Mornings can get pretty hectic so I love having a grab-and-go breakfast that’s both delicious and nourishing. That’s where these vegan breakfast cookies come in. They’re soft chewy and packed with wholesome ingredients that keep me fueled all morning.
I first tried making breakfast cookies when I wanted something quick but healthier than a muffin. What I love most is how customizable they are—perfect for using up whatever’s in my pantry. Whether I’m rushing out the door or just want a cozy treat with my coffee these cookies always hit the spot.
Why You’ll Love These Vegan Breakfast Cookies
You’ll love these vegan breakfast cookies for their perfect balance of taste, nutrition, and ease. Every batch I make packs soft chewiness and sweet hints from natural ingredients. As a former vegan restaurant owner and current cooking instructor, I always look for ways to make plant-based eating exciting and accessible. These cookies check all the boxes.
- Quick Grab-and-Go Breakfast
Mornings can be busy. I love that you can prep these cookies ahead of time and grab one on your way out. No need to skip breakfast or compromise with something less nutritious.
- Wholesome Ingredients for Sustained Energy
Each cookie contains a powerful blend of rolled oats, nut butter, ripe bananas, and flaxseed. These whole foods give you lasting energy and keep you feeling full.
- Allergy Friendly and Adaptable
I tailor these cookies for anyone eating plant-based. They are naturally egg-free and dairy-free. You can use gluten-free oats or seed butter if you need to accommodate allergies.
- Customizable Flavors and Add-ins
I enjoy switching things up by adding walnuts, pumpkin seeds, dried cranberries, or dark chocolate chips. The options are endless and let you use up what you already have in your pantry.
- Satisfies Sweet Cravings the Healthy Way
These cookies taste sweet thanks to ripe bananas and a touch of maple syrup. There’s no need for processed sugar or artificial additives.
| Reason to Love | Benefit |
|---|---|
| Grab-and-go breakfast | Fast morning option for busy days |
| Wholesome ingredients | Nutrient-dense energy that keeps you satisfied |
| Allergy friendly | Naturally free of eggs, dairy, and easy to make gluten-free |
| Highly customizable | Endless options for add-ins and flavors |
| Naturally sweetened | Sweet taste using bananas and maple syrup—no refined sugars needed |
My goal is always to inspire healthy, delicious eating with simple recipes, and these vegan breakfast cookies make that possible.
Ingredients for Vegan Breakfast Cookies
Every batch of my vegan breakfast cookies starts with a handful of powerful whole-food ingredients. These create a naturally sweet, filling, and delicious cookie you can feel good about eating first thing in the morning.
- 2 large ripe bananas, mashed (about 1 cup)
- ¼ cup pure maple syrup
- ½ cup natural almond butter (or any nut or seed butter)
- 2 tablespoons ground flaxseed
- 1 teaspoon pure vanilla extract
- 1 ½ cups old-fashioned rolled oats (certified gluten-free if needed)
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Optional Add-Ins and Substitutions
- ¼ cup chopped walnuts, pecans, or pumpkin seeds
- ¼ cup dried cranberries, raisins, or chopped dates
- ¼ cup vegan dark chocolate chips
- 2 tablespoons unsweetened shredded coconut
- Swap almond butter for peanut or sunflower seed butter for nut-free option
- Use chai or pumpkin pie spice in place of cinnamon for a unique twist
| Ingredient | Quantity | Notes |
|---|---|---|
| Ripe bananas | 2 (about 1 cup) | Mashed |
| Maple syrup | ¼ cup | Pure, not pancake syrup |
| Almond butter | ½ cup | Substitute as needed |
| Ground flaxseed | 2 tablespoons | For binding, Omega-3 boost |
| Vanilla extract | 1 teaspoon | Pure |
| Rolled oats | 1½ cups | Gluten-free if desired |
| Baking powder | ½ teaspoon | |
| Ground cinnamon | ½ teaspoon | |
| Fine sea salt | ¼ teaspoon | |
| Walnuts/pecans/pumpkin seeds | ¼ cup | Optional, chopped |
| Dried fruit | ¼ cup | Optional |
| Vegan chocolate chips | ¼ cup | Optional |
| Shredded coconut | 2 tablespoons | Optional, unsweetened |
Equipment You’ll Need
To make my vegan breakfast cookies turn out soft and perfectly baked every time you need just a few basic kitchen tools. Here’s what I keep on hand whenever I whip up this easy vegan breakfast recipe:
- Mixing bowls: One large bowl for the wet ingredients and another medium-sized bowl for the dry.
- Measuring cups and spoons: Essential for accurate portions and perfect texture.
- Silicone spatula or wooden spoon: Ideal for mixing everything together without overworking the dough.
- Baking sheet: A sturdy rimmed sheet is best for even baking.
- Parchment paper or silicone baking mat: This keeps the cookies from sticking and makes cleanup a breeze.
- Cookie scoop or heaping tablespoon: For portioning the dough into even-sized cookies.
- Wire cooling rack: Allows the cookies to cool evenly and stay chewy.
With these simple tools you’ll breeze through prep and have perfect vegan breakfast cookies ready for the week. I always recommend using high-quality tools since they really do make a difference in the ease and outcome of your baking.
Make-Ahead and Storage Tips
I love prepping these vegan breakfast cookies ahead of time to keep my mornings simple and healthy. Here’s how I make the most of their make-ahead potential and ensure they stay fresh and delicious throughout the week.
How to Make Ahead:
After baking and cooling the cookies completely on a wire rack, I portion them out for the week. I layer the cookies between sheets of parchment in an airtight container, which keeps them from sticking to each other. For meal prep, I often double the batch so I have plenty on hand for snacks as well as quick breakfasts.
Storing at Room Temperature:
These cookies stay fresh for up to 3 days when stored in a tightly sealed container at room temperature. I keep the container in a cool, dry spot to maintain their chewy texture. If your kitchen is especially warm, it’s best to store them in the fridge.
Refrigeration Storage:
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For longer storage, I keep the cookies in the refrigerator. They hold up beautifully for up to 7 days chilled. I use a glass or BPA-free plastic container and always separate layers with parchment paper. When I want one, I just let it sit at room temperature for a few minutes so it softens up for the perfect bite.
Freezer-Friendly Option:
These vegan breakfast cookies freeze well if you want to prep a full month of breakfasts. After cooling the cookies completely, I arrange them on a baking sheet in a single layer and freeze for about an hour. Then I transfer the frozen cookies to a zip-top bag or freezer-safe container, separating layers with parchment paper. They stay fresh for up to 3 months. When I need a cookie, I pop one out and let it thaw at room temperature for 30 to 60 minutes or warm it in the microwave for 10 to 15 seconds.
- Always cool cookies completely before storing to avoid condensation and sogginess.
- Use parchment paper between cookies when layering.
- Label containers with the date so you can keep track of freshness.
| Storage Method | Container Type | Duration | Special Tips |
|---|---|---|---|
| Room Temperature | Airtight container | Up to 3 days | Store in a cool, dry place |
| Refrigerator | Glass/BPA-free | Up to 7 days | Layer with parchment |
| Freezer | Zip bag/Container | Up to 3 months | Freeze flat, thaw for best texture |
How to Make Vegan Breakfast Cookies
Making vegan breakfast cookies at home is easy and rewarding. I love showing people how simple steps and wholesome ingredients create a delicious start to the day.
Prep the Ingredients
I always begin by gathering everything I need. Here’s my approach:
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Mash 2 large ripe bananas in a large mixing bowl until they are creamy and mostly smooth.
- Measure out ½ cup natural almond butter and ¼ cup pure maple syrup.
- Prepare 1 ½ cups rolled oats. Make sure they are certified gluten-free if needed.
- Portion 2 tablespoons ground flaxseed for binding power.
- Choose ½ teaspoon ground cinnamon and ¼ teaspoon fine sea salt.
- Optional: Chop ⅓ cup walnuts or other preferred nuts. Measure ¼ cup mini vegan chocolate chips or ⅓ cup dried fruit if you want extra flavor.
Mix the Dough
With all the ingredients ready, I move on to mixing:
- Add the almond butter and maple syrup to the mashed bananas. Stir until fully combined.
- Sprinkle in ground flaxseed, oats, cinnamon, and sea salt. Mix until a dense, sticky dough forms.
- Fold in any nuts, seeds, chocolate chips, or dried fruit.
- Let the dough sit for 5 minutes so the oats and flaxseed absorb moisture and thicken the mixture.
Shape and Bake the Cookies
This step brings the cookies to life:
- Use a cookie scoop or tablespoon to drop mounds of dough onto the lined baking sheet. I make each cookie about 2 tablespoons in size.
- Flatten each mound gently with damp fingers or the back of a spoon. These cookies do not spread much during baking.
- Bake for 13 to 15 minutes. The cookies should look set and a little golden on the edges but still soft in the middle.
Cool and Serve
- Allow them to rest on the baking sheet for 5 minutes so they set up.
- Transfer to a cooling rack to finish cooling completely.
- Enjoy warm or at room temperature. I love serving them with fresh fruit or a cup of coffee for a nourishing vegan breakfast.
Recipe Tips and Variations
As a former vegan restaurant chef and lifelong lover of plant-based breakfasts, I’ve crafted these vegan breakfast cookies dozens of ways to suit my healthy, active lifestyle. Here are my top tips and favorite variations for making every batch your own.
Texture and Shape Adjustments
- For extra chewy cookies, use old-fashioned rolled oats and don’t overmix the dough.
- For crispier edges, flatten the cookie dough balls slightly before baking.
- For softer, muffin-like cookies, add 2 tablespoons unsweetened apple sauce to the wet ingredients.
Ingredient Swaps
- Swap almond butter for peanut butter, sunflower seed butter, or tahini for nut-free cookies.
- Use agave syrup or date syrup if you don’t have maple syrup.
- Sub out chopped nuts for seeds like pumpkin or sunflower to keep the recipe allergy-friendly.
- Replace raisins with chopped dried apricots or dried cranberries for a tangy twist.
Gluten-Free & Allergen Notes
- Choose certified gluten-free oats and double check that all mix-ins are gluten-free.
- Replace almond butter with sunbutter if you’re avoiding nuts.
Boosting Protein and Nutrition
- Stir 1–2 tablespoons hemp seeds or chia seeds into the dough for added plant protein.
- Add a scoop of your favorite vegan protein powder and reduce oats by ¼ cup.
- Fold ¼ cup shredded coconut for extra fiber and natural sweetness.
Making It Kid-Friendly
- Stir chocolate chips into the dough for a treat that’s a hit with kids.
- Form smaller cookies and reduce bake time by 2–3 minutes for perfect bite-sized snacks.
Spice and Flavor Ideas
- Add a pinch of nutmeg or cardamom along with cinnamon for a warm, bakery-style cookie.
- Stir in a teaspoon of orange or lemon zest to brighten up the flavor.
Handy Recipe Table
| Variation | Ingredient Adjustment | Notes |
|---|---|---|
| Nut-Free | Use sunflower seed butter or tahini | Allergen-friendly |
| Gluten-Free | Use certified gluten-free oats | Double check mix-ins |
| Extra Protein | Add hemp seeds or protein powder | Adjust oats if needed |
| Tropical | Stir in dried pineapple or coconut | Sweet and chewy |
| Chocolate Treat | Use vegan chocolate chips | Kid-approved |
| Citrus Twist | Add orange or lemon zest | Refreshing flavor |
With these tips and variations, I make vegan breakfast cookies to match any mood, stash, or season. Playing with ingredients and flavors keeps breakfast fun and satisfying, and every cookie delivers plant-based power for my active day.
How to Store and Freeze Vegan Breakfast Cookies
I always batch-bake these vegan breakfast cookies so I can enjoy a healthy breakfast or snack on busy days. To keep them fresh and chewy, I follow these easy steps for storing and freezing.
Storing at Room Temperature
- Allow cookies to cool fully on a wire rack before storing.
- Place them in a single layer in an airtight container.
- If stacking, separate layers with parchment paper to prevent sticking.
- Store in a cool dry place for up to 3 days.
Refrigerating
- Cool the cookies completely before refrigeration.
- Arrange in a single layer in an airtight container, or separate stacks with parchment paper.
- Store in the fridge for up to 7 days.
- The cookies stay moist and hold their shape in the fridge, making them perfect for grab-and-go breakfasts.
Freezing for Longer Storage
- Let baked cookies cool thoroughly.
- Lay cookies out on a baking sheet lined with parchment paper, then place in the freezer for 1 hour to flash-freeze.
- Once frozen, transfer cookies to a zip-top freezer bag or freezer-safe container.
- Separate layers with parchment paper to prevent sticking.
- Freeze for up to 3 months.
Thawing and Reheating
- Remove the number of cookies you want from the freezer.
- Let them thaw at room temperature for 30 minutes, or heat in the microwave for about 15 seconds until warm.
- For oven-warming, pop the cookies in a 300°F oven for 5 minutes.
| Storage Method | Container Type | Temperature | Shelf Life |
|---|---|---|---|
| Room Temperature | Airtight container | Cool dry place | Up to 3 days |
| Refrigerator | Airtight container | 35–40°F | Up to 7 days |
| Freezer | Freezer bag/container | 0°F | Up to 3 months |
With these storage methods, my vegan breakfast cookies always taste freshly baked—moist, soft, and flavorful every time I reach for one.
Serving Suggestions
I love starting my day with these vegan breakfast cookies alongside a big mug of hot coffee or an herbal tea. Their chewy texture and subtle sweetness pair well with a homemade almond latte or a simple black coffee. If you prefer something cool, try them with a refreshing glass of almond or oat milk.
For a balanced breakfast plate, serve these cookies with a bowl of plant-based yogurt and some fresh berries. The tartness of the berries complements the cookies’ natural sweetness and adds a burst of color. Sometimes I will slice up a crisp apple or juicy orange for extra freshness.
When I taught vegan brunch classes, I often served these cookies as part of a build-your-own breakfast tray. Set out bowls of nut butter, vegan yogurt, sliced fruits, and even a small dish of chia pudding. Let everyone customize their own plate for a fun, interactive meal.
If you’re heading out the door, pack two cookies with your favorite trail mix or a banana for an energy-boosting breakfast on the go. These cookies also make a great midday snack paired with a handful of raw nuts or seeds.
For families or groups, I recommend making a double batch and serving them warm for a cozy weekend brunch. Lay out the cookies on a platter, add some dairy-free spreads like almond butter or vegan cream cheese, and let everyone dig in. The cookies are especially popular with kids when topped with a swirl of nut butter or a sprinkle of cinnamon.
| Serving Pairing | Description |
|---|---|
| Hot coffee or herbal tea | Balances the cookie’s sweetness |
| Plant-based yogurt and berries | Adds creaminess and tart freshness |
| Build-your-own breakfast tray | Customizable with nut butter, fruits, chia pudding |
| On-the-go with trail mix | Convenient and energizing portable breakfast |
| Warm cookies with plant spreads | Cozy brunch option for families |
I always encourage people to get creative and make breakfast fun. However you serve these vegan breakfast cookies, you’ll have a nourishing start that keeps you fueled and satisfied.
Conclusion
Baking a batch of vegan breakfast cookies always brings a little extra joy to my mornings. I love how easy they are to make and how they fit perfectly into any routine whether I’m rushing out the door or taking things slow.
There’s something so comforting about knowing I’ve got a wholesome treat ready to enjoy with my coffee or to share with friends and family. If you give these cookies a try I’d love to hear how you make them your own. Happy baking!
