂

      So glad you liked the Risotto, it’s an old comfort food fave in this house! And thanks again for the kind words about my recipes. I’m all about healthy + easy + fast! Once you have a few good recipes in your repertoire, it makes cooking a breeze… even on busy weeknights 🙂

      Reply
  8. Hi Angela, I just made your delicious breakfast cookies. It is 9PM here and I could not wait until breakfast to taste the cookies and so, I had two as one was not enough. Yummy!

    Reply
  9. I know I’m late to the party, but I love this site. I think we have a similar taste. Every new recipe I try I end up modifying, I don’t have to modify your recipes. This is awesome.

    Reply
  10. Hi Angela,

    First, I love your blogs – and I’ve only recently become vegan and discovering you! I liked these a lot – was thinking maybe they could use a little more “crunch ‘punch’ — thought I’d try adding some almonds and raisins, adding them after the blender, so they have that texture, any thoughts on that? Yesterday I made your chili – SO AWESOME! Thank you for this beautiful website/blog. You rock.

    Reply
    • Hi Sandra – Thanks so much for the kind words about my site! I just try to post what I love. Those would be great additions to the cookies. Do let me know how they turn out!

      Reply
    • Haha! 🙂 Was going to send the link to you shortly, but I see that you found it! They’re not as moist as your typical PB&J, but pretty convenient and are great washed-down with a cold glass of rice/soy milk! Let me know if you make them 🙂

      Reply

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